Banana’s Foster Cookies

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I had the privilege of dining at the legendary Brennan’s in New Orleans, this past March. It is one of those places, that you have to try at least once. Of course, I had to order their world famous Bananas Foster. It was fabulous, to say the least. But I have to say, anything that calls for brown sugar and melted butter is going to be good! That being said, it will certainly be added to my list of most memorable travel foods.
I was going through my phone the other day, and realized that all of my pictures from Louisiana were gone! Then, I remembered that I got a new phone, and forgot to back up all of my old pictures. So, I am sorry that I do not have pictures to show you of that phenomenal Bananas Foster.
To make up for it, I have whipped up a new recipe for you. They are inspired by Brennan’s Bananas Foster. They pack all of the flavors of that dessert in a cookie. Banana cream pudding mix is the star of the show. The dominant brown sugar taste and hint of rum flavor really tie it all together. If drizzle them with some caramel and whipped cream, you think you are eating the real deal. They would also make the perfect ice cream sandwich vessel. Coolhaus ice cream makes a Bananas Foster ice cream that would be pretty amazing with these cookies. No matter how you eat them, you will be shocked how so much flavor can put in a little cookie.
Recipe:
Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.-24

 

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 Line a baking sheet with parchment paper and cream butter in a large bowl.

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Mix in sugar, brown sugar, and pudding mix.

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Add in the egg, vanilla, and rum flavoring.

 

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In a separate bowl, stir the flour, salt, and baking soda together.

 

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Add the dry mixture to the wet mixture slowly, in three additions. Mix after each addition.

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Stir in white chocolate chips, and wrap dough in saran wrap. Refrigerate the cookies for about 30 minutes. (This will help prevent them from spreading)

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Preheat oven to 350 degrees and scoop tablespoon sized scoops of dough onto the baking sheet.

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Bake for 8-10 minutes, or until cookies are slightly golden around the edges Allow cookies to slightly cool, then serve.

 

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