Description
These Caramel Banana Bread Cookies combine the rich flavors of caramel and banana in a soft, chewy cookie form, perfect for satisfying your sweet tooth with a comforting twist on classic banana bread.
Ingredients
Scale
Dry Ingredients
- 1 â…“ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, melted
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 ripe bananas
Add-ins
- â…” cup caramel chips
- ½ cup walnut pieces, toasted
Instructions
- Prepare Oven and Baking Sheets: Preheat your oven to 360°F (182°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until evenly mixed. Set aside.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, brown sugar, granulated sugar, egg yolk, and vanilla extract until thoroughly combined and smooth.
- Combine Wet and Dry Mixtures: Using a fork, gently combine the wet and dry mixtures until a crumbly dough begins to form.
- Add Bananas: Mash the two ripe bananas slightly and add them to the crumbly mixture. Stir until the batter comes together into a soft dough.
- Fold in Add-ins: Gently fold the caramel chips and toasted walnut pieces into the dough, distributing them evenly throughout.
- Scoop Cookies: Use a small ice cream scoop to portion the cookie dough onto the prepared baking sheets, spacing them to allow for slight spreading during baking.
- Bake Cookies: Place the sheets in the preheated oven and bake for 16-18 minutes or until the cookies are set in the center and lightly golden around the edges.
- Cool Cookies: Let the cookies cool on the baking sheets for about five minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure bananas are very ripe for best flavor and sweetness.
- To toast walnuts, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until fragrant.
- For softer cookies, slightly underbake by a minute or two. For crisper cookies, bake a little longer.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Caramel chips can be substituted with chocolate chips for a different flavor profile.
