What are the best storing tips for baked cookies?

Once the cookies have completely cooled and set, you can place the cookies in an airtight container on the counter for up to 4 days. To freeze, stack the cookies between squares of parchment paper to prevent them from getting stuck together. Freeze for up to 2 months.

What are the best storing tips for the prepared cookie dough?

Once the dough balls have set in the fridge, stuff as recommended, then roll into balls. Transfer to a freezer safe bag and freeze. Transfer the dough balls to a freezer safe bag and store in the freezer for up to 2 months. When ready to use, transfer the cookies to the fridge overnight then bake when ready.

Why is my cookie dough dry and not holding together?

This sounds like the result of measuring too much flour. For most accurate results, use a scale to properly measure your dry ingredients.

How can this be made nut-free?

In place of the nuts, consider adding some finely chopped sunflower seeds or pepitas.

Banana Bread Cookies Stuffed with a Walnut Caramel Center

Name: Banana Bread Cookies Stuffed with a Walnut Caramel Center
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 110g peeled ripe banana, 1/4 cup mashed; 113g vegan butter at room temperature, 1/2 cup or 1 stick; 75g granulated sugar, 1/3 cup; 65g light brown sugar, 1/4 cup packed; 1 tsp vanilla bean paste; 170g all-purpose flour, 1 1/3 cup; 2 tsp ceylon cinnamon; 1/2 tsp baking soda; 1/2 tsp kosher salt; 1, 85g bar of semi-sweet chocolate, roughly chopped; 65g light brown sugar, 1/4 cup packed; 30g walnuts, finely chopped, 1/4 cup; 1/2 tsp cardamom; Pinch of kosher salt; 1 tbsp maple syrup

Description

Soft, gooey banana bread cookies stuffed with a cardamom walnut-caramel center. The ultimate cozy treat that’s easy to make. No eggs required!

Ingredients

Scale

Banana Bread Cookies

110g peeled ripe banana, 1/4 cup mashed
113g vegan butter at room temperature, 1/2 cup or 1 stick
75g granulated sugar, 1/3 cup
65g light brown sugar, 1/4 cup packed
1 tsp vanilla bean paste
170g all-purpose flour, 1 1/3 cup
2 tsp ceylon cinnamon
1/2 tsp baking soda
1/2 tsp kosher salt
1, 85g bar of semi-sweet chocolate, roughly chopped

Cardamom Walnut Filling

65g light brown sugar, 1/4 cup packed
30g walnuts, finely chopped, 1/4 cup
1/2 tsp cardamom
Pinch of kosher salt
1 tbsp maple syrup

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Instructions

Add the butter, granulated sugar, and light brown sugar to a large mixing bowl. Use an electric hand mixer to whip the mixture together until light, fluffy, and paler in color, about 1-2 minutes.
Place the banana on a cutting board and mash it thoroughly with a fork. Transfer the mashed banana to the mixing bowl along with the vanilla. Mix again using the hand mixer until well combined.
In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients, then use a rubber spatula to fold everything together just until mostly combined. It’s okay if a few streaks of flour remain.
Add the chopped chocolate, and continue folding gently until evenly distributed and no visible pockets of flour remain. Avoid over mixing. Cover the bowl and refrigerate for at least 1-2 hours.
When ready to bake, preheat the oven to 350F and line a baking tray with parchment paper.
Prepare the filling by combining the brown sugar, walnuts, cardamom, and salt in a small bowl. Pour in the syrup and fold together until evenly mixed.
Use a large cookie scoop (1.5 oz/3 tbsp scoop) to portion the dough into your hands. Gently flatten the dough into a disk, then curl the edges up to form a small cup shape.
Scoop about 1-2 teaspoons of the walnut mixture into the center of the dough cup. Bring the edges together over the filling, pinch to seal, and roll gently between your palms to form a dough ball then place on the baking sheet. Repeat with the remaining dough, spacing the cookies 2 inches apart.
Bake in the oven for 13-15 minutes or until the edges are golden (I normally do 15 minutes or until the tops or mostly not shiny in appearance). Allow the cookies to cool on the baking tray for at least 10 minutes before transferring or serving.

Notes

Chill the dough. This will allow the flavors in the dough to properly meld together while also making the dough easier to handle when stuffing.

Stuffing optional. Stuffing the cookies gives you a pocket of a delicious ooey gooey center when you bite into it. Alternatively, you can fold the brown sugar nut crumble into the dough, making sure you leave streaky chunks throughout. Chill as instructed then scoop, roll and bake for 13-15 minutes.

Use a scale. This will give you the most accurate results as it can be very easy to measure dry ingredients incorrectly.

If not using a scale, spoon and level. To properly use this technique, fluff your flour with a spoon and then spoon your flour into your measuring cup without packing it in and level the top off using a flat edge. This will help avoid over measuring your flour and ending up with a dense and dry cookie.

Tap your pan on the counter after the cookies have finished baking. This will compress the cookies so that they maintain a lovely chewy center and help them fall into a traditional cookie shape.