Description
Delight in the soft, cake-like texture of these Caramel Banana Bread Cookies, combining the rich flavors of ripe bananas and sweet caramel chips with a hint of cinnamon. Perfect as a comforting dessert or snack, these cookies offer a delicious twist on traditional banana bread.
Ingredients
Scale
Main 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 Oven: 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 and fluffy, creating a light base for the cookies.
- Add Wet Ingredients: Beat in the mashed ripe banana, egg, and vanilla extract until well combined, integrating moisture and flavor throughout the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet banana mixture, stirring gently until just combined to avoid overmixing and maintain a tender cookie texture.
- Fold in Mix-Ins: Carefully fold in the quick oats, caramel chips, and optional chopped walnuts to add texture and bursts of flavor.
- Scoop Dough: Using a tablespoon, scoop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn lightly golden and the centers are set but 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 before serving.
Notes
- These cookies have a soft, cake-like texture reminiscent of banana bread, making them a comforting treat.
- Store cookies in an airtight container for up to 4 days to maintain freshness.
- For extra gooey caramel pockets, press a few additional caramel bits onto the tops of the cookies before baking.
