If you love banana bread, these Banana Bread Sandwich Cookies are about to become your new favorite treat. Soft, lightly spiced banana cookies are sandwiched together with a rich brown sugar frosting that tastes like the best part of a cinnamon roll. They are easy to make, incredibly soft, and the kind of cookie that disappears fast at any gathering.

Recipe Highlights

• All the flavor of banana bread in a cookie: These soft, lightly spiced cookies capture everything you love about banana bread in a handheld, snackable form.
• Brown sugar frosting: The filling is rich, buttery, and sweet with a deep caramel note that pairs perfectly with the banana cookies.
• Great use for ripe bananas: If you have bananas sitting on the counter that are past their prime, this is the perfect recipe for them.
• Soft and tender texture: These cookies bake up pillowy and soft, just like the inside of a fresh loaf of banana bread.
• Easy to make: No chilling the dough, no special equipment, and simple ingredients you likely already have on hand.
• Perfect for sharing: This recipe makes about 24 sandwich cookies, making it a great option for parties, bake sales, and gatherings.

Ingredients in Banana Bread Sandwich Cookies

Cookies

• Unsalted butter: Softened butter creams together with the sugars to create a light, tender cookie base.
• Granulated sugar and brown sugar: The combination of both sugars adds sweetness and a subtle molasses depth that complements the banana flavor.
• Egg: Adds structure and richness to the cookie dough.
• Vanilla extract: Rounds out the flavor and enhances the warm, sweet notes in the cookie.
• Mashed ripe banana: The star of the cookie. Ripe bananas add natural sweetness, moisture, and that signature banana bread flavor.
• All-purpose flour: Provides the structure that holds the cookies together without making them dense.
• Baking soda and baking powder: Work together to give the cookies a soft, slightly lifted texture.
• Salt: Balances sweetness and enhances other flavors.
• Cinnamon: Adds warmth and spice that makes these cookies taste just like banana bread.

Frosting

• Butter: The base of the frosting, adding richness and a smooth, creamy texture.
• Brown sugar: Gives the frosting its signature deep, caramel-like sweetness that sets this frosting apart from a standard buttercream.
• Powdered sugar: Sweetens and thickens the frosting to a spreadable consistency.
• Milk or cream: Adjusts the consistency of the frosting to make it smooth and easy to spread.
• Vanilla extract: Adds flavor and warmth to the frosting.
• Salt: A small pinch balances the sweetness and keeps the frosting from tasting one-dimensional.

Tips for the Best Banana Bread Sandwich Cookies

Full instructions are in the recipe card below, but here are a few helpful tips.

• Use very ripe bananas: The riper the banana, the sweeter and more flavorful your cookies will be. Look for bananas with plenty of brown spots on the peel.
• Do not overmix the dough: Once you add the flour mixture, stir just until combined to keep the cookies soft and tender.
• The batter may look separated: When you add the mashed banana, the mixture can look a little curdled. This is completely normal and will bake out fine.
• Let the cookies cool completely before frosting: Spreading frosting on warm cookies will cause it to melt and slide off. Make sure the cookies are fully cooled first.
• Keep the cookies uniform in size: Using a cookie scoop helps ensure all your cookies are the same size, which makes for neater sandwich cookies and even baking.
• Beat the frosting well: Beating the butter and brown sugar together for a full two minutes before adding the powdered sugar gives the frosting a lighter, fluffier texture.

Storage Instructions

Store sandwich cookies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for a few minutes before serving for the best texture. Unfrosted cookies can be stored at room temperature in an airtight container for up to 3 days.

These cookies also freeze well. Freeze unfrosted cookies in an airtight container for up to 3 months. Thaw at room temperature and assemble with fresh frosting before serving.

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Banana Bread Sandwich Cookies Recipe

Soft Banana Bread Sandwich Cookies filled with rich brown sugar frosting. Easy to make and perfect for using up ripe bananas!

Course Cookies

Cuisine American

Keyword Banana Bread Sandwich Cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 24 servings

Calories 186kcal

Author Jessica & Nellie

Ingredients

Cookies

• ½ cup unsalted butter softened
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup mashed ripe banana about 2 medium bananas
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon

Frosting

• ½ cup butter softened
• ½ cup brown sugar packed
• 1½ cups powdered sugar
• 2 tablespoons milk or cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

• Preheat oven to 350°F and line baking sheets with parchment paper.
• Beat butter, granulated sugar, and brown sugar together until light and fluffy.
• Mix in egg, vanilla, and mashed banana. The mixture may look slightly separated at this stage, which is normal.
• In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Add to the wet ingredients and stir just until combined.
• Scoop tablespoon-sized portions onto prepared baking sheets and bake for 10 to 12 minutes, until set and soft. Cool completely on a wire rack.
• To make the frosting, beat butter and brown sugar together for 2 minutes until fluffy. Add powdered sugar, milk, vanilla, and salt and beat until smooth.
• Spread frosting on the flat side of half the cookies and top with the remaining cookies to form sandwich cookies.

Nutrition

Calories: 186kcal | Carbohydrates: 28g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 131mg | Potassium: 56mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.5mg

FAQs

Can I use frozen bananas? Yes. Thaw frozen bananas completely and drain any excess liquid before mashing. They work just as well as fresh ripe bananas and often have an even more concentrated flavor.

Why does my dough look separated when I add the banana? This is completely normal. The high moisture content of the mashed banana can make the mixture look a little curdled, but once the dry ingredients are added, everything comes together perfectly.

Can I make these without the frosting? Absolutely. The cookies are delicious on their own as a soft banana bread-style cookie. The frosting just takes them to the next level.

Can I add mix-ins to the cookie dough? Yes. Chopped walnuts or pecans, mini chocolate chips, or a handful of rolled oats all work well folded into the dough before baking.

How ripe should the bananas be? The riper the better. Bananas with lots of brown spots on the peel are ideal because they are sweeter, softer, and much easier to mash.

More banana cookie recipes to try:

• Banana Split Cookie Cups bring all the flavors of a classic banana split into one fun, handheld treat with banana cookies filled with pineapple cream and topped with chocolate and a cherry.
• Soft, chewy, and packed with flavor, Banana Oatmeal Cookies are made with banana pudding mix and fresh bananas for an easy cookie you will want to make again and again.
• With a pillowy soft texture and rich banana flavor from real ripe bananas and pudding mix, Banana Pudding Cookies with white chocolate chips are as delicious as they look.
• Soft and warmly spiced with cinnamon, Caramel Banana Cookies combine the natural sweetness of ripe bananas with a rich, buttery caramel frosting for a treat that is hard to resist.
• Loaded with peanut butter cups, chocolate chips, and banana pudding mix, Reese’s Peanut Butter Banana Cookies are a soft, chewy, crowd-pleasing mashup of three of the best flavors around.

These Banana Bread Sandwich Cookies are the kind of treat that feels a little nostalgic and completely irresistible, with soft banana cookies and that rich brown sugar frosting making every bite worth savoring.

The post BANANA BREAD SANDWICH COOKIES appeared first on Family Cookie Recipes.

Banana Split Cookie Cups taste like your favorite banana split dessert in cookie form! Banana flavored cookies filled with pineapple cream and topped with chocolate and a cherry!

These Banana Split Cookie Cups are easily made in a mini muffin tin and then filled with a simple, 3-ingredient pineapple cream filling. I added chocolate and a cherry on top, and you could easily add sprinkles too. A cookie that tastes like a banana split!

Ingredients in Banana Split Cookie Cups

Cookies:

1 1/2 sticks butter, softened to room temperature

3/4 cup light brown sugar

1/4 cup sugar

1 small (3.4 oz) box instant banana cream pudding mix

2 large eggs

1 tsp vanilla extract

1 tsp baking soda

2 1/4 cups all-purpose flour

Filling: 

8 oz Cool Whip, thawed

8 oz can crushed pineapple (with juice)

1 small (3.4 oz) box instant vanilla pudding mix

Topping:

Maraschino cherries

1/2 cup semi-sweet chocolate chips + 1 Tbsp shortening

How to make Banana Split Cookie Cups

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Banana Split Cookie Cups

Banana Split Cookie Cups taste like your favorite banana split dessert in cookie form! Banana flavored cookies filled with pineapple cream and topped with chocolate and a cherry! 

Course Cookies

Cuisine American

Keyword banana split cookie cups

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Servings 36

Calories 103kcal

Author Jessica & Nellie

Ingredients

Cookie Cups

• 1 ½ sticks butter softened to room temperature
• ¾ cup light brown sugar
• ¼ cup sugar
• 1 small 3.4 oz box instant banana cream pudding mix
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 2 ¼ cups all-purpose flour

Filling:

• 8 oz Cool Whip thawed
• 8 oz can crushed pineapple with juice
• 1 small 3.4 oz box instant vanilla pudding mix

Topping:

• Maraschino cherries
• ½ cup semi-sweet chocolate chips + 1 Tbsp shortening

Instructions

• Preheat oven to 350°.
• In a large mixing bowl, cream butter and sugars together for 3-4 minutes. Add in the banana pudding mix and continue to beat for another 1-2 minutes.
• Add the eggs and vanilla and beat for 2 more minutes.
• Add the flour and baking soda and mix until well combined.
• Use a cookie scoop to scoop the cookie dough into a well-greased mini muffin pan. Recipe makes 36 cookie cups.
• Bake for 8-9 minutes or until the tops barely begin to turn a light golden brown. Remove from oven and immediately use the back of a 1/2 tablespoon to press an indention into each cookie cup. Don’t press all the way to the bottom- you’ll want to press the tops about halfway down. Make sure to do this while the cookie cups are hot, straight out of the oven.
• Let the cookie cups continue to cool in the pan for about 15-20 minutes and then remove from the pan and cool completely on a wire rack.
• When the cookie cups are completely cooled, make the filling. Use a fork or large spoon to mix the pudding mix and pineapple together. Fold in the Cool Whip. Use a small spoon to generously scoop the filling into each of the cookie cups.
• In a small glass bowl, mix the chocolate chips and shortening and then microwave for about 30 seconds. Stir and then microwave in 15 second intervals, stirring in between each interval until chocolate is completely melted and smooth. Drizzle on top of the cookie cups and then place a cherry on top of each one. Keep refrigerated until ready to serve.
• The cookie cups last pretty well completely assembled in the refrigerator for up to about 24 hours. If you need to make them farther in advance, just make the cookie cups and the filling separately and then wait to add the filling and topping until right before serving.

