I initially referred to as these my Big Fat Teddy Graham Butterscotch Banana Oatmeal Cookies. And fact be advised, I might’ve added “Brown Butter” in there, too. With a title like that, you already know I had the most effective time baking these up for you.
Day 5 of AK Cookie Week includes my model new Teddy Graham marshmallow banana cookies, and let me inform you, they’re a scrumptious mouthful. I grew up eating little baggage of cinnamon Teddy Grahams (they’re so significantly better than graham crackers) and I needed to include their heat, cinnamon-y taste into an outrageously scrumptious cookie, after which I mixed that with wealthy brown butter, banana, and ooey-gooey marshmallows. OMG. So cute.
I threw in some butterscotch chips as a result of why not? But, chocolate chips are a fantastic various. They have that incredible, caramel-like taste that pairs with the brown butter. And I’m only a large fan, okay? Check out the entire methods to customise these under!
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Ingredients in these marshmallow banana cookies
These cookies are jam-packed with all of life’s candy issues: Teddy Grahams, marshmallows, AND butterscotch chips. The combo simply works, belief me. Here’s all the pieces you’ll must make them:
- Butter: you already know we’re browning our salted butter to provide these cookies that wealthy, caramel-like taste.
- Banana: not solely does the banana give these cookies a yummy banana bread taste, nevertheless it additionally acts because the egg. That’s proper, there are no eggs on this cookie recipe! I do need to notice that you just’ll get probably the most correct outcomes for these cookies by weighing all the pieces correctly in grams! Please accomplish that.
- Sugar: we’re utilizing a mixture of light brown sugar and granulated sugar.
- Flaxseed meal: a bit little bit of flaxseed meal additionally helps to behave as a binder for these cookies as a result of we’re not utilizing eggs.
- Flour: common all-purpose flour offers the cookies the right texture.
- Oats: we’re additionally including old-fashioned rolled oats as a result of I can’t resist a bit chewy oatmeal cookie.
- Baking staples: a bit ground cinnamon, vanilla extract, and salt increase the flavour, and baking soda helps them bake up fantastically.
- Mix-ins: right here’s the place issues get enjoyable! We’re mixing in actual Teddy Grahams, mini marshmallows (see under for a baking tip), and butterscotch chips (or chocolate chips!) so as to add yummy textures and flavors.
Customize these cookies
Because we’re including in “everything-but-the-kitchen-sink” with these mix-ins, you’ll be able to simply customise them to suit your style preferences:
- Use no matter chip you’d like: in case you’re not into butterscotch, be happy to swap them for normal chocolate chips, white chocolate chips, and even cinnamon or peanut butter chips. YUM.
- For the Teddy Grahams: I really like utilizing cinnamon Teddy Grahams, however you should use any taste of those little bear crackers (honey or chocolate!) and even Annie’s Bunny Grahams! that you just’d like.
Ingredient-swapping do’s and don’ts:
While you’ll be able to customise a few of the mix-ins (as talked about above), most of the components are essential to the feel and taste of those cookies. Here’s what I can suggest for different substitutions:
- Can I make them gluten-free? I haven’t examined it, however I believe a 1:1 gluten-free all-purpose flour ought to work. Then remember to use gluten-free rolled oats and small gluten-free animal crackers like these. Or, merely omit the Teddy Grahams.
- Can I miss the banana? Unfortunately, no, the cookies is not going to maintain up with out the banana, and I haven’t examined these utilizing an egg to exchange the banana + flaxseed meal.
- Can I make them dairy-free? Feel free to make use of a vegan buttery stick rather than the common salted butter, however please notice that you just can not brown it. You’ll merely need to soften it, cool it, and proceed with the recipe.
- Can I make them vegan? Follow the above directions for making them dairy-free, then remember to use vegan marshmallows and dairy-free chocolate chips rather than the butterscotch chips.
Baking with marshmallows
You’ll discover that we’re utilizing FROZEN mini marshmallows in these teddy graham cookies. I like to recommend freezing your mini marshmallows earlier than including them to your cookie dough in order that they don’t soften collectively right into a gooey blob whereas the cookies bake. They’ll maintain their form fantastically!
How to make these Teddy Graham cookies
- Brown your butter. Start by browning your butter in a skillet or saucepan with a whisk, then scrape out ALL of the butter and little brown bits with a rubber spatula right into a large bowl.
- Add the moist components. Measure out your mashed banana, then beat it into the brown butter with a whisk till easy. Whisk in the remainder of the moist components till the combination resembles caramel.
