Okay friends, I feel like a dog wagging its tail just hearing all these words in the same sentence because this is truly my DREAM combination. I love brown butter. I love banana bread. I love salted caramel. These are quite literally three of my favorite things on this earth, and combining all of them into ONE BEAUTIFUL COOKIE is next level next level next level good. I am obsessed. Like genuinely cannot stop thinking about them.
The best part? They are actually incredibly easy to make AND they are the perfect way to use up that one sad lonely overripe banana sitting on your counter that you keep meaning to do something with. So you can thank me later because I just solved your banana problem and gave you the BEST cookie of the year all at once.
Picture a soft pillowy banana bread cookie with all that gorgeous nutty brown butter flavor, topped with a cloud of tangy cream cheese frosting, drizzled with sticky salted caramel, and finished with a sprinkle of flaky sea salt. They are truly insane and I fear I will be making them every single day for the rest of the year. (Okay maybe not EVERY day. But A LOT.)
P.S. The more overripe your banana the better!! Like seriously, the browner the better. If you think it’s too far gone, it’s probably not! That extra ripeness is what gives these cookies that signature deep banana bread flavor and natural sweetness.
Ingredients Needed
For the Cookies:
- Unsalted Butter: We are browning the butter to give these cookies that signature nutty caramelized flavor. Brown butter is the secret weapon in all my best cookies and trust me, you will never go back once you try it.
- Light Brown Sugar: Adds moisture, chewiness, and that gorgeous deep caramel flavor that pairs perfectly with the brown butter and banana. Do not swap this for dark brown unless that is all you have.
- Granulated Sugar: Balances out the brown sugar and helps the cookies spread just the right amount in the oven for that perfect bakery-style texture.
- Large Eggs: Bind everything together and add richness. Make sure they are at room temperature so they incorporate smoothly into the dough.
- Vanilla Extract: Rounds out all the flavors and adds that warm cozy vanilla note that makes everything taste better.
- Overripe Banana: The browner the better!! Seriously, the more spotty and ripe your banana is, the sweeter and more banana bread forward your cookies will taste. Do not use a yellow banana, you need that deep ripeness.
- All Purpose Flour: The base of the cookie. Spoon and level your flour so you do not pack it down and end up with dry cookies.
- Cornstarch: My SECRET ingredient for the softest pillowiest cookies. Just one tablespoon keeps these cookies tender and bakery-style soft for days.
- Baking Powder: Gives the cookies that perfect lift and slight puff so they stay thick and pillowy instead of going flat.
- Cinnamon: Just one teaspoon adds that warm cozy banana bread vibe without overpowering the brown butter and caramel flavors.
- Salt: Balances out all the sweetness and makes every flavor pop. Do not skip it!
For the Cream Cheese Frosting:
- Cream Cheese: Must be FULL FAT block-style cream cheese (not the spreadable tub kind), and it must be room temperature for the smoothest frosting. The tang is what cuts through all the sweetness and makes this frosting irresistible.
- Unsalted Butter: Also needs to be room temperature for a smooth lump-free frosting. Butter gives the frosting that perfect pipeable texture.
- Powdered Sugar: Sweetens the frosting and helps it hold its shape when piped. Add it slowly until you get your desired consistency, you may need a little more or less.
- Vanilla Extract: Adds warmth and depth to the frosting and pairs beautifully with the cinnamon and banana in the cookies.
- Heavy Cream: Just a tablespoon helps loosen the frosting to that perfect pipeable consistency without making it too thin.
For Topping:
- Salted Caramel: Use homemade if you have it (I love making my own!) or grab a good quality jar from the store. The gooey caramel drizzle is what takes these cookies to a whole new level.
- Flaky Sea Salt: A sprinkle on top of each cookie balances out all that sweetness and brings out the salted caramel flavor. Do not skip!
Substitutions and Modifications
- Use salted butter and reduce the added salt to just a pinch if that is all you have on hand
- Swap the cream cheese frosting for a classic buttercream or maple frosting if cream cheese is not your thing
- Add 1/2 cup of chocolate chips to the dough for an extra indulgent twist
- Use a gluten-free 1:1 flour blend to make these gluten free
- Skip the piping bag and just spread the frosting on top with an offset spatula
Why You’ll Love This Recipe
- Combines THREE of the best flavors ever (brown butter, banana bread, and salted caramel) into one perfect cookie
- The dreamiest soft pillowy texture topped with tangy cream cheese frosting and gooey caramel
- The PERFECT way to use up that one overripe banana sitting on your counter
Equipment Needed
- Medium Saucepan: For browning the butter low and slow until it gets that gorgeous nutty golden color.
- Stand Mixer or Hand Mixer: Makes mixing the cookie dough and whipping the cream cheese frosting a breeze.
- Large Mixing Bowl: For combining all your cookie dough ingredients together.
- Whisk: For whisking together the dry ingredients before folding them in.
- Rubber Spatula: For folding the dry into the wet and scraping every last bit of dough out of the bowl.
- Cookie Scoop: For perfectly portioned uniform cookies every single time.
- Baking Sheets: You will need 2 standard half sheet pans to bake all the cookies.
- Parchment Paper: Keeps cookies from sticking and makes cleanup so much easier.
- Wire Cooling Rack: Lets the cookies cool completely before frosting so the cream cheese doesn’t melt.
