Banana Pecan Cookies with Caramel Chips

5 from 1 vote

If you are a fan of banana and caramel these cookies will become a favorite of yours. Such a great combo.

Prep Time20

Total Bake Time22

Chill30

Total Time1 12

Course: Cookies, Nuts

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 176kcal

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. Take the bananas and using a fork smash them. I add them to a measuring cup. The pecans you can purchase either already chopped or get whole fresh ones and chop them yourself.
Cube the butter into a mixer bowl and blend on a medium mixer speed until it is creamy looking about 2 minutes. Next, add the sugars and mix on a medium mixer speed for 3 to 4 minutes. I will still look grainy since there is twice as much sugar as butter.
I take a small bowl and add the egg before adding to the mixer bowl. I also add the vanilla extract and incorporated that into the butter-sugar mixture. Next, add the sour cream and bananas and incorporate them. The next step it to add the caramel chips and the chopped pecans.
Take the bowl off the stand and fold in the flour mixture. The cookie dough will be on the softer side. Cover loosely with plastic wrap and place in the refrigerator for 30 minutes to an hour.
Preheat the oven to 350°F (175°C or 180°C) 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 after taking them from the oven.