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Banana Bread Cookies Recipe

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4.1 from 2 reviews

These Banana Bread Cookies combine the moistness of banana bread with the crispiness of cookies, featuring browned butter, toasted walnuts, cinnamon, and chunks of dark chocolate. They are rich, flavorful, and perfect for a comforting treat with hints of toasted nuts and warm spices.

Ingredients

Wet Ingredients

  • 1 cup unsalted butter
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • ⅔ cups banana (2 medium bananas, divided in half)

Dry Ingredients

  • 1 teaspoon cinnamon (ground)
  • 1 cup brown sugar (packed)
  • ¼ cup granulated sugar
  • ½ teaspoon sea salt
  • 2 cups all purpose flour (240g)
  • ½ teaspoon baking soda

Add-ins

  • ½ cup raw walnuts (chopped into coarse pieces)
  • ¾ cup chopped dark chocolate (or chocolate chips)

Instructions

  1. Brown the Butter and Toast Walnuts: Combine the butter and walnuts in a medium saucepan. Heat over medium heat until the butter melts and begins to bubble, stirring frequently to prevent burning. Continue cooking until the walnuts become fragrant and toasty and the butter solids turn brown. Remove from heat immediately.
  2. Mix Butter and Cinnamon: Pour the browned butter and walnuts into a large heat-safe bowl. Add the ground cinnamon and whisk to combine. Let the mixture cool for a few minutes to avoid cooking the eggs later.
  3. Add Sugars: Stir in the packed brown sugar and granulated sugar into the browned butter mixture until well combined.
  4. Add Egg Yolk, Vanilla, Salt, and Banana: Add the egg yolk, vanilla extract, and sea salt to the bowl. Then break one medium banana (about ⅓ cup) into pieces and add it. Whisk everything together until smooth.
  5. Incorporate Dry Ingredients: Add the all-purpose flour and baking soda into the wet ingredients. Stir gently until a cookie dough forms without overmixing.
  6. Add Chocolate and Remaining Banana: Fold in the chopped dark chocolate and break the second banana into coarse pieces. Gently incorporate them into the dough to distribute evenly.
  7. Chill Dough: Refrigerate the cookie dough for 1 hour to firm up for easier scooping and better texture.
  8. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 355°F (180°C) and line a baking sheet with parchment paper.
  9. Scoop and Bake Cookies: Using a two-tablespoon scoop, place cookie dough balls onto the prepared sheet, spacing them a few inches apart. Bake for 10-12 minutes until edges are set and tops look slightly cracked. Remove and allow cookies to cool on the baking sheet for several minutes to firm up.
  10. Finish and Serve: While the cookies are still warm, sprinkle flaky sea salt over the tops for a perfect flavor contrast. Enjoy the cookies warm or at room temperature.

Notes

  • For best results, use ripe bananas to enhance the flavor and sweetness.
  • Do not skip chilling the dough; it helps prevent the cookies from spreading too much during baking.
  • Optional: Swap walnuts for pecans or omit nuts for a nut-free version.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://cookedbygrace.com/banana-bread-cookies-recipe/