I originally called these my Big Fat Teddy Graham Butterscotch Banana Oatmeal Cookies. And truth be told, I could’ve added “Brown Butter” in there, too. With a title like that, you know I had the best time baking these up for you.
Day 5 of AK Cookie Week involves my brand new Teddy Graham marshmallow banana cookies, and let me tell you, they’re a delicious mouthful. I grew up eating little bags of cinnamon Teddy Grahams (they’re so much better than graham crackers) and I wanted to incorporate their warm, cinnamon-y flavor into an outrageously delicious cookie, and then I combined that with rich brown butter, banana, and ooey-gooey marshmallows. OMG. So cute.
I threw in some butterscotch chips because why not? But, chocolate chips are a great alternative. They have that amazing, caramel-like flavor that pairs with the brown butter. And I’m just a big fan, okay? Check out all of the ways to customize these below!
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Ingredients in these marshmallow banana cookies
These cookies are jam-packed with all of life’s sweet things: Teddy Grahams, marshmallows, AND butterscotch chips. The combo just works, trust me. Here’s everything you’ll need to make them:
- Butter: you know we’re browning our salted butter to give these cookies that rich, caramel-like flavor.
- Banana: not only does the banana give these cookies a yummy banana bread flavor, but it also acts as the egg. That’s right, there are no eggs in this cookie recipe! I do want to note that you’ll get the most accurate results for these cookies by weighing everything properly in grams! Please do so.
- Sugar: we’re using a mix of light brown sugar and granulated sugar.
- Flaxseed meal: a little bit of flaxseed meal also helps to act as a binder for these cookies because we’re not using eggs.
- Flour: regular all-purpose flour gives the cookies the perfect texture.
- Oats: we’re also adding old-fashioned rolled oats because I can’t resist a little chewy oatmeal cookie.
- Baking staples: a little ground cinnamon, vanilla extract, and salt boost the flavor, and baking soda helps them bake up beautifully.
- Mix-ins: here’s where things get fun! We’re mixing in real Teddy Grahams, mini marshmallows (see below for a baking tip), and butterscotch chips (or chocolate chips!) to add yummy textures and flavors.
Customize these cookies
Because we’re adding in “everything-but-the-kitchen-sink” with these mix-ins, you can easily customize them to fit your taste preferences:
- Use whatever chip you’d like: if you’re not into butterscotch, feel free to swap them for regular chocolate chips, white chocolate chips, or even cinnamon or peanut butter chips. YUM.
- For the Teddy Grahams: I love using cinnamon Teddy Grahams, but you can use any flavor of these little bear crackers (honey or chocolate!) or even Annie’s Bunny Grahams! that you’d like.
Ingredient-swapping do’s and don’ts:
While you can customize some of the mix-ins (as mentioned above), many of the ingredients are crucial to the texture and flavor of these cookies. Here’s what I can recommend for other substitutions:
- Can I make them gluten-free? I haven’t tested it, but I think a 1:1 gluten-free all-purpose flour should work. Then be sure to use gluten-free rolled oats and small gluten-free animal crackers like these. Or, simply omit the Teddy Grahams.
- Can I leave out the banana? Unfortunately, no, the cookies will not hold up without the banana, and I haven’t tested these using an egg to replace the banana + flaxseed meal.
- Can I make them dairy-free? Feel free to use a vegan buttery stick in place of the regular salted butter, but please note that you cannot brown it. You’ll simply want to melt it, cool it, and continue with the recipe.
- Can I make them vegan? Follow the above instructions for making them dairy-free, then be sure to use vegan marshmallows and dairy-free chocolate chips in place of the butterscotch chips.
Baking with marshmallows
You’ll notice that we’re using FROZEN mini marshmallows in these teddy graham cookies. I recommend freezing your mini marshmallows before adding them to your cookie dough so that they don’t melt together into a gooey blob while the cookies bake. They’ll hold their shape beautifully!
How to make these Teddy Graham cookies
- Brown your butter. Start by browning your butter in a skillet or saucepan with a whisk, then scrape out ALL of the butter and little brown bits with a rubber spatula into a large bowl.
- Add the wet ingredients. Measure out your mashed banana, then beat it into the brown butter with a whisk until smooth. Whisk in the rest of the wet ingredients until the mixture resembles caramel.
