Description
Delight in the soft, chewy texture of these Caramel Banana Bread Cookies, combining the rich flavors of ripe bananas, warm cinnamon, and gooey caramel bits. Perfect for an easy dessert that tastes just like your favorite banana bread in cookie form.
Ingredients
Scale
Wet Ingredients
- 1 ripe banana (mashed)
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Add-ins
- 1/2 cup caramel bits or soft caramel candies (chopped)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven and prepare baking sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cream butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which will help create a tender cookie texture.
- Add wet ingredients: Mix in the mashed ripe banana, egg, and vanilla extract until fully combined, ensuring even flavor throughout the dough.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Mix dry and wet ingredients: Gradually stir the dry ingredients into the wet ingredients until a dough forms, taking care not to over-mix to keep cookies tender.
- Fold in add-ins: Gently fold in the caramel bits and chopped nuts (if using) to distribute them evenly without breaking the dough.
- Shape cookies: Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers are set but still soft for a chewy texture.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they hold their shape and texture.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness and softness.
- For extra caramel flavor, melt additional soft caramels with a splash of milk and drizzle over cooled cookies before serving.
- These cookies capture the comforting taste of banana bread in a convenient, handheld cookie form, perfect for any occasion.
