These intensely fudgy cookies will satisfy any chocolate lover’s craving. When I came across this recipe on the King Arthur Flour website, I glanced at the overripe bananas on my countertop and set to work. I loved the idea of having a surprise banana filling in the middle, but I decided to experiment with the fudge topping. I happened to have a bag of butterscotch chips stashed away and thought that they would make a nice contrast in color and flavor to the dark chocolate cookies. I’m not exactly sure what went wrong, but my first batch of cookies with the butterscotch topping were a mess. I obviously didn’t refrigerate the dough long enough resulting in flat cookies and the butterscotch chips were way too oily and melted all over the baking sheet. Fortunately, they still tasted really good, but I was really unhappy with how they looked. Luckily, I had doubled the dough recipe so I was able to make a swift recovery. I decided to refrigerate the dough overnight and stick to the original chocolate fudge. The second time around was pure perfection. The cookies and the fudge held their shape and they had a delectable chewy texture. I still don’t think they are the prettiest cookies I have ever made, but sometimes taste trumps appearance.
Banana Fudge Cookies
Author: King Arthur Flour
Recipe type: Dessert
These cookies received rave reviews from everyone that tried them. There are many ways you could get creative with the filling, but they’re amazing as is.
- ½ cup butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 1 teaspoon espresso powder (optional)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup King Arthur All-Purpose Baking Cocoa or Double Dutch Dark Cocoa
- 1¾ cups King Arthur Unbleached All-Purpose Flour
- 1 cup semisweet chocolate chips
- ¼ cup sweetened condensed milk
- 2 medium sized ripe bananas
- chopped pecans or other nuts for topping
- Combine the butter and sugar in the bowl of your standmixer. Beat on medium speed for 2 minutes. Beat in the egg, vanilla and espresso powder.
- In a small separate bowl, sift together the baking soda, salt, baking powder, cocoa, and flour. Add to the wet ingredients and mix on low speed until combined.
- Refrigerate the dough for at least 2 hours or overnight so that the cookies will hold their shape.
- Preheat the oven to 350°F.
- In a microwave-safe bowl, heat the chocolate chips and condensed milk for 40 to 60 seconds. Stir until smooth. Avoid over heating or the topping will dry out.
- Scoop the dough into tablespoon sized balls. Place the balls on the prepared baking sheets. Use your thumb to press an indentation into the center of each ball, then widen it to make a small cookie dough “nest.”
- Place a ¼”-thick slice of peeled banana into the “nest” in each cookie. Cover with two teaspoons fudge topping. Rolling the topping into a ball and flattening between your palms is a good way to get a thin layer of fudge to cover the top of the cookie. Press nuts into the fudge topping.
- Bake the fudge-topped cookies for 10 to 12 minutes. The fudge will sink in a bit, creating a round ring on the cookies. Remove from the oven and let cool.