Banana-split Cookies


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Member since 2008
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Serves 24 pcs | Prep Time 15-25 | Cook Time 12-16

Why I Love This Recipe

Once again this is another recipe I made up on my own, just another recipe i made for my daughter to take to her class mates to share. I

didn't get this out of a cookbook, or copied it off of any cooking site.


Ingredients You'll Need

2 3/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. fine salt
8 tablespoons (1 stick) unsalted
butter, softed*
4 oz. (1/2 stick) cream cheese
1 cup dark brown sugar
1/2 cup lite brown sugar
2 large eggs
1 1/2 tsp. vanilla extract
1 tsp. banana extract
1 1/2 bananas purried
1 cup dried cherries
1 cup chopped walnuts
1 dark chocolate bar


Directions

Once again this is another recipe I


made up on my own, just another


recipe i made for my daughter to


take to her class mates to share. I


didn't get this out of a cookbook,


or copied it off of any cooking


site.


2 3/4 cups all-purpose flour


1 tsp. baking soda


1/2 tsp. fine salt


8 tablespoons (1 stick) unsalted


butter, softed*


4 oz. (1/2 stick) cream cheese


1 cup dark brown sugar


1/2 cup lite brown sugar


2 large eggs


1 1/2 tsp. vanilla extract


1 tsp. banana extract


1 1/2 bananas purried


1 cup dried cherries


1 cup chopped walnuts


1 dark chocolate bar


1.Evenly position 2 racks in the


middle of the oven and preheat to


375 degrees F. Line 2 baking sheets


with parchment paper or silicone


sheets. (If you only have 1 baking


sheet, let it cool completely


between batches.)


2.Put the butter in a microwave safe


bowl, cover and microwave on medium


power until melted. (Alternatively


melt in a small saucepan.) Cool


slightly. Whisk the sugars, eggs,


butter, vanilla and banana extract


in a large bowl until smooth. Whisk


the flour, baking soda and salt in


another bowl. Stir the dry


ingredients into the wet ingredients


with a wooden spoon; take care not


to over mix. Stir in the cherries


and walnuts.


3.Scoop heaping tablespoons of the


dough onto the prepared pans. Wet


hands slightly and roll the dough


into balls. Space the cookies about


2-inches apart on the pans. Bake,


until golden, but still soft in the


center, 12 to 16 minutes, depending


on how chewy or crunchy you like


your cookies. Transfer hot cookies


with a spatula to a rack to cool.


4.Chop chocolate bar into pieces;


Place chocolate pieces into a


medium bowl,cover. Heat on high in


microwave for 30 to 45(depending on


the microwave). Stir until chocolate


is smooth.


5.Dip cookie half way into the


melted chocolate, and place the


cookies back onto the wire rack. Let


cool and Serve.


*If you have no choice but to use


salted butter in a recipe, the rule


of thumb is to omit about 1/4 tsp.


salt per 1/2 cup (1 stick)of butter.


Makes 24 cookies


Prep Time:15-25 minutes


Baking/Sitting Time:12-30 minutes




Questions, Comments & Reviews



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