Description
Delight in these soft and cake-like Caramel Banana Bread Cookies that combine the rich flavors of ripe bananas, gooey caramel, and warm cinnamon. Perfect for a sweet snack or dessert, these cookies offer a comforting twist on classic banana bread with the added indulgence of caramel chips and a crunchy oat texture.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large ripe banana (mashed)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup quick oats
Add-ins
- 1/2 cup chopped walnuts (optional)
- 3/4 cup caramel chips or chopped soft caramels
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is smooth, light, and fluffy, which helps create tender cookies.
- Combine Wet Ingredients: Beat in the mashed ripe banana, egg, and vanilla extract until the mixture is fully blended and smooth, adding moisture and flavor.
- Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, ground cinnamon, and salt together to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing that could result in dense cookies.
- Add Oats and Caramels: Fold in the quick oats, caramel chips (or chopped soft caramels), and chopped walnuts if using, to add texture and bursts of caramel flavor.
- Portion Dough: Using a tablespoon, scoop portions of the dough onto the prepared baking sheets spaced about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, 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 to firm up, then transfer them to a wire rack to cool completely for best texture.
Notes
- These cookies have a soft, cake-like texture reminiscent of banana bread.
- Store in an airtight container at room temperature for up to 4 days to maintain freshness.
- For extra gooey caramel pockets, press a few caramel bits onto the tops of the cookies before baking.
