Banana Pecan Cookies with Caramel Sea Salt Chips
These caramel chips with sea salt are fantastic together. Add the pecans and you have a cookie that you keep going back for more.
Servings: 24 cookies
Calories: 180kcal
Ingredients
- ½ cup (113.5 g) Butter unsalted
- ½ cup (106 g) Light brown sugar
- ½ cup (99 g) Sugar white
- ¾ cup (112.5 g) Bananas, mashed about 2
- ½ cup (115 g) Sour cream
- 1 (1) Egg
- 1 teaspoon (1 teaspoon) Vanilla Extract
- 2 ¾ cups (330 g) All-purpose flour
- ½ teaspoon (0.25 teaspoon) Sea Salt
- 1 teaspoon (1 teaspoon) Baking powder
- ⅔ cup (66 g) Pecans
- ⅔ cup (194.67 g) Caramel Chips
Instructions
- 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.
- 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 mixture until it cools. 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 Chip and the chopped pecans.
- Take the bowl off the stand and fold in the flour mixture. The cookie dough will be soft. 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.
Nutrition
Calories: 180kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 67mg | Potassium: 74mg | Fiber: 1g | Sugar: 14g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg