Smoked Banana Caramel Campfire Cookies

Ingredients

• 1 very ripe banana (Mashed until completely smooth)
• 100 g dark brown sugar (For the banana caramel)
• 60 g unsalted butter (For the banana caramel)
• 120 g sweetened condensed milk (For the banana caramel)
• 0.5 tsp cinnamon (For the banana caramel)
• 1 tsp vanilla extract (For the banana caramel)
• 0.5 tsp smoked sea salt (For the banana caramel)
• 250 g plain flour (For the cookie dough)
• 140 g white sugar (For the cookie dough)
• 60 g light muscovado sugar (For the cookie dough)
• 120 g butter (Browned; the source lists this as brown butter)
• 1 egg (For the cookie dough)
• 1 egg yolk (For the cookie dough)
• 0.5 tsp baking powder (For the cookie dough)
• 0.25 tsp bicarbonate of soda (For the cookie dough)
• 1 tsp vanilla extract (For the cookie dough)
• 100 g dark chocolate (70% cocoa or above, chopped)
• 100 g milk chocolate (Chopped)
• 15 Biscoff biscuits (Crushed; approximate edible weight)
• marshmallows (Cut in half; use half a marshmallow per cookie)
• 0.5 tsp sea salt (For the cookie dough)
• smoked sea salt (Extra, for finishing while the cookies are warm)

Steps

1. 1

   Mash the very ripe banana until completely smooth.

2. 2

   Place the unsalted butter and dark brown sugar in a saucepan over low-medium heat. Stir until the butter has melted and the sugar has dissolved.

3. 3

   Slowly add the sweetened condensed milk, stirring continuously.

4. 4

   Add the mashed banana, cinnamon, vanilla extract, and smoked sea salt. Cook gently for 4–6 minutes, stirring constantly, until the caramel is thick, smooth, and glossy.

5. 5

   Remove the banana caramel from the heat and allow it to cool completely; it will thicken as it cools. Set it aside while preparing the cookie dough.

6. 6

   Brown the butter by melting it in a saucepan over medium heat, stirring occasionally, until golden brown and nutty. Allow it to cool slightly.

7. 7

   Add the white sugar and light muscovado sugar to the browned butter and mix until combined.

8. 8

   Add the egg and egg yolk, followed by the vanilla extract, and mix until smooth.

9. 9

   Add the plain flour, baking powder, bicarbonate of soda, and sea salt. Mix until a cookie dough forms.

10. 10

    Fold the chopped dark chocolate, chopped milk chocolate, and crushed Biscoff biscuits through the dough.

11. 11

    Add spoonfuls of the cooled banana caramel over the dough. Use a knife or skewer to gently swirl it through, creating ribbons and pockets of caramel without overmixing.

12. 12

    Cover the dough and refrigerate for 1 hour, or overnight if preferred.

13. 13

    Scoop the chilled dough into balls and flatten them slightly.

14. 14

    Place half a marshmallow in the centre of each portion. Carefully fold the dough around it, making sure it is completely sealed so the marshmallow does not leak during baking.

15. 15

    Place the filled dough balls on a lined baking tray, leaving plenty of space between each cookie.

16. 16

    Bake at 180°C fan for 10–12 minutes. Start checking at 10 minutes; the edges should be slightly crisp while the centres remain soft and gooey.

17. 17

    Leave the cookies on the baking tray for around 10 minutes after baking. They will continue to set and firm up while keeping a soft, chewy centre.

18. 18

    While the cookies are still warm, finish them with a little extra smoked sea salt.

Notes

Makes roughly 8 cookies, depending on their size. The source does not specify the number or weight of marshmallows; use half a marshmallow per cookie. Refrigeration may be done for 1 hour or overnight.

Nutrition per serving

• dessert
• cookies
• baked
• chocolate
• banoffee-inspired
• marshmallow
• vegetarian