- Add the dry components. Fold in your entire dry components with a wooden spoon, then fold within the butterscotch chips and marshmallows.
- Chill the dough. This is vital! Be certain to relax your dough within the fridge for an hour earlier than baking.
- Roll & high. Roll your dough into dough balls, place them on a baking sheet lined with parchment paper, and gently press just a few Teddy Grahams on high of every dough ball.
- Bake, cool & devour. Bake the cookies till simply golden on the perimeters, sprinkle with flaky sea salt, then allow them to cool on the baking sheet earlier than digging in!
Storing & freezing tips
- To retailer: retailer these cookies in an airtight container at room temperature for as much as 5 days.
- To freeze: you’ll be able to really freeze the cookie dough OR the freshly baked cookies to take pleasure in later! Get all of my tips and tips for freezing cookies right here.
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I hope you like these Teddy Graham marshmallow banana cookies! If you make them, remember to go away a remark and a ranking so I understand how you preferred them. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Teddy Graham Marshmallow Banana Cookies
Big, chewy teddy graham marshmallow banana cookies made with wealthy brown butter and melty butterscotch chips. These loaded cookies are so enjoyable to make and have scrumptious flavors from candy banana, cozy cinnamon, and gooey marshmallows! Top them with flaky sea salt for the final word candy and salty mixture.
Ingredients
- Wet components
- ½ cup (113g, 1 stick) salted butter, sliced
- ⅓ cup (95g) mashed banana (from 1 medium ripe banana)
- ¾ cup (150g) granulated sugar
- ¼ cup (53g) packed gentle brown sugar
- 1 tablespoon flaxseed meal
- 1 teaspoon vanilla extract
- Dry components
- 1 ½ cups (180g) all goal flour
- ⅔ cup (62g) rolled oats
- ½ teaspoon baking soda
- ½ teaspoon floor cinnamon
- ¼ teaspoon kosher salt
- ⅔ cup (123g) butterscotch chips or chocolate chips
- ⅔ cup (30g) frozen mini marshmallows
- Approximately 54 Teddy Grahams (any taste you’d like, we love cinnamon!)
- Garnish
- Flaky sea salt (I like Maldon)
Instructions
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Brown the butter: Melt the butter in a small saucepan over medium warmth. Once melted, whisk continually; the butter will start to crackle, then ultimately foam. After a couple of minutes, the butter will start to show a golden amber coloration. As quickly because the butter turns an amber brown brown and provides off a nutty aroma, 5 minutes whole, take away from the warmth and switch to a big bowl to chill for five to 10 minutes. MAKE SURE YOU SCRAPE ALL THE BROWN BITS INTO THE BOWL WITH A RUBBER SPATULA! Every little yummy bit counts. You’ll find yourself with about 95g brown butter.
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Mix the moist components: Measure out ⅓ cup (95g) mashed banana. If you’ve extra mashed banana, you’ll be able to discard it. After it’s mashed, beat the banana within the bowl with the brown butter utilizing a whisk for 30 seconds till nearly no lumps stay. Next, add within the granulated sugar, brown sugar, flaxseed meal and vanilla extract and whisk till easy for 30 seconds and the combination resembles caramel.
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Add the dry components: In the identical bowl with the moist components, add within the flour, oats, baking soda, cinnamon and salt. Fold the dry components into the dough with a wood spoon till nicely mixed. Next, gently fold within the butterscotch chips and marshmallows.
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Chill the dough: Cover the bowl with the dough with plastic wrap and switch to the fridge to relax for 1 hour. Do not skip this step.
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Once able to bake: Preheat the oven to 375 levels F. (Again, I need to ensure we all know the right temp is 375 levels F.!) 🙂 Line a big baking sheet with parchment paper.
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Bake: Once the oven is preheated, make your dough balls. Measure about 2 heaping tablespoons of dough and roll right into a ball, putting dough balls at the least 3 inches aside. Place 3 teddy grahams on every dough ball and simply barely press into the dough so that they stick. Bake for 9 to 11 minutes till the perimeters of the cookies are calmly golden brown. Mine have been excellent at 10 minutes each time. Remove from the oven, instantly sprinkle with flaky salt, then permit cookies to chill on the cookie sheet for 10 minutes. Repeat with remaining dough
Recipe Notes
To make gluten-free: I have not examined it, however I believe a 1:1 gluten-free all-purpose flour ought to work. Then remember to use gluten-free rolled oats and small gluten-free animal cookies like these. Or, merely omit the Teddy Grahams.
See the complete put up for much more customizations, tips, and tips!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
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