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    Home » Cookies

    Banana with Chocolate and Caramel Chip Cookies

    Published: Dec 23, 2023 · Updated: Jan 5, 2024 · by Barbara · This post may contain links on which I could make a small commission if an item is purchased · Leave a Comment

    Jump to Recipe Print Recipe

    Alright, I know you wonder why bananas at the end of December. I debated on the cookie of the week while looking at my counter. Four lonely bananas were staring at me, turning browner by the day. Knowing I could not eat all four bananas before they were too ripe, I decided to make banana cookies.

    Banana with chocolate and caramel chip cookies with pieces of the caramel and chocolate chips laying around the cookies.

    Bananas are a great source of potassium and vitamins B6 and C. If you would like to read more about all the benefits of bananas, I am providing a link to Healthline.

    Jump to:
    • Best Banana for Cookies
    • Ingredients You Will Need
    • Mixing Banana Cookies
    • Scoop and Bake
    • FAQ's
    • Try Other Cookies with Banana
    • Recipe

    Best Banana for Cookies

    If you are on the fence about what banana to use for your cookies, this picture may help. When picking bananas to use, I tend to go between the ripeness of the bananas in this picture.

    The banana on the left is just a little too ripe for me. They tend to have brown sections in the banana after you peel the skin off, and they are mealy in texture. I would use this banana for banana bread.

    Two bananas of different ripeness.

    The banana on the right needs to be more ripe for my cookies. Green to totally yellow skins are not as sweet so you will would have to adjust how much sugar you add to the cookie dough.

    So, I use bananas between the stages of these two bananas in the picture above.

    Ingredients You Will Need

    Banana with chocolate and caramel chip cookies ingredients.
    Jump to Recipe for Amounts
    • Butter unsalted - I have found the most consistent butter taste and quality is Land-O-Lake.
    • Cream Cheese - My favorite is Philadelphia Cream Cheese
    • Light brown sugar - I used light brown instead of dark brown since I did not want too strong of a molasses taste for my cookies.
    • Sugar white 
    • Vanilla bean paste - If you do not have any on hand, you can use vanilla extract. The difference is the paste has vanilla bean specks.
    • Egg
    • Bananas - I used bananas that had some spotting on the skin but not solid dark brown skins.
    • All-purpose flour - My go-to flour is King Authur All-Purpose Flour.
    • Baking powder
    • Kosher Salt
    • Dark Chocolate Chip
    • Caramel Chips
    • Hazelnuts

    Mixing Banana Cookies

    Weigh or measure your light brown and white sugars into one bowl and set it aside. Then, in another bowl, weigh or measure the flour, salt, baking powder, and run a whisk through to blend.

    Cut up bananas in a small bowl.

    I cut the bananas into slices to make them easy to mash.

    Banana slices mashed up with a fork in a small bowl.

    Using a fork, mash the bananas; they can be a little chunky, but you want mostly a mushy banana.

    Butter and cream cheese mixed in a mixer bowl.

    Add the cream cheese and butter to a mixer bowl and mix on a medium mixer speed for a couple of minutes.

    Butter, cream cheese, and sugars mixed for three minutes in a mixer bowl.

    Scrape down the sides and add both sugars to the butter-cream cheese mixture. Mix on a medium speed for 2 to 3 minutes. You should have soft peaks when mixed.

    Next, blend the vanilla bean paste, egg, and mashed bananas into the sugar-butter mixture.

    Scrape down the bowl sides and across the bottom. Turn the mixer on to a medium-low speed and add about ¼ of the flour at a time into the wet dough. Try not to over-mix the cookie dough. If a little flour still needs to be blended in, you can use a solid one-piece spatula to finish. The longer you mix the flour, the tougher the cookies will be.

    Adding the chocolate and caramel chips along with the chopped hazelnuts to the cookie dough.

    Finally, add the caramel and chocolate chips along with the hazelnuts and mix for about 15 seconds, just enough to incorporate the nuts and chips.

    All ingredients for the banana with chocolate and caramel chip cookies is mixed and sitting in the bowl.

    Now, scrape down the sides and lightly cover the top of the bowl with plastic wrap. Refrigerate for 30 minutes.

    Scoop and Bake

    Pre-heat the oven to 350°F (175°C or 180°C) and line two cookie sheet pans with parchment paper.

    Medium cookie scooper on a parchment-lined sheet pan. The bowl of cookie dough sitting beside the pan.

    Take a medium cookie scooper and scoop 12 mounds onto a parchment-lined cookie sheet pan. Bake for 10-12 minutes. Ensure the tops of the cookies are not shiny before pulling the pan from the oven.

