Irresistible Caramel Banana Bread Cookies: Your Ultimate Guide to Bakery-Style Perfection at Home

Get ready to transform your perception of cookies with these incredible Caramel Banana Bread Cookies! Imagine a generously sized, 6-ounce cookie that captures all the warm, comforting flavors of classic banana bread, but in an elevated, chewy, and utterly decadent form. Each cookie is crafted from a rich banana reduction for an intense fruit flavor, then crowned with a smooth cinnamon-spiced cream cheese frosting, a luscious drizzle of homemade banana caramel, and the most satisfyingly crunchy streusel. This isn’t just a cookie; it’s a gourmet experience, a true showstopper that brings bakery-quality indulgence right to your kitchen.

The inspiration for these magnificent cookies came from a viral video showcasing giant, frosted, caramel-drizzled banana cookies that sold for an astonishing $15 *each*. The original baker, @bakedsocal, created a limited batch of just 25 and was based in LA, making them practically impossible for most people to get their hands on. That’s when I knew I *had* to create my own version – a recipe for these amazing caramel banana bread cookies that anyone, anywhere, could bake and savor in their own home. My rendition captures the essence of those viral treats: they are delightfully chewy on the edges, wonderfully soft and gooey in the center, bursting with rich, warm banana bread flavor. Topped with a generous swirl of cinnamon cream cheese frosting, a sweet drizzle of banana caramel sauce, and an irresistible crunchy streusel, these cookies are nothing short of dramatic, deeply nostalgic, and ridiculously good. Think of them as banana bread’s overachieving, glamorous cousin, perfectly presented in cookie form.

If you’re a fan of banana bread and looking for other delicious ways to enjoy this classic flavor, be sure to check out some of my other favorite recipes:

• The Most Moist Banana Coffee Sheet Cake
• Best Cheesecake Banana Bread Recipe
• Biscoff Banana Bread
• Banana Bread With Streusel Topping Recipe

Why You’ll Fall in Love with These Caramel Banana Bread Cookies

Here’s why these gourmet caramel banana bread cookies are destined to become your new favorite sweet indulgence:

• All the Iconic Banana Bread Flavor in a Convenient Cookie: Get that beloved, comforting taste of homemade banana bread without needing to bake an entire loaf. These cookies deliver the familiar warmth and spice in a perfectly portioned, handheld treat, making them much quicker to bake and serve.
• An Irresistible Texture Combination: Experience the best of all worlds with a soft, slightly gooey center that melts in your mouth, perfectly complemented by delightfully chewy edges. This contrasting texture is key to a truly satisfying cookie experience.
• Layers of Decadent Toppings: Each cookie is a masterpiece of flavor and texture, featuring a smooth, tangy cinnamon cream cheese frosting, a rich, fruity banana caramel sauce, and a buttery, crunchy streusel. These layers don’t just add to the taste; they create an impressive visual appeal that screams “bakery-quality.”
• Perfect for Any Occasion: Whether you’re hosting a family gathering, bringing a show-stopping dessert to a party, or simply treating yourself to an indulgent snack with a cold glass of milk, these giant banana bread cookies are guaranteed to impress. Their size and elaborate toppings make them a standout dessert.
• Simple, Accessible Ingredients: You won’t need a trip to a specialty store for this recipe! These cookies utilize common pantry staples and fresh ingredients you likely already have on hand, making them surprisingly easy to whip up.
• The Best Way to Use Up Ripe Bananas: Don’t let those spotty, overripe bananas go to waste! This recipe is the perfect excuse to turn them into something extraordinary. The riper the bananas, the more intense and delicious the natural sweetness and flavor your cookies will have.

Key Ingredients for Your Caramel Banana Bread Cookies

To create these spectacular caramel banana bread cookies, you’ll need a carefully selected list of ingredients. Each component plays a vital role in achieving the rich flavor and perfect texture. For the complete, precise measurements, please refer to the detailed recipe card below!

