Description
Delight in these soft and chewy Chocolate Chip Banana Cookies, bursting with natural sweetness from ripe bananas and rich semi-sweet chocolate chips. Perfectly spiced with cinnamon and a hint of vanilla, these cookies offer a delicious twist on a classic favorite. Easy to prepare and perfect for sharing, they make an excellent snack or dessert.
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
Mix-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. Set this mixture aside for later.
- Cream Butter & Sugar: Using a large bowl, beat the softened unsalted butter with the brown sugar and granulated sugar until the mixture becomes light, fluffy, and well combined.
- Add Wet Ingredients: Incorporate the egg and vanilla extract into the creamed butter mixture, mixing well. Then, stir in the mashed ripe banana until fully blended.
- Combine & Fold: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing. Gently fold in the semi-sweet chocolate chips ensuring even distribution throughout the dough.
- Scoop & Bake: Drop tablespoon-sized portions of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake & Cool: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn lightly golden. Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the banana is very ripe for maximum sweetness and moisture.
- Do not overmix the dough once combined to keep cookies tender.
- Cookies will firm up as they cool, so avoid overbaking for a soft texture.
- You can substitute chocolate chips with nuts or dried fruit if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
