I’m not ashamed to admit this, but more often than not, the reason I decide to make cookies is based on the fact that I just want to eat the dough. I mean, the smell of cookies baking is intoxicating (just ask realtors) and the final product is always incredible, but there’s just something so…naughty? wrong? embarrassingly awesome? about eating raw cookie dough right from the bowl.
Want to hear an admission that I’m just a teensy bit ashamed of admitting? I ate the dough to these roasted banana & rum cookies whilst sitting on the couch, in yoga pants, watching Deck the Halls. Now, the part I’m most embarrassed about is the fact that I’m admitting to you that I watched Deck the Halls, not that I ate cookie dough on our fancy pants couch.
The inspiration for these little nuggets came from a recipe I made LONG, LONG AGO in a different life and world. Well, not different life, but about 4 years ago. It was the second Christmas we spent in DC and I had this wacky idea to do 12 sweets for santa on this blog. After searching the interwebs, I found a dessert I knew I had to try, roasted banana bars. They turned out so perfect, I ended up making two batches. One for my husband and I and one for the people at my job. Both batches were gone the very next day.
I’m actually surprised it took me 3 years to make these again. Instead of making the same exact recipe, I decided to turn them into slightly boozy cookies for #captainstable. Because, well, it’s Christmas and that’s all people eat now. Just like my molasses and ginger cookies, these turned out unbelievably soft, fluffy, moist and perfect. Really, they’re perfect. They have the consistency of cake and soft banana bread, but in cookie form. It’s a caookie. (Say like this: CAAAA–OOOOOOO–KEY).
Take that cronut!
Roasted Banana & Rum Cookies
For the bananas:
- 2 1/2 bananas, sliced
- 2 tablespoons melted butter
- 4 1/2 tablespoons brown sugar
- 1/3 cup Captain Morgan spiced rum
For the cookies:
- 1 stick unsalted butter
- 3/4 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1 large egg, room temperature
- 2 cups all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- Dash of salt
For the icing:
- 1 1/4 cup powdered sugar
- 2 tablespoons unsalted butter
- 1 1/2 -2 tablespoons eggnog*
- About 1 cup chopped almonds
*I liked my frosting a little bit runnier so it dripped off the edges. You can definitely omit 1/2 -1 tablespoon for thicker frosting.
- Preheat oven to 450 degrees F. Place the bananas in a glass baking dish in a layer. Top with melted butter and rum. Sprinkle with brown sugar. Roast for about 8 minutes or until slightly caramelized. Let cool slightly.
- Meanwhile, in a large KitchenAid mixer, beat the butter, brown sugar, egg and vanilla, or until soft and fluffy. Add the banana and rum mixture and mix to combine. In another bowl, whisk the baking soda, cinnamon and flour together. Gradually add the flour mixture to the banana butter mixture, stirring to combine.
- Cover the mixture with saran wrap and chill for about 2 hours.
- Once chilled, preheat oven to 350 degrees F. Drop the cookies in dollops onto a cookie sheet lined with parchment paper. Bake for about 11 – 13 minutes, or until golden brown. Let cool completely before you frost.
- While cookies cool, prepare frosting by beating the butter, powdered sugar and eggnog together. If too runny, add additional sugar. Once cookies have cooled, frost and sprinkle with chopped almonds.
Nutritional information per cookie:
Fat: 6 grams
Carbohydrates: 25 grams
Fiber: >1 gram
Protein: 1.9 grams
Weight Watchers Points: 4