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Banana Bread Cookies with Hazelnuts and Dulce de Leche

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Banana Bread Cookies

These soft banana bread cookies taste just like mini banana breads.

They may, perhaps, be better than banana bread – unless your banana bread is studded with chopped hazelnuts and drizzled with dulce de leche.

Cookies, Cookies & More Cookies!

These banana bread cookies are based off of the banana and hazelnut cookies from this cute cookbook.  I adapted the recipe by adding a little dulce de leche to the cookie dough and by drizzling the completed cookie with dulce de leche.  Doing so is not a necessary step, but you won’t regret it.

The book is a small lay-flat hardcover book with a really clean design.  The recipes are super easy to read, written very clearly, and many of the recipes have full-page color photos that are incredibly appealing – this is a book that you can proudly leave out on your coffee table.

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You can purchase pre-made dulce de leche (the easiest option) or – almost as easy – you can make homemade dulce de leche with just a single ingredient.

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Banana Bread Cookies
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Banana Bread Cookies with Hazelnuts and Dulce de Leche

Servings 4 dozen cookies


  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup unsalted butter room temperature
  • 1/2 cup sugar
  • 1/2 cup dulce de leche plus extra for drizzling
  • 1 tablespoon vanilla extract
  • 2 ripe bananas mashed (about 1 cup)
  • 2 large eggs
  • 1 2/3 cups hazelnuts coarsely chopped


  1. In a medium-sized mixing bowl, whisk together flour, salt, baking powder, and baking soda.
  2. In another medium-sized mixing bowl, mix butter, sugar, dulce de leche, vanilla extract, and bananas until light and creamy.
  3. Add the eggs to the butter mixture, one at a time, mixing until fully combined.
  4. Add the dry ingredients a little at a time until just combined.
  5. Mix in the hazelnuts.
  6. Cover bowl and refrigerate for at least two hours.
  7. Preheat oven to 350 F.
  8. Scoop tablespoon-sized balls of dough two inches apart from each other onto parchment- or Silpat-lined cookie sheets.
  9. Press each cookie to flatten slightly.
  10. Bake for 18-20 minutes until golden.
  11. Transfer to a cooling rack to cool completely.
  12. Drizzle cooled cookies with dulce de leche just before serving.

Recipe Notes

Cookies may be stored in an airtight container at room temperature for up to one week.

If you love dulce de leche, you’ll also love:

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One comment on “Banana Bread Cookies with Hazelnuts and Dulce de Leche”

  1. Those sound fabulous! I love banana bread, so this cookie variation looks great to me:)

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