If you have a soft spot for banana bread but find yourself craving something a little more handheld and snacking-friendly, you are going to absolutely adore this Caramel Banana Bread Cookies Recipe. These cookies bring the cozy warmth of banana bread to a new level by adding pockets of rich caramel and crunchy toasted walnuts, creating a delightful play of textures and flavors that makes every bite irresistible. Whether you’re baking for a crowd or just treating yourself, these cookies are simple to make and pack a punch with their comforting aroma and luscious taste.
Ingredients You’ll Need
Gathering your ingredients for this Caramel Banana Bread Cookies Recipe is a breeze, but each one plays a crucial role in crafting that perfect balance of softness, sweetness, and crunch. From the melted butter that ensures a tender crumb to the ripe bananas that bring moistness and natural sweetness, every item is key to nailing this delicious treat.
- ½ cup unsalted butter, melted: Adds richness and helps keep the cookies tender.
- 1 cup brown sugar: Provides deep, caramel-like sweetness that complements the bananas perfectly.
- ¼ cup granulated sugar: Balances the sweetness and helps with the cookie’s structure.
- 1 egg yolk: Adds moisture and richness, contributing to the cookie’s chewy texture.
- 1 teaspoon vanilla extract: Enhances the flavors with its warm, sweet aroma.
- 1 â…“ cups all-purpose flour: The base that gives the cookies structure without weighing them down.
- ½ teaspoon baking soda: Helps the cookies rise and keeps them light.
- 1 teaspoon ground cinnamon: Adds a touch of spice that pairs beautifully with banana and caramel.
- ½ teaspoon salt: Balances sweetness and enhances overall flavor.
- 2/3 cup caramel chips: Little bursts of gooey caramel goodness throughout each bite.
- ½ cup walnut pieces, toasted: Adds a pleasant crunch and nutty flavor.
- 2 ripe bananas: Naturally sweet, moist, and the heart of this recipe.
How to Make Caramel Banana Bread Cookies Recipe
Step 1: Prepare Oven and Baking Sheets
Start by preheating your oven to 360°F (182°C), making sure it’s hot and ready for the magic. Line two baking sheets with parchment paper to prevent sticking and to help the cookies bake evenly—this little prep step ensures a smooth baking experience.
Step 2: Combine Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This blend of dry ingredients sets the stage by distributing the leavening agent and spices evenly, so every cookie gets just the right lift and flavor.
Step 3: Combine Wet Ingredients
Grab another bowl and whisk together the melted butter, brown sugar, granulated sugar, egg yolk, and vanilla extract. Mixing these until smooth brings out that wonderful caramel undertone from the sugars while making sure the cookie dough will bind perfectly.
Step 4: Mix Wet and Dry Ingredients Until Crumbly
Use a fork to stir the wet and dry mixtures together until a crumbly texture forms. This step is important because it keeps the dough just loose enough to fold in the bananas without overworking it, helping maintain a soft and tender bite.
Step 5: Add the Bananas
Peel and mash the two ripe bananas, then fold them gently into the crumbly mixture. The bananas add moisture and that classic flavor that makes banana bread so comforting, acting as a natural binder that keeps the cookies luscious and soft.
Step 6: Fold in Caramel Chips and Walnut Pieces
Next, fold in the caramel chips and toasted walnut pieces. These ingredients take the cookies from ordinary to extraordinary by adding gooey caramel pockets and a satisfying crunch with every bite—impossible to resist.
Step 7: Scoop and Bake
Using a small ice cream scoop, portion the cookie dough onto your lined baking sheets. Spacing them comfortably allows them to spread just enough. Bake for 16 to 18 minutes until the centers are set but still soft. The smell while baking is already a win on its own.
Step 8: Cool the Cookies
Once baked, let the cookies cool on the sheets for about five minutes before transferring them to a wire rack. This cooling time helps them set perfectly without losing their softness, ensuring each cookie holds together beautifully.
How to Serve Caramel Banana Bread Cookies Recipe
Garnishes
For a fun twist, sprinkle a tiny pinch of flaky sea salt on top right after baking to enhance the caramel flavor. You could also dust the cookies lightly with cinnamon sugar for a cozy, aromatic finish that’s just delightful.
Side Dishes
These cookies pair wonderfully with a simple cup of coffee, a warm chai latte, or even a glass of cold milk for a classic combo. If you’re feeling indulgent, serve alongside vanilla ice cream or a scoop of whipped cream for a dessert that’s simply divine.
