Old Forester 1910 Pecan Banoffee Cookies
A brown sugar cookie with banana, butterscotch chips, and rolled in crushed toasted pecans. Bake to enjoy with Old Forester 1910 on the rocks or neat.
Created by Pate Giltner of G&M KitchenINGREDIENTS
1 overripe banana, mashed
1 teaspoon vanilla extract
2 tablespoons Old Forester 1910
1/2 cup butter
3/4 cup dark brown sugar, packed
1 egg yolk
1 ½ cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2/3 cup butterscotch chips Â
Approx 1 ½ – 2 cups crushed toasted pecansÂ
INSTRUCTIONS
- In a medium bowl, beat the butter and brown sugar together using an electric mixer until light and fluffy. Beat in the egg yolk.Â
- In a small bowl, mash the banana and add in the Old Forester 1910 and the vanilla. Stir to combine. Â
- Whisk the flour, baking soda, salt, and cinnamon together.Â
- Add the banana and the flour mixture to the sugar mixture and mix until there are just a few streaks of flour left.Â
- Add in the butterscotch chips and mix until they are well dispersed.Â
- Chill the dough for 30 minutes and pre-heat the oven to 350 degrees.Â
- Add the toasted pecan chips to a small bowl. Using a cookie scoop or a tablespoon, scoop out 1 inch balls of the cookie dough and roll in the pecans until they are completely covered.Â
- Place the pecan-encrusted cookies on a lined baking sheet at least 2 inches apart.Â
- Bake for 12-14 minutes or until they are lightly browned and the edges are set. Makes about 16 cookies.Â