• Ripe Bananas: The star of the show! Use bananas with plenty of brown spots – these are essential for the deepest, sweetest, most authentic banana bread flavor in both the cookies and the banana reduction.
• Unsalted Butter: Used cold and cubed in the cookie dough to ensure a thick, chewy texture, and melted for the streusel to create that perfect crisp crumb.
• Brown Sugar and White Sugar: This classic combination provides a balanced sweetness, contributes to the beautiful golden-brown color, and ensures those delightfully chewy edges.
• Large Eggs + Egg Yolk: Eggs provide structure and moisture, while the extra yolk adds richness and helps create that signature soft, gooey center.
• Vanilla Extract: A crucial ingredient that enhances all the sweet, warm notes in the cookies, caramel, and frosting, adding depth and a comforting aroma.
• All-Purpose Flour: The foundational base for both the cookie dough and the streusel topping, providing the necessary structure.
• Cornstarch: A secret weapon that keeps these large cookies wonderfully thick and incredibly tender, preventing them from spreading too much.
• Baking Powder and Baking Soda: The leavening agents that work together to give these cookies the perfect lift and a soft, airy crumb.
• Kosher Salt: Essential for balancing out all the sweet flavors, intensifying the banana and caramel notes, and preventing the cookies from being cloyingly sweet.
• Ground Cinnamon: This warm spice is featured in the cookie dough, streusel, and cream cheese frosting, tying all the flavors together with a comforting, aromatic hug.
• Cream Cheese and Powdered Sugar: The foundation for our dreamy, tangy-sweet cinnamon cream cheese frosting, giving it that smooth, pipeable consistency.
• Heavy Cream: Crucial for transforming the cooked sugar into a super silky, pourable banana caramel sauce.
• Banana Reduction: This concentrated banana puree is the key to an intense banana flavor that permeates both the cookie dough and the luscious banana caramel. It’s a game-changer!
• Flaky Sea Salt: A finishing touch sprinkled over the top, providing a beautiful visual contrast and a delightful pop of salty flavor that perfectly cuts through the sweetness.

Step-by-Step Instructions to Master Your Caramel Banana Bread Cookies

Embark on a delicious baking journey with these precise, step-by-step instructions. You’ll craft each component of your caramel banana bread cookies from scratch, ensuring every bite is pure perfection:

Crafting the Essential Banana Reduction

This concentrated banana puree is the secret weapon for an intense banana flavor in both your cookies and caramel. Don’t skip this step!

• Puree the Bananas: Begin by adding 4 very ripe bananas to a blender. Process until the mixture is exceptionally smooth, with absolutely no lumps remaining. This ensures a silky texture when incorporated into your dough and caramel.
• In a large nonstick pan, melt 2 tablespoons of unsalted butter over medium heat. Stir in the banana puree and 3 tablespoons of light brown sugar.
• Cook to Perfection: Continue to cook the mixture, stirring diligently every minute or so, for approximately 10-15 minutes. You’ll notice a significant transformation: the puree will thicken considerably, become beautifully glossy, and darken to a rich caramel color. The final consistency should resemble a thick banana jam or a rich apple butter.
• Cool Completely: Once the desired thickness and color are achieved, spread the hot banana reduction thinly onto a plate or a baking tray. This helps it cool down much faster. Ensure it reaches room temperature before you integrate it into your cookie dough or caramel sauce.

Baking the Perfect Banana Bread Cookie Dough

This is where the magic begins for our thick, chewy, and flavorful cookie base.

• Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, combine the cold, cubed unsalted butter with both the brown and white sugars. Beat this mixture on medium-high speed for a full 3-4 minutes. Halfway through, stop and thoroughly scrape down the sides and bottom of the bowl. This crucial creaming step incorporates air, which is absolutely key to ensuring your cookies bake up tall, thick, and wonderfully chewy, rather than flat.
• Add Eggs and Vanilla: Add the large egg and mix until just combined. Scrape the bowl again, then add the egg yolk and mix for an additional 30 seconds to fully incorporate it and add extra richness. Stir in the vanilla extract and the cooled banana reduction, mixing until the mixture is smooth and evenly combined.
• Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, kosher salt, baking powder, baking soda, and cornstarch. Gradually add these dry ingredients to the wet mixture in the stand mixer. Mix on low speed until the dough is just combined. Be careful not to overmix; overmixing can lead to tough cookies. Scrape down the bowl one last time to ensure all ingredients are fully incorporated without overdeveloping the gluten.
• Portion and Chill the Dough: Scoop the dough into generous 6-ounce portions. For accuracy and consistent size, using a cookie scoop or a kitchen scale is recommended. Roll each dough ball gently in granulated sugar to create a sparkling, crisp exterior. Place the sugar-coated dough balls on a parchment-lined baking sheet. Chill the dough in the refrigerator for at least 30 minutes. This chilling period is vital for preventing the cookies from spreading too much in the oven, ensuring they maintain their thick, bakery-style shape. (While the dough chills, you can prepare the banana caramel and streusel).
• Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the chilled dough balls for 15-16 minutes. The cookies are ready when their edges are set and lightly golden, but their centers still look slightly puffed and wonderfully underdone. This ensures a soft, gooey interior.
• Cooling and Finishing Touches: Allow the cookies to cool for about 5-10 minutes on the baking sheet. They will continue to set during this time but will still be fragile. Gently roll or sprinkle the still-warm, cooled cookies with more granulated sugar for that signature sparkle and a delightful sweet crunch on the surface. Let the cookies finish cooling completely on the baking sheet. They will continue to firm up as they cool, achieving that perfect balance of chewy edges and a soft, tender middle.

