Banana Walnut Dark Chocolate Stuffed Cookies Recipe By Tasty Food

BANANA-WALNUT CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on mediumspeed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.
• Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.

BANANA WALNUT DARK CHOCOLATE STUFFED COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 300˚F (150˚C).
• Mix together bananas, coconut oil, vanilla, brown sugar, and egg. Stir until all of the ingredients are incorporated.
• Add walnuts, flour, cinnamon, baking soda, and cornstarch, and stir until fully incorporated.
• Place 2-inch (5 cm) balls of cookie dough 2 inches (5 cm) apart on a baking sheet. Place a piece of chocolate inside ball of dough. Press dough together until chocolate is covered.
• Bake for 10 to 12 minutes until golden. Can be stored in an airtight container up to 5 days.
• Enjoy!

BANANA COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
• In a large bowl cream the shortening and the sugar together. Beat in the eggs, vanilla and lemon extract. Beat in the bananas and the nuts. Gradually add the flour, baking powder and salt.
• Drop the dough by spoonfuls onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly colored. Transfer to wire racks to cool.

SUPER SOFT BANANA BREAD COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a bowl, whisk sugar, brown sugar, vanilla extract, and butter together until creamy.
• Add Greek yogurt, egg, and bananas. Mash bananas and mix thoroughly.
• Gently fold in the flour, baking powder, baking soda, salt, and cinnamon just until combined.
• Add chocolate chips and stir in gently.
• Like a baking sheet with parchment paper and place spoonfuls of dough 2 inches (5 cm) apart.
• Bake for 15 minutes and cool on a cooling rack.
• Enjoy!

BANANA CHOCOLATE CHIP COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 13-16 minutes or until edges are lightly browned. Remove to wire racks to cool.

BANANA NUT BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees. Spread the walnuts out on a sheet pan and toast for 7-10 minutes, or until the walnuts are fragrant and golden brown. Remove from the oven and set aside.
• While the walnuts are toasting, mix together all of the wet ingredients in a medium bowl. Next, mix together all of the dry ingredients in another bowl. Add the wet into the dry and stir to combine. Add in 1/2 cup of the walnuts and stir until they are evenly distributed throughout the batter.
• Line the baking sheet with parchment paper. Divide the batter into four even sections. Take half of one quarter and roll it into a ball. Press the chocolate chunk into the cookies and seal it off, making sure to cover up all the chocolate. Repeat with the remaining dough, dividing each quarter into two cookies, so that you have 8 cookies.
• Bake for 20 minutes, or until the cookies golden brown. Let cool for 5 10 minutes, and serve.

MARTHA STEWART BANANA-WALNUT CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375.
• Combine flours, salt, and baking soda in a small bowl. Set aside.
• Put butter & sugars into bowl of electric mixer fitted with paddle. Mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture, mix until just combined. Stir in oats, chocolate chunks, and walnuts.
• Using 1 1/2" ice cream scoop (I used my Pampered Chef small scoop) drop dough onto baking sheets lined with parchment paper, spacing about 2" apart.
• Bake cookies (Martha recommends rotating sheets - I didn't do that) until golden brown and just set, 12-13 minutes. Cool on sheets 5 minutes & transfer to wire rack to complete cooling.
• Can be stored in airtight containers up to 2 days if not all eaten immediately.

WARM PEANUT BUTTER - CHOCOLATE STUFFED BANANA

Steps:

• Preheat oven to 350°F.
• Hold a whole banana (with peel still closed and attached) with out-curve facing downward on a flat surface. Slit down the in-curve of the banana from top to bottom through the peel but not through the fruit inside. The peel on the out-curve should remain untouched.
• Carefully open the slit of the peel, being careful not to detach from top or bottom.
• Evenly spread 1/4 cup peanut butter inside the peel on both sides of the fruit.
• Top fruit inside and peanut butter with 1/4 cup chocolate chips.
• Close peel as well as possible around the banana and stuffing and wrap entire banana with aluminum foil.
• Repeat with remaining banana.
• Bake for 10-15 minutes.
• Allow to cool for 5 minutes and carefully remove aluminum foil.
• Carefully arrange each banana upright on each serving dish and serve hot topped with 1/2 cup vanilla ice cream on each (if desired).