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  • Writer's pictureRebekah

Dove Chocolate Caramel Banana Cookies

Updated: Feb 7

Soft and Chewy, banana and toffee flavor, rolled in cinnamon sugar, and topped with a chocolate caramel

A decadent recipe is to say the least, and it is a perfect treat for valentines day.

"What is wrong with you? Of course people will like these. They're amazing." - my husband

These cookies are just downright dangerous. My inspiration? Cleaning out the cabinets, as most of my concoctions are. I had bananas that were on their last day of survival and over half a bag of dove chocolate caramels hanging out in my cupboard. At that, this cookie recipe was born. I also just made some date syrup the day before and wanted to test out in a cookie recipe. I thought over every detail to make these caramel, toffee, browned butter, and brown sugar tasting. You get the picture. Anyway, let's get making these bad boys!

Dove Chocolate Caramel Banana Cookies


  • 1 cup (2 sticks) unsalted butter, room temperature

  • 1/2 cup packed light brown sugar

  • 3 tablespoons honey (other options- maple syrup/date syrup)

  • 1 egg yolk

  • 2 lightly browned bananas

  • 1 teaspoon pure vanilla extract

  • 2 1/2 cup flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 bag dove chocolate caramels

Sugar Coating

  • 2 tablespoons brown sugar

  • 3 tablespoons white sugar

  • 1 teaspoons cinnamon


  1. Brown the butter- Take a sauce pan and heat it on medium heat. Add your sticks of butter to the pan, melt and stir the butter until it turns an amber color. Should take around 5 minutes or more. It will have also toffee aroma when it's ready . When your butter is browned, pour the butter into a medium sized bowl, and cool for 20-30 minutes (use the refridgerator if needed).

  2. While the butter is cooling Preheat to 350°F and line a large baking sheet with parchment paper.

  3. Whisk together the flour, salt, baking powder, and baking soda to a large bowl. In a seperate bowl, mash the bananas.

  4. When the butter has cooled, add the packed light brown sugar and cream them together. Then whisk in the honey, egg yolk, and vanilla one at a time. After that whisk in the mashed bananas.

  5. Pour the wet mixture in the dry mixture and stir until thoroughly combined. The dough should be pretty wet, so set it aside to chill in the fridge for at least 15 minutes.

  6. While the dough is chilling combine the cookie coating ingredients in a smaller bowl.

  7. When the dough is ready. Scoop out 1-2 Tbs sized balls (the size of a golf ball). Roll the dough in your hands to make a smooth ball. Roll the dough ball in the sugar coating and place on the cookie sheet. Then press one chocolate directly in the center of the cookie. Make to space the cookies about 1-2 inches apart.

  8. Bake for 10 minutes. The cookies should look puffed up and golden. Remove the cookies from the oven and set them in a baking rack for 10 minutes. At last! Your cookies are ready. Serve them right after or store them in an airtight container for up to 1 week.

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