Crafting the Velvety Banana Caramel Sauce

This rich, buttery caramel infused with banana is the luscious, gooey finish these cookies deserve.

• Prepare the Caramel Base: In a medium, heavy-bottomed saucepan, combine 1 cup granulated sugar, ¼ cup water, and 3 tablespoons light corn syrup. Stir gently *just* enough to moisten all the sugar, then stop stirring completely. Avoiding further stirring prevents crystallization.
• Cook to Amber Perfection: Place the saucepan over medium heat. Cook the mixture undisturbed for approximately 5-10 minutes. Watch closely as the sugar will first melt, then turn clear, then a pale golden, and finally deepen to a rich amber color, similar to honey or copper. While the caramel cooks, warm ¾ cup heavy cream in the microwave for about 1 minute until it’s comfortably warm but not boiling.
• Combine with Cream: Once the caramel reaches that beautiful deep amber, immediately remove it from the heat. Very carefully and slowly pour in the warm heavy cream while continuously whisking. The mixture will bubble up rapidly and vigorously, so exercise caution. Whisk until the caramel is completely smooth and all the cream is incorporated.
• Add Banana Flavor and Seasoning: Stir in 2 teaspoons vanilla extract, 1 teaspoon kosher salt, and ¼ cup of your cooled banana reduction. If the mixture appears clumpy or uneven after adding these ingredients, return it to low heat briefly and whisk until everything is smooth and uniform.
• Cool and Store: Let the banana caramel sauce cool slightly before transferring it to a heat-safe jar or airtight container. As it cools further, it will thicken to a perfect drizzly consistency. Store any leftover caramel in the refrigerator for up to a month and gently warm it before future use to restore its pourable texture.

Baking the Best Cinnamon Streusel Topping

Let’s create that delightful bakery-style crumb topping that adds an incredible crunch to our banana bread cookies.

• Mix Dry Ingredients: In a medium bowl, whisk together 1¼ cups all-purpose flour, ½ cup packed light brown sugar, ¼ cup granulated sugar, 1½ teaspoons ground cinnamon, and ¼ teaspoon kosher salt until well combined.
• Add Butter for Crumbly Texture: Pour in ½ cup of melted and cooled unsalted butter. Use a fork or spatula to stir the mixture until large, distinct clumps begin to form. The key here is to avoid overmixing; you want a rustic, crumbly streusel texture, not a smooth dough.
• Form Clusters: If your mixture appears too fine or sandy, gently press some of it together with your hands to form larger, more substantial clusters. These bigger chunks will provide a fantastic texture contrast.
• Bake the Streusel: Spread the streusel mixture evenly onto a parchment-lined baking sheet. Bake in the preheated 350°F (175°C) oven for 8-10 minutes, or until it’s golden brown and feels set and crisp to the touch.
• Cool and Break Apart: Allow the streusel to cool completely on the baking sheet. Once cooled, it will be firm and crunchy. Break it into large, irregular chunks – these will be perfect for topping your cookies.

Whipping Up the Dreamy Cinnamon Cream Cheese Frosting

This sweet, spiced, and tangy frosting is the perfect final layer that brings all the elements of these cookies together harmoniously.

