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Banana with chocolate and caramel chip cookies with pieces of the caramel and chocolate chips laying around the cookies.
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5 from 1 vote

Banana with Chocolate and Caramel Chip Cookies

Very easy to make, and the banana adds moisture and a great flavor to the cookie.
Prep Time10 minutes
Total Bake Time33 minutes
Chill30 minutes
Total Time1 hour 13 minutes
Course: Cookies, Fall, Holiday, Nuts
Cuisine: American
Difficulty: Easy
Servings: 30 cookies
Calories: 178kcal

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.

Nutrition

Calories: 178kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 88mg | Potassium: 108mg | Fiber: 1g | Sugar: 14g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg