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Chocolate, banana and pecan cookies

Chewy, chocolaty cookies with dark cocoa depth in every bite.
Sweet banana warmth meets crunchy pecan coating and melting chips.
Golden edges, soft centers, and a cozy cinnamon-sweet finish.

dessert ⏱ 140 min 310 kcal / portion 42.0 g carbs / portion (estimated) vegetarian eggglutenmilktree nuts 🔗 Original source

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Chocolate, banana and pecan cookies
v5 · rb0e705f985 20260727Z1751 1 piece egg 170 g pecan half 100 g icing sugar 🌀 beat butter and caster sugar until light and fluffy 🌀 gradually beat in the egg until incorporated 🔪 sift flour baking powder cocoa cinnamon and salt 🌀 mix dry ingredients into butter sugar and egg on low speed for about 15 seconds 🌀 add chocolate and mashed banana and beat until combined ⏳ ⏱ 2 h chill dough in the fridge to firm up 🍽 roll chilled dough into 3cm balls about each 🍽 roll dough balls in finely chopped pecans until fully coated form pecan-coated balls onto lined trays ⏳ ⏱ 1 h chill formed cookies on the tray 🔥 preheat the oven to 190°C and line two baking trays with baking parchment 🍽 roll cookies in icing sugar and flatten to 1cm thick 🔥 ⏱ 10 min bake at 190°C until soft to the touch ⏳ ⏱ 10 min cool cookies on the tray ⏳ transfer to a wire rack to cool until completely cool Chocolate Banana Cookies 🍪 110 g butter 110 g caster sugar 125 g flour ½ tsp baking powder 20 g cocoa powder ½ tsp cinnamon ¼ tsp salt 100 g chocolate chip 100 g dark cooking chocolate 50 g banana butter, caster sugar chocolate chip, dark cooking chocolate, banana pecan half icing sugar
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Preparation steps

  1. beat butter and caster sugar until light and fluffy
  2. gradually beat in the egg until incorporated
  3. sift flour baking powder cocoa cinnamon and salt
  4. mix dry ingredients into butter sugar and egg on low speed for about 15 seconds
  5. add chocolate and mashed banana and beat until combined
  6. chill dough in the fridge for 2 hours to firm up
  7. roll chilled dough into 3cm balls about each
  8. roll dough balls in finely chopped pecans until fully coated
  9. form pecan-coated balls onto lined trays
  10. chill formed cookies on the tray for at least 1 hour
  11. preheat the oven to 190°C and line two baking trays with baking parchment
  12. roll cookies in icing sugar and flatten to 1cm thick
  13. bake at 190°C for 10 minutes until soft to the touch
  14. cool cookies on the tray for 10 minutes
  15. transfer to a wire rack to cool until completely cool

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