Nutrition

Calories: 103kcal | Carbohydrates: 21g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 98mg | Potassium: 48mg | Fiber: 1g | Sugar: 13g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

Can you replace the Cool Whip in the recipe?

If you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well when mixed into pudding mixture.

HOW TO MAKE STABILIZED WHIPPED CREAM

To make stabilized whipped cream, you will need the following ingredients:

• 4 ounces of cream cheese (softened to room temperature)
• 1/3 cup powdered sugar
• 1 tsp vanilla
• 1 cup heavy whipping cream

1. Beat the cream cheese with the powdered sugar and vanilla until soft and smooth.
2. In a separate bowl, beat the whipping cream just until soft peaks form.
3. Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.

A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!

More amazing banana cookie recipes!

• Banana Oatmeal Cookies
• Banana Chocolate Chip Cookies
• Banana Cream Pie Cookies
• Blueberry Banana Cookies
• Banana Pudding Cookies

Banana Split Cookie Cups taste like your favorite banana split dessert in cookie form! Banana flavored cookies filled with pineapple cream and topped with chocolate and a cherry!

The post BANANA SPLIT COOKIE CUPS appeared first on Family Cookie Recipes.

Banana Chocolate Chips Cookies made with browned butter, a ripe banana, & a classic blend of sugars, egg & flour with plenty of chocolate chips!

Ingredients for Brown Butter Cookies

Butter: Use ½ cup butter, browned and cooled, to add nutty notes of flavor to the dough.

Banana: 1 medium overripe banana, mashed (¼ cup), provides moisture and subtle sweetness.

Egg yolk: Help bind ingredients using 1 egg yolk, room temperature.

Extract: Enhance all the incredible flavors by adding 1 tsp vanilla extract.

Sugars: Use ⅓ cup granulated sugar and ½ cup packed light brown sugar for sweetness and chewiness.

Flour: You need 1 ⅓ cup all-purpose flour for the structural base of the dough.

Leavening agent: Adding ½ tsp baking soda leavens the dough so it puffs up as the cookies bake.

Cinnamon: ½ tsp ground cinnamon adds just a touch of warmth to every bite.

Salt: Add ¼ tsp salt to balance the sweetness of the cookies.

Chocolate: You will need ⅔ cup chocolate chips (optional: plus a little extra for topping) for chocolatey goodness in every bite.

Optional: Feel free to sprinkle the cookies with flaky sea salt for garnish.

Tips for making Banana and Chocolate Chip Cookies

• Banana: If you have overripe bananas on hand but aren’t ready to bake anything with them yet, you can freeze them! When ready to use, thaw the bananas out overnight in the fridge. Squeeze ‘em out of their peels, and mash away! Let the mashed banana come to room temp before using in your recipe. The color may look a little different but they still work just the same! For this particular batch of cookies I used an overripe banana that I had thawed from the freezer.
• Chocolate chips: You can use any type of chips you’d like. For this batch I used a half and half mixture of dark chocolate chunks and semi-sweet morsels. You can also add nuts such as chopped pecans or walnuts.
• Egg yolk: In order to help make these cookies less cake-y and more of that chewy cookie texture that we love, using only an egg yolk instead of the whole egg helps give the cookies enough structure without creating a cake-y texture.

How to Store and Freeze Brown Butter Chocolate Chip Cookies

Store cooled cookies in an airtight container at room temperature for up to 3-4 days or in the refrigerator for up to 5 days. Adding a slice of bread to the container helps maintain softness by retaining moisture.

For longer storage, freeze cookies in a single layer on a sheet pan until firm, then transfer to a freezer bag or container. Freeze for up to 3 months.

To thaw, leave cookies at room temperature for about an hour or warm them briefly in the microwave for a soft, freshly baked texture. Reheating also enhances the flavor of the browned butter and chocolate.

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Banana Chocolate Chips Cookies Recipe

Banana Chocolate Chips Cookies made with browned butter, a ripe banana, and a classic blend of sugars, egg & flour with plenty of chocolate chips!

Course Cookies, Dessert

Cuisine American

Keyword Brown Butter Banana Chocolate Chip Cookies

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 18 cookies

Calories 160kcal

Author Jessica & Nellie

Ingredients

• ½ cup butter browned and cooled
• 1 medium overripe banana mashed (¼ cup)
• 1 egg yolk room temperature
• 1 tsp vanilla extract
• ⅓ cup sugar
• ½ cup packed light brown sugar
• 1 ⅓ cup all-purpose flour
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• ⅔ cup chocolate chips optional: plus a little extra for topping
• Optional: Flaky sea salt for topping

Instructions

• Preheat your oven to 350°F. Line a baking sheet with parchment and set aside.
• To brown the butter: Melt the butter in a saucepan or small pot over medium-low heat while stirring constantly to ensure the butter does not burn. After about 5-10 minutes the butter will begin to foam. Continue stirring until the butter smells nutty and turns a golden amber color with browned bits forming. Immediately remove from the heat and pour into a heat-proof dish to cool. Let it cool for 10-15 minutes (until it is lukewarm or room temp).
• While the butter is cooling, mash your banana and make sure it measures ¼ cup.
• In a separate mixing bowl, whisk the flour, baking soda, cinnamon, and salt until blended.
• Add both of the sugars to the brown butter and whisk together until combined. Add the mashed banana, egg yolk, and vanilla, and whisk until smooth and well combined.
• Add the flour mixture into the wet mixture, and gently stir until well combined being careful not to overmix. Fold in the chocolate chips until evenly incorporated.
• Using a medium scoop (I used a #40 scoop equal to 1.5 TBSP), scoop the dough onto prepared cookie sheets about 3 inches apart.
• Top each ball of dough with a few extra chocolate chips. Bake the cookies in the pre-heated oven for about 10-12 minutes until the centers look slightly underbaked, and the edges are golden.
• Remove from oven, and allow cookies to cool on the sheets for at least 10 minutes before transferring to a wire rack. Top with sea salt, if desired. Serve & enjoy!

Notes

Store cookies in an airtight container at room temperature for up to 4 days. 

For longer storage, freeze cookies in a single layer on a sheet pan until firm, then transfer to a freezer bag or container. Freeze for up to 3 months.

 

Nutrition

Calories: 160kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 110mg | Potassium: 45mg | Fiber: 1g | Sugar: 15g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

What can I substitute for an egg yolk in banana cookies?

You can use 2 tablespoons of applesauce or mashed avocado as an egg yolk substitute. Another option is a flaxseed egg, which is 1 tablespoon ground flaxseeds mixed with 3 tablespoons water, left to thicken for 5 minutes.

These alternatives provide moisture and binding but may slightly change texture or flavor.

Is it necessary to use overripe bananas for baking these cookies?

Yes, overripe bananas are best because they are sweeter and softer, which adds moisture naturally. Their intense flavor improves the taste and helps achieve the desired soft, chewy texture.

For optimal sweetness and moisture, use bananas with mostly brown or heavily speckled skins. The softer the banana, the sweeter and moister your cookies will be.

Avoid underripe or just-ripe bananas, as they lack sufficient sugar and can result in dry cookies. Measure your mashed banana carefully—¼ cup is ideal to balance moisture without making the dough too wet.

How can you tell when the banana cookies are done baking?

The cookies are done when the edges turn golden brown but the centers still look slightly underbaked and soft.

Allow them to cool on the baking sheet for at least 10 minutes to firm up before moving to a wire rack. This prevents breakage and helps set their chewy texture.

Use your overripe bananas for more great recipes here:

• Double Chocolate Banana Split Cookies are fudgy cookies made from scratch with ripe bananas, melty chocolate chips, and sweet maraschino cherries. They’re a fun twist on the classic sundae, baked into a rich and fruity cookie!
• These Banana Oatmeal Cookies are soft, chewy, and packed with flavor thanks to fresh bananas and banana pudding mix. This easy recipe makes a deliciously comforting cookie everyone will love!
• Make a batch of Peanut Butter Banana Cookies that are full of flavor with the perfect blend of peanut butter and banana. The addition of pudding mix makes these cookies extra moist and irresistible!
• Blueberry Banana Cookies are soft, sweet, and bursting with banana and blueberry flavor, like enjoying a muffin top in cookie form. Topped with a light glaze, they’re melt-in-your-mouth treats everyone will love!
• Our recipe for Banana Cream Cookies combine banana pudding, Nilla wafers, and buttercream frosting for a delightful twist on classic banana cream pie. They’re creamy, sweet, and perfect for dessert lovers!