- Piping Bag with Tip: For getting those gorgeous bakery-style frosting swirls on top of each cookie.
Salted Caramel Brown Butter Banana Bread Cookies
Ingredients
For the Cookies:
- ¾ cup unsalted butter to be browned
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 overripe banana mashed
- 2 ½ cups all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
For the Cream Cheese Frosting:
- 8 ounces full fat cream cheese room temperature
- ½ cup unsalted butter room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
For Topping:
- Homemade or store-bought salted caramel
- Flaky sea salt
Instructions
- Brown the butter. Add the unsalted butter to a medium saucepan over low to medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. The butter will foam, then the foam will subside, and you will start to see golden brown specks form at the bottom of the pan. Once it smells nutty and is a deep golden amber color, remove from heat immediately and transfer to a heat-safe bowl. Let cool for 5-10 minutes.
- Once the brown butter has cooled slightly, add the light brown sugar and granulated sugar and mix until fully combined.
- Add in the eggs and vanilla extract and mix until smooth.
- Mash the overripe banana well, then add it to the wet ingredients and mix until combined. (Remember, the browner the banana the better!)
- In a separate bowl, whisk together the flour, cornstarch, baking powder, cinnamon, and salt.
- Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Cover the dough and refrigerate for at least 30 minutes, or up to 24 hours.
- When ready to bake, preheat your oven to 350 degrees and line two baking sheets with parchment paper.
- Scoop the dough into balls (about 2 tablespoons each) and place them on the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 11-13 minutes, until the edges are set and the tops are just barely golden. The centers will look slightly underdone but they will set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool COMPLETELY before frosting.
- While the cookies cool, make the frosting. In a stand mixer or with a hand mixer, beat the room temperature cream cheese, room temperature butter, and vanilla together for 2 minutes until smooth and fluffy.
- Add the heavy cream and mix to combine. Then slowly add the powdered sugar a little at a time until you reach your desired piping consistency.
- Transfer the frosting to a piping bag fitted with your favorite tip and pipe a generous swirl on top of each fully cooled cookie.
- Drizzle with salted caramel and finish with a sprinkle of flaky sea salt. Enjoy!!
Storage Instructions
- Counter: Frosted cookies can sit at room temperature for up to 4 hours. After that, they need to go in the fridge because of the cream cheese frosting.
- Fridge: Store frosted cookies in an airtight container in the fridge for up to 5 days. Let them come to room temperature for 15-20 minutes before serving for the best texture.
- Freezer: Freeze unfrosted cookies in an airtight container for up to 2 months. Thaw at room temperature and frost when ready to serve. You can also freeze the cookie dough balls and bake straight from frozen (add 1-2 minutes to bake time).
Tips and Tricks
- Use the BROWNEST banana you can find. The riper and spottier it is, the more flavor and natural sweetness it adds.
- Do not skip the chill time! Refrigerating the dough lets the flavors develop and keeps the cookies from spreading too much in the oven.
- Make sure your cream cheese and butter are TRULY at room temperature for the smoothest frosting. Cold ingredients will give you a lumpy frosting.
- Let the cookies cool 100% before frosting. Warm cookies will melt the cream cheese frosting into a sad puddle.
- Drizzle the caramel right before serving for the prettiest presentation, OR drizzle ahead and it will sink slightly into the frosting which is also gorgeous.
Frequently Asked Questions:
Why do I need to brown the butter?
Brown butter has this gorgeous nutty caramelized flavor that takes these cookies from “good” to “OH MY GOSH.” It is genuinely the secret weapon in all my best cookies, and there is no good substitute. Take the extra 5 minutes, you will not regret it!
How ripe does my banana need to be?
The riper the better! You want a banana that is SUPER brown, almost black, with lots of spots. A yellow banana will not give you enough banana flavor or sweetness. If your bananas are not ripe enough, you can speed it up by baking them in the oven at 300 degrees for 15-20 minutes until the skins are black.
Can I make the dough ahead of time?
Absolutely! The dough can be made up to 24 hours in advance and stored in the fridge. You can also scoop the dough into balls and freeze them for up to 2 months. Bake straight from frozen, just add an extra 1-2 minutes to the bake time.
Why are my cookies flat?
This usually means either you skipped the chill time, your butter was too hot when you mixed it with the sugars, or your oven temperature is off. Make sure to chill the dough and use an oven thermometer to double check your oven temp.
Can I use store-bought caramel?
Yes!! A good quality store-bought salted caramel sauce works beautifully and is so much faster than making it from scratch. I love making my own but you do you, friend.
Do I have to use a piping bag for the frosting?
Not at all! You can spread the frosting on with an offset spatula or even just a butter knife. The cookies will still taste AMAZING. Or use a ziploc bag with the corner snipped off for a DIY piping situation.
Do you LOVE Banana Bread Inspired Recipes?! Check Out MORE of my Favs:
The BEST EVER Brown Butter Chocolate Chip Banana Bread Oatmeal Cookies
Salted Caramel Banana Crumble Buns
Salted Caramel Brown Butter Banana Cake (Ultra Moist 3-Layer Banana Cake)
Friends, please make these cookies and report back!! I am 100% positive they will become a staple in your kitchen too. If you make these Salted Caramel Brown Butter Banana Bread Cookies, please tag me @munchiesbymallory on Instagram and TikTok so I can see your gorgeous cookies and live vicariously through your kitchen!! Happy baking!
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