Chewy Banana Toblerone Cookies

by KELLY

Ingredients:  (Yields 36 cookies)

• 1 cup unsalted butter, softened
• 2/3 cup light brown sugar
• 2/3 cup granulated sugar
• 2 tablespoons glucose
• 1 large egg
• 1/2 cup mashed ripe banana
• 1 teaspoon vanilla extract
• 2 1/2 cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 1/4 teaspoons kosher salt
• One 2.5 ounce package freeze dried bananas, processed into a fine powder in the food processor
• 2 3.52 ounce bars Toblerone, chopped

Method:

1. Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, mashed banana and vanilla, and beat for 7 to 8 minutes until very light and fluffy.
2. Stir together the flour, cream of tartar, baking soda, salt and powdered freeze dried bananas in a separate bowl until well combined. Reduce mixer speed to low and add the flour mixture. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.
3. Still on low spread, add the chopped Tolberone and mix until just combined
4. Using a small scoop, portion out the dough onto parchment lined baking sheets, keeping the cookies well spaced (about 2 inches apart). Pat the tops of the cookie domes flat. Chill in the refrigerator for at least 1 hour, or up to 1 week. Don’t try to bake the cookies from room temperature because they will not hold their shape properly.
5. Heat your oven to 350 degrees F.
6. Bake the cookies for 18 minutes. Cookies should be faintly browned on the the edges, but still light in the centers. They might seem soft, but they will firm up after they cool.
7. Cool the cookies completely on sheet pans before transferring to a plate or airtight container for storage.