Recipe for Banana Chocolate Cookies
Soft, chocolate-studded cookies made with ripe bananas. Quick to prepare and great for using up overripe fruit.
Serves: About 24 cookies
Total Time: 25–27 minutes
Ingredients
Wet Mix
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 cup mashed ripe bananas (about 2 medium)
- 1 tsp vanilla extract
Dry Mix
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
Mix-ins
- 1 1/2 cups semi-sweet chocolate chips
- (Optional) 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets.
- Beat butter and both sugars until light and fluffy.
- Add egg, mashed bananas, and vanilla; mix until combined.
- Whisk flour, baking soda, salt, and cinnamon in a separate bowl.
- Add dry ingredients to the wet mixture and mix just until combined.
- Fold in chocolate chips (and nuts if using).
- Scoop tablespoon-sized portions onto baking sheets, spacing 2 inches apart; gently flatten if desired.
- Bake 10–12 minutes, until edges are golden and centers are set.
- Cool on the sheet for 5 minutes, then transfer to a rack.
Tips
- Swap 1 cup of flour for rolled oats for a chewier texture.
- Store airtight up to 3 days; a slice of bread keeps them soft.
- Freeze baked cookies up to 2 months.
