Banana Nut Cookies
Banana Nut Cookies are banana nut bread in cookie form! Warm banana yumminess, toasted pecan crunch, crisp edges, and chewy centers create a perfectly unique dessert experience.
Ingredients
- 10 Tablespoons butter divided
- 1 cup roughly chopped pecans, can sub walnuts
- 1/3 cup over-rip banana, mashed
- 1/2 teaspoon vanilla extract
- 1/3 cup light brown sugar, packed
- 2/3 cup granulated sugar
- 1 egg yolk
- 2 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- Melt one tablespoon of butter in a medium sized pot over medium or medium low heat. Add the pecans and toast them for 2-3 minutes.
- Remove the pot from the heat and add the remaining nine tablespoons of butter, preferably chopped into chunks. The cool butter will melt completely and, at the same time, help the pecan mixture to cool so that other ingredients can be added.
- Once the butter has melted, stir in the mashed banana and vanilla extract.
- When the mixture is at or near room temperature, stir in the sugars and egg yolk until thoroughly combined.
- Pour salt, baking soda, and baking powder into flour and stir to combine.
- Add the flour mixture to the dough and stir just until combined.
- Refrigerate dough for an hour to harden up. The roll into two tablespoon balls.
- Bake in an oven preheated to 350℉ for about 13 minutes, or until just beginning to brown.
- Follow instructions to Achieve the Perfectly Round Cookie. Allow cookies to cool on the cookie sheet for at least 10 minutes before removing.