These Banana Chocolate Pecan Cookies are the ultimate treat, combining the richness of ripe bananas, dark chocolate, and roasted pecans. The cookies have crisp, buttery edges and chewy, soft centers, finished with a drizzle of homemade salted caramel sauce. Topped with crunchy banana chips and extra chocolate, these cookies are an indulgent balance of sweet, salty, and nutty flavors. Perfect for any occasion, these cookies are sure to impress both with their flavor and their satisfying texture.
Why You’ll Love This:
These cookies offer a perfect combination of flavors and textures. The rich banana flavor blends beautifully with the chocolate and pecans, while the salted caramel sauce adds a sweet and salty contrast. The recipe is simple, yet the result feels gourmet, making it perfect for both casual treats and special occasions. The crisp edges and soft centers give these cookies an irresistible texture, making them a treat everyone will enjoy.
Perfect Occasion:
These Banana Chocolate Pecan Cookies are ideal for any occasion when you want to serve something special. Whether you’re baking for a family gathering, sharing them at a party, or just indulging in a delicious homemade snack, these cookies are perfect for all. Their rich flavors also make them a great addition to holiday cookie trays, bake sales, or as thoughtful homemade gifts.
Decoration Tips:
For a beautiful presentation, top each cookie dough ball with a banana chip and an extra piece of dark chocolate before baking. After baking, drizzle the salted caramel sauce over the cookies for a glossy, decadent finish. You can also sprinkle a pinch of sea salt over the caramel for added flavor and elegance. Serve them on a tray for a striking look, or pair them with a scoop of ice cream for an extra indulgent dessert.
Ingredients for the Cookies:
- 2 1/3 cups (298g) all-purpose flour, sifted
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon cinnamon
- 3/4 cup (170g) unsalted butter, cubed
- 1 cup (200g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg yolk
- 1/3 cup (75g) mashed overripe banana
- 1 1/2 teaspoons vanilla extract
- 1 bar of dark chocolate (about 3.5-4 oz), broken into bite-size pieces (plus extra for topping)
- 3/4 cup (85g) roasted salted pecans, coarsely chopped
- Banana chips (for topping)
For the Salted Caramel Sauce:
- 10 soft caramel candies
- 2 tablespoons (15ml) heavy cream
- Generous pinch of fine sea salt
Instructions:
- Prepare the Cookie Dough: Line two large baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a saucepan, melt the butter over medium heat, stirring occasionally, until it turns deep golden brown and fragrant, with brown specks at the bottom of the pan. Immediately transfer the butter to a large bowl to prevent burning.
- Add the brown sugar and granulated sugar to the butter, mixing until well combined. Beat in the egg yolk, mashed banana, and vanilla extract. Gradually stir in the flour mixture until just combined. Fold in the dark chocolate pieces and roasted pecans.
- Shape and Chill: Form the dough into balls about 2 tablespoons in size. Press a banana chip and a piece of chocolate on top of each dough ball. Place the dough balls on the prepared baking sheets and refrigerate for 30 minutes to 1 hour.
- Bake: Preheat the oven to 350°F (180°C). Arrange the chilled dough balls on the baking sheets, leaving 3 inches of space between each cookie. Bake for 10-12 minutes, or until the tops are set and the edges are golden brown. Do not overbake.
- Shape the Cookies: Immediately after removing the cookies from the oven, use a round cookie cutter or the rim of a glass to shape the hot cookies into perfect rounds by sliding the cutter around each cookie. Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Make the Salted Caramel Sauce: In a small saucepan, melt the caramel candies and heavy cream over medium heat, stirring until smooth. Add a pinch of sea salt to taste.
- Finish the Cookies: Drizzle the salted caramel sauce over the warm cookies. Serve immediately or allow the caramel to set before storing the cookies.
Enjoy your delicious banana chocolate pecan cookies with a rich salted caramel drizzle!
