teddy graham marshmallow banana cookies

By Ambitious Kitchen · 60 min

Ingredients

Instructions

1. Brown the butter in a small saucepan over medium heat, whisking constantly, until it turns golden amber and smells nutty (about 5 minutes total). Remove from heat and pour into a large bowl, scraping in all the brown bits. Let cool 5 to 10 minutes.
2. Mash the banana to measure ⅓ cup (95g). Whisk it into the brown butter for 30 seconds until nearly lump-free. Add the granulated sugar, brown sugar, flaxseed meal and vanilla and whisk for 30 seconds until smooth and caramel-like.
3. Fold in the flour, oats, baking soda, cinnamon and salt with a wooden spoon until well combined. Then gently fold in the butterscotch or chocolate chips and the mini marshmallows.
4. Cover the bowl and chill the dough in the fridge for 1 hour.
5. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
6. Shape the dough into balls using about 2 heaping tablespoons each, and place them at least 3 inches apart. Press 3 Teddy Grahams onto each ball so they stick.
7. Bake for 9 to 11 minutes, until the edges are lightly golden. Remove from the oven, sprinkle immediately with flaky sea salt, and cool on the sheet for 10 minutes. Repeat with the remaining dough.

Summarized from Ambitious Kitchen's video. Watch it for the details.

More recipes with

Brown sugarChocolate chipBananaOatsMarshmallowFlax seed