These Easy Chocolate Chip Banana Cookies are sure to become a new favorite – so soft and delicious, they’re impossible to resist! Throwing out ripe bananas is a serious no-no in my book. Don’t do it! Make cookies instead! Have a habit of letting your bananas get too ripe? Make sure to try my Chocolate Banana Applesauce Cake and these Peanut Butter Banana Chocolate Chip Muffins – so good!
I have been cursed with the over-buying bananas gene. I can’t help myself. I buy way TOO many bananas and invariably, 1 or 4 get too ripe for my boys to eat. They’re picky like that. Fortunately, I have a plethora of amazing recipes that call for ripe bananas. Banana bread, banana cake, banana muffins and now I’m finally getting around to this amazing banana cookie recipe.
All you need is two ripe bananas and some pantry staples and soon you and and your family will be enjoying a whole new take on cookies. These cookies are so soft and delicious, and somehow, they disappear all too quickly.
These cookies, or variations of them, make a frequent appearance at my house and are one of the most requested cookies from the boys. I don’t mind. They are so easy to pull together and don’t even require eggs which is all the incentive Reece and Bryce need to stick their fingers in the cookie dough.
Next time you’re tempted to throw out those ripe bananas – resist! Make cookies instead! You can thank me later
- 1/2 cup unsalted butter (1 stick), at room temperature.
- 1 cup sugar.
- 1 large egg, at room temperature.
- 1 cup mashed bananas (about 2 1/2 large bananas)
- 1 teaspoon baking soda.
- 2 cups all-purpose flour.
- Pinch salt.
- 1/2 teaspoon ground cinnamon.
Chocolate Chip Banana Cookies
Throwing out ripe bananas is a serious no-no in my book. Don’t do it! Make cookies instead! These Easy Chocolate Chip Banana Cookies are sure to become a new favorite – so soft and delicious, they’re impossible to resist!
Prep: 45min
Total: 54min
Serving Size: 1 serving
Nutrition Facts: calories 190 kcal, Carbohydrate 27 g, Protein 1 g, Fat 8 g, Saturated Fat 4 g, Cholesterol 10 mg, Sodium 153 mg, Fiber 1 g, Sugar 16 g, servingSize 1 serving
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp corn starch
- 1 tsp salt
- 1/2 cup unsalted butter (softened)
- 2 ripe bananas (peeled)
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Instruction:
- Whisk together the flour, baking soda, corn starch, and salt in a medium bowl and set aside.
- Cream butter, bananas, and sugars together until light and fluffy. Beat in vanilla extract until combined.
- Stir in the flour mixture just until combined. Stir in chocolate chips.
- Refrigerate dough for 30 minutes.
- Preheat oven to 375F. Line two cookie sheets with parchment paper or lightly spray with cooking spray.
- Use a cookie scoop to scoop out cookie dough onto prepared cookie sheets.
- Bake cookies for 9-10 minutes or just until they start to turn light, golden brown on top.
- Let cookies cool completely on cookie sheets.
Soft, Chewy Banana Cookies that AREN’T Cakey
FAQ
What can overripe bananas be used for?
- Mash Into Oatmeal. Breakfast is a great time to take advantage of the energy boost that comes from eating the natural sugars in bananas. …
- Blend Into Waffle or Pancake Batter. …
- Make Banana Muffins. …
- Bake Banana Cookies. …
- Add to a Smoothie. …
- Turn Into Ice Cream. …
- Whip Up Beignets.
What makes cookies crispy or chