This site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links.
Last Updated on April 11, 2025 by Melanie
These cookies just happened to come across my path on the internet somehow. I thought the combo of banana and fudge sounded delicious. I was very much in the mood for chocolate.
OK. I probably shouldn’t tell you this but that happens several times a day every day. So nothing extraordinary.
My kids devoured these cookies. I felt like a better mom because they have bananas in them. Shh. Don’t tell me that it’s only a small piece. I’m trying to make myself feel better about giving my kids cookies.
I already know I’m the greatest mom ever! That’s the word on the street with my three anyway. I’m so happy to be their ‘World’s Greatest Mother’. What an honor.
Give these cookies a try. But promise me one thing. Promise me that you won’t make them if you don’t like bananas. Because most likely you won’t like them. And I really, really want you to like them.
Banana Fudge Cookies
- Yield: 2 dozen cookies 1x
Ingredients
- Dough
- 1/2 cup butter (very soft)
- 1 cup sugar
- 1 large egg (at room temperature)
- 1 teaspoon vanilla
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup cocoa
- 1 3/4 cups all purpose flour
Topping
- 1 cup semisweet chocolate chips
- 1/4 cup sweetened condensed milk
Filling
- 2 medium-sized bananas (peeled and sliced 1/4" thick)
Instructions
- Preheat the oven to 350°F. Line cookie sheet with parchment.
- Combine the soft butter and sugar in your mixer bowl. Beat on medium speed for 2 minutes. Beat in the egg and vanilla.
- In a small separate bowl, whisk together the baking soda, salt, baking powder, cocoa, and flour. Add to the wet ingredients and mix on low speed until well combined.
- Allow the dough to sit for a minute while you make the fudge topping. In a microwave-safe bowl, heat the chocolate chips and condensed milk for 30 seconds. Stir. Heat for additional 10 second intervals if needed. Stir until smooth. Avoid over heating or the topping will dry out.
- Scoop the dough into 24 balls, I used my small cookie scoop. Place the balls on the prepared baking sheets. Use your thumb to press an indentation into the center of each ball, then widen it to make a small cookie dough “nest.”
- Place a banana slice into the “nest” in each cookie. Cover with two teaspoons fudge topping. You can roll the topping into a ball and flatten with your finger to get a thin layer of fudge to cover the top of the cookie.
- Bake the cookies for 10 to 12 minutes. Transfer to a cooling rack. Serve and enjoy.
Recipe source: King Arthur Flour
Yes, please! These cookies look amazing and I am always down with anything chocolate and banana! YUM!
Glad you’re here Tieghan. Let me know if you try them. Thanks for stopping by.