Ingredients
- Cookies
- 1/2 cup unsalted butter, room temperature
- 1 cup Imperial Sugar Light Brown Sugar
- 2 eggs
- 2 teaspoons vanilla extract OR 1 teaspoon vanilla extract + 1 teaspoon rum extract
- 2 large ripe bananas, mashed
- 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 unsalted butter
- 1 cup Imperial Sugar Light Brown Sugar
- 1/4 cup whole milk
- 1 – 2 teaspoons rum, to strength desired
- 1 cup Imperial Sugar Confectioners Powdered Sugar
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat 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 butter and sugar together on medium speed for 2 minutes. Add in eggs and vanilla and mix until smooth, scraping sides of the bowl as necessary. Add mashed bananas, baking soda, cornstarch and salt and mix on medium speed until incorporated.
- Turn mixer to low speed and add in flour, mixing until just combined.
- Stir in white chocolate chips.
- Using a large (3 tablespoon) cookie scoop, drop dough onto prepared baking sheet 2 inches apart. Bake for 9-11 minutes until edges are golden and tops are set.
- Allow cookies to cool on baking sheet for 2-3 minutes and then transfer to a wire rack to cool completely.
- While the cookies are cooling, prepare the icing. In a small saucepan combine butter, brown sugar and milk over medium heat. Bring 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 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.
- Store airtight at room temperature for up to 3 days.
Imperial Sugar Insight
Note: If you use a smaller cookie scoop you will yield more cookies. Adjust bake time down 1-2 minutes.
Recipe developed for Imperial Sugar by Shelly Jaronsky@CookiesandCups.