Banana Snickerdoodle Pecan Pie Cups

Preheat oven to 350 degrees F. Cookie Dough: Combine butter and sugars and beat with a hand mixer or in a stand in mixer till smooth and fluffy. Add mashed banana, we blended ours, and vanilla extract and combine. In a separate bowl combine dry ingredients and add to wet. Beat slowly till dough comes together. You can also combine dry and wet ingredients with a spatula. Prepare a small bowl with cinnamon sugar topping, set aside. Using a small a small ice-cream scooper scoop out 12 balls. Roll them into sugar and place in a muffin pan. Using back of ice-cream scooper press down and make a cavity in the center of the cookie. You can chill these for 15 minutes to help reduce the rising but we did not. Bake for 15-18 minutes. When you take them out of the oven they will have puffed up. Simply take ice cream scooper and press cavity down.

Pecan Pie Filling: While cookies cool make pecan pie filling. Combine in a medium saucepan the butter, brown sugar, honey, heavy cream and vanilla extract. Stir at medium heat for about 2 minutes and combine in the chopped pecans. Stir pecans into filling for about 2 additional minutes till pecans are covered and nice and gooey.

Crumble/Icing: Heat treat your four at 350 degrees F on  a sheet pan for 5 minutes. Combine flour, brown sugar, and softened butter in a bowl and fork together.  Combine icing ingredients in a small bowl, optional to put in piping bag.

Assemble: Pop cookies out of muffin pan, we use a knife to go around the edges. Take a spoonful of pecan pie filling and place into each cookie cup. Sprinkle crumble and drizzle icing. Optional add whip-cream and dust cinnamon on top. Enjoy!