    Banana with chocolate and caramel chips scooped onto a parchment-lined sheet pan.

    Leave them on the pan for a minute before moving them to a cooling rack.

    Baked banana with chocolate and caramel chip cookies on a wooden board in front of a window.

    Enjoy!

    FAQ's

    How to store cookies with banana in them?

    As with any cookie that has fresh fruit, do not seal them in an enclosed container. I also add a piece of parchment paper between layers if I am stacking them in any container. I usually just lay the lid slightly off-center so the cookies get some air. These cookies will last between 4-5 days.

    Can I use semi-sweet chocolate chips instead of the dark?

    Of course, no rule says it has to be dark chocolate. I would swap that out if my preferred chips were the semi-sweet. Banana and caramel also goes well with white chocolate.

    Can I add banana chips?

    You could break them into small pieces and add a small amount to the cookie dough to make the cookies crunchy. I tend to like my banana cookies on the softer side.

    Try Other Cookies with Banana

    • Chocolate banana bread cookies on a pedestaled for feature picture.
      Chocolate Banana Bread Cookies
    • Banana Cookie with frosting and walnuts on top.
      Banana Bread Cookies
    • Banana Cookies with Peanut Butter Icing sitting on a round pedestal.
      Banana Cookies with Peanut Butter Icing

    Recipe

    Banana with chocolate and caramel chip cookies with pieces of the caramel and chocolate chips laying around the cookies.
    QR Code

    Banana with Chocolate and Caramel Chip Cookies

    Barbara Hall
    Very easy to make, and the banana adds moisture and a great flavor to the cookie.
    Prevent your screen from going dark
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Total Bake Time 33 minutes mins
    Chill 30 minutes mins
    Total Time 1 hour hr 13 minutes mins
    Course Cookies, Fall, Holiday, Nuts
    Cuisine American
    Servings 30 cookies
    Calories 178 kcal

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    Ingredients
     

    • ½ cup (113.5 g) Butter unsalted room temperature
    • 4 oz (4 oz) Cream Cheese softened
    • ½ cup (110 g) Light brown sugar
    • ½ cup (100 g) Sugar white
    • ½ teaspoon (0.5 teaspoon) Vanilla bean paste
    • 1 (1) Egg
    • 2 (2) Bananas ripe
    • 2 ¾ cups (343.75 g) All-purpose flour
    • 1 teaspoon (1 teaspoon) Baking powder
    • ½ teaspoon (0.5 teaspoon) Sea Salt
    • ¾ cup (131.25 g) Dark Chocolate Chip
    • ¾ cup (177.44 g) Caramel Chips
    • ½ cup (60 g) Hazelnuts

    Instructions
     

    • In a bowl, mash two ripe bananas with a fork and set aside. Weigh or measure the light brown and white sugar into a bowl and set it aside. In another bowl, weigh or measure the flour, salt, and baking powder, and run a whisk through to blend.
    • Add the butter and cream cheese to a mixer bowl and blend on medium speed for 2 to 3 minutes. If the butter or cream cheese is still cold, it will take 3 minutes or a little longer. It should be smooth-looking, not chalky. Add both sugars and mix for another 2 minutes. I stopped and scraped down the sides and across the bottom before adding the vanilla bean paste, mashed bananas, and one egg. Mix till the egg and bananas look incorporated.
    • Turn the mixer to a low speed and add the flour mixture about a quarter at a time. I turn off the mixer and scrape the sides and across the bottom before adding the caramel chips, chocolate chips, and hazelnuts. Blending the chips and nuts throughout the cookie dough only takes a few seconds. Cover lightly and refrigerate for 30 minutes.
    • Preheat the oven to 350°F (175°C or 180°C), and line 2 cookie sheet pans with parchment paper. Using a medium-sized cookie scooper, scoop 12 mounds onto a cookie pan. Bake for 10-12 minutes. If any of the cookies still have a shiny top, leave them in the oven for another minute. Leave them on the pan for a minute after pulling them from the oven before moving them to a cooling rack.

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    NUTRITION DISCLAIMER

    I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.

    Nutrition

    Calories: 178kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 18mgSodium: 88mgPotassium: 108mgFiber: 1gSugar: 14gVitamin A: 162IUVitamin C: 1mgCalcium: 43mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    5 from 1 vote (1 rating without comment)

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    Hi, I'm Barbara Hall, the baker and photographer behind My Cookie Journey, a blog devoted to creating and sharing unique cookie recipes. A retired IT pro, I now spend my day's baking, styling, and snapping photos of cookies that have been featured in multiple regional magazines.

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