This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Chocolate Banana Cookies with Sprinkles are such a great way to enjoy chocolate and banana. An easy recipe that tastes great, you’ll love baking and eating them.
Chocolate Banana Cookies with Sprinkles
Friends, we have another delicious week planned out to share with our followers. Welcome to #BrunchWeek 2019! I will be debuting 3 brand new recipes that will be perfect for brunch time or any time for that matter. In case you’ve missed the other posts, I’ll link them below!
Brunch recipes can be everything from sweet, to savory, to decadent to breakfasty and everything in between. There’s an amazing variety for #BrunchWeek, not to mention an amazing giveaway thanks to some fantastic sponsors. All of the details are listed below.
Let’s get right to it, today’s recipe is for Chocolate Banana Cookies with Sprinkles. Yes, I went straight for sweet as we’re diving into brunch. Personally, I like a taste of sweet with brunch and Chocolate Banana Cookies with Sprinkles definitely fits the bill.
Chocolate Banana Cookies with Sprinkles are really easy to prepare and can be made the day before. Add them to your list of recipes to use when you have overripe bananas on the counter. There’s a delicious glaze that gets drizzled on top (or you can use it more like a frosting).
And of course, there are sprinkles! I found the perfect assortment of sprinkles called “Banana Bread” from Sweets & Treats! Aren’t they just the cutest on these cookies? They have such an amazing selection of fun sprinkles, stop over and order some today!
What do you need to make Chocolate Banana Cookies with Sprinkles?
- Baking Powder
- Chocolate chips
- Cocoa powder
- Powdered sugar
Some tips for making Chocolate Banana Cookies with Sprinkles:
- Use parchment paper for easy cleanup.
- I used a 1 Tablespoon cookie scoop. This recipe made 3 dozen cookies.
- I drizzled the “frosting” over the top. You can frost the cookies traditionally too.
- As soon as you frost or drizzle the cookies, sprinkle on the sprinkles before the frosting sets.
- Allow frosting to set prior to storing cookies. I keep them in a resealable container.
Preheat oven to 350° degrees. Line baking sheets with parchment paper, set aside. In small bowl mash banana with fork, set aside. Combine together in mixing bowl: butter, and sugar. Beat until well combined with electric mixer. Add mashed banana and vanilla extract to butter mixture. Beat with electric mixer until combined. In separate bowl mix together: baking powder, salt and flour. Add 1/3 of flour mixture to wet ingredients, mix well. Continue adding flour mixture by thirds until all is mixed in. Mixture will be thick. Add in melted chocolate chips, mix until thoroughly combined. Using cookie scoop, place scoops onto parchment paper lined baking sheets. Bake for approximately 8 minutes. Remove from oven and allow to cool thoroughly on wire rack. FOR FROSTING: In small saucepan over medium heat melt butter. Whisk into melted butter cocoa powder and milk. Remove from heat and whisk in powdered sugar. Continue whisking until all lumps are gone. Drizzle frosting over cooled cookies (or frost completely). Immediately add sprinkles if desired. Allow frosting to set before placing in resealable storage container.
Preheat oven to 350° degrees. Line baking sheets with parchment paper, set aside.
In small bowl mash banana with fork, set aside.
Combine together in mixing bowl: butter, and sugar. Beat until well combined with electric mixer.
Add mashed banana and vanilla extract to butter mixture. Beat with electric mixer until combined.
In separate bowl mix together: baking powder, salt and flour.
Add 1/3 of flour mixture to wet ingredients, mix well.
Continue adding flour mixture by thirds until all is mixed in. Mixture will be thick.
Add in melted chocolate chips, mix until thoroughly combined.
Using cookie scoop, place scoops onto parchment paper lined baking sheets.
Bake for approximately 8 minutes. Remove from oven and allow to cool thoroughly on wire rack.
In small saucepan over medium heat melt butter. Whisk into melted butter cocoa powder and milk.
Remove from heat and whisk in powdered sugar.
Continue whisking until all lumps are gone.
Drizzle frosting over cooled cookies (or frost completely).
Immediately add sprinkles if desired.
Allow frosting to set before placing in resealable storage container.
Welcome to #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 7th year of #BrunchWeek and we have 35 bloggers from around the country sharing over 140 of their best Brunch recipes. We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, casseroles, cinnamon rolls, breakfast pizzas, coffee cakes, plenty of desserts, and more! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
PRIZE #1 DIXIE CRYSTALS
Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker.
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
PRIZE #2 CABOT CREAMERY CO-OPERATIVE
Cabot is giving one winner a gift box of assorted Cabot cheeses.
The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.
PRIZE#4 SWEETS & TREATS
PRIZE#6 COOKBOOK SET
Take a look at what the #BrunchWeek Bloggers are creating today!
Blueberry Lemonade from Family Around The Table
Easy Smoothie Shooters from The Nifty Foodie
Fresh Squeeze Blackberry Lemonade from Cooking With Carlee
Guava Mimosas from Seduction in the Kitchen
Guava Moscow Mule from Love and Confections
Lightening Lavender Margarita from A Kitchen Hoor’s Adventures
Mango Mimosa from April Golightly
Rum Punch for Brunch! from Hardly A Goddess
Sparkling Lavender Lemonade from Snacks and Sips
Strawberry Lavender Smoothie from Eat Move Make
BrunchWeek Appetizers and Salads:
Keto Chicken Salad from Platter Talk
Pecan Grape Salad from For the Love of Food
BrunchWeek Egg Dishes:
Baked Eggs with Mushroom and Asparagus from Caroline’s Cooking
Baked Hash Brown Egg Cups from Creative Southern Home
Breakfast Pizza from Kate’s Recipe Box
Cheesy Scrambled Egg Stuffed Popovers from Jolene’s Recipe Journal
Fried Green Tomato BLT Benedicts from The Spiffy Cookie
Ham, Egg, & Spinach Breakfast Bites from Sweet Beginnings
Roasted Carrot and Beet Frittatas from Culinary Adventures with Camilla
Sausage, Egg, and Cheese Breakfast Bake from Hezzi-D’s Books and Cooks
Sheet Pan Mexican Frittata from Strawberry Blondie Kitchen
Soy-Brined Hard-Boiled Eggs from Shockingly Delicious
The Best Avocado Toast from Simply Healthyish Recipes
BrunchWeek Breads, Grains, and Pastries:
Chocolate Chip Cream Cheese Stuffed Muffins from Big Bear’s Wife
Funfetti Cinnamon Rolls from Cookaholic Wife
How to Build A Crepe Bar from The Crumby Kitchen
Salted Caramel Peach Sweet Rolls from The Redhead Baker
BrunchWeek Main Dishes:
Cheesy Baked Breakfast Tacos from Rants From My Crazy Kitchen
BrunchWeek Fruits, Vegetables and Sides:
Mashed Potato, Cheddar & Bacon Waffles from Tip Garden
Zucchini Cheese Pancakes from Karen’s Kitchen Stories
Chocolate Banana Cookies with Sprinkles from Who Needs A Cape?
Cinnamon Roll Cake from Books n’ Cooks
Espresso Banana Bread from PasstheSushi
Spring Blooms Cake from The Mandatory Mooch
Vegan Coffee Cinnamon Rolls from The Baking Fairy
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.