banacot muffkies (banana apricot muffin cookies)

Name: Banacot Muffkies (Banana Apricot Muffin Cookies)
Prep time: 20 min
Cook time: 10 min
Yield: 3
Ingredients: 1 1/2 stick(s) butter, softened (i like salted when i bake); 1 1/2 cup(s) splenda sweetener; 1/2 cup(s) splenda brown sugar; 2 - ripe bananas, sliced; 2 tablespoon(s) sugar-free apricot preserves; 2 - large eggs; 2 cup(s) all purpose flour; 1 teaspoon(s) baking soda; 1 tablespoon(s) cinnamon, ground; 1/2 teaspoon(s) nutmeg, ground; 1/2 teaspoon(s) salt; 1/2 cup(s) semi-sweet chocolate chips; 1 cup(s) vanilla or white chocolate chips

(1 RATING)

19 Pinches 1 Photo

Lindsay Dougherty

MAPLE SHADE, NJ

Updated on Mar 27, 2011

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.

Rate

prep time 20 Min

cook time 10 Min

method ---

yield 3 dozen

Ingredients

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

How To Make banacot muffkies (banana apricot muffin cookies)

Step 1

Preheat oven to 350 degrees. Grease 3 large cookies sheets with non-stick baking spray and set aside.

Step 2

Cream softened butter and both type of sugars in mixer. Once mixed, add in 2 eggs and beat until creamy.
Step 3

In a separate bowl, mash together your bananas and apricot preserves. Add to mixture to your mixer and beat until smooth.
Step 4

In another bowl, combine dry ingredients: flour, baking soda, cinnamon, nutmeg, and salt. Stir until mixed.
Step 5

Turn mixer to medium-low speed and slowly add in dry ingredients until batter is fully mixed.
Step 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.
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.
Step 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.
Step 9

Makes about 3 dozen. Store in air-tight container to keep soft.
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