Banana Chocolate Chip Cookies are rich and flavorful, made with browned butter, ripe banana, and a classic cookie base loaded with chocolate chips. Soft, chewy, and perfectly sweet, they’re a banana lover’s dream!

The post BROWN BUTTER BANANA COOKIES appeared first on Family Cookie Recipes.

Banana Oatmeal Cookies are soft and chewy, made with banana pudding mix and fresh bananas. This is an easy banana oatmeal cookie recipe with tons of flavor!

Oatmeal cookies are a favorite of mine, but I like trying different variations as well. I had some ripe bananas in my kitchen and decided that they would be good in cookies. The results are kind of like banana bread but in cookie form. The cookies have tons of flavor and the consistency is perfect – these cookies definitely didn’t last long in my house!

Our readers love them too!

Ingredients in Banana Oatmeal Cookies

Butter– I always use salted butter, but unsalted works fine too! Make sure it is softened to room temperature before making the cookies.

Butter-flavored shortening – Using shortening and butter helps to make the cookies soft and keeps the consistency perfect.

Brown sugar and granulated sugar – Light brown sugar works best. Make sure your brown sugar is fresh (not dry and hard) for best results.

Eggs – I always use large eggs. Two eggs will bind all of the other ingredients together.

Vanilla extract – The higher the quality of vanilla, the better!

Banana cream pudding mix – You will need one small box (3.4 oz) of instant banana cream pudding mix to add to the cookie dough.

Banana – Adding a banana intensifies the banana flavor in the cookies. Use an overripe banana and mash with a fork before adding to the recipe.

Flour – I always just use all-purpose flour in cookies, but I’m guessing an oat flour or gluten-free substitute would work well in this recipe as well!

Baking soda – This is the leavening agent in the cookies. For best results, make sure that the baking soda isn’t old or expired.

Cinnamon – A little bit of cinnamon tastes so good with the banana!

Salt – Just a little bit of salt helps all of the other flavors to pop.

Oats – I usually use old-fashioned oats in this recipe because I like my oatmeal cookies a little bit chewier, but you can use quick oats if you’d like. Or even a combination of the two!

How to make Banana Oatmeal Cookies

Preheat oven to 350°.

In a large bowl, cream together the butter, shortening, brown sugar, and white sugar. Beat for 2-3 minutes.

Add the eggs and vanilla and beat for another 1-2 minutes.

Add in the pudding mix and banana and mix again.

In a separate bowl, combine the flour, baking soda, cinnamon and salt. Add this mixture to the wet ingredients and mix just until combined.

Add in the oats and stir in with a spoon, just until barely combined.

Drop by rounded tablespoonfuls onto prepared cookie sheets (I like to line them with silicone baking mats or parchment paper, but you can lightly grease them instead).

Bake for 9-11 minutes or until the edges just barely begin to turn a light golden brown. Don’t overbake unless you like crispy cookies!

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Banana Oatmeal Cookies

Banana Oatmeal Cookies are soft, chewy, and made with banana pudding mix and fresh bananas! Easy oatmeal cookie recipe with a ton of banana flavor!

Course Cookies

Cuisine American

Keyword Banana Oatmeal Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 36 cookies

Calories 150kcal

Author Jessica & Nellie

Ingredients

• ½ cup butter
• ½ cup butter flavored shortening
• 1 cup light brown sugar
• ½ cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 small box 3.4 oz instant banana cream pudding mix
• 1 banana smashed
• 2 cups flour
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp salt
• 3 cups rolled oats

Instructions

• Preheat oven to 350°.
• In a large bowl, cream together the butter, shortening, brown sugar, and white sugar. Beat for 2-3 minutes.
• Add the eggs and vanilla and beat for another 1-2 minutes.
• Add in the pudding mix and banana and mix again.
• In a separate bowl, combine the flour, baking soda, cinnamon and salt. Add this mixture to the wet ingredients and mix just until combined. Add in the oats and stir in with a spoon, just until barely combined.
• Drop by rounded tablespoonfuls onto prepared cookie sheets (I like to line them with silicone baking mats or parchment paper, but you can lightly grease them instead).
• Bake for 9-11 minutes or until the edges just barely begin to turn a light golden brown. Don’t overbake unless you like crispy cookies!

Nutrition

Calories: 150kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.5g | Cholesterol: 16mg | Sodium: 106mg | Potassium: 57mg | Fiber: 1g | Sugar: 11g | Vitamin A: 94IU | Vitamin C: 0.3mg | Calcium: 12mg | Iron: 1mg

HOW TO MAKE THE BEST OATMEAL COOKIES:

After trying out multiple oatmeal cookie recipes over many years, I have picked up several important tips for making the absolute BEST Oatmeal Cookies!

• Preheat the oven. This will help your cookies turn out right every time!
• Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
• Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
• Don’t overbake the cookies – when I take mine out of the oven, they still look slightly underbaked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

HOW DO YOU SOFTEN BUTTER TO ROOM TEMPERATURE?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes.

My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

WHY DO MY OATMEAL COOKIES BURN ON THE BOTTOM BUT AREN’T DONE IN THE MIDDLE?

If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!

WHAT KIND OF OATS ARE BEST IN OATMEAL COOKIES?

You can use quick oats or old-fashioned oats in your cookies- it comes down to personal preference. I love using old-fashioned oats in this recipe, but it’s totally up to you and what type of oats you have in your pantry! If you use all quick oats, the cookies will end up being a little bit more dense and a little bit puffier. I like the texture of old-fashioned/rolled oats because it makes the cookies a little bit chewier (and also like I am eating real oatmeal which makes it easier for me to justify eating a few of these for breakfast!). You can even use a combination of both types if you’d like!

More delicious oatmeal cookie recipes to try:

• Short on time? These 5-Ingredient Monster Cookies are so simple to make…and these Microwave Oatmeal Chocolate Chip Cookies are ready in less than 5 minutes!
• Oatmeal is perfect for no-bake cookies, and no-bake cookies are wonderful if you don’t feel like baking! No-Bake Oatmeal Raisin Cookies, Lemon Oatmeal No-Bake Cookies, and Nutella No-Bake Cookies are some of our favorites!
• If you love bananas in oatmeal cookies, you’ve got to try some other types of fruit too! Lemon Oatmeal Cookies are packed with lemon flavor and Raspberry Oatmeal Cookies and Blackberry Oatmeal Cookies are favorites too!

Banana Oatmeal Cookies are soft, chewy, and made with banana pudding mix and fresh bananas! Easy oatmeal cookie recipe with a ton of banana flavor!

The post BANANA OATMEAL COOKIES appeared first on Family Cookie Recipes.

Peanut Butter Banana Cookies are a classic banana cookie recipe with a twist! They have a great soft, chewy texture that comes from adding banana + pudding mix to the cookie dough!

Make these banana pudding cookies to use up your ripe banana and also create an incredibly delicious treat. This banana cookie recipe is so simple to make and uses basic ingredient that you most likely have in your kitchen right now!

Banana Pudding Cookies with Peanut Butter Chips

I went a little crazy last week in the product section and bought a ton of bananas, they were on sale and it was hard to pass up a deal. So of course I’ve been making banana, well, everything. A common way to use bananas is in bread or muffins, but I went a different route with this recipe. The combination of flavors in this cookie recipe is simply heavenly. Peanut butter and banana flavors work so well together, it is no wonder these cookies taste absolutely amazing! Give them a try today and see just how great they are.

WHY YOU’LL LOVE THESE PEANUT BUTTER BANANA COOKIES

• Use up ripe bananas. The most common go-to for ripe bananas is banana bread but turning them into other recipes (like these cookies) is always a welcomed change of pace. Make a double batch and freeze some dough for another day!
• Make them healthier. Swap out half the flour for whole wheat and enjoy this recipe in a slightly healthier way without removing any of the great flavors.
• Basic ingredients. This recipe for homemade cookies calls for very simple ingredients that are most likely already in your kitchen. With items like sugar, butter and egg, it will be a great recipe to make without needing to buy a bunch of additional items.

Peanut Butter & Banana Cookie Ingredients

Butter: Adding in ½ cup of butter, softened, will give the cookies a wonderfully rich flavor.

Sugar: To make the cookies perfectly sweet and chewy, use 1 cup of granulated sugar.

Banana: For amazing flavor, add in 1 whole banana, smashed.

Pudding mix: You will need one 3.4-oz package of banana cream instant pudding mix to make these cookies so soft and delicious.

Eggs: 2 large eggs in this cookie recipe will help bind the dough together well and give them great texture.

Flour: The structural base of this dough is 2 ½ cups of flour.

Baking soda: To help the cookies rise as they bake, add in ½ teaspoon of baking soda.

Salt: Adding ½ teaspoon of salt helps balance all the great flavors in this cookie recipe.

Peanut butter chips: For even more incredible flavor, use 2 cups of peanut butter chips.

How to make Banana Pudding Peanut Butter Cookies

Prep

Get started by preheating the oven to 350° F and prepare two baking sheets by lining them with parchment paper or silicon mats. Set them aside.

Dough

In a small bowl, whisk together the flour, baking soda and salt, then set aside.

After that, in a separate large bowl, combine the butter and sugar and mix with an electric mixer.  Next, add the banana, dry pudding mix and the eggs, then mix again until smooth.

Proceed to pour the dry ingredients into the mixing bowl with banana mixture and mix slowly until well incorporated. Then add the peanut butter chips and mix to combine.

Bake

Continue to scoop rounded tablespoonfuls of cookie dough onto the parchment lined baking sheets.