• Cream Butter and Cream Cheese: In the bowl of a stand mixer, beat the softened cream cheese (4 oz) and softened unsalted butter (¾ cup) together on medium speed for a full 2 minutes. Stop the mixer and thoroughly scrape down the sides and bottom of the bowl. Continue beating for another 2 minutes until the mixture is exceptionally smooth and light.
• Add Flavorings: With the mixer on low speed, gradually add 3 cups powdered sugar, followed by ¼ teaspoon vanilla extract, 1 teaspoon ground cinnamon, and a pinch of salt. Mix just until all the powdered sugar is incorporated and the mixture is combined.
• Whip to Fluffy Perfection: Increase the mixer speed to medium-high and beat for an additional 2-3 minutes. This final whipping will make the frosting light, airy, and wonderfully fluffy. If the frosting feels too soft to pipe cleanly, chill it in the refrigerator for 10-15 minutes to firm it up slightly before use.

Final Assembly: Bringing Your Caramel Banana Bread Cookies to Life

Now comes the exciting part – transforming your baked cookies and prepared toppings into an edible work of art. This assembly creates the stunning visual and complex flavor profile of your bakery-style caramel banana bread cookies.

• Ensure Cookies Are Completely Cool: This step is non-negotiable! Before you begin any frosting or drizzling, make absolutely certain that your banana bread cookies are entirely cool to the touch. Even a little warmth will cause your beautiful frosting to melt and slide off, making a mess.
• Pipe the Cream Cheese Frosting: Load your cinnamon cream cheese frosting into a piping bag fitted with a Wilton 32 tip (or any small open star tip you prefer). Starting in the very center of each cookie, pipe a tight, elegant swirl, working your way outward towards the edges. Aim for a generous but controlled application to create a beautiful foundation.
• Drizzle with Banana Caramel: Transfer your cooled banana caramel sauce into a separate piping bag or a sturdy zip-top bag. Snip a very small portion off the tip of the bag. Holding it steady, drizzle a zigzag pattern or a random swirl of caramel liberally over the frosted surface of each cookie. The caramel will add a gorgeous sheen and an extra layer of fruity sweetness.
• Top with Crunchy Streusel: Take your cooled streusel chunks and gently press a few larger pieces, along with some smaller crumbs, into the soft cream cheese frosting on top of each cookie. Aim for a good mix of sizes to create interesting textural contrast and a rustic, homemade look.
• Finish with Flaky Sea Salt: For that final touch that elevates these cookies from delicious to truly gourmet, sprinkle a tiny pinch of flaky sea salt over the top of each assembled cookie. The salt not only adds a beautiful sparkle but also wonderfully balances the sweetness and makes all the other flavors pop.

Expert Tips and Tricks for Perfect Caramel Banana Bread Cookies Every Time

Achieving bakery-quality results with these caramel banana bread cookies is easy when you follow these helpful tips:

• Embrace the Brown Spots: For the most intense and authentic banana flavor, always use very ripe bananas – those with abundant brown and black spots on their skins. These bananas are sweeter and have a more developed flavor profile, which is crucial for the banana reduction.
• Don’t Skimp on Creaming: The step of creaming the cold butter and sugars for 3-4 minutes is fundamental. This process incorporates air into the mixture, which is essential for achieving a thick, bakery-style cookie with a delightful chew and prevents them from spreading too thin.
• Cool the Banana Reduction Completely: Patience is a virtue here! Ensure your banana reduction is entirely at room temperature before adding it to your cookie dough or caramel. Adding warm reduction can melt the butter in the dough or cause the caramel to seize.
• Choose a Light-Colored Pan for Caramel: When making the banana caramel, use a light-colored, heavy-bottomed saucepan. This will allow you to clearly observe the subtle color changes of the sugar as it caramelizes, preventing it from burning.
• Chill Your Frosting if Needed: If your cream cheese frosting feels too soft or runny after mixing, especially in a warm kitchen, don’t hesitate to chill it in the refrigerator for 10-15 minutes. This will firm it up, making it much easier to pipe neatly and beautifully.
• Bake a Test Cookie: Ovens can vary wildly! Before baking your entire batch, consider baking one test cookie first. This allows you to check the exact baking time and make any necessary adjustments (like a minute more or less) to achieve your desired level of doneness in your specific oven.
• Measure Flour Correctly: For consistent results, spoon your flour into the measuring cup and then level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much flour and a dry, tough cookie.
• Cold Butter for Cookies, Melted for Streusel: Notice the distinction in butter temperature. Cold butter helps the cookies maintain their shape and chewiness, while melted butter creates the perfect crumbly texture for the streusel.

