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Bananas Foster Cookies

These Bananas Foster Cookies are RIDICULOUSLY GOOD! Soft banana cookies, loaded with white chocolate and drizzled with Brown Sugar Rum sauce! If you love the classic dessert (or even if you don’t) you will fall in love with these cookies. You can absolutely leave out the rum and they will be just as good!

Sometimes I have an idea that I think might be good but I’m not CRAZY excited about. They all can’t be winners, right? You see I know Bananas Foster is a whole thing in the world that people love, but I happen to not be a huge fan of alcohol in my desserts, so the rum aspect always turned me off a bit. I’m weird, I know.

But I thought if I were to turn Bananas Foster into…say…cookies maybe it could be a whole thing in its own way. So, I hopped into the kitchen to play around with bananas, rum and brown sugar. It’s a tough life.

Turns out maybe they all CAN be winners. Because y’all. These cookies are freaking delicious. I added a little rum to just the drizzle, so they weren’t overly “rummy” and for me it was perfect. If you like a little more alky-haul in your life, go ahead and add a little more extra. I won’t tell 🙂

Bananas Foster Cookies... RIDICULOUSLY GOOD! Soft banana cookies, loaded with white chocolate and drizzled with Brown Sugar Rum sauce!

The the bananas, the white chocolate chips and the brown sugar-rum icing seriously makes these one heck of a cookie. You’re going to love them.

I posted the full recipe over at Imperial Sugar today.

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16 comments on “Bananas Foster Cookies”

  1. How did you get yours to be a cookie consistency?? It doesn’t matter how I cook bananas, they always cook up like banana bread. To be fair, they were DELISH!!….just not cookie consistency.

  2. I made these and they were wonderful but looked nothing like the picture also the recipe for the topping calls for 2 cups sugar but the directions say add powdered sugar ….if you could clear that up for me I would appreciate it….thanks

  3. just made the dough and it is really liquid- more like cupcake batter~ i put in fridge to chill- hopefully will firm up so that I can scoop!

  4. Just made these (3 small bananas) and it came out amazing! I went all out with at least 2 tsp of rum ๐Ÿ™‚ Thanks for the recipe!

  5. Cheryl Newton

    Hi, Shelly,

    These look yummy. And I can always use another ripe-banana recipe, since my family purposefully doesn’t eat the bananas I buy, in the hopes that after they go bad, I will make something with them. But I have a question: could I use rum extract instead of actual rum in the frosting? Thanks!

  6. Stephanie | Worth Whisking

    As if the banana cookies studded with white chocolate chips weren’t enough, the brown sugar rum drizzle puts these over the top! Thanks for the recipe!

  7. Robyn Stone | Add a Pinch

    These are some seriously decadent looking cookies, Shelly! I love the look of that drizzle!!!

    1. Ahh yes, it should actually read 2 teaspoons vanilla extract OR 1 teaspoon vanilla extract + 1 teaspoon rum extract.
      They put the “OR” in the wrong place. It’s really just to differentiate using 2 tsp vanilla or 1 tsp vanilla and 1 tsp rum extract.
      I will let them know! Thanks!!

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