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Crumbl Banana Bread Cookies with Cream Cheese Glaze

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Soft, banana-scented cookies with a tangy-sweet cream cheese glaze that captures the cozy flavors of banana bread in a bite-size format.

Ingredients

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  • 2 ripe bananas, mashed
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup cream cheese, softened (for glaze)
  • 1 cup powdered sugar (for glaze)
  • 1 tablespoon milk (or milk alternative, for glaze)
  • 1 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Beat the softened butter with the granulated and brown sugar until light and fluffy, about 1 to 2 minutes.
  3. Add the mashed bananas, egg, and vanilla. Mix until evenly combined.
  4. Whisk together the flour, baking soda, baking powder, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. Fold in chocolate chips if using.
  6. Drop rounded tablespoonfuls of dough onto the prepared sheet, leaving about 2 inches between cookies.
  7. Bake for 10 to 12 minutes, until edges are lightly golden and centers look set but still soft. Do not overbake.
  8. Remove from the oven and cool cookies on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
  9. While the cookies cool, beat the softened cream cheese with powdered sugar, milk, and vanilla until smooth and spreadable.
  10. Spread or drizzle the glaze over fully cooled cookies and allow glaze to set for 10 to 15 minutes before stacking or packing.

Notes

Store unglazed cookies at room temperature for up to 2 days. Once glazed, refrigerate for up to 4 to 5 days.

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