Description
Deliciously soft and chewy Chocolate Chip Banana Cookies bursting with the natural sweetness of ripe bananas and melty semi-sweet chocolate chips. These quick-to-make cookies combine the familiar flavors of classic chocolate chip cookies with a moist, banana-infused twist perfect for snacking 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
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. This helps to evenly distribute the leavening agent and spices throughout the dough.
- Cream Butter & Sugar: In a large bowl, beat the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add Wet Ingredients: Mix the egg and vanilla extract into the creamed butter and sugar. Then, stir in the mashed ripe banana until the ingredients are fully incorporated, adding moisture and natural sweetness.
- Combine & Fold: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing. Carefully fold in the semi-sweet chocolate chips evenly throughout the dough.
- Scoop & Bake: Use a tablespoon to drop 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 brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly.
Notes
- Ensure the banana is ripe with brown spots for optimal sweetness and moisture.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- For a softer cookie, slightly underbake and allow residual heat to finish the cooking.
- Store cooled cookies in an airtight container for up to 5 days or freeze for longer storage.
- Optional: Add chopped nuts like walnuts for extra texture.
