Bananas Foster Cookies

Products Used
1
5
33
By Shelly J
Prep Time:
10m
Bake/Cook Time:
9m - 11m
Yield:
24 large cookies

These heavenly soft cookies have the flavor profile of the dessert classic, Bananas Foster. The brown sugar rum drizzle takes them over the top.

Estas galletas suaves con sabor a cielo tienen el perfil de sabor de un postre clásico, Bananas estilo Foster. El glaseado de azúcar morena con ron las pone por encima.

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Rate it yourself
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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 Light Brown 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

      1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
      2. 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.
      3. Turn mixer to low speed and add in flour, mixing until just combined.
      4. Stir in white chocolate chips.
      5. 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.
      6. Allow cookies to cool on baking sheet for 2-3 minutes and then transfer to a wire rack to cool completely.
      7. 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.
      8. 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.
      9. 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.

      Rate & Review
      or to post comments
      LINDA - WYOMING
      Jun 10, 2017

      I love the taste of the cookies, definitely one of my all time favs. I did end up with the right texture and they spread and were flatter than I envisioned. If you have any suggestions to improve that I would really appreciate it. I did increase oven temp and chilled the batter after first sheet baked, it improved it slightly but now as much as I'd like. I also made my typical adjustments for High Altitude. But awesome flavors!

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      Galletas Estilo Bananas Foster

      Products Used
      1
      5
      33
      Por Shelly J
      Tiempo de preparación:
      10m
      Tiempo de cocción / cocción:
      9m - 11m
      Rendimiento:
      24 galletas grandes

      Estas galletas suaves con sabor a cielo tienen el perfil de sabor de un postre clásico, Bananas estilo Foster. El glaseado de azúcar morena con ron las pone por encima.

      Clasificación:
      Califíquelo usted mismo
      Blogger
      Member
      Products Used

      Ingredientes

      Galletas:

      • 1/2 taza mantequilla sin sal, temperatura ambiente
      • 1 taza Imperial Sugar Azúcar Morena Clara
      • 2 huevos
      • 2 cucharaditas extracto de vainilla o 1 cucharadita extracto de vainilla + 1 cucharadita extracto de ron
      • 2 bananas grandes y maduras, hechas puré
      • 2 cucharaditas maicena
      • 1 cucharadita bicarbonato de sodio
      • 1 cucharadita sal estilo Kosher
      • 2 tazas harina todo uso*
      • 1 1/2 tazas chispas de chocolate blanco

      Glaseado:

      *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

      Direcciones

      1. Precaliente el horno a 350 F. forre una bandeja de hornear con papel parafinado y coloque a un lado.
      2. En el envase de su batidora de pie con la pieza de paletas mezcle la mantequilla y el azúcar a velocidad media por 2 minutos. Agregue los huevos y la vainilla y mezcle hasta que todo esté suave, raspando los lados del envase tanto como sea necesario. Agregue las bananas en puré, bicarbonato de sodio, maicena y sal y mezcle a velocidad media hasta que todo este incorporado.
      3. Baje la velocidad de la batidora y agregue la harina, mezclando solo hasta que este combinada.
      4. Agregue las chispas de chocolate blanco.
      5. Usando una cuchara de galletas grandes (3 cucharadas), deje caer la masa en la bandeja de hornear anteriormente preparada y deje un espacio de 2 pulgadas entre cada galleta. Hornee de 9 a 11 minutos hasta que las orillas estén doradas y estén cocidas.
      6. Deje que las galletas enfríen en la bandeja por 2 a 3 minutos y luego transfiera al estante de alambre para que enfríen completamente.
      7. Mientras las galletas enfrían, prepara el glaseado. En una olla pequeña combina la mantequilla, azúcar morena y la leche sobre fuego medio. Deje que la mezcla hierva, revolviendo frecuentemente y deje hervir por 2 minutos.
      8. Remueva la olla del calor y agregue el ron y el azúcar en polvo y bata con una espumadora hasta que no hayan grumos. Deje que el glaseado enfríe como por 5 minutos hasta que se ponga grueso, revolviendo ocasionalmente.  Deje caer mucho o poco glaseado sobre las galletas, tanto como a usted le guste. Deje que el glaseado se seque.
      9. Guarde en un contenedor al vacio y a temperatura ambiente por hasta 3 día
      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.
      LINDA - WYOMING
      Jun 10, 2017

      I love the taste of the cookies, definitely one of my all time favs. I did end up with the right texture and they spread and were flatter than I envisioned. If you have any suggestions to improve that I would really appreciate it. I did increase oven temp and chilled the batter after first sheet baked, it improved it slightly but now as much as I'd like. I also made my typical adjustments for High Altitude. But awesome flavors!

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