Imagine biting into a cookie that captures the essence of warm, comforting banana bread, elevated with the rich crunch of hazelnuts and the luxurious sweetness of dulce de leche. These aren't just any cookies – they're a game-changing dessert that will revolutionize your baking game and have everyone begging for your secret recipe. Prepare to transform ordinary ingredients into an extraordinary culinary experience that bridges the gap between classic banana bread and irresistible cookies!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup mashed ripe bananas
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped hazelnuts
- 1/2 cup dulce de leche
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy, using an electric mixer on medium speed for about 3 minutes.
- Add the mashed ripe bananas, egg, and vanilla extract to the butter-sugar mixture. Mix until well combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in the chopped hazelnuts, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, drizzle or dollop dulce de leche on top of each cookie, creating a decorative and delicious finish.
- Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use overripe bananas for maximum flavor and natural sweetness. The browner and softer they are, the better your cookies will taste.
- Make sure your butter is truly softened, but not melted. Room temperature butter creates the perfect creamy base for your cookie dough.
- Don't overmix the dough – mix just until ingredients are combined to keep the cookies tender and soft.
- For consistent cookie sizes, use a cookie scoop or tablespoon to portion the dough.
- Allow cookies to cool completely before adding dulce de leche to prevent it from melting too quickly.
- Toast the hazelnuts before chopping for an extra layer of nutty flavor and crunch.
- Store cookies in a single layer to prevent the dulce de leche from sticking together.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: g
Cholesterol: 20mg
