Description
Deliciously soft and chewy banana chocolate chip cookies made with ripe bananas and chocolate chips.
Ingredients
Scale
- ½ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 1 large egg (room temperature)
- 1 cup mashed ripe bananas (about 2 medium; leave slightly chunky if desired)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- Pinch salt
- 1 cup chocolate chips (divided)
- ½ cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar with a handheld or stand mixer until light and fluffy.
- Add the egg and mix until smooth, then stir in the mashed bananas.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fold in the walnuts (if using) and ½ cup of the chocolate chips with a spatula. Reserve the remaining chocolate chips for topping.
- Drop the dough by spoonfuls or use a 2-tablespoon cookie scoop onto the prepared baking sheet. The dough will be softer than traditional cookie dough.
- Gently press the reserved chocolate chips on top of each cookie.
- Bake for 10–14 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for 4–5 minutes before transferring to a wire rack to cool completely.
- Then the cookies are ready to serve and enjoy!
Notes
- For a nuttier flavor, you can toast the walnuts before adding them to the dough.
- Make sure the bananas are ripe for optimal sweetness and moisture.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg