Banana Chocolate Chip Cookies
Soft and chewy banana chocolate chip cookies made with ripe bananas and pantry staples. A cozy, crowd-pleasing treat everyone will love.
Servings: 12 cookies
Equipment
- Wooden Spoon or Spatula
- Cookie Scoop 2-Tablespoon
- Baking Sheet Large
Ingredients
- ½ Cup salted butter at room temperature
- ½ Cup white granulated sugar
- ½ Cup brown sugar
- 1 Teaspoon vanilla extract
- 1 egg large
- 2 bananas ripe, mashed
- 1 Teaspoon baking soda
- 1 ¾ Cups all-purpose flour
- 1 Cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F
- Using an electric hand mixer or stand mixer with the paddle attachment, cream together the butter and sugars.
- Whisk in the vanilla, egg, and mashed bananas until fully incorporated with the creamed butter.
- Add the baking soda and flour. Make sure your mixer is on a low speed and gently whisk the dry ingredients into the wet ingredients until no pockets of flour remain in the cookie dough.
- Gently fold in the chocolate chips. Use a cookie scoop or large spoon to drop balls of cookie about 2 tablespoons in size onto a large baking sheet. Leave about 1 ½ inches between each cookie.
- Bake your cookies for 11 minutes and then let them cool for a few minutes before moving them to a wire cooling rack.
Notes
Thorough creaming: Make sure that your butter and sugar are thoroughly creamed before adding anything else. The amount of time this will take is going to depend on how much power your stand mixer or hand mixer has.
Use ripe bananas: The riper your bananas are, the more flavor they will bring. Ripe bananas are also much easier to mash. You want your bananas to have an almost pureed consistency so they mix into the cookie dough evenly.
Cool in the pan: Let the cookies cool for a few minutes before attempting to move them on to a cooling rack, otherwise they might break.
Use ripe bananas: The riper your bananas are, the more flavor they will bring. Ripe bananas are also much easier to mash. You want your bananas to have an almost pureed consistency so they mix into the cookie dough evenly.
Cool in the pan: Let the cookies cool for a few minutes before attempting to move them on to a cooling rack, otherwise they might break.
Nutrition
Calories: 312kcal | Carbohydrates: 44g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 162mg | Potassium: 195mg | Fiber: 2g | Sugar: 25g | Vitamin A: 276IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg
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