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
Scale
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.