- Add the dry ingredients. Fold in all of your dry ingredients with a wooden spoon, then fold in the butterscotch chips and marshmallows.
- Chill the dough. This is important! Be sure to chill your dough in the fridge for an hour before baking.
- Roll & top. Roll your dough into dough balls, place them on a baking sheet lined with parchment paper, and gently press a few Teddy Grahams on top of each dough ball.
- Bake, cool & devour. Bake the cookies until just golden on the edges, sprinkle with flaky sea salt, then let them cool on the baking sheet before digging in!
Storing & freezing tips
- To store: store these cookies in an airtight container at room temperature for up to 5 days.
- To freeze: you can actually freeze the cookie dough OR the freshly baked cookies to enjoy later! Get all of my tips and tricks for freezing cookies here.
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I hope you love these Teddy Graham marshmallow banana cookies! If you make them, be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Teddy Graham Marshmallow Banana Cookies
Big, chewy teddy graham marshmallow banana cookies made with rich brown butter and melty butterscotch chips. These loaded cookies are so fun to make and have delicious flavors from sweet banana, cozy cinnamon, and gooey marshmallows! Top them with flaky sea salt for the ultimate sweet and salty combination.
Ingredients
- Wet ingredients
- ½ cup (113g, 1 stick) salted butter, sliced
- ⅓ cup (95g) mashed banana (from 1 medium ripe banana)
- ¾ cup (150g) granulated sugar
- ¼ cup (53g) packed light brown sugar
- 1 tablespoon flaxseed meal
- 1 teaspoon vanilla extract
- Dry ingredients
- 1 ½ cups (180g) all purpose flour
- ⅔ cup (62g) rolled oats
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ⅔ cup (123g) butterscotch chips or chocolate chips
- ⅔ cup (30g) frozen mini marshmallows
- Approximately 54 Teddy Grahams (any flavor you’d like, we love cinnamon!)
- Garnish
- Flaky sea salt (I like Maldon)
Instructions
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Brown the butter: Melt the butter in a small saucepan over medium heat. Once melted, whisk constantly; the butter will begin to crackle, then eventually foam. After a few minutes, the butter will begin to turn a golden amber color. As soon as the butter turns an amber brown brown and gives off a nutty aroma, 5 minutes total, remove from the heat and transfer to a large bowl to cool for 5 to 10 minutes. MAKE SURE YOU SCRAPE ALL THE BROWN BITS INTO THE BOWL WITH A RUBBER SPATULA! Every little yummy bit counts. You’ll end up with about 95g brown butter.
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Mix the wet ingredients: Measure out ⅓ cup (95g) mashed banana. If you have excess mashed banana, you can discard it. After it is mashed, beat the banana in the bowl with the brown butter using a whisk for 30 seconds until virtually no lumps remain. Next, add in the granulated sugar, brown sugar, flaxseed meal and vanilla extract and whisk until smooth for 30 seconds and the mixture resembles caramel.
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Add the dry ingredients: In the same bowl with the wet ingredients, add in the flour, oats, baking soda, cinnamon and salt. Fold the dry ingredients into the dough with a wooden spoon until well combined. Next, gently fold in the butterscotch chips and marshmallows.
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Chill the dough: Cover the bowl with the dough with plastic wrap and transfer to the fridge to chill for 1 hour. Do not skip this step.
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Once ready to bake: Preheat the oven to 375 degrees F. (Again, I want to make sure we know the proper temp is 375 degrees F.!) 🙂 Line a large baking sheet with parchment paper.
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Bake: Once the oven is preheated, make your dough balls. Measure about 2 heaping tablespoons of dough and roll into a ball, placing dough balls at least 3 inches apart. Place 3 teddy grahams on each dough ball and just slightly press into the dough so they stick. Bake for 9 to 11 minutes until the edges of the cookies are lightly golden brown. Mine were perfect at 10 minutes every time. Remove from the oven, immediately sprinkle with flaky salt, then allow cookies to cool on the cookie sheet for 10 minutes. Repeat with remaining dough
Recipe Notes
To make gluten-free: I haven’t tested it, but I think a 1:1 gluten-free all-purpose flour should work. Then be sure to use gluten-free rolled oats and small gluten-free animal cookies like these. Or, simply omit the Teddy Grahams.
See the full post for even more customizations, tips, and tricks!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