Recommended Tools for Your Baking Success

Having the right equipment can make all the difference in the baking process, ensuring smooth execution and perfect results. Here are the tools I personally use and recommend for making these Caramel Banana Bread Cookies extra special:

• Stand mixer with paddle attachment – While a hand mixer can work, a stand mixer is highly recommended for the creaming process of the butter and sugars, which can take a long time and requires consistent power to achieve the right texture.
• Medium and small saucepans – Essential for preparing the banana reduction and the caramel sauce. Heavy-bottomed pans are best for caramel to prevent scorching.
• Cookie scoop or kitchen scale (for 6 oz portions) – For uniform cookie size, which is crucial for even baking and that impressive “bakery-style” look. A scale ensures precision.
• Piping bags + Wilton 32 tip – For elegantly piping the cream cheese frosting and drizzling the banana caramel. The star tip creates a beautiful swirl.
• Mixing bowls (large, medium, and small) – You’ll need various sizes for different components of the recipe, from whisking dry ingredients to making the streusel.
• Parchment paper – Prevents sticking and makes cleanup a breeze for both cookies and streusel.
• Baking sheets – Sturdy baking sheets ensure even heat distribution for perfectly baked cookies and streusel.
• Wire rack for cooling – Allows air to circulate around the cookies, ensuring they cool evenly and prevent soggy bottoms.
• Blender – Necessary for achieving a completely smooth banana puree for the reduction.

Frequently Asked Questions About Caramel Banana Bread Cookies

Got questions about making these sensational caramel banana bread cookies? We’ve got answers to help you achieve perfect results every time:

• Can I make these cookies smaller? Absolutely! If you prefer a more modest-sized cookie, simply use a smaller cookie scoop (e.g., a 2-ounce scoop instead of 6-ounce) and significantly reduce the baking time by 2-4 minutes, or until the edges are set and centers are slightly underdone. Keep a close eye on them to prevent overbaking.
• Can I use mashed bananas instead of banana reduction? While you technically *could* use plain mashed bananas, the cookies will have a much softer, more cake-like texture and a less concentrated banana flavor. The banana reduction is a crucial step that intensifies the banana taste and contributes to the wonderfully chewy texture of these bakery-style cookies. We highly recommend not skipping this step for the best results.
• How long does the banana caramel sauce last? Your homemade banana caramel sauce can be stored in an airtight container in the refrigerator for up to 1 month. When you’re ready to use it, gently warm it in the microwave or a saucepan over low heat until it reaches a pourable consistency again.
• Can I freeze the cookie dough? Yes, freezing the cookie dough is an excellent idea for future freshly baked treats! Scoop the dough into individual 6-ounce portions and roll them in sugar as instructed. Freeze the dough balls on a baking tray until solid, then transfer them to a freezer-safe bag or airtight container. They can be frozen for up to 2 months. When ready to bake, place them directly from frozen onto a parchment-lined baking sheet and add an extra 1-2 minutes to the baking time.
• My frosting is too soft, what can I do? If your cream cheese frosting feels too soft to pipe, particularly on a warm day, simply chill it in the refrigerator for 15-30 minutes. Give it a quick beat in the mixer again before piping to restore its fluffy texture. If it’s still too soft, you can add a tablespoon or two more powdered sugar, but be careful not to make it too sweet.
• How do I prevent my caramel from crystallizing? The key is to avoid stirring the sugar mixture once it begins to boil, until it reaches the desired amber color. Also, ensure your saucepan is clean, and if sugar crystals form on the sides of the pan, you can brush them down with a wet pastry brush. The corn syrup also helps prevent crystallization.

