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banacot muffkies (banana apricot muffin cookies)

(1 rating)
DOUGHMOM avatar
Recipe by
Lindsay Dougherty
@DOUGHMOM
MAPLE SHADE, NJ

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.

(1 rating)
yield 3 dozen
prep time 20 Min
cook time 10 Min

Ingredients For banacot muffkies (banana apricot muffin cookies)

  • 1 1/2 stick
    butter, softened (i like salted when i bake)
  • 1 1/2 c
    splenda sweetener
  • 1/2 c
    splenda brown sugar
  • 2
    ripe bananas, sliced
  • 2 Tbsp
    sugar-free apricot preserves
  • 2
    large eggs
  • 2 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1 Tbsp
    cinnamon, ground
  • 1/2 tsp
    nutmeg, ground
  • 1/2 tsp
    salt
  • 1/2 c
    semi-sweet chocolate chips
  • 1 c
    vanilla or white chocolate chips

How To Make banacot muffkies (banana apricot muffin cookies)

  • 1
    Preheat oven to 350 degrees. Grease 3 large cookies sheets with non-stick baking spray and set aside.
  • 2
    Cream softened butter and both type of sugars in mixer. Once mixed, add in 2 eggs and beat until creamy.
  • 3
    In a separate bowl, mash together your bananas and apricot preserves. Add to mixture to your mixer and beat until smooth.
  • 4
    In another bowl, combine dry ingredients: flour, baking soda, cinnamon, nutmeg, and salt. Stir until mixed.
  • 5
    Turn mixer to medium-low speed and slowly add in dry ingredients until batter is fully mixed.
  • 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.
  • 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.
  • 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.
  • 9
    Makes about 3 dozen. Store in air-tight container to keep soft.
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