Place the cookies in the preheated oven and bake for 10 minutes or until slightly golden. Let the cookies cool for several minutes on the cookie sheet before transferring to a cooling rack. 

Serve once cooled and enjoy!

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Peanut Butter Banana Cookies

Peanut Butter Banana Cookies are a classic banana cookie recipe with a twist! They have a great soft, chewy texture that comes from adding banana + pudding mix to the cookie dough!

Course Cookies, Dessert

Cuisine American

Keyword Peanut Butter Banana Cookies, Reese’s Peanut Butter Banana Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 30 cookies

Calories 111kcal

Author Jessica & Nellie

Ingredients

• 2 ½ cups flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter softened
• 1 cup granulated sugar
• 1 banana smashed
• 3.4 oz package banana cream instant pudding mix
• 2 large eggs
• 2 cups peanut butter chips

Instructions

• Prep: Preheat oven to 350° F and prepare baking sheets by lining with parchment paper or silicon mat.
• Dough: Whisk together flour, baking soda and salt, then set aside. In a separate bowl, combine butter and sugar and mix with an electric mixer.  Add banana, dry pudding mix and the eggs, then mix together until smooth. Pour dry ingredients into the mixing bowl with banana mixture and mix slowly until incorporated. Add the peanut butter chips and stir to combine.
• Bake: Scoop rounded tablespoonfuls of cookie dough onto parchment lined baking pan.
• Bake at 350 degrees F for 10 minutes or until slightly golden. Let cookies cool for several minutes on the cookie sheet before transferring to a cooling rack. Serve and enjoy!

Notes

Peanut Butter Banana Cookies a fantastic way to use up ripe bananas and create a taste treat! These banana cookies are tender, sweet and OH SO delicious, whip up a batch today to see for yourself! 

Nutrition

Calories: 111kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 106mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 113IU | Vitamin C: 0.3mg | Calcium: 5mg | Iron: 1mg

HOW LONG ARE BANANA COOKIES GOOD FOR?

When stored in an airtight container, at room temperature, these cookies can last about 3-5 days and still taste great. But the chances are they won’t last that long once everyone has had a taste!

WHAT ELSE CAN I ADD TO THESE BANANA PUDDING COOKIES?

If desired, adding in some chopped walnuts or pecans would taste great. If you wanted to make them pretty to match a party theme, add some fun and festive sprinkles to the dough before cooking and it will add a pop of color.

How to Get a Perfectly Round Cookie Shape

Want to know a neat little trick? After your cookies have been baked, while they are still hot and cooling on the pan, take a medium-sized round cookie cutter or a round glass/drinking mug and place it over the top of the cookie. The round shape should be slightly bigger than the cookie for this trick to work.

Swirl the round cutter/object around the cookie, knocking it into the sides a bit as you go. The more you swirl, the smaller and thicker the cookie will become. Then let the cookies cool. This is how you can get homemade cookies to look perfectly rounded. This trick won’t work with cutout cookies, but it works fine with drop cookies and rolled cookies.

We have a really fun family-owned amusement park close to our house, so we tend to go a lot each summer. We all enjoy the rides and it’s a beautiful park!

LOVE PEANUT BUTTER & BANANA COMBO? TRY MORE HERE:

• Creamy Peanut Butter Dip
• Oatmeal Peanut Butter Protein Balls
• Banana Cream Cookies
• Banana Cinnamon Breakfast Cake
• No-Bake Peanut Butter cookies
• Easy Baked Oatmeal Cups
• Peanut Butter Banana Bundt Cake
• Peanut Butter Banana Bars
• No Bake Peanut Butter Banana Fudge Bars
• Peanut Butter Banana Bread

Peanut Butter Banana Cookies are a traditional banana cookie recipe but with a tasty twist! These banana cookies have a wonderful tender, chewy texture that comes from adding a box of pudding mix to the cookie dough!

The post PEANUT BUTTER BANANA COOKIES appeared first on Family Cookie Recipes.

Blueberry Banana Cookies are like blueberry muffin tops but in cookie form! They are soft, perfectly sweet & wonderful melt-in-your-mouth texture. Everyone goes crazy over these glazed treats with fabulous banana blueberry flavors!

Made with real bananas and topped with a simple glaze, these blueberry cookies are a sweet treat you can’t get enough of. These banana blueberry cookies come together quick, just mix ingredients, scoop, bake and finish with a sweet glaze!

Banana Cookies with Blueberries

This recipe for Blueberry Banana Cookies is a result of me modifying my recipe for Banana Chocolate Chip Cookies. I love this variation as did my family; these cookies literally disappeared. They are soft with great flavor and the glaze on top is like icing on the cake…or cookie. For a fun variation, substitute the vanilla extract in the glaze with 2 tsp lemon juice instead. It’s subtle, but the lemon flavor combined with the banana blueberry flavors is simply amazing.

Why You’ll Love This Banana Blueberry Cookie Recipe

• Amazing taste & texture. Each bite offers a sweet, fruity experience that appeals to many palates. The texture is perfectly balanced, thanks to the chewy cookies with a rich vanilla glaze. This contrast elevates the dish, making it enjoyable for various occasions.
• Quick Preparation: This blueberry cookie recipe can be prepared in under an hour. With its straightforward steps and minimal cleanup, baking becomes a pleasant experience!
• Versatile: These banana blueberry cookies serve well as a snack or dessert; the fruit provides a burst of flavor and nutrition you don’t get from traditional cookies. They are great for kids and adults alike.

Blueberry Banana Cookie Ingredients

Banana: You need 1 cup of ripe banana, smashed (2-3 bananas), for this cookie dough.

Sugar: Add ¾ cup of white sugar to make the cookies sweet and chewy.

Vegetable oil: Using ½ cup of vegetable oil gives the dough the fats needed to stay moist while baking.

Egg: 1 egg helps bind ingredients together.

Vanilla extract: Enhance the flavors by adding 1 tsp of vanilla extract.

Flour: 2 ½ cups of all-purpose flour is the structural base of this cookie dough.

Baking powder: Help the cookies rise as they bake by adding 2 tsp of baking powder.

Salt: Add ¾ tsp of salt to balance the flavors in this cookie recipe.

Baking soda: The additional leavening agent in this recipe is 1 tsp of baking soda.

Blueberries: You will want to add in ¾ cups of fresh or frozen blueberries, wash/dried and/or defrosted.

Vanilla Glaze

Butter: For a rich glaze, use 1 TBSP of butter, melted.

Powder sugar: You need 1 cup of powdered sugar for the base of this glaze recipe.

Vanilla extract: Use 1 tsp of vanilla extract for a nice subtle vanilla taste.

Milk: Add 1-2 TBSP of milk, until you’ve reached the desired consistency.

How to make Banana Blueberry Cookies

Prep

Preheat the oven to 365 degrees F. Line a cookie sheet with parchment paper or a silicon mat, set it aside.

Make the Vanilla Glaze

Whisk the melted butter, powder sugar, vanilla extract, and milk until well combined and smooth. Set the bowl aside.

Cookie Dough

In a large bowl, cream the mashed bananas, sugar, vegetable oil, egg, and vanilla extract, using an electric hand mixer.

In a separate small bowl, whisk the flour, baking powder, salt, and baking soda. Then add the dry ingredients to the wet ingredients and mix until smooth.

Continue to fold in the washed and dried blueberries. You can use either fresh or frozen blueberries for this recipe. If you’re using frozen berries, there’s no need to defrost them. Simply rinse quickly with cool water and set in a mesh strainer until you’re ready to stir them into the dough.

Bake

Use a 1.5 TBSP cookie scoop, drop balls of dough onto the prepared baking sheet about 1-2″ apart.

Place in the preheated oven and bake for 11-13 minutes. Let the cookies cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

Glaze cookies

Once the cookies have cooled, brush each one with the glaze. If the glaze has hardened up, microwave for 20 seconds, then whisk again. Serve and enjoy!

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Blueberry Banana Cookies

Blueberry Banana Cookies are like blueberry muffin tops but in cookie form! Great flavor from the blueberries & bananas, with a wonderful melt-in-your-mouth texture. Everyone goes crazy over these iced banana cookies!

Course Cookies, snack/dessert

Cuisine American

Keyword Blueberry Banana Cookies

Prep Time 15 minutes minutes

Cook Time 16 minutes minutes

Total Time 31 minutes minutes

Servings 24 cookies

Calories 108kcal

Author Jessica & Nellie

Ingredients

• 1 cup ripe banana smashed (2-3 bananas)
• ¾ cup white sugar
• ½ cup vegetable oil
• 1 egg
• 1 tsp vanilla extract
• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ¾ tsp salt
• 1 tsp baking soda
• ¾ cups fresh or frozen blueberries*

Vanilla Glaze

• 1 TBSP melted butter
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1-2 TBSP milk

Instructions

• Prep: Preheat oven to 365 degrees F. Line a cookie sheet with parchment paper.
• Glaze: Whisk the melted butter, powder sugar, vanilla extract, and milk until well combined and smooth. Set aside.
• Dough: Cream together banana, sugar, vegetable oil, egg and vanilla extract using an electric mixer. In a small bowl whisk together dry ingredients. Add dry ingredients to wet ingredients and mix until smooth. Fold in blueberries.
• Bake: Use a 1.5 TBSP cookie scoop to drop dough onto baking sheet.
• Bake at 365°F for 11-13 minutes. Let cool for 5 minutes, then transfer to a cooling rack.
• Glaze cookies: Brush with glaze. If glaze has hardened up, microwave for 20 seconds, then whisk again. Serve and enjoy!