Storing and Freezing Instructions for Your Caramel Banana Bread Cookies

To ensure your delicious caramel banana bread cookies stay fresh and delightful, follow these storage and freezing tips:

• Storing Frosted Cookies: Once assembled and frosted, these cookies should be stored in an airtight container in the refrigerator. They will remain fresh and delicious for up to 5 days. For the best flavor and texture, let them sit at room temperature for 20-30 minutes before serving to allow the frosting to soften slightly.
• Storing Unfrosted Cookies: If you’re not planning to serve them immediately, unfrosted cookies can be stored at room temperature in an airtight container for 3-4 days. This is ideal if you want to frost them fresh just before an event.
• Freezing Unfrosted Cookies: To freeze baked but unfrosted cookies, wrap each cookie individually in plastic wrap, then place them in a freezer-safe bag or airtight container. They can be frozen for up to 2 months. Thaw them overnight in the refrigerator or at room temperature before frosting.
• Freezing Caramel and Frosting Separately: Both the banana caramel sauce and the cinnamon cream cheese frosting can be frozen! Store them in separate small airtight containers. Thaw them overnight in the refrigerator. The caramel may need gentle reheating and stirring to restore its consistency, and the frosting will need to be re-whipped in a stand mixer until fluffy again before use.

For more incredible recipes that offer unique twists on classic desserts, explore these delectable options:

• Crumbl Copycat Cornbread Cookie Recipe
• Roasted Strawberry Crumble Cheesecake Recipe
• Blueberry Muffin Cheesecake With Crumble Topping
• Copycat Crumbl Peach Cobbler Cookies Recipe

These Caramel Banana Bread Cookies are truly the ultimate sweet treat – perfect for a lavish brunch spread, a celebratory dessert, or any time you crave something truly indulgent and impressive! If you try this recipe, please leave a star rating and let me know how it turned out in the comments section below. Your feedback means the world! Happy baking!

Don’t forget to save this recipe card and share it! I’d love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok for more fun and delicious recipes.

Recipe

Caramel Banana Bread Cookies

Molly Murphy

These 6-ounce banana bread cookies are made with a flavorful banana reduction, topped with a luscious cinnamon-spiced cream cheese frosting, a rich banana caramel drizzle, and a delightful streusel.

5 from 2 votes

Print Recipe
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Course Dessert

Cuisine American

Servings 7 Cookies

Ingredients

Banana Reduction

• 4 ripe bananas
• 2 tablespoons unsalted butter
• 3 tablespoons light brown sugar

Cookie Dough

• 1 cup unsalted butter cold and cubed
• ¾ cup packed light brown sugar
• ¾ cup granulated sugar
• 1 large egg
• 1 egg yolk
• 2 teaspoons pure vanilla extract
• ⅓ cup banana reduction
• 1 teaspoon ground cinnamon
• ¾ teaspoon kosher salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons cornstarch
• 3 cups all-purpose flour + 2 tablespoons

Banana Caramel Sauce

• 1 cup granulated sugar
• ¼ cup water
• 3 tablespoons light corn syrup
• ¾ cup heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon kosher salt
• ¼ cup banana reduction

Cinnamon Streusel Topping

• 1¼ cups all-purpose flour
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1½ teaspoons ground cinnamon
• ¼ teaspoon kosher salt
• ½ cup unsalted butter melted and cooled

Cinnamon Cream Cheese Frosting

• 4 oz cream cheese softened
• ¾ cup unsalted butter softened
• ¼ teaspoon vanilla extract
• 3 cups powdered sugar
• 1 teaspoon ground cinnamon
• Pinch of salt

Instructions

Banana Reduction Instructions

• Add the bananas to a blender and blend until completely smooth. You want a lump-free puree so it incorporates cleanly into your dough and sauces.
  4 ripe bananas
• In a large nonstick pan, melt the butter over medium heat. Stir in the banana puree and brown sugar.
  2 tablespoons unsalted butter, 3 tablespoons light brown sugar
• Cook for about 10-15 minutes, stirring every minute or so. The mixture will go from pale yellow to deep brown and thick. You’re looking for a jammy, goopy texture – like banana jam or apple butter.
• Once thickened and glossy, remove from heat and spread the mixture onto a large plate to cool faster. Let it come to room temperature before using.

