Banana Chocolate Chip Muffin Top Cookies with Maple Glaze

I have just the recipe to include in your Easter Sunday brunch!  Since this is a cross between a cookie and a muffin, that makes it perfectly acceptable to serve in the AM.  You could skip the glaze but I highly suggest you don't make that mistake.  

I originally didn't have plans to glaze these cookies.  But then I saw Annie's Eats top her banana scones with brown butter glaze.  Genius.  Well, guess what?  I made that glaze, and sadly, it just didn't turn out the way I had hoped.   Then I thought of banana chocolate chip pancakes covered in maple syrup -- a maple glaze was just what these cookies needed! 

Banana Chocolate Chip Muffin Top Cookies with Maple Glaze

Source:  adapted from The "Best of" Inn Cuisine, recipe courtesy The Artist's Inn & Gallery

Yields:  approximately 35 cookies

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

¾ cup (1 ½ sticks) unsalted butter, softened

1 cup granulated sugar

½ cup firmly packed brown sugar

1 tablespoon pure vanilla extract

2 large eggs

½ cup sour cream

1 very ripe banana, peeled and mashed

12 ounces semi-sweet chocolate chips

Maple Glaze

1 cup confectioner sugar

2 tablespoons maple syrup

1/4 teaspoon maple extract

1 tablespoon heavy cream (you can substitute half and half OR whole milk)

Directions

Preheat oven to 375 degrees F. Sift together flour, baking soda and salt. Set aside.

In a large mixing bowl, beat butter, sugars, and vanilla extract until creamy (approximately 3 minutes). Add eggs and beat until combined. Add sour cream and mashed banana and mix until blended. Gradually add in flour mixture, stirring just until combined.  (**Do not overmix).  Gently stir in chocolate chips.

Using a large cookie scoop (approximately 2½ tablespoons), drop onto parchment-lined baking sheets. Bake at 375 F degrees for approximately 11-12 minutes or until cookies are golden brown.

While cookies are cooling, combine ingredents for glaze, stirring until smooth. Add more heavy cream or milk if necessary until you get the right consistency to glaze.  Spoon (approximately 1 Tablespoon) glaze evenly over each cookie.