• Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
• In a large mixing bowl, add the softened butter, granulated sugar, cinnamon, brown sugar, vanilla extract, and kosher salt, and mix with an electric hand mixer until well combined.
• In a large mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher. Add them to the mixture and mix until smooth and creamy.
• Add the egg, and egg yolk, and mix until combined and creamy.
• Then, add the flour, and baking soda, and mix with the hand mixer until just combined and there are no visible lumps of flour showing. Do not overmix the cookie dough.
• Use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoons at a time. Place them on a parchment paper-lined baking sheet.
• Bake in a 180c (350f) preheated oven for 10 minutes or until the edges of the cookies are light golden brown. Do not overbake them, we want to keep these cookies soft and chewy.
• Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.

Make the cream cheese frosting

• In a medium-sized mixing bowl, add the softened butter, cream cheese, vanilla extract, and salt, and mix with an electric hand mixer until fluffy and creamy, for about 3 minutes.
• Add the powdered sugar, and mix until smooth and creamy. If your frosting is too thick, add a teaspoon of milk at a time and mix until you get the right consistency.
• Use an offset spatula to frost each cookie with the desired amount of frosting. Top with chopped and toasted pecans and serve!