Video

Notes

These blueberry cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 108kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 126mg | Potassium: 78mg | Fiber: 1g | Sugar: 12g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

HOW TO KNOW BANANAS ARE RIPE ENOUGH FOR BAKING?

You want your banana to be nice and deep yellow in color, possibly with brown spots or even mostly brown. The darker the banana is in color, the sweeter it will naturally be. Not only that, but it will be easier to mash and have a stronger banana flavor as well. Green and firm bananas will not work well for baking recipes as they are not nearly ripe enough to be used and can be a bit bitter as well.

Can you freeze these banana cookies?

Yes, blueberry banana cookies can be frozen. To maintain freshness, place the cookies in an airtight container or a freezer bag. They can be stored for up to three months.

I do suggest leaving the glaze off if you are freezing them, add the glaze after they’ve been defrosted, and you are ready to serve them.

HOW LONG ARE BANANA COOKIES GOOD FOR?

These cookies are good for up to 3-5 days if stored in an airtight or well-covered container in the fridge. I recommend eating within a day or two for the best tasting results as the cookies will become softer as they age thanks to the moisture from the glaze.

Can this recipe be adapted to include oats?

Yes, oats can be added to the recipe for a healthier breakfast option. Replace a portion of the flour with rolled oats or quick oats. This modification adds texture and nutritional value while still maintaining the cookie’s integrity.

How do I prevent blueberries from bleeding color into the dough?

To minimize color bleeding, toss the blueberries in a small amount of flour before adding them to the dough. This coating helps absorb excess moisture and reduces the risk of staining the cookie dough during mixing.

Enjoy this Banana Blueberry flavor? Here are more recipes to try:

• These lemon blueberry muffin cookies are simply heavenly, the lemon flavor pairs perfectly with the blueberries to create a soft, flavorful treat.
• Need a sweet, salty dish to serve at your next family gathering? Try this blueberry pretzel salad that is sure to disappear quickly!
• Make a batch of these blueberry sugar cookies for an after-dinner treat, the simplicity of the cookie base combined with the blueberry frosting is mouthwatering!
• If you love baking with blueberries as much as we do, give this blueberry pie bar recipe a try! The texture and flavor are incredible, like nothing you’ve tasted before.
• You can’t go wrong with these blueberry cream cookies, the vanilla cookie base combined with white chocolate and blueberries is absolutely delectable!

Blueberry Banana Cookies are like blueberry muffin tops but in cookie form! Great flavor from the blueberries & bananas, with a wonderful melt-in-your-mouth texture.

The post BLUEBERRY BANANA COOKIES appeared first on Family Cookie Recipes.

Simple 4 ingredient recipe for Vegan Chocolate Chip Cookies that’s made with bananas, oats, peanut butter & chocolate chips! Healthy no bake cookies that you can feel good about eating!

Make this Vegan Chocolate Chip Cookies recipe for a quick and healthy treat that comes together fast! These vegan gluten free cookies can be baked or eaten raw; they are absolutely delectable both ways.

Vegan No-Bake Chocolate Chip Cookies

It is not hard to believe how quick and easy these vegan cookies are to make, with only 4 ingredients and less than 10 minutes, you will have delicious treats ready to eat. These cookies are a great way to use up ripe bananas! Also, you can eat the dough raw or bake for a gooey treat that is sure to hit the spot. Packed with chewy oats, chocolate pieces, and peanut butter, these vegan banana chocolate chip cookies are a perfect blend of salty and sweet.

While the cookie dough tastes great raw, there is a strong “ripe banana” flavor that some may prefer to tone down, baking will help with this. Once baked, the milk chocolate chips help add sweetness and holds the cookie together very well. Give these amazing cookies a try for a guilt free sweet treat!

WHY YOU’LL LOVE THESE EASY VEGAN COOKIES

• Basic ingredients. I love a great recipe that calls for very few and very simple ingredients. With only 4 ingredients and most of them being staple kitchen and pantry items, the chances are strong you can whip up this recipe fast.
• Quick no-bake treat. This recipe is a great one to make when you want a quick treat but don’t have a lot of time. And they are a great dessert for the warm spring and summer months too, you don’t have to add any more heat to your house to make them.
• Simple recipe. I know I am not the only one who loves a simple recipe that involves the least amount of effort as possible. With these no-bake cookies you can have a delicious and healthy treat with very little work.

4-Ingredient Vegan Chocolate Chip Cookie Ingredients

Bananas: You will need 2 ripe bananas for the binding agent in these no-bake cookies.

Oats: Add in 1 cups of oats to create delicious chewy treats.

Chocolate chips: To add in wonderful flavor, use ½ cups of chocolate chips in this cookie recipe.

Peanut butter: To help bind all the ingredients together well, add in 1 heaping spoonful of natural peanut butter.

How to make Easy No-Bake Vegan Chocolate Chip Cookies

Prep

Start by lining a baking sheet with parchment paper or a silicon mat, set aside.

In a medium size bowl, mash the ripe bananas well using a fork or potato masher. Then, add in the oats and stir to combine.

After that, add in the peanut butter and stir again to combine well. Lastly, fold in the chocolate chips to distribute them well throughout the mixture.

Assemble

Proceed to scoop the cookie dough by the rounded spoonful’s onto the prepared baking sheet.

Chill (optional) 

If you are going to enjoy these cookies raw, I suggest putting them in the refrigerator to chill and set for 1-2 hours.

Bake (optional)

If you prefer to enjoy these cookies baked, get your oven preheated to 350 degrees F and then bake them for 15 minutes. Let them cool on the baking sheet for about 10 minutes. Serve and enjoy!

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Vegan Chocolate Chip Cookies

Simple 4 ingredient recipe for Vegan Chocolate Chip Cookies that's made with bananas, oats, peanut butter & chocolate chips! Healthy no bake cookies that you can feel good about eating!

Course Cookies, Dessert, no bake dessert

Cuisine American

Keyword Vegan Chocolate Chip Cookies

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 cookies

Calories 113kcal

Author Jessica & Nellie

Ingredients

• 2 ripe bananas
• 1 cups oats
• ½ cups chocolate chips
• 1 TBSP natural peanut butter

Instructions

• Prep: Start by lining a baking sheet with parchment paper or a silicon mat, set aside.
• In a medium size bowl, mash the ripe bananas well using a fork or potato masher. Then, add in the oats and stir to combine. After that, add in the peanut butter and stir again to combine well. Lastly, fold in the chocolate chips to distribute them well throughout the mixture.
• Assemble: Proceed to scoop the cookie dough by the rounded spoonful's onto the prepared baking sheet.
• Chill (optional): If you are going to enjoy these cookies raw, I suggest putting them in the refrigerator to chill and set for 1-2 hours.
• Bake (optional): If you prefer to enjoy these cookies baked, get your oven preheated to 350° F and then bake them for 15 minutes. Let them cool on the baking sheet for about 10 minutes. Serve and enjoy!

Notes

These Vegan Chocolate Chip Cookies are made simply with only 4 ingredients,  ripe bananas, chewy oats, smooth peanut butter & chocolate chips! Healthy no bake cookies that you can enjoy guilt free.

Nutrition

Calories: 113kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 75mg | Potassium: 83mg | Fiber: 1g | Sugar: 7g | Vitamin A: 225IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg

CAN THIS RECIPE ALSO BE GLUTEN FREE?

This recipe is vegan free but if you are trying to make it gluten allergy friendly then make sure to use oats that are certified as gluten free. Some oats are grown on fields where wheat is also grown and can lead to cross contamination, so certified oats are a much safer choice when it comes to allergies.

CAN I FREEZE RAW VEGAN COOKIE DOUGH?

Yes, you can freeze cookie dough balls in an airtight container for up to 3 months. I recommend laying a piece of parchment paper between the dough balls to help prevent them from sticking.

Which oats are best for no bake cookies?

Different recipes will call for different kinds of oats, but to make the best No Bake Cookies, you should use quick cooking oats. Using different kinds of oats will change the texture of the cookies, and they may not set up quite right. As this recipe’s main ingredient, it’s important to get the right kind of oats.

DO NO BAKE COOKIES NEED TO BE REFRIGERATED?

Putting No Bakes in the fridge will help the cookies to hold a firmer shape. They also will last longer if you keep them in the fridge. However, they technically don’t need to be refrigerated. You can store them in an airtight container in room temperature and they will be fine.

Sometimes moms have to get away! Here I am with a good friend in Vegas… best seat in the whole restaurant! Such fun memories of this delicious meal!

Try more amazing recipes with bananas here:

• Banana Bread Cookies
• Banana Split Cookie Cups
• Banana Pudding Cookies
• Blueberry Banana Cookies
• Chocolate Chip Banana Bars
• Easy Banana Bread
• Banana Cream Pie Muddy Buddies
• No Bake Peanut Butter Banana Fudge Bars
• Banana Cream Cheesecakes
• Banana Split Pie
• Banana Molasses Cookies
• Oatmeal Banana Breakfast Cookies
• Reese’s Peanut Butter Banana Cookies
• Banana Chocolate Chip Oatmeal Cookies
• Caramel Banana Cream Pie Cookies
• Banana Cream Pie Cookies

These Vegan Chocolate Chip Cookies are made with just 4 simple ingredients, ripe bananas, chewy oats, peanut butter & chocolate chips! Healthy no bake cookies that you can feel great about eating!

