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Bananas-Foster-Cookies

These cookies were an experiment based on what I had in the pantry and oh, man…did they turn out good!!

All the flavors of a classic bananas foster dessert without that scary “flambe” moment where you might burn the eyebrows off your face. In the immortal words of Martha Stewart…it’s a good thing.

The three key ingredients for this recipe are instant banana pudding mix, cinnamon chips and RUM!!!  The cinnamon chips might be a little challenging to find this time of year, depending on where you live and what kind of stock your grocery store carries.  My bag had been sitting in my pantry since the holidays (I stocked up when they were easily available).  As always, I recommend checking places like Target and Walmart as well.  Otherwise, the all-knowing Amazon.com will have them and you can order online.  Stock up…because you will want to put cinnamon chips in everything…coffee cake, cookies, pancakes, etc.

Bananas_Foster_Cookie_Ingredients

In terms of the rum, I only used 3 tablespoons – so the flavor is quite subtle. Feel free to add more if you like. You could probably double the amount I used and still have them bake up fine (but with a stronger rum flavor!). I’m partial to Captain Morgan’s spiced rum but use whatever you like.  If you have kids or don’t want to include the rum, you can simply leave it out.

Skip the bananas foster flambe and bake these up instead…enjoy the flavor without the danger!

Bananas Foster Pudding Cookies

  • 2 1/4 c. flour
  • 1 tsp. baking soda
  • 1 c. unsalted butter, softened
  • 3/4 c. brown sugar
  • 1/4 c. sugar
  • 1 (3oz.) package instant banana flavor pudding mix
  • 2 eggs
  • 1 tsp. vanilla
  • 3 T. rum
  • 1 bag cinnamon chips

Preheat oven to 350°.

Combine the flour and baking soda and set aside.

In a large bowl, cream together the butter and sugars.  Beat in the instant pudding mix until blended.  Stir in the eggs, vanilla, and rum.

Add the flour mixture.

Stir in the cinnamon chips.  If you have time, chill the dough for a few hours (and up to overnight) before scooping.

Using rounded spoonfuls, place the dough balls onto cookie sheets that are lined with parchment paper or a silpat liner.

Bake 10-12 minutes until edges are golden brown.  They may still look a little under-done.  That’s okay, they’ll keep cooking on the tray as they cool.  Once they are comfortable to touch, transfer to a cooling rack.

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