Gooey S’mores Banana Cookies
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These S’mores Banana Cookies are the perfect mashup of comfort and indulgence. Imagine soft, chewy banana cookies packed with melty chocolate chips, topped with fluffy Swiss meringue and a decadent drizzle of chocolate. They’re a little nostalgic, reminding me of summer nights by the fire with a s’more in hand, but with a twist that makes them perfect for anytime. I love making them when I’m craving something sweet but still want that cozy, homey feel. The best part? They’re surprisingly easy to make, and the meringue topping? It’s the kind of extra touch that makes you feel like a pro baker without all the fuss. Trust me, you’ll want these on repeat!
Why You’ll Love Gooey S’mores Banana Cookies
- Banana + Chocolate Combo: The perfect mix of banana and chocolate chips creates a soft, chewy cookie that feels like a warm hug.
- Fluffy Meringue Topping: The light, airy meringue adds a fun texture that takes these cookies to the next level—crispy on the outside and pillowy on the inside.
- A Twist on S’mores: It’s like a s’more but in cookie form—crispy graham cracker crumbs, melted chocolate, and the satisfying crunch that makes each bite irresistible.
- Easy to Make, Hard to Resist: With just a little prep and a few simple ingredients, you can make a treat that’s seriously impressive and so comforting.
- Perfect for Sharing: These cookies are ideal for parties, family gatherings, or just to enjoy with a cup of coffee—everyone will ask for the recipe!
Ingredients Needed To Make Gooey S’mores Banana Cookies
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- GF flour or all purpose flour
- Cornstarch
- Baking powder
- Baking soda
- Kosher salt
- Ground cinnamon
- Banana, mashed
- Butter, room temp
- Brown sugar, firmly packed
- Sugar
- Egg
- Vanilla extract
- Chocolate chips
- Egg whites
- Sugar
- Melted chocolate
- Crushed graham crackers
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Gooey S’mores Banana Cookies
- Preheat the oven and line your cookie sheets with parchment paper.
- Cream together the butter and sugars, then add the egg, mashed banana, and vanilla extract, mixing until smooth.
- Combine the dry ingredients in a separate bowl and mix them into the wet ingredients, then fold in the chocolate chips.
- Scoop out the dough onto the cookie sheets and bake until golden brown, then cool completely.
- Make the meringue by whisking egg whites and sugar over simmering water until frothy, then beat until stiff peaks form.
- Pipe or spoon the meringue onto the cookies and optionally torch for a toasted effect.
- Drizzle melted chocolate over the meringue and sprinkle with crushed graham crackers.
- Enjoy your delicious cookies!
Commonly Asked Questions
Can I use a different type of flour for these S’mores Banana Cookies?
Yes, you can experiment with other flours, but keep in mind that this recipe is specifically designed to work well with gluten-free flour. If you substitute with a different type of flour, you might need to adjust the measurements and texture of the dough. For best results, use a gluten-free all-purpose flour blend for a similar consistency.
Can I make these cookies without the meringue?
Absolutely! If you’re not a fan of meringue or just want a quicker treat, you can skip it entirely. The cookies themselves are delicious on their own, especially with the banana, chocolate, and graham cracker flavors. For a simple alternative, drizzle some melted chocolate over the cookies instead.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
How should I store these cookies?
Once the cookies are completely cooled, store them in an airtight container at room temperature for up to a few days. If you want to keep them fresh for longer, you can freeze the cookies after they’ve cooled. Just make sure to place parchment paper between layers to avoid sticking.
Can I make the meringue ahead of time?
Yes, you can make the meringue ahead of time and store it in an airtight container in the fridge for up to 24 hours. When you’re ready to serve the cookies, simply pipe or spoon the meringue onto the cooled cookies and give them a quick torch or broil for that toasted look.
Can I use a different fruit instead of banana?
While bananas are key for the flavor and texture in this recipe, you could try substituting them with a similar fruit, like applesauce or mashed pears. Keep in mind that it may slightly alter the taste and texture, but it can be a fun variation to experiment with.
How do I reheat these cookies?
To reheat, simply place the cookies in a preheated oven for a few minutes, just until they’re warm. Be careful not to overheat, as this can affect the meringue. If you want to enjoy them fresh from the oven, you can re-bake them for just a minute or two after they’ve been stored, giving them that straight-out-of-the-oven taste!
S’mores Banana Cookies
Equipment
- stand mixer or hand mixer
- Measuring cups and spoons
- Cookie sheets (4)
- Ice cream scoop (2 tbsp)
- Double boiler or saucepan with glass bowl
Ingredients
Cookies
- 3 ¼ cups 1.1 GF flour or all purpose flour
- 2 tbsp cornstarch
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- ½ tsp ground cinnamon
- 1 cup banana mashed (approx 2 bananas)
- 1 cup butter room temp
- 1 cup brown sugar firmly packed (or coconut sugar)
- ½ cup sugar
- 1 egg
- 2 tsp vanilla extract
- 1 ½ cups chocolate chips
Swiss Meringue
- 6 egg whites
- 2 cups sugar
Topping
- Melted chocolate for drizzle
- Crushed graham crackers
Instructions
Cookies
- Preheat the Oven: Set the oven to 350°F (175°C). Line 4 cookie sheets with parchment paper.
- Mix Wet Ingredients: In a mixing bowl, cream together the butter and sugars on high for 5 minutes until light and fluffy. Scrape down the sides, then add the egg, mashed banana, and vanilla extract. Mix until smooth.
- Combine Dry Ingredients: In a separate bowl, combine the GF flour, cornstarch, baking powder, baking soda, salt, and ground cinnamon. Gradually mix into the wet ingredients until just incorporated. Fold in chocolate chips.
- Shape and Bake: Using a 2-tbsp ice cream scoop, place equal-sized scoops on each prepared cookie sheet, keeping 2 inches between each cookie. Bake for 12-14 minutes until lightly golden brown. Let cookies cool completely before adding meringue.
Swiss Meringue
- Prepare Double Boiler: Fill a saucepan with water and bring to a simmer. Place a glass bowl over the pot, ensuring the water does not touch the bowl’s bottom.
- Heat Egg Whites and Sugar: Add the egg whites and sugar to the bowl, whisking until slightly frothy, about 7-9 minutes, or until the sugar has dissolved.
- Whip Meringue: Transfer the mixture to a mixing bowl. Beat on high for 8-13 minutes until meringue is fluffy and holds stiff peaks. Pipe or dollop meringue onto each cookie.
- Optional: Lightly torch the meringue with a pastry torch for a toasted effect.
Topping
- Drizzle melted chocolate over the meringue and sprinkle with crushed graham crackers.
- Enjoy!
Nutrition
These S’mores Banana Cookies are such a fun twist on the classic flavors we all know and love. Between the soft banana cookie base, gooey chocolate, and sweet meringue, they’re the perfect treat for satisfying that sweet tooth. Plus, they’re a hit at any get-together, so I’m always excited to make them. Trust me, they won’t last long once they’re out of the oven!
