If you’re looking for a delightful treat that combines the moistness of banana bread with the sweet chew of caramel, the Caramel Banana Bread Cookies Recipe is here to win your heart. These cookies capture the essence of ripe bananas and buttery caramel chips, delivering soft, tender bites with the occasional crunch from toasted walnuts. Perfect for an afternoon snack or a cozy dessert, these cookies bring together classic flavors in a fun, handheld way that everyone will adore.
Ingredients You’ll Need
This recipe keeps things wonderfully straightforward, using simple but high-impact ingredients that build layers of flavor and texture. Each component plays a key role: from the creamy butter to the fragrant cinnamon, every ingredient adds something special to these caramel banana bread cookies.
- ½ cup unsalted butter, melted: Provides rich moisture and binds the ingredients together for tender cookies.
- 1 cup brown sugar: Adds luscious sweetness with a hint of molasses that complements the bananas and caramel.
- ¼ cup granulated sugar: Balances sweetness and helps create a perfect cookie texture.
- 1 egg yolk: Gives richness and contributes to the soft crumb of the cookies.
- 1 teaspoon vanilla extract: Enhances the overall aroma and rounds out the flavors beautifully.
- 1 â…“ cups all-purpose flour: The foundation for structure and chewiness in the cookies.
- ½ teaspoon baking soda: Helps the cookies rise lightly for a soft, airy texture.
- 1 teaspoon ground cinnamon: Adds warmth and a subtle spice that pairs perfectly with bananas.
- ½ teaspoon salt: Balances sweetness and heightens all the other flavors.
- 2/3 cup caramel chips: For sweet, melty pockets of caramel goodness in every bite.
- ½ cup walnut pieces, toasted: Introduces a satisfying crunch and nutty undertones.
- 2 ripe bananas: The star ingredient, providing natural sweetness, moisture, and that iconic banana bread flavor.
How to Make Caramel Banana Bread Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 360°F (182°C). Line two sheet trays with parchment paper to ensure your cookies bake evenly and come off easily without sticking. Proper preparation here sets the stage for an effortless baking experience.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This blend not only forms the cookie’s structure but also infuses that cozy cinnamon note evenly throughout your dough.
Step 3: Mix the Wet Ingredients
In another bowl, whisk together melted unsalted butter, brown sugar, granulated sugar, egg yolk, and vanilla extract until smooth and creamy. This mixture delivers the rich, buttery sweetness that makes these cookies so irresistible.
Step 4: Bring Wet and Dry Ingredients Together
Using a fork, combine the wet and dry mixtures gently until a crumbly batter forms. This step is crucial for developing the perfect texture, keeping your cookies tender but not overly dense.
Step 5: Add Bananas
Mash the ripe bananas and fold them into your crumbly mixture until a dough forms. The bananas bring natural sweetness and moisture, giving the cookies that signature banana bread softness with every bite.
Step 6: Fold in Caramel Chips and Toasted Walnuts
Gently fold in the caramel chips and toasted walnut pieces. These add bursts of gooey caramel sweetness and satisfying crunch, making the cookie experience more dynamic and fun.
Step 7: Scoop and Bake
Use a small ice cream scoop or spoon to portion out the cookie dough onto your prepared trays, spacing them out to allow room for spreading. Bake for 16 to 18 minutes until the cookies are set in the center yet still soft to the touch — no one wants a dry cookie!
Step 8: Cool
Allow your cookies to cool on the baking trays for about five minutes. This resting time helps them set perfectly. Then transfer them to a wire rack to cool completely, preserving their tender texture.
How to Serve Caramel Banana Bread Cookies Recipe
Garnishes
These cookies shine beautifully on their own, but if you want to elevate the presentation, a light dusting of powdered sugar or a drizzle of melted caramel sauce makes for a lovely finishing touch. A sprinkle of chopped walnuts on top just before baking enhances visual appeal and texture.
Side Dishes
Serve these cookies alongside a warm cup of coffee or chai tea to complement their cozy cinnamon and caramel flavors. A scoop of vanilla ice cream or a dollop of whipped cream on the side provides a cool, creamy contrast that’s utterly delightful.
Creative Ways to Present
For a fun twist, sandwich two caramel banana bread cookies together with a swipe of cream cheese frosting or caramel buttercream. Alternatively, chop cooled cookies and mix them into yogurt or ice cream for a sweet, crunchy surprise.
Make Ahead and Storage
Storing Leftovers
Keep your leftover caramel banana bread cookies fresh by storing them in an airtight container at room temperature. They stay soft and delicious for up to 3 days, making them a perfect make-ahead snack for busy days.
Freezing
These cookies also freeze well. Place them in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. Frozen cookies can be stored for up to 2 months without losing flavor or texture.
Reheating
When you’re ready to enjoy frozen or stored cookies, warm them briefly in a 300°F oven for 5-7 minutes or microwave for 10-15 seconds. This quick heat-up revives their soft, freshly baked charm beautifully.
FAQs
Can I use overripe bananas for this recipe?
Yes! Overripe bananas work wonderfully because they are sweeter and mash easily, contributing to the moistness and flavor of the cookies.
What if I don’t have caramel chips?
No worries! You can substitute with butterscotch chips or chopped caramel candies, but be mindful of the texture as some may melt differently.
Are these cookies gluten-free?
This recipe calls for all-purpose flour, so it’s not gluten-free as is. For a gluten-free option, try using a 1-to-1 gluten-free baking flour blend and check the other ingredients for gluten content.
Can I make these cookies vegan?
To make a vegan version, substitute the butter with vegan margarine, replace the egg yolk with a flax egg, and ensure the caramel chips don’t contain dairy.
How can I make the cookies more chewy?
For extra chewiness, try adding an extra egg yolk or slightly reducing the baking soda. Also, be careful not to overbake; pulling them out right when they’re set but still soft will help maintain that chewy texture.
Final Thoughts
There’s something truly enchanting about the combination of caramel and banana in cookie form, and this Caramel Banana Bread Cookies Recipe hits every note beautifully. Soft, sweet, and just the right amount of crunchy, these cookies are sure to become a beloved staple whether you’re baking for yourself or sharing with friends. Give this recipe a try and let every bite remind you of cozy kitchens and happy moments.
Print
Caramel Banana Bread Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
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
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.