The post EASY VEGAN CHOCOLATE CHIP COOKIES appeared first on Family Cookie Recipes.

Banana Cream Cookies made with banana pudding, Nilla wafers, and buttercream frosting are a fun twist on the classic banana cream pie. This banana cookies recipe is easy to make and perfect for any occasion!

These chocolate chip banana cookies are perfect for anyone who loves the taste of banana cream pie but wants a more portable version. They are great for parties, potlucks, or just a fun dessert to make at home. With their soft and chewy texture and creamy frosting, these banana pudding cookies are sure to be a hit with everyone who tries them.

Banana Cream Pudding Cookies

The inspiration behind these incredible Banana Cream Cookies came from the classic dessert, Banana Cream Pie. We wanted to create a recipe with a fun twist on the traditional dessert by turning it into a cookie. The recipe uses banana pudding and Nilla wafers to capture the essence of the pie in a small, bite-sized cookie.

These banana cookies have a rich and creamy banana flavor that is perfectly balanced with a buttery, vanilla taste. The combination of banana pudding and Nilla wafers creates a unique texture that is both soft and crunchy. The buttercream frosting adds a sweet and smooth finish to the cookies, making them a perfect treat for any occasion.

With their unique flavor profile and simple ingredients, it is sure to be a hit with anyone who loves banana cream pie or just wants to try something new and delicious!

Why you’ll love this delicious cookie recipe

• Tastes like banana cream pie but in cookie form! Every bite of these banana cream pie cookies will remind you of this classic and popular dessert. All that is missing from these cookies is a little whipped cream, other than that you would think you are eating a bite of banana cream pie.
• No chilling is needed. While chilling cookie dough can be a really important step, we have a special place in our hearts for recipes that don’t call for it, like this one. This means we can have a cookie in our hand that much faster.
• One batch makes enough to share. Not that you will want to share these cookies, but if you did, every batch makes over a dozen. So it is totally possible to offer a few up and still have plenty to enjoy yourself.

Banana Cream Pudding Cookies Ingredients

Cookie Dough

Butter: You will need 2 sticks of room temperature butter (1 cup) to make the dough rich and flavorful.

Sugars: Use ¾ cups of brown sugar and ¼ cup of powdered sugar to create sweet and chewy cookies.

Pudding mix: Add in one 5.1-ounce sized box of instant banana flavored pudding mix (just the dry mix). Make sure to reserve 3 tablespoons of the pudding mix for the frosting. If you can’t find banana pie flavored pudding, you can use the vanilla flavored pudding and mix in ½ teaspoon of banana flavoring.

Eggs: Help bind the ingredients together well by using 2 large eggs.

Vanilla extract: Adding 1 teaspoon of vanilla extract is a great flavor enhancement in this recipe.

Flour: The cookie base and structure is made using 2 ¼ cups of all-purpose flour.

Leavening agents: You need 1 teaspoon each of baking powder and baking soda to help these cookies spread out and puff up as they bake.

Salt: Use ½ teaspoon of salt to balance the flavors in these cookies well.

White chocolate: For an added creamy taste, mixing in 2 cups of white chocolate chips will do the trick.

Icing and toppings

Butter: You’ll want to use ½ cup (1 stick) of room temperature butter for the buttercream frosting.

Vanilla extract: Give the frosting more great flavor by adding ½ teaspoon of vanilla extract.

Pudding mix: Use the 3 tablespoons of banana cream pudding mix that is reserved from the cookie dough, you only need 1 box of pudding mix for this recipe.

Powdered sugar: 4 cups of powdered sugar is needed for the base of the icing, to make it smooth and sweet.

Nilla Wafers: Use some crumbled Nilla wafers cookies over the top of these cookies for garnish and great texture.

Banana slices: If desired, you can add a slice of dried or fresh banana slices over the tops of your cookies.

How to make Banana Cream Cookies

Prep

Begin by preheating the oven to 350 degrees F. Then, line a baking sheet with parchment paper and then spray it with cooking spray. Set it aside.

Cookie dough

In a large mixing bowl, start by creaming the butter until it is light and fluffy. You can do this with an electric mixer or by using a whisk.

Next, add in the brown sugar, powdered sugar, and dry mix of banana pudding (reserve 3 tablespoons of the mix before adding to the cookie dough). Beat all ingredients together until well combined.

After that, mix in the eggs, one at a time, mixing well after each addition.

Then, add the vanilla extract and stir again to combine.

In a small bowl, combine the flour, baking soda, baking powder, and salt, stir together.

Proceed to add the dry ingredients to the bowl of wet ones and mix until a dough forms.

Lastly, stir in the white chocolate chips until just combined.

Bake

Scoop the dough into large tablespoon sized balls of dough and place them evenly on the prepared baking sheet. Allow enough space for the cookies to spread, 2″ between each ball will work great.

Place the cookies in the preheated oven and bake for 10 minutes.

Once baking is complete, remove from oven and allow them cool completely before adding the frosting.

Frosting

In a large bowl, beat the butter for 4 minutes using an electric handheld mixer.

Then, add the vanilla extract, the reserved pudding mix and 2 cups of powdered sugar. Beat ingredients until combined.

Continue adding more powdered sugar, 1 cup at a time until the 4 cups has been added. If your frosting gets too thick, add in 1-2 teaspoons of milk until a good consistency for piping has been achieved.

Assembly

Place the icing into a bag fitted with a star tip, and then pipe the icing in swirls over the tops of the cookies.

Adding some crumbled Nilla wafer cookies over the top of the frosting adds amazing flavor and texture to these amazing cookies.

Also, if desired, add a dried or fresh banana slice on top of the cookies.

Serve immediately and enjoy!

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Banana Cream Pudding Cookies 

Banana Cream Cookies made with banana pudding, Nilla wafers, and buttercream frosting are a fun twist on the classic banana cream pie. This banana cookies recipe is easy to make and perfect for any occasion!

Course Cookies, Dessert

Cuisine American

Keyword Banana Cream Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 16 large cookies

Calories 555kcal

Author Jessica & Nellie

Ingredients

• 1 cup butter 2 sticks, room temperature
• ¾ cup brown sugar
• ¼ cup powdered sugar
• 5.1 ounce banana cream instant pudding mix reserve 3 tablespoons
• 2 large eggs
• 1 tsp vanilla extract
• 2 ¼ cups all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 cups white chocolate chips

Frosting and Toppings:

• ½ cup butter room temperature
• ½ tsp vanilla extract
• 3 TBSP banana cream instant pudding mix reserved from cookie mix
• 4 cups powdered sugar
• Nilla wafers
• Dried or fresh banana slices

Instructions

• Prep: Preheat the oven to 350degrees F and line a baking sheet with parchment paper and then spray it with cooking spray. Set it aside.
• Cookie dough: In a large mixing bowl, cream the butter until it is light and fluffy. You can do this with an electric mixer or by using a whisk. Add in the brown sugar, powdered sugar, and dry mix of banana pudding (reserve 3 tablespoons of the mix before adding to the cookie dough). Beat all ingredients together until well combined.
• Mix in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and stir again to combine.
• In a small bowl, combine the flour, baking soda, baking powder, and salt, stir together. Add the dry ingredients to the bowl of wet ones and mix until a dough forms. Stir in the white chocolate chips until just combined.
• Bake: Scoop the dough into large tablespoon sized balls of dough and place them evenly on the prepared baking sheet. Allow enough space for the cookies to spread, 2" between each ball will work great.
• Place the cookies in the preheated oven and bake for 10 minutes. Once baking is complete, remove from oven and allow them cool completely before adding the frosting.
• Frosting: In a large bowl, beat the butter for 4 minutes using an electric handheld mixer. Add the vanilla extract, the reserved pudding mix and 2 cups of powdered sugar. Beat ingredients until combined. Add more powdered sugar, 1 cup at a time, until the 4 cups has been added. If your frosting gets too thick, add in 1-2 teaspoons of milk until a good consistency for piping has been achieved.
• Assembly: Place the icing into a bag fitted with a star tip, and then pipe the icing in swirls over the tops of the cookies. Adding some crumbled Nilla wafer cookies over the top of the frosting adds amazing flavor and texture to these amazing cookies.
• Also, if desired, add a dried or fresh banana slice on top of the cookies. Serve immediately and enjoy!

Notes

These banana cream cookies will stay fresh for up to 3-5 days if stored in an airtight container at room temperature. Or if you prefer your frosting cool, store them in the fridge. 

 

Nutrition

Serving: 1cookie | Calories: 555kcal | Carbohydrates: 80g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 385mg | Potassium: 138mg | Fiber: 1g | Sugar: 64g | Vitamin A: 568IU | Vitamin C: 0.1mg | Calcium: 76mg | Iron: 1mg

Friendly Baker’s Tips

Due to the pudding mix in the frosting, it will be well flavored, but it could be thicker than the traditional buttercream frosting that you are used to. This may mean that you’ll need to add in a little more milk to thin it down as needed. Make sure to add in the milk a little at a time because a little will go a long way.

How long are banana cream cookies good for?

These cookies will be good for up to 5 days if kept stored in an airtight container in the fridge. I recommend keeping them in a single layer or storing them with parchment paper between the layers to prevent them from sticking together.

How do I incorporate real bananas into banana pudding cookies?

To incorporate real bananas into banana pudding cookies, mash ripe bananas and add them to the cookie dough mixture. However, be sure to adjust the amount of liquid in the recipe to account for the additional moisture from the bananas. You can also add banana extract to enhance the banana flavor.

