Banana Chocolate Chip Cookies
These cookies are a cross between banana bread and a classic chocolate chip cookie. They are soft, chewy, and stay moist for days thanks to the mashed banana in the dough.
Ingredients
Ingredients (~24 Cookies)
- 3/4 cup unsalted butter 1 1/2 sticks, softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 1/2 tsp pure vanilla extract
- 3/4 cup mashed ripe banana about 2 medium bananas
- 3 cups all-purpose flour
- 1 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 3/4 tsp ground cinnamon
- 9 oz chocolate chunks or chips
Instructions
- Cream softened butter with brown and granulated sugars until smooth.
- Mix in vanilla extract.
- Add mashed banana, mix on low until combined (mixture may look separated).
- Whisk together flour, baking soda, salt, and cinnamon in separate bowl.
- Gradually add dry ingredients to wet mixture on low speed until almost combined.
- Fold in chocolate chunks by hand until evenly distributed.
- Preheat oven to 350°F and line baking sheets with parchment.
- Scoop 2-tablespoon portions onto sheets, spacing 2 inches apart.
- Bake 12-15 minutes, rotating sheets halfway through.
- Optional: tap hot baking sheets against counter for flatter cookies.
- Cool on pan 3-5 minutes, then transfer to wire rack.
Notes
Cookies will look puffy when first removed from oven but will settle as they cool.
Did you make this recipe?Let me know how you liked it below!