These plantain cookies with Snickers are so amazing. They are sticky, crunchy and so delicious that I couldn’t wait to share this recipe! The plantains are mashed like bananas and incorporated into the wet batter. They are literally the perfect centerpiece on your table this holiday season. I’m currently in Ghana so this recipe is dear to my heart because of how tropical it is.
The best plantains to use for this recipe are the really ripe ones with the black spots. Using ripe plantain allows you to mash them smoothly into a paste. This method applies to banana bread or banana cake. I like using the Snickers that comes two in a pack, because you don’t need that many. Make sure you chop the Snickers bar into pieces so it melts nicely into the cookie dough. These plantain cookies are really sweet so you can actually use less sugar if you prefer.
The plantain cookie dough gets really sticky so it is best to refrigerate it for at least 1 hour before baking. I highly recommend using a large cookie tray because this will be completed in batches. I love using a 17×11 inch cookie sheet. Please leave enough space between the cookie dough balls to allow the cookies to spread without touching each other. Let each batch cool off on a wire rack and change the parchment paper on each new batch.
Ingredients
1/2 cup unsalted butter, at room temperature
1/4 cup granulated sugar
1/4 cup brown sugar
78g Snickers bar, chopped into pieces
1 large egg, at room temperature
2 very ripe plantain, peeled and mashed
2 cups self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table salt
Instructions
- Using a hand or stand mixer, cream the butter and both sugars until it looks creamy brown in color with no lumps.
- Then whisk in the egg into the same bowl.
- In another large bowl, whisk the flour, salt, baking powder, and baking soda togther.
- Combine the bowl in step 3 with the bowl in step 2 and fold in the chopped Snickers.
- Preheat the oven to 350F/175C.
- Line a large cookie tray (I use a 17x11 inch baking tray) with parchment paper (see notes).
- Scoop the dough into small balls leaving sufficient space between them-about the width of your palm.
- Bake each batch of cookies for 15 minutes and let them cool before serving. I baked these in about 4 batches.
Notes
Parchment paper is better than aluminum foil for these cookies because they are very sticky in nature.