Description
These banana cookies include all the flavors of classic bananas foster, but easy to make and totally approachable!
Ingredients
Scale
- Cookies
- 1/2 cup butter, room temperature
- 1 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract OR 1 teaspoon vanilla extract + 1 teaspoon rum extract
- 2 large ripe bananas, mashed
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1 teaspoon kosher salt
- 2 cups all-purpose flour
- 1 1/2 cups white chocolate chips
- Icing
- 3 tablespoons butter
- 1 cup light brown sugar
- 1/4 cup milk
- 2 teaspoons rum, to strength desired
- 1 cup powdered sugar
Instructions
- Cookies: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with paddle attachment mix the butter and sugar together on medium speed for 2 minutes. Add in the eggs and vanilla and mix until smooth, scraping sides of the bowl as necessary. Add in the mashed bananas, cinnamon, baking soda, cornstarch and salt and mix on medium speed until incorporated.
- Turn the mixer to low speed and add in the flour, mixing until just combined.
- Stir in the white chocolate chips.
- Using a large (3- tablespoon) cookie scoop, drop dough onto the prepared baking sheet 2- inches apart. Bake for 9-11 minutes until edges are golden and tops are just set.
- Allow the cookies to cool on the baking sheet for 2-3 minutes and then transfer to a wire rack to cool completely.
- Icing: In a small saucepan combine butter, brown sugar and milk over medium heat. Bring the mixture to a boil, stirring frequently and boil for 2 minutes.
- Remove saucepan from heat and whisk in the rum and powdered sugar until no lumps remain. Cool the icing for about 5 minutes until it thickens slightly, stirring occasionally. Drizzle as much or as little onto cookies as you like. Allow icing to set.
Notes
Store airtight at room temperature for up to 3 days.