Cookie Dough Instructions

• In a stand mixer fitted with the paddle attachment, beat the cold butter with both sugars for 3-4 full minutes. Stop halfway through to scrape down the sides and bottom of the bowl. Creaming the butter and sugar fully is what helps the cookies bake tall and thick.
  1 cup unsalted butter, ¾ cup packed light brown sugar, ¾ cup granulated sugar
• Add the egg and mix on medium speed. Scrape the sides and bottom of the bowl again, then add the egg yolk. Mix for 30 more seconds.
  1 large egg, 1 egg yolk
• Add the vanilla and banana reduction and mix until fully combined.
  2 teaspoons pure vanilla extract, ⅓ cup banana reduction
• Add the flour, cinnamon, salt, baking powder, baking soda, and cornstarch. Mix on low speed until just combined. Scrape down the bowl to ensure everything is fully incorporated.
  1 teaspoon ground cinnamon, ¾ teaspoon kosher salt, 1 teaspoon baking powder, ½ teaspoon baking soda, 2 teaspoons cornstarch, 3 cups all-purpose flour + 2 tablespoons
• Scoop the dough into 6-ounce portions and place on a parchment-lined baking sheet. Chill in the fridge for at least 30 minutes, or until firm. (While the dough chills, prepare the caramel and streusel.)
• Preheat the oven to 350°F. Roll the top and the sides of the cookie ball in granulated. Bake the chilled dough balls for 15-16 minutes, until the edges are set and the centers are puffed and slightly underdone.
• Let the cookies cool for about 5-10 minutes on the baking sheet, just until they’re set but not too fragile.
• Gently roll or sprinkle the cooled cookies with more granulated sugar for that signature sparkle and sweet crunch.
• Let the cookies finish cooling on the baking sheet. They’ll finish baking as they rest, which helps keep the centers soft and chewy.

Banana Caramel Sauce Instructions

• In a medium, heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Stir gently to moisten all the sugar, then stop stirring completely.
  1 cup granulated sugar, ¼ cup water, 3 tablespoons light corn syrup
• Set the pan over medium heat and cook undisturbed for 5-10 minutes. The mixture will go from clear to golden to deep amber. Meanwhile, warm the heavy cream in the microwave for about 1 minute.
• Once the caramel reaches a rich amber color (like honey or copper), immediately remove from heat. Slowly pour in the warm cream – it will bubble up rapidly, so pour carefully and whisk as you go.
  ¾ cup heavy cream
• Once bubbling calms, whisk until smooth. Stir in the vanilla, salt, and banana reduction. Return to low heat briefly if needed to smooth everything out.
  2 teaspoons pure vanilla extract, 1 teaspoon kosher salt, ¼ cup banana reduction
• Let cool slightly, then transfer to a heat-safe jar. The caramel will thicken as it cools. Store leftovers in the fridge for up to a week and warm before using.

Cinnamon Streusel Instructions

• In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt.
  1¼ cups all-purpose flour, ½ cup packed light brown sugar, ¼ cup granulated sugar, 1½ teaspoons ground cinnamon, ¼ teaspoon kosher salt
• Pour in the melted butter and mix with a fork or spatula until large clumps form. Don’t overmix – you want rough, crumbly pieces, not a dough.
  ½ cup unsalted butter
• If it looks too fine or sandy, gently squeeze parts together with your hands to form bigger clusters.
• Spread on a parchment-lined baking sheet and bake at 350°F for 8-10 minutes, until golden and set.
• Let cool completely, then break into large pieces.

Cream Cheese Frosting Instructions

• In the bowl of an electric mixer, beat the softened butter and cream cheese for 2 minutes. Scrape the bowl, then beat for 2 more minutes until smooth and fluffy.
  4 oz cream cheese, ¾ cup unsalted butter
• With the mixer on low, add the powdered sugar, followed by the vanilla, cinnamon, and salt. Mix just until combined.
  ¼ teaspoon vanilla extract, 3 cups powdered sugar, 1 teaspoon ground cinnamon, Pinch of salt
• Increase the speed to medium-high and beat for 2-3 more minutes until light and fluffy. If the frosting feels too soft to pipe, chill it for 10-15 minutes.

Assembly

• Make sure your cookies are completely cool. If they’re even a little warm, the frosting and caramel will slide off.
• Fill a piping bag fitted with a Wilton 32 tip (or another small star tip) with the cream cheese frosting. Pipe a tight swirl starting in the center of each cookie and working outward.
• Fill a second piping bag or zip-top bag with banana caramel. Snip the tip and drizzle a zigzag across the frosting.
• Gently press a few big chunks of streusel into the frosting on each cookie. Try to get a good mix of big and small bits for texture.
• Finish with a pinch of flaky sea salt on each cookie to balance the sweetness and make the flavors pop.

Keyword banana bread, cookies, caramel, bakery size

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