Teddy Graham Marshmallow Banana Cookies
Big, chewy teddy graham marshmallow banana cookies made with rich brown butter and melty butterscotch chips. These loaded cookies are so fun to make and have delicious flavors from sweet banana, cozy cinnamon, and gooey marshmallows! Top them with flaky sea salt for the ultimate sweet and salty combination.
Servings 16 cookies
Ingredients
- Wet ingredients
- 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 light brown sugar
- 1 tablespoon flaxseed meal
- 1 teaspoon vanilla extract
- Dry ingredients
- 1 ½ cups (180g) all purpose flour
- ⅔ cup (62g) rolled oats
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ⅔ cup (123g) butterscotch chips or chocolate chips
- ⅔ cup (30g) frozen mini marshmallows
- Approximately 54 Teddy Grahams (any flavor you’d like, we love cinnamon!)
- Garnish
- Flaky sea salt (I like Maldon)
Instructions
- Brown the butter: Melt the butter in a small saucepan over medium heat. Once melted, whisk constantly; the butter will begin to crackle, then eventually foam. After a few minutes, the butter will begin to turn a golden amber color. As soon as the butter turns an amber brown brown and gives off a nutty aroma, 5 minutes total, remove from the heat and transfer to a large bowl to cool for 5 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 end up with about 95g brown butter.
- Mix the wet ingredients: Measure out ⅓ cup (95g) mashed banana. If you have excess mashed banana, you can discard it. After it is mashed, beat the banana in the bowl with the brown butter using a whisk for 30 seconds until virtually no lumps remain. Next, add in the granulated sugar, brown sugar, flaxseed meal and vanilla extract and whisk until smooth for 30 seconds and the mixture resembles caramel.
- Add the dry ingredients: In the same bowl with the wet ingredients, add in the flour, oats, baking soda, cinnamon and salt. Fold the dry ingredients into the dough with a wooden spoon until well combined. Next, gently fold in the butterscotch chips and marshmallows.
- Chill the dough: Cover the bowl with the dough with plastic wrap and transfer to the fridge to chill for 1 hour. Do not skip this step.
- Once ready to bake: Preheat the oven to 375 degrees F. (Again, I want to make sure we know the proper temp is 375 degrees F.!) 🙂 Line a large baking sheet with parchment paper.
- Bake: Once the oven is preheated, make your dough balls. Measure about 2 heaping tablespoons of dough and roll into a ball, placing dough balls at least 3 inches apart. Place 3 teddy grahams on each dough ball and just slightly press into the dough so they stick. Bake for 9 to 11 minutes until the edges of the cookies are lightly golden brown. Mine were perfect at 10 minutes every time. Remove from the oven, immediately sprinkle with flaky salt, then allow cookies to cool on the cookie sheet for 10 minutes. Repeat with remaining dough
Notes
To store: store these cookies in an airtight container at room temperature for up to 5 days.
To make gluten-free: I haven't tested it, but I think a 1:1 gluten-free all-purpose flour should work. Then be sure to use gluten-free rolled oats and small gluten-free animal cookies like these. Or, simply omit the Teddy Grahams.
See the full post for even more customizations, tips, and tricks!