Creative Ways to Present
Arrange the cookies stacked on a rustic wooden board with small bowls of caramel sauce and chopped walnuts on the side for a lovely snack display. They also make charming gifts wrapped in parchment paper tied with twine—perfect for sharing this delicious Caramel Banana Bread Cookies Recipe with friends and family.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature. They will stay soft and flavorful for up to 4 days, making them a perfect grab-and-go snack without losing that signature banana bread charm.
Freezing
If you want to save them longer, freeze the cookies in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. They keep well for up to 3 months and thaw quickly, so you can enjoy your Caramel Banana Bread Cookies Recipe anytime a craving strikes.
Reheating
To bring back that fresh-baked warmth, pop frozen or stored cookies in a preheated oven at 300°F (150°C) for about 5 minutes. This gentle reheating revives their soft texture and melts the caramel chips slightly, making them taste just out of the oven.
FAQs
Can I use overripe bananas for this recipe?
Yes! Overripe bananas are actually ideal because they are sweeter and softer, which makes the cookie dough moist and flavorful. Just make sure they aren’t overly mushy or fermented.
What can I substitute for caramel chips?
If you don’t have caramel chips on hand, chopped soft caramel candies or butterscotch chips are great alternatives that still deliver that sweet, melty indulgence.
Are these cookies gluten-free?
The recipe calls for all-purpose flour, which contains gluten. To make gluten-free cookies, you can experiment with a gluten-free all-purpose flour blend, though the texture may vary slightly.
Can I add other nuts instead of walnuts?
Definitely! Pecans or almonds work beautifully if you want a different nutty crunch, and they complement the banana and caramel flavors just as well.
How long do these cookies stay fresh?
Stored properly in an airtight container, these cookies stay fresh and soft for up to 4 days at room temperature. Beyond that, they are best frozen to maintain their texture and flavor.
Final Thoughts
There is something truly comforting about the warm, sweet notes of banana bread transformed into a delightful cookie, but when you add caramel and toasted walnuts, you get a treat that’s simply unforgettable. I wholeheartedly encourage you to try this Caramel Banana Bread Cookies Recipe because it’s easy, packed with flavor, and perfect for sharing joy with loved ones. Trust me, once you bake these, they’ll quickly become a beloved staple in your baking repertoire!
Print
Caramel Banana Bread Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 16 servings
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Description
These Caramel Banana Bread Cookies are a delightful twist on classic banana bread, combining the soft, moist texture of banana bread with the chewiness of cookies and the sweet richness of caramel chips and toasted walnuts. Perfect for a quick treat or dessert, these cookies bake up soft inside with a hint of cinnamon and vanilla.
Ingredients
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
Dry Ingredients
- 1 â…“ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Add-ins
- 2/3 cup caramel chips
- ½ cup walnut pieces, toasted
Instructions
- Prepare Oven and Baking Sheets: Preheat your oven to 360°F (182°C). Line two sheet trays with parchment paper to prevent the cookies from sticking.
- Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until well combined. Set this mixture aside.
- Combine Wet Ingredients: In a separate bowl, whisk the melted unsalted butter, brown sugar, granulated sugar, egg yolk, and vanilla extract until thoroughly blended and smooth.
- Mix Wet and Dry Ingredients: Using a fork, combine the wet and dry mixtures until you get a crumbly texture forming.
- Add Bananas: Mash the two ripe bananas slightly and add them to the crumbly dough. Mix together until a cohesive dough forms.
- Incorporate Caramel Chips and Walnuts: Fold in the caramel chips and toasted walnut pieces evenly throughout the dough to distribute flavor and texture.
- Scoop Cookies onto Baking Sheets: Using a small ice cream scoop or spoon, place dollops of cookie dough onto the prepared parchment-lined sheets, spacing them adequately for baking.
- Bake: Bake the cookies in the preheated oven for 16-18 minutes, or until they are set in the center and lightly golden around the edges.
- Cool: Allow the cookies to cool on the baking sheets for about five minutes before transferring them to a wire rack to cool completely. This helps them firm up.
Notes
- Make sure bananas are ripe for the best sweetness and moisture.
- To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes or until fragrant.
- For softer cookies, do not overbake and check at the 16-minute mark.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
