Description
These Caramel Banana Bread Cookies combine the moist, flavorful essence of banana bread with the chewy, sweet delight of caramel bits. Soft and tender with a hint of cinnamon and the added crunch of walnuts or pecans, these cookies are perfect for dessert or a snack anytime you crave a comforting treat.
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 and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- 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 helps create a soft cookie texture.
- Add Banana and Flavorings: Mix the mashed banana, egg, and vanilla extract into the creamed butter and sugars until the batter is well combined and smooth.
- Mix 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.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet ingredients, mixing until a cohesive dough forms without overmixing to keep the cookies tender.
- Fold in Caramel and Nuts: Gently fold in the caramel bits and chopped nuts if using, ensuring they’re evenly dispersed throughout the dough.
- Portion 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 room for spreading.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges turn lightly golden and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up and develop a chewy texture.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- For an extra caramel touch, melt additional soft caramels with a splash of milk and drizzle over cooled cookies.
- These cookies capture the flavor of banana bread in a soft, chewy cookie.
