- Hands-on time:
- 30 mins. to 40 mins.
- Baking time:
- 10 mins. to 12 mins.
- Total time:
- 50 mins. to 60 mins.
- 2 dozen filled cookies
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!
- 1 cup semisweet chocolate chips
- 1/4 cup sweetened condensed milk
- 2 medium-sized bananas, peeled and sliced 1/4" thick
- 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.
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.