Banana Cookies with Chocolate Cream Cheese Frosting Recipe
Soft and pillowy Banana Cookies with Chocolate Cream Cheese Frosting offer a naturally sweet flavor, perfectly balanced with a spreadable chocolate layer and a scattering of chopped hazelnuts.
Servings: 18 cookies
Calories: 239kcal
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) butter room temperature
- 2/3 cup very ripe banana mashed
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cup all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup buttermilk
Frosting
- 1 cup Nocciolata (or chocolate hazelnut spread)
- 8 oz (1 package) original cream cheese
- 1/2 cup chopped toasted hazelnuts (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line 2 baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl or the bowl of a stand mixer, combine the granulated sugar and butter; cream until light and fluffy (about 2 minutes). Add the mashed banana, egg, and vanilla extract. Mix just until combined.
- In a separate mixing bowl, whisk together the flour, baking soda, and salt. Alternate adding the dry ingredients and the buttermilk until a very soft dough forms. Using a standard-size cookie scoop, drop the dough onto the prepared baking sheets. Place in the oven (one at a time) and bake for 10–12 minutes. The cookies should still be soft, but the centers should spring back when touched. Remove from the oven and allow to cool for 30 minutes before frosting.
- While the cookies are cooling, prepare the frosting by creaming the chocolate hazelnut spread and the cream cheese together. Chill until needed. Spread over the cookies.
- Toast the hazelnuts in a clean pan over medium-low heat until fragrant. Chop and sprinkle over the frosting.
Notes
-You can add chopped hazelnuts to the cookie dough too; they don’t need to be toasted.
STORE the Banana Cookies in an airtight container in the refrigerator for up to 4 days. Because of the cream cheese in the frosting, it’s best to keep them chilled. If you'd like to FREEZE them, place the unfrosted cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They’ll stay good for up to 2 months.
When you're ready to serve, thaw at room temperature and frost as desired. To REHEAT (if eating unfrosted), warm slightly in the microwave for about 10–15 seconds.
Nutrition
Calories: 239kcal | Carbohydrates: 27g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 221mg | Potassium: 166mg | Fiber: 2g | Sugar: 16g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
