**Cookie Dough Ingredients (grams)** – 91 g butter – 91 g shortening – 178 g granulated sugar – 97 g brown sugar – 405 g flour – 6 g baking powder – 6 g cornstarch – 3 g salt – 15 g banana powder – 87 g eggs – 5 g vanilla extract – 6 g vegetable oil
**Mix-Ins** – 113 g caramel bits – 56 g toffee bits
1. Cream Butter & Sugars – Beat butter, shortening, granulated sugar, and brown sugar until light and fluffy. 2. Add Wet Ingredients – Mix in eggs, vanilla, and vegetable oil until fully combined. 3. Dry Ingredients – Add cornstarch, baking powder, and salt. Mix well. 4. Add Flour – Gradually mix in flour until dough forms. 5. Mix-Ins – Fold in caramel bits and toffee bits. 6. Shape – Portion into 5 oz balls. 7. Optional Filling – For stuffed cookies, form a cup with the dough, add a spoonful of mashed bananas foster, and seal. 8. Chill – Refrigerate or freeze for 1–2 hours. 9. Bake – Preheat oven to 400°F (204°C). Bake for 14–16 minutes, until golden brown. 10. Finish & Enjoy – Let cool for 10 minutes, drizzle with leftover bananas foster syrup, and serve.
**Taste Test and Result:** After the bake, the cookies were still warm when we dug in. The verdict?
**Flavor:** “Very true to bananas foster.” **Texture:** Soft and rich, with some slight banana chunkiness—so you do need to be a banana fan. **Rating:** 9/10 from one taste tester, 8.2/10 from another. **Ranking:** Officially in the Bake It Fat and Weird Top Five, right behind the Hot Honey Jalapeño Cookie and the 100 Grand Cookie.
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**BANANAS FOSTER COOKIE RECIPE**
**Cookie Dough Ingredients (grams)**
– 91 g butter
– 91 g shortening
– 178 g granulated sugar
– 97 g brown sugar
– 405 g flour
– 6 g baking powder
– 6 g cornstarch
– 3 g salt
– 15 g banana powder
– 87 g eggs
– 5 g vanilla extract
– 6 g vegetable oil
**Mix-Ins**
– 113 g caramel bits
– 56 g toffee bits
**Core**
– Mashed bananas foster mixture (recipe above)
Directions
1. Cream Butter & Sugars – Beat butter, shortening, granulated sugar, and brown sugar until light and fluffy.
2. Add Wet Ingredients – Mix in eggs, vanilla, and vegetable oil until fully combined.
3. Dry Ingredients – Add cornstarch, baking powder, and salt. Mix well.
4. Add Flour – Gradually mix in flour until dough forms.
5. Mix-Ins – Fold in caramel bits and toffee bits.
6. Shape – Portion into 5 oz balls.
7. Optional Filling – For stuffed cookies, form a cup with the dough, add a spoonful of mashed bananas foster, and seal.
8. Chill – Refrigerate or freeze for 1–2 hours.
9. Bake – Preheat oven to 400°F (204°C). Bake for 14–16 minutes, until golden brown.
10. Finish & Enjoy – Let cool for 10 minutes, drizzle with leftover bananas foster syrup, and serve.
**Taste Test and Result:**
After the bake, the cookies were still warm when we dug in. The verdict?
**Flavor:** “Very true to bananas foster.”
**Texture:** Soft and rich, with some slight banana chunkiness—so you do need to be a banana fan.
**Rating:** 9/10 from one taste tester, 8.2/10 from another.
**Ranking:** Officially in the Bake It Fat and Weird Top Five, right behind the Hot Honey Jalapeño Cookie and the 100 Grand Cookie.