These are NOT your every day homemade Oreo cookies! Nestled between two crunchy chocolate wafers is a banana filling that will transport you to tropical territory!
Let’s keep it real… Who IS that kid with the Oreo cookie?
You boo – Today it’s you.
Step on over to my space. I’m about to take you back…
Back where it’s OK to guiltlessly eat a sleeve of Oreo cookies and not worry about your hips expanding, Diabetes, or obesity.
Back to a time where dunking cookies during an episode of Thurdercats was the thing, thing.
Back to childhood.
You remember that, don’t you?
I’m giving you a new sort of childhood. A childhood where variety is king. I’m going full out. Ain’t no half steppin’ this one.
I baked you a nice batch of Oreo cookies. Instead of filling these crunchy chocolate wafers with a delicious sugar filling – I took it up a step or two with a banana filling.
I don’t know how you feel about this – Bananas and chocolate are second to chocolate and peanut butter in my book. Bananas and Nutella are a close third. We’ll leave that for another time. Right now we’re discussing this combo.
The crunchy wafers are as close to the real thing as you can get – Dark chocolate and slightly bitter. The way it should be.
What takes them to unseen levels is a banana filling mixed with fresh bananas and banana fruit powder. You need to be about this banana powder life. It’s a dried situation, ground into powder and the real deal Holyfield. Get it here.
The filling makes enough to double stuff at least half these cookies. You’re going to double stuff. It’s just the nature of things.
You’re going to dunk these in milk. It’s just the nature of things.
You’ll sit close to the TV, as close as you can – ‘Cause you’re a damn grownup now and mom can’t say you’ll go blind. It’s the nature of things.
Pretend it’s 3 o’clock.
Ducktales is on.
Banana Oreo Cookies
- For the cookies
- All-purpose flour, spooned then leveled - 2 cups
- Cocoa powder, sifted - 1 ¾ cups
- Unsalted butter, room temperature - ¾ cup (1 ½ sticks)
- Granulated sugar - 1 cup
- Light brown sugar, packed - ½ cup
- Kosher salt - 1 tablespoon
- Baking powder - 3/4 teaspoon
- Baking soda - 1/2 teaspoon
- Coffee powder - (I used my Bustelo) - 2 teaspoons
- Vanilla extract - 1 ½ tablespoons
- Large egg yolks - 5
- For the banana filling
- Butter or shortening - 3/4 cup
- Confectioners' sugar - 2 1/2 heaping cups
- Salt - 1/4 teaspoon
- Vanilla extract - 1 1/2 tablespoons
- Small banana, mashed - 1
- Banana powder - 2 tablespoons
Make the cookies:
In a medium bowl, combine flour and cocoa powder. Set aside.
In a stand mixer fitted with a paddle attachment, cream together the butter sugars, salt, baking powder, baking soda, espresso powder and vanilla extract. Mix over medium/high speed until just combined, no longer than seconds. This will ensure a crunchy wafer.
Reduce the speed to medium and add egg yolks, one at a time, beating well after each addition. Stop the mixer and use a rubber spatula to scrape the bowl. Turn the mixer on to low speed, and add the flour and cocoa powder mixture. The mixture will be stiff, but continue mixing on low speed until combined.
Divide the dough in half, flatten each portion into a rough square, then wrap with plastic wrap and place in the refrigerator for about 30 minutes to an hour.
Preheat the oven to 350° Fahrenheit, and line two cookie sheets with parchment paper. Set aside while you roll out the cookie dough.
Tape a sheet of parchment paper on your counter and dust with a light coating of cocoa powder. Place the dough on top of the dusted parchment, dust with a light coating of cocoa powder, and then place another piece of parchment over the dough. Roll the dough to about 1/8” thickness. Please be sure to measure out the dough, unless you like thick cookies.
Using a 2” round cutter, cut circles in the dough, making sure to cut as close as possible. Place the cut circles onto the prepared cookie sheet. These cookies don’t really spread while baking, so feel free to place them close together. Not touching, but close. Gather up the dough scraps, pat them to a rough square, and re-roll, arranging them onto the cookie sheet.
Place the dough in the oven and bake the cookies for about 12 minutes, rotating the pan halfway through. Remove the cookie sheet from the oven and allow the cookies to cool. No need to transfer them onto a wire rack. Cool the cookies completely before adding the filling.
While the cookies are cooling, make the banana filling.
Make the filling:
In a bowl of a stand mixer fitted with a paddle attachment over low speed, cream together the shortening/butter, powdered sugar, and salt until combined. Scrape down the bowl as needed. Add the vanilla extract, mashed banana, and banana powder. Increase the speed to medium/high. Mix the frosting using this speed for about 5 minutes or so. If you prefer a stiffer frosting, add more confectioners’ sugar. Just note – Adding more confectioners’ sugar may muddle that delicious banana flavor. But I won’t tell you how to live.
Transfer the filling into a pastry bag fitted with a large plain tip. Alternately, you can portion the filling with an ice cream scoop or a teaspoon. Flip half of the cookies so the very flat portion is upright. Onto each of these cookies, spoon or pipe the filling. I won’t tell you how much to add here. This is entirely up to you. OK – Double stuff a few.
Top with another cookie and press down on the cookie until the filling reaches the edges.
At this point you can transfer the cookies to an airtight container and refrigerate to help the filling adhere. Or you can leave at room temperature on a cookie sheet as the filling adheres on its own, which is how I roll.
Cookie dough adapted from Bravetart.
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