Banana Snickerdoodle Pecan Pie Cups
Serves 12
40 mins prep
30 mins cook
70 mins total
This Pecan Pie Banana Snickerdoodle Cookie Cup is to die for! They are super easy to make and great treat for any upcoming holiday party. You know I love a cookie cup, so you must try!
0 servings
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!
