- 1/2 cup (1 stick) Butter unsalted
- 1/2 cup (106 g) Light brown sugar
- 1/2 cup (99 g) Sugar white
- 3/4 cup mashed (about 2) Bananas
- 1/2 cup Sour cream
- 1 Egg
- 1 tsp Vanilla Extract
- 2-3/4 cups (330 g) All purpose flour
- 1/4 tsp (optional) Kosher Salt
- 1 tsp Baking powder
- 2/3 cup Pecans half
- 2/3 cup Caramel Chips with Sea Salt
My first thought for this cookie was using some special pecans that I had in the freezer. I honestly didn’t know that there were different varieties of pecans in the world. Well, I soon got an education. I have a long-time friend from Georgia who told me there are different kinds. I can just hear her saying Barbara for heaven sakes, of course, there are different kinds. LOL, it is all in fun. Susie was kind enough to send me three different varieties Elliott, Stuart, and Desirable, check out if these trees will grow in your backyard.
My second favorite finding was Caramel Sea Salt Chips by Hershey’s. What a wonderful find. Bananas and caramel are perfect for each other and the taste is fantastic. I used ripe yellow bananas, not brown or green. So I hope you enjoy this week’s cookies and see you next week.
Some of my tools:
Weigh or measure the sugars into one bowl and set aside. Weigh or measure the flour, baking powder, and salt running a whisk through to blend. Set the dry ingredients aside also. Take the bananas and using a fork smash them till they are one big lump at the bottom of the bowl. The pecans you can purchase either already chopped or get whole fresh ones and chop them yourself.
Heat the butter on the stove till melted over medium heat and stir till it starts to clear and get frothy. Continue stirring till the clear butter starts to get an amber color and has a nutty smell. Just don't burn the butter. Take the butter off the heat and add both the white and light brown sugar to the brown butter. Let it cool for about 5 minutes then add to a mixer bowl to finish cooling.
Mixing the Cookie Dough
I take a small bowl and add the egg and vanilla extract and beat with a fork till incorporated. Turn the mixer on and let the paddle turn the butter-sugar around just to help it cool. Make sure your butter has cooled some before adding the egg and vanilla extract mixture. Next, add the sour cream and bananas and incorporate them. Add the Caramel Sea Salt Chip and the chopped pecans.
Preheat the oven to 350° and line your cookie baking pans with parchment paper. Using a medium cookie scoop, I put 12 scoops to a pan—Bake for 11-13 minutes watching for the outside bottom of the cookie to turn slightly brown. Move them to a cooling rack to cool.