Today’s featured recipe is another post from one of our favorite bloggers here at McCutcheon’s, Food and Frederick. Check out her take on one of our newest products Banana Butter!
I think I’ve found the next big thing that everyone should keep permanently stocked in their pantries. It’s McCutcheon’s new Banana Butter.
I can’t be the only one whose experienced the “all you want on a lazy Sunday morning is some banana bread, but the bananas you purchased the day before are still a few days away from even being completely yellow” situation. Enter Banana Butter, it’s like ripe banana concentrate and is absolutely perfect for adding to anything that calls for some bananas. I decided to make some cookies and throw some chocolate chips in there for good measure this time, but I’ve got big plans this weekend to make some banana butter pancakes.
Banana Butter Chocolate Chip Cookies
(adapted from/inspired by this recipe for Pumpkin Butter Cookies)
makes about 24-30 cookies
Ingredients:
- 2 1/2 cups all-purpose flour
- 3 tablespoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 tablespoon cinnamon
- 1/4 tablespoon nutmeg
- 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1/2 cup banana butter
- 1 1/4 cup chocolate chips (I used milk chocolate)
Preparation:
- Mix the flour, salt, cornstarch, cinnamon, nutmeg, and baking soda in a bowl and set aside.
- In another bowl, mix the melted butter and sugars until they are combined. Add the egg, egg yolk and vanilla and stir until mixed. Stir in the banana butter until smooth.
- Gradually add the flour mixture and mix until a dough forms (a wooden spoon came in handy here). It will look a little crumbly at first, but it will come together. (Don’t be afraid to get your hands in there.) Fold in the chocolate chips.
- Refrigerate the dough for 30 minutes and preheat your oven to 325 degrees F. Line a baking sheet with parchment paper.
- Once the dough is chilled, roll into golf ball-sized balls and place on your prepared baking sheet. Bake for 12-15 minutes, or until cookies are slightly golden, then let cool completely.