Why are my cookies not flat?

You can slightly flatten the cookies or leave them in round balls and allow them to flatten out some as they bake. If you allow them to flatten on their own, they may remain “puffy” as they bake. If you choose to flatten them, do not flatten them more than a disc, or else they may spread and become too thin.

Is there a way to add a drizzle to banana cookies for extra flavor?

Yes, you can add a drizzle to banana pudding cookies for extra flavor. To make a simple drizzle, mix powdered sugar with milk or heavy cream until it reaches your desired consistency. You can also add banana extract or mashed bananas to the drizzle to enhance the banana flavor. Drizzle the mixture over the cooled cookies and let it set before serving.

These are our Covid pups… we actually brought them home early November 2019. It actually worked out really well because when we were all at home ALL THE TIME in spring 2020, we had these 2 energy filled, attention hoarding pups who absolutely ADORED us all being home. It certainly made life better! And they just make us laugh. With how they go mad when I toss hot laundry on the bed. Here they are cuddling up to a pile of socks and rags. LOL!

Frosted cookie recipes are always delicious, try more here!

• M&M COOKIE PIZZA
• FROSTED SNICKERDOODLES
• FROSTED LEMON SUGAR COOKIES
• FROSTED BROWNIE COOKIES
• ICED GINGER MOLASSES COOKIES
• DIRT CAKE COOKIES
• CHOCOLATE MARSHMALLOW COOKIES
• HONEY BUN COOKIES
• FROSTED STRAWBERRY COOKIES
• KEY LIME PIE COOKIES
• VALENTINE’S SUGAR COOKIES
• COSMIC BROWNIE COOKIES
• BUTTERMILK SUGAR COOKIES
• BROWN SUGAR COOKIES
• FROSTED LEMONADE COOKIES
• POPSICLE SUGAR COOKIES
• GLAZED MANDARIN ORANGE COOKIES

Banana Cream Cookies are made with crumbled Nilla wafers, a banana cream pudding mix, and topped with a buttercream frosting. This simple banana cookies recipe is a lovely twist on the classic banana cream pie that is well known and loved!

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Banana Pudding Cookies made with a ripe banana for amazing pillowy soft cookies with great banana flavor! Banana cream cookies with pudding mix & white chocolate chips are delicious!

To the banana cream pie lovers out there, you have got to try this banana pudding cookie recipe. Making these white chocolate banana cookies is so simple, using basic ingredients in your kitchen and 30 minutes, you will have a tasty treat to enjoy!

Banana Pudding Cookies with White Chocolate Chips

Banana pudding cookies are a soft, sweet treat with a lovely banana flavor. This great flavor comes from a ripe banana as well as a box of instant banana pudding mix. These banana cookies are super simple to make and everyone loves the end result. I used white chocolate chips but I’ve heard that semi sweet chocolate chips or even butterscotch chips taste amazing! So get creative and enjoy our banana cookies recipe!

Tips to get the PERFECT Banana White Chocolate Chip Cookies:

Three kitchen items make these cookies come together really fast. I actually use these items in nearly every cookie recipe I make, so they’re quite versatile.

Make Sure Your Cookies Don’t Stick to the Pan

First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!

Use an Electric Mixer for Uniform Mixing

The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it’s one of my all-time used small appliances ever!

Use a Cookie Scoop for Perfectly Shaped Cookies

The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop!

They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies. (Although when I’m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts. For this Banana Cookie recipe, I used the middle scoop.

Banana Pudding Cookie Ingredients

Butter: You will need 1/2 cup of butter, softened, to create a wonderfully rich cookie.

Sugar: For the perfect amount of sweetness, use 1 cup of granulated sugar.

Banana: Add in 1 banana, mashed, to give these cookies amazing flavor and texture.

Pudding mix: Using 1 3.4-ounce box of banana cream instant pudding mix will make these cookies so soft and fluffy.

Eggs: Adding in 2 eggs will help bind the dough together well.

Flour: You need to include 2 1/2 cups of flour for the base of this cookie recipe.

Baking soda: To help the cookies rise as they bake, use 1/2 teaspoon of baking soda.

Salt: Add in 1/2 teaspoon of salt to help enhance all the wonderful flavors in this cookie recipe.

Chocolate chips: You will want to use 2 cups of white chocolate chips to give more great taste to these cookies.

How to make Banana Cream Cookies

Prep

Preheat your oven to 350 degree F and prepare baking sheets by lining with parchment paper or using silicon mats.

Dough

In a small bowl, combine the flour, baking soda and salt, set aside.

Next, in a large bowl, combine the softened butter and sugar, mix with an electric handheld mixer. Then, add in the mashed banana, dry pudding mix and the eggs, stir well until combined and smooth.

Proceed to pour the dry ingredients into the mixing bowl with banana mixture and mix slowly until fully incorporated. Lastly, add in the white chocolate chips and mix to combine.

After that, scoop rounded tablespoonfuls of cookie dough onto the prepared parchment lined baking pan.

Bake

Place the cookies in the preheated oven and bake for 10 minutes or until slightly golden. Let the banana cookies cool for several minutes on the cookie sheet before transferring to a cooling rack. 

Serve immediately and enjoy!

Print

Banana Pudding Cookies

Banana Pudding Cookies are a classic banana cookie recipe with a twist! These banana chocolate chip cookies have a great soft and chewy texture that comes from banana pudding mix, it helps create an amazing cookie.

Course Cookies, Dessert

Cuisine American

Keyword Banana Pudding Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 30

Calories 175kcal

Author Jessica & Nellie

Ingredients

• ½ cup butter softened
• 1 cup granulated sugar
• 1 banana smashed
• 3.4 oz banana cream instant pudding mix
• 2 large eggs
• 2 ½ cups flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups white chocolate chips

Instructions

• Prep: Preheat your oven to 350 degree F and prepare baking sheets by lining with parchment paper or using silicon mats.
• Dough: In a small bowl, combine the flour, baking soda and salt, set aside.
• Next, in a large bowl, combine the softened butter and sugar, mix with an electric handheld mixer. Then, add in the mashed banana, dry pudding mix and the eggs, stir well until combined and smooth. Proceed to pour the dry ingredients into the mixing bowl with banana mixture and mix slowly until fully incorporated. Lastly, add in the white chocolate chips and mix to combine.
• After that, scoop rounded tablespoonfuls of cookie dough onto the prepared parchment lined baking pan.
• Bake: Place the cookies in the preheated oven and bake for 10 minutes or until slightly golden. Let the banana cookies cool for several minutes on the cookie sheet before transferring to a cooling rack. Serve immediately and enjoy!

Video

Notes

Banana Pudding Cookies are a banana lovers dream come true! Making these banana chocolate chip cookies is so easy, they come together quickly and disappear just as fast. 

Nutrition

Calories: 175kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 117mg | Potassium: 65mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 117IU | Vitamin C: 0.4mg | Calcium: 28mg | Iron: 1mg

How long should I let these cookies cool?

Cookies are best left to cool on the baking sheet they’re cooked on for 3-4 minutes, then you can transfer them to a cooling rack to cool further. This way, they don’t fall apart as cookies are pretty soft still when they’re pulled out of the oven. After a couple minutes on a cooling rack, cooking are usually cool enough to eat! Warm cookies are the best!

How long are banana cookies good for?

When stored in an airtight container, at room temperature, these cookies can last about 3-5 days and still taste great.

What else can I add to these banana pudding cookies?

If desired, adding in some chopped walnuts or pecans would taste great. If you wanted to make them pretty to match a party theme, add some fun and festive sprinkles to the dough before cooking and it will add a pop of color.

Try a few of our other favorite pudding cookies here:

• Mint Oreo Pudding Cookies
• BUTTERSCOTCH PUDDING COOKIES
• Pistachio Pudding Cookies
• Pumpkin Pudding Cookies
• REESE’S PEANUT BUTTER PUDDING COOKIES
• Blueberry Cream Cookies
• BANANA OATMEAL NO BAKE COOKIES
• Cherry Chocolate Chip Cookies

Life gets crazy with 5 kids and sometimes instead of trying to reign it in, you join in. This is one of about 342 silly pictures on my phone from that evening. It still makes me smile!

Banana Pudding Cookies is a traditional banana cookie recipe with a spin! These banana chocolate chip cookies have a great moist and fluffy texture that comes from banana pudding mix, it helps make a delicious cookie.

The post BANANA PUDDING COOKIES appeared first on Family Cookie Recipes.

Caramel Banana Cookies are a delicious and easy-to-make treat that combines the sweetness of ripe bananas with the rich, buttery flavor of caramel. These frosted cookies are soft and pillowy, with a cinnamon spice that adds warmth and depth to the overall flavor.

This banana cookies recipe is simple to make, the basic ingredients and easy to follow steps require very little effort. The warm caramel icing on top of the cookies is the perfect finishing touch, making them a decadent dessert that is sure to impress.

The Allure of Banana and Caramel

Banana and caramel are two flavors that complement each other perfectly. The sweetness of ripe bananas pairs well with the rich, buttery taste of caramel. When combined in a cookie, the result is a delicious treat that is sure to please any palate. The use of cinnamon spice adds a warm, comforting taste that complements the sweetness of the bananas and caramel.

These cookies are a great choice for any occasion. Whether you are looking for a sweet treat to enjoy with your morning coffee or a dessert to serve at a dinner party, these cookies are sure to impress. With their unique flavor combination and soft texture, they are a crowd-pleaser that will leave everyone wanting more.

