Banana-Butter Pecan Cookies
Submitted by Deborahstar
Soft, chewy banana cookies loaded with chopped pecans and a hint of molasses and cinnamon. This drop cookie recipe makes 3 dozen and disappears even faster.
YIELD
3 dozenPREP
20 minCOOK
25 minREADY
1 hrsMolasses is the secret weapon here.
It gives these banana cookies a deep, caramel-like richness that plain sugar just can’t deliver. Mixed with mashed banana, a full cup of butter, and a generous handful of chopped pecans, the dough bakes into soft, pillowy cookies with lightly crisp edges.
They’re the kind of cookie that makes the whole kitchen smell like fall, even in the middle of July. The recipe drops 3 dozen, so plan on sharing. Or don’t.
Kitchen Tips
- Mash bananas well so there are no large chunks. You want even distribution through the dough
- Don’t overbake. Pull them when the centers spring back to the touch for the softest texture
- Chill the dough for 30 minutes if it feels too sticky to scoop cleanly
- These freeze beautifully. Layer between parchment in a freezer bag for up to 3 months
Ingredients
Directions
Preheat oven to 350℉ (180℃); grease cookie sheets.
In a large bowl with an electric mixer on medium speed, beat the butter until fluffy.
Gradually add the sugar; beat until light and fluffy.
Beat in the egg, molasses and banana.
In a medium bowl, combine the flour, baking soda and cinnamon.
Gradually add the flour mixture to the butter mixture; beat until thoroughly blended.
Stir in the chopped nuts.
Drop the dough by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
Bake for 12 to 15 minutes, or until the center of the cookies spring back when lightly touched.
Remove to wire racks to cool completely.
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