Banacot Muffkies (Banana Apricot Muffin Cookies)

Lindsay Dougherty

By
@DOUGHMOM

I wanted something different than a regular cookie or muffin, so I combined them. I figured, why not? My family loved them and it's a great base for adding other mix-ins or even making oatmeal cookies out of it. I wanted to reduce the sugar so I used Splenda & Splenda brown sugar, but the regular stuff works too.


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Rating:

Serves:

3 dozen

Prep:

20 Min

Cook:

10 Min

Ingredients

1 1/2 stick
butter, softened (i like salted when i bake)
1 1/2 c
splenda sweetener
1/2 c
splenda brown sugar
2
ripe bananas, sliced
2 Tbsp
sugar-free apricot preserves
2
large eggs
2 c
all purpose flour
1 tsp
baking soda
1 Tbsp
cinnamon, ground
1/2 tsp
nutmeg, ground
1/2 tsp
salt
1/2 c
semi-sweet chocolate chips
1 c
vanilla or white chocolate chips

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease 3 large cookies sheets with non-stick baking spray and set aside.
2
Cream softened butter and both type of sugars in mixer. Once mixed, add in 2 eggs and beat until creamy.
3
In a separate bowl, mash together your bananas and apricot preserves. Add to mixture to your mixer and beat until smooth.
4
In another bowl, combine dry ingredients: flour, baking soda, cinnamon, nutmeg, and salt. Stir until mixed.
5
Turn mixer to medium-low speed and slowly add in dry ingredients until batter is fully mixed.
6
Fold in both types of chocolate chips. Be careful not to over-mix the batter. If using a tabletop mixer, the kneading attachment works well for this step.
7
Spoon batter onto greased cookies sheets, making sure to leave at least an inch around each spoonful. The cookies tend to spread out when baked. I fit about a dozen on each sheet.
8
Bake in 350 degree oven for 10-12 minutes or until edges begin to brown and centers are fluffy. A fork or toothpick should come out clean. Let cool for 5 minutes.
9
Makes about 3 dozen. Store in air-tight container to keep soft.

About this Recipe

Course/Dish: Cookies