I have found it.
The cookie to end all other cookies.
Don't laugh; I am dead serious here. It is called the Banana Bread Snickerdoodle and it has now become my most absolute favorite cookie in the entire world.
I am actually going to take a moment here to personally thank the creator of these cookies, Mrs. M.O.B. over at Mind Over Batter.
Dear Mrs. M.O.B.,
Your cookies are so amazing that I think you could end all the arguments currently happening on Earth by making just one cookie for every person on the planet.
Please let me know if you need help in doing so.
Now that that's out of my system - you NEED to make these cookies! She has you microwave the bananas and then take the juice from them and turn it into a syrup that goes BACK into the cookie dough. I know. It's that intense.
My whole kitchen smelled like a banana bread bakery during all of this. It was the best smell. ever.
A little bit more work than your average snickerdoodle I'll give you that. But it doesn't matter. If you consider yourself a lover of banana bread or snickerdoodles, you must must must make these cookies.
The recipe makes over 3 dozen, which sounds like a lot. However, see how much it makes when you are face-to-face with the delectable and dangerously delicious dough. Go ahead, I dare you; try not to eat an unhealthy-sized spoonful of it.
Enough said. Get going on making these cookies and start achieving world peace with their awesomeness.
Banana Bread Snickerdoodles By Mind Over Batter
makes roughly 4 dozen cookies
3 3/4 cups flour
1 1/2 tsp baking powder
pinch of nutmeg
1/4 tsp ginger
1/4 tsp cloves
1 1/4 tsp cinnamon
3 medium very ripe bananas, peeled and chopped
2 sticks butter
3/4 cup sugar
1/2 cup light brown sugar, firmly packed
2 tsp vanilla
2 tbsp banana syrup (recipe follows)
For banana syrup:
1. Place chopped bananas into large microwave safe bowl and microwave for about 2-3 minutes, or until the bananas start to let out juice.
2. Mash bananas through a fine mesh strainer, put banana mash aside.
3. Take banana juice and place in small saucepan and heat over medium heat. Heat until syrupy, about 2 minutes (it should reduce to about 2 tbsp). Allow to cool before using.
For cinnamon sugar:
1/2 cup brown sugar
1/4 tsp cinnamon
1. Mix together with hands until well incorporated.
1. Sift together flour, baking powder, nutmeg, ginger, cloves and cinnamon into a large bowl.
2. In a separate bowl cream butter until fluffy, about 1 minute. beat in both sugars and the mashed bananas until fully incorporated.
3. Mix in egg, vanilla extract, and banana syrup until well combined. Stir flour mixture into wet ingredient mixture roughly one cup at a time. Be sure to chill dough at least one hour before baking.
4. Preheat oven to 350 degrees and line cookie sheets with parchment paper (or grease liberally with cooking spray).
5. Use a cookie scoop or small spoon to scoop out tablespoonfuls of dough. Roll into balls and roll in cinnamon sugar mixture. Place at least 2 inches apart on cookie sheet. Flatten each cookie ball slightly with the bottom of a glass.
6. Bake at 350 degrees for 10-13 minutes or until cookies are slightly firm. Let cool five minutes on pan before transferring to wire cooling rack.