Brown butter pecan banana bread cookies🍪
Soft, chewy and delicious sweet treat, that will make you smile.
Ingredients:
1/2 cup(140g) 1 banana (mashed)
1/2 cup(118g) unsalted butter (weight before browned)
2/3 cup (145g) dark brown sugar
1 egg yolk (room temp)
1 tsp(4g) vanilla bean paste
1 1/3 cup (175g) all purpose flour
1/2 tsp(3g) baking soda
2 tsp (3g) cinnamon
1/2 tsp (3g) salt
1/3 cup (45g) chopped pecan
1/2 cup (40g) dried banana chips
1/4 cup (32g) chopped dark chocolate chunks (90%)
1/2 cup(100g) dark chocolate chips
1/4 cup (45g) milk chocolate chips
Prep and baking process:
In a small bowl mash ripe banana and set aside.
In the saucepan with thick bottom brown the butter on the medium heat and pour into a medium bowl.
Add brown sugar and whisk for a min.
Add egg yolk and whisk for another minute.
Add mashed banana, vanilla bean paste and whisk until combined.
Add flour, baking soda, salt and ground cinnamon.
Mix everything together and half way through add pecans, dried banana chips, chocolate chips and chunks.
Mix everything together (do not over mix the cookie batter).
Scoop the dough by using ice cream scoop, 3tbsp in size ( I had 9 cookies)
Add more chocolate chunks on the top and refrigerate overnight ( you can refrigerate in the fridge for 2 hrs if you like).
Next day preheat oven to 350F.
Place cookies on the baking sheet leaving approximately 8 cm in between, because they do spread in the oven.
Let the cookies rest at room temp for 30-45 min before baking.
Bake cookies for 11-13 min or until the edges are golden and crispy, but center is chewy and soft.
Remove from oven, top with chocolate chips and dried banana pieces and while the cookies are still hot (straight from the oven).
By using cookie cutter give them round shape while they are still hot.
Let cookies to cool completely before you Enjoy them ♥️
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If you're a fan of unique cookie flavors that blend nostalgia with a gourmet twist, these brown butter pecan banana bread cookies are a must-try. The key to their rich taste starts with browning the butter, which adds a nutty depth that elevates the simple ingredients like mashed banana and brown sugar. Incorporating chopped pecans introduces a delightful crunch that complements the chewy texture of the cookie. Adding dried banana chips is a clever way to intensify the banana flavor and add extra texture, while the mix of dark and milk chocolate chips and chunks satisfies any chocolate lover's craving. I found that refrigerating the dough overnight really helps the flavors meld together and allows the cookies to hold their shape better while baking. The resting time at room temperature before baking also contributes to even spreading and a perfect balance between crispy edges and a soft, chewy center. The recipe’s step of shaping the cookies with a cutter while they're still warm is a fun trick that gives them a polished, professional appearance. If you like, you can experiment with different mix-ins like walnuts instead of pecans or white chocolate chips for a sweeter profile. These cookies not only taste amazing fresh from the oven but also keep well for several days in an airtight container, making them perfect for sharing or enjoying throughout the week. Overall, this recipe offers a delightful combination of flavors and textures that turn everyday ingredients into a special treat. Whether you're baking for family, friends, or yourself, these cookies are sure to bring smiles and satisfy sweet cravings with a homey touch.
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