Banana Fudge Cookies

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Hands-on time:
Baking time:
Total time:
Yield: 2 dozen filled cookies

Recipe photo

If you're a fan of chocolate-covered bananas, these cookies are right up your alley. Dark, rich cookies filled with fresh banana slices and topped with a thick fudge frosting get baked into choco-nana perfection. A tall glass of cold milk is mandatory!

Banana Fudge Cookies

star rating (3) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 2 dozen filled cookies
Published: 03/11/2013

Ingredients

Dough

Topping

Filling

  • 2 medium-sized bananas, peeled and sliced 1/4" thick

Tips from our bakers

  • Not a big fan of banana? Fresh or maraschino cherries, pecans, and walnuts all make great fillings.
  • If your fudge topping starts to firm up before you cover all the cookies, reheat it briefly in the microwave and stir in another 1/2 teaspoon of condensed milk.
  • Don't worry about weighing out your bananas. Any leftovers can be nibbled while the cookies bake.

Directions

1) Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2) Combine the soft butter and sugar in your mixer bowl. Beat on medium speed for 2 minutes. Beat in the egg and vanilla.

3) In a small separate bowl, whisk together the baking soda, salt, baking powder, cocoa, and flour. Add to the wet ingredients and mix on low speed until well combined.

4) Allow the dough to sit for a minute while you make the fudge topping. In a microwave-safe bowl, heat the chocolate chips and condensed milk for 40 to 60 seconds. Stir until smooth. Avoid over heating or the topping will dry out.

5) Scoop the dough into 24 balls, each about the size of a ping pong ball. Place the balls on the prepared baking sheets. Use your thumb to press an indentation into the center of each ball, then widen it to make a small cookie dough "nest."

6) Place a 1/4"-thick slice of peeled banana into the "nest" in each cookie. Cover with two teaspoons fudge topping. Rolling the topping into a ball and flattening between your palms is a good way to get a thin layer of fudge to cover the top of the cookie.

7) Bake the fudge-topped cookies for 10 to 12 minutes. The fudge will sink in a bit, creating a round ring on the cookies. Remove from the oven, and carefully transfer ot a rack. Serve barely warm or at room temperature, with ice cold milk.

Yield: 2 dozen filled cookies.

Reviews

1
  • star rating 06/09/2013
  • from
  • Easy to make and loved by everyone. I made half with bananas and half with pecans, and both were hits. The cookies with bananas in them did get very soft very quickly, but were still tasty.
  • star rating 05/31/2013
  • from
  • This was fantastic...I added a pinch of peanut butter under the banana...simply decadent!
  • star rating 05/13/2013
  • Kristine from Manchester, NH
  • These are amazing. My husband gave them a 9.5 out of 10. They are very rich and heavy. We varied the fillings - bananas, cherry preserves, maple peanut butter. Bananas won, hands down, but the others were really good too. I only got 22 cookies (not 24) out of the dough, and then only had enough fudge topping for 20 cookies.
1
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