Description
These Chocolate Chip Banana Cookies are a delightful twist on classic cookies, combining the natural sweetness and moisture of ripe bananas with rich semi-sweet chocolate chips. Soft, chewy, and bursting with flavor, they’re perfect for an easy homemade treat or snack.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ripe banana, mashed
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until evenly combined. Set this aside for later use.
- Cream Butter & Sugar: In a large bowl, beat the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step helps create tender, airy cookies.
- Add Wet Ingredients: Mix in the egg and vanilla extract into the creamed butter and sugar until fully combined. Then, stir in the mashed ripe banana, which adds moisture and natural sweetness to the dough.
- Combine & Fold: Gradually add the dry ingredients to the wet mixture, mixing gently just until they come together to avoid overworking the dough. Fold in the semi-sweet chocolate chips evenly throughout.
- Scoop & Bake: Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Bake & Cool: Bake the cookies for 10-12 minutes or until the edges turn lightly golden. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use ripe bananas with brown spots to enhance the natural sweetness and flavor of the cookies.
- Do not overmix the cookie dough once the dry ingredients are added to keep the cookies tender.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on your preference.
- Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