Why you’ll love this amazing cookie recipe

• Easy to Make. This recipe is simple and easy to follow, making it perfect for both novice and experienced bakers. With just a few basic ingredients and some simple steps, you can have delicious, homemade cookies in no time.
• No chilling or rolling pins! We do not like to wait too long when it comes to cookies, so getting them in our tummies sooner is always a reason to celebrate. This recipe doesn’t need any chilling, rolling, or shaping. Just mix, scoop and bake.
• Delicious Flavor. The combination of ripe bananas and warm cinnamon spice creates a delicious flavor that is both sweet and comforting. Topped with a warm caramel icing, these cookies are the perfect indulgence.

Frosted Banana Cookies Ingredients

Shortening: To create a tender and flavorful cookies, you need ¾ cups of butter flavored shortening.

Brown sugar: Use 1 ½ cups of packed golden brown sugar. This means you measure the brown sugar and then press it down and continue until the top of the cup is leveled.

Eggs: Bind the ingredients together by adding 3 large eggs to the dough.

Bananas: Adding 4-5 ripe bananas will give the cookie plenty of amazing flavor in every bite. This is equal to about 2 cups of mashed bananas, so you may need more or fewer bananas, depending on their sizes.

Flour: Use 3 cups of all purpose flour for the base of the cookie dough, as it will provide the necessary structure.

Leavening agents: You need 1 tablespoon of baking powder and ½ teaspoon of baking soda to get the cookies to puff up and rise nicely as they bake.

Spices: For added warmth in every bite, add 1 teaspoon of ground cinnamon and ½ teaspoon of ground cloves.

Salt: Enhance the flavors in the dough by using ½ teaspoon of salt.

Caramel Icing

Butter: Add 5 tablespoons of butter to create a thick and rich frosting.

Caramel: You will need 3 tablespoons of caramel ice cream topping to make this icing flavorful and delicious.

Powdered sugar: Using 1 ½ cups of powdered sugar will make the icing smooth and sweet.

Salt: Add in a dash of salt to help bring out the natural flavors in the icing.

How to Make Caramel Banana Cookies

Prep

To get started, preheat the oven to 375 degrees F. Then, line two cookie sheets with parchment paper or silicon mats and set them aside.

Also, mash the bananas in a measuring cup until you have the 2 cups required for the recipe.

Make dough

In one mixing bowl, cream the brown sugar and shortening until it is light and fluffy.

Next add in the mashed bananas and eggs, then mix again until combined.

In a separate bowl, whisk all the dry ingredients, the flour, baking powder, baking soda, cinnamon, ground cloves, and salt.

Proceed to add ⅓ of the dry mixture to the banana mixture and stir to combine.

After that, add in the remaining flour, in two batches, stirring well between each. The dough will be very soft (like thick pancakes).

Bake

Scoop the dough into 1.5 tablespoon sized balls onto the prepared baking sheet. The cookies will spread as they bake, so only place 10 scoops of dough per baking sheet.

Then place the baking sheets into the preheated oven and bake for 10-12 minutes.

Let them cool for 5 minutes on the pan before transferring to a wire cooling rack, be careful the cookies will be soft.

Caramel icing

In a small bowl, melt the butter in the microwave.

Next whisk in the salt and caramel ice cream topping.

Then add in the powdered sugar, ½ cup at a time, whisking well between each. Once it has all been added, continue to whisk until smooth. If the glaze is too thick to drizzle over cookies, place it in the microwave for 20 seconds.

Spoon the icing over the top of the cookies, let cool to set.

Serve immediately and enjoy!

Print

CARAMEL BANANA COOKIES

Caramel Banana Cookies are a delicious and easy-to-make treat that combines the sweetness of ripe bananas with the rich, buttery flavor of caramel. These frosted cookies are soft and pillowy, with a cinnamon spice that adds warmth and depth to the overall flavor.

Course Cookies, Dessert

Cuisine American

Keyword CARAMEL BANANA COOKIES

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 40 cookies

Calories 149kcal

Author Jessica & Nellie

Ingredients

• ¾ cup shortening butter flavored
• 1 ½ cups golden brown sugar packed
• 3 eggs
• 4-5 bananas ripe about 2 cups
• 3 cups flour
• 1 TBSP baking powder
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp baking soda
• ½ tsp salt

Caramel Icing

• 5 TBSP butter
• 3 TBSP caramel ice cream topping
• 1 ½ cups powdered sugar
• dash of salt

Instructions

• Prep: Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper or silicon mats and set them aside. Mash the bananas in a measuring cup until you have the 2 cups required.
• Make dough: In one mixing bowl, cream the brown sugar and shortening until it is light and fluffy. Add in the mashed bananas and eggs, and then mix again.
• In a separate bowl, whisk all of the dry ingredients, the flour, baking powder, baking soda, cinnamon, ground cloves, and salt. Proceed to add ⅓ of the dry mixture to the banana mixture and stir to combine. Add in the remaining flour, in two batches, stirring well between each. The dough will be very soft (like thick pancakes).
• Bake: Scoop the dough into 1.5 tablespoon sized balls onto the prepared baking sheet. The cookies will spread as they bake, so only place 10 scoops of dough per baking sheet. Place the baking sheets into the preheated oven and bake for 10-12 minutes. Let cool for 5 minutes on the pan before transferring to a wire cooling rack, be careful the cookies will be soft.
• Make caramel icing: In a small bowl, melt the butter in the microwave. Whisk in the salt and caramel ice cream topping. Add in the powdered sugar, ½ cup at a time, whisking well between each. Continue to whisk until smooth. If the glaze is too thick to drizzle over cookies, place it in the microwave for 20 seconds.
• Spoon the icing over the top of the cookies, let cool to set. Serve immediately and enjoy!

Notes

These frosted banana cookies will stay fresh for up to 3-5 days if stored in an airtight container at room temperature.

For longer storage, it is recommended to place the cookies in an airtight container or a freezer bag, with a layer of parchment paper between the cookies to prevent them from sticking together. The cookies can be frozen for up to 3 months. When ready to eat, the cookies can be thawed at room temperature and the frosting will remain intact.

Nutrition

Serving: 2cookies | Calories: 149kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 64mg | Potassium: 99mg | Fiber: 1g | Sugar: 14g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

How long are banana cookies good for?

These cookies should be kept in an airtight container in the fridge or at room temperature and they will last for 3-4 days. I recommend eating them sooner rather than later for the best-tasting experience. Also, place a piece of parchment paper in between each layer of cookies to prevent them from sticking together.

These Caramel Banana cookies can be frozen even when frosted. It is recommended to place the cookies in an airtight container or a freezer bag, with a layer of parchment paper between the cookies to prevent them from sticking together. The cookies can be frozen for up to 3 months. When ready to eat, the cookies can be thawed at room temperature and the frosting will remain intact.

Serving Suggestions for Caramel Banana Cookies

These Caramel Banana cookies are a delicious treat that can be enjoyed any time of the day. Here are a few serving suggestions to help you enjoy them to the fullest:

• Serve with a hot cup of coffee or tea for a perfect afternoon snack.
• Warm up the cookies in the oven or microwave and serve with a scoop of vanilla ice cream for a decadent dessert.
• Pack a few cookies in your lunchbox or take them on a picnic for a sweet and satisfying treat on the go.
• Serve at a brunch or breakfast gathering for a unique twist on the classic banana bread.
• These cookies also make for a great gift. Pack them in a decorative box or jar and tie a ribbon around it for a thoughtful and delicious present.

How can you tell when bananas are ripe enough for baking?

Ripe bananas are essential for making the Caramel Banana cookies. The bananas should be yellow with brown spots on the skin. If the bananas are too green, they will not be sweet enough and will not mash well. If the bananas are too brown or black, they will be too soft and may have a strong flavor. It is recommended to use bananas that are at the peak of ripeness for the best flavor and texture in the cookies.

How do I ensure a soft and pillowy cookie texture?

To ensure that the Caramel Banana cookies have a soft and pillowy texture, it is recommended to use ripe bananas. The bananas should be mashed well and mixed thoroughly with the other ingredients. Overmixing the batter should be avoided to prevent the cookies from becoming tough. Additionally, it is important to not overbake the cookies; they should be taken out of the oven when they are just set and still slightly soft to the touch.

We recently did a giant room swap amongst our 5 kids and these 2 boys ended up in the big room with the vaulted ceiling. So what does one do when we have a vaulted ceiling? We get a basketball hoop! It’s been well loved to say the least… maybe even a huge distraction at times, but it’s so fun!

More Cookies, Please! Check out these Banana Cookie Recipes:

• OATMEAL BANANA BREAKFAST COOKIES
• BANANA BREAD COOKIES
• REESE’S PEANUT BUTTER BANANA COOKIES
• BANANA SPLIT COOKIE CUPS
• PEANUT BUTTER BANANA COOKIES
• BANANA CHOCOLATE CHIP OATMEAL COOKIES
• BANANA OATMEAL COOKIES
• CARAMEL BANANA CREAM PIE COOKIES
• BANANA CHOCOLATE CHIP COOKIES
• BANANA CREAM PIE COOKIES
• BANANA OATMEAL NO BAKE COOKIES
• BANANA CREAM COOKIES
• BLUEBERRY BANANA COOKIES
• BANANA PUDDING COOKIES

Caramel Banana cookies are delicate cookie topped with a caramel icing for a heavenly treat. Every bite of these amazing banana cookies with icing is a combination of soft textures, sweet flavors and rich taste.

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