I have a serious love affair with sweets or desserts in general. I try to keep it in moderation, but sometimes, my cravings fail me in more ways than one. But hey, I guess we deserve our cheat days once in a while. (Whoopie Pie)
As I was thinking about my next kitchen adventure and scouring through recipes online, I looked into my ‘supplies’ and I realized that I have this huge Nutella Jar in the fridge that was gathering dust (I tend to forget that it’s there, I know, shame on me). Clearly, I don’t want to put that to waste and I knew instantly that I can use it for my baking.
So I got one main ingredient down, what else to go? And that’s when our overripe bananas jumped out to me, as well as a bag of marshmallows, and that’s when I thought… “Why not I try to experiment with all these three?” and then BAM! My Nutella Banana S’mores Cookies Recipe was born.
I was very anxious at first as to how it will turn out, but thankfully enough, it came out great. Here’s the recipe, folks! Let me know how it goes for you.
- ¾ cup softened (not melted) butter (¾ = ½ + ¼ cups)
- 1 cup sugar
- 1 egg
- 2 large ripe bananas (mashed)
- ½ tsp baking soda
- ¼ tsp nutmeg
- ¼ cinnamon
- ½ tsp salt
- 1 ½ cups flour
- 1 ¾ cup quick oats (optional)
- ¼ Nutella
- Pack of marshmallows
- *Large mixing bowl
- *Baking tray/Cookie sheet
- Pre-heat your oven to 400°F or 205°C. (Position your rack in the middle).
- Cream butter and sugar together. If you have a mixer, beat them together for 2 minutes on medium speed; scraping the sides as needed. But since I don’t have a mixer, I did it by hand. This will take longer though (probably around 6-8 minutes). But ultimately, what we want is for the two to be light and fluffy.
- Add the egg and ripe mashed bananas; mix well until it’s all smooth.
- Sift the following dry stuff: baking soda, nutmeg, cinnamon, salt, and flour. And then combine it with the banana mixture. (If you’re using oats, mix it in at this point. You can add this if you want a ‘coarser’ looking cookie and not a fine-looking one like what I had above).
- Mix in the Nutella. I mixed in mine wholly and completely, but if you want it to look like it’s streaked/striped whoopie pie with chocolate, use a knife and ‘slice’ the Nutella into the mixture.
- Once you’re done mixing, use a spoon and drop small portions of it into your baking tray. Unlike other cookies, this mixture is softer so you can’t really make ‘balls’ with the dough. Now, my ‘drops’ are small, because they can really expand like crazy once cooked; especially how I didn’t use oats in my mixture. (You can definitely do a trial to see how big your dough will expand by putting one ‘drop’ on the tray.) Bake this for about 8-10 minutes in the oven. In case you have some leftover mixture, put it in the refrigerator.
- Once they’re cooked, let them cool out for a while before trying to pry them out of the tray.
- If you have marshmallow cream, then this process becomes easier for you. If you don't have that like I do, you can do it by hand. First, heat a pan in medium heat. Add the marshmallows and then add a small amount of water or as needed. Remember to not add too much! (I used about 9 big marshmallow chunks with 1 tbsp of water).
- Stir the mixture constantly until they melt and become fluffy.
- When you’re done, use it as a spread on one cookie, and then pair it with another one. (It’s best to do this once all your cookies are done with because the marshmallows will get hard if you leave them on the pan for too long). You can also spread some nutella or melted chocolate on the cookies before spreading the marshmallow filling — up to you!
Servings depend on the size of the cookies you'll be making, but this typically makes about 10 whoopie pies.
This was such a joy to eat and we loved it! They also look like big macarons from afar.
Next time, I’ll try using the optional ingredient (oats) to make it look more like a crumbly cookie. But even so, it was fine this way, like a smooth whoopie pie cookie.
I hope you enjoyed this creation and let me know how yours turns out!