Ingredients & EquipmentPreparation Time: 30 minutes
- ¾ cup softened (not melted) butter (¾ = ½ + ¼ cups)
- 1 cup sugar
- 1 egg
- 2 large ripe bananas (mashed)
- ½ tsp baking soda
- ¼ tsp nutmeg
- ¼ cinnamon
- ½ tsp salt
- 1 ½ cups flour
- 1 ¾ cup quick oats (optional)
- ¼ Nutella
- Pack of marshmallows
- *Large mixing bowl
- *Baking tray/Cookie sheet
- Pre-heat your oven to 400°F or 205°C. (Position your rack in the middle).
- Cream butter and sugar together. If you have a mixer, beat them together for 2 minutes on medium speed; scraping the sides as needed. But since I don't have a mixer, I did it by hand. This will take longer though (probably around 6-8 minutes). But ultimately, what we want is for the two to be light and fluffy. (Photo below shows how it's about to get fluffy; notice that the color should be paler; I used white sugar for this).
- Add the egg and ripe bananas; mix well until it's all smooth.
- Sift the following dry stuff: baking soda, nutmeg, cinnamon, salt, and flour. And then combine it with the banana mixture. (If you're using oats, mix it in at this point. I didn't use oats because I didn't have one at the time. LOL. But I read that if you want a 'coarser' looking cookie and not a fine-looking one like what I had above, then add this one!)
- Mix in the Nutella. (I mixed in mine wholly and completely. But if you want it to look like it's streaked/striped with chocolate, use a knife and 'slice' the Nutella into the mixture.)
- Once you're done mixing, use a spoon and drop small portions of it into your baking tray. Unlike other cookies, this mixture is softer so you can't really make 'balls' with the dough. Now, my 'drops' are small, because they can really expand like crazy once cooked; especially how I didn't use oats in my mixture. (You can do a trial to see how big your dough will expand by putting one 'drop' on the tray.) Bake this for about 8-10 minutes in the oven.
- You can put the mixture in the refrigerator if all of it can't fix in your tray.
- Once they're cooked, let them cool out for a while before trying to pry them out of the tray.
- Now for the s'mores part! If you have marshmallow cream, then that's brilliant! But usually in our supermarkets that's not available, so... I did the following:
- Heat a pan in medium heat.
- Add the marshmallows and then add a small amount of water or as needed. Remember to not add too much! (I used like 9 big marshmallow chunks with 1 tbsp of water).
- Stir the mixture constantly until they melt and become fluffy. When you're done, use it as a spread on one cookie, and then pair it with another one.
*It's best to do this once all your cookies are done with, because the marshmallows will get hard if you leave them on the pan.
Did you enjoy this post? Follow me on Facebook, Twitter, or Instagram, and be notified about my newest posts and updates!