Banana White Chocolate and Cinnamon Toasted Pecan Cookies

By srumbel

These cookies taste like a gooey, sweet little banana bread slice with crunchy cinnamon toasted pecans throughout. These are right up there with some of my favorite cookies. The flavor combination is so fun! My Banana White Chocolate and Cinnamon Toasted Pecan Cookies are a banana bread and pecan party in your mouth.

from picky-palate

Ingredients

• Cinnamon Toasted Pecans
• 1 1/2 cups Fisher Pecan Halves
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons water
• Cookie Dough
• 1 stick unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 2 medium very ripe bananas
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 cups white chocolate chips

Preparation

Step 1

1.Place Fisher Pecan Halves into a medium non stick skillet over medium heat. Stir in sugar, cinnamon and water until combined. Stir and let pecans bubble cook for about 5 minutes. Mixture will become thick. Pour pecans onto parchment paper to cool for at least 15 minutes before adding to cookie dough.
2.To prepare cookie dough, cream butter and sugars into a large mixing bowl. Add egg and vanilla mixing to combine. Mash bananas and add them to the bowl, stirring. Add flour, baking soda, salt and white chocolate chips stirring. Place cinnamon toasted pecans into a large ziploc and crush slightly. I still kept mostly large pieces. Add to bowl and mix to combine.
3.With a medium cookie scoop, place dough onto a large baking sheet lined with a silpat liner or parchment paper. Leave a good inch and a half between each cookie. Bake for 15-16 minutes until golden brown. You want these too bake longer than you typically bake cookies. Let cool on baking sheet for 15 minutes before transferring to cooling rack.
Makes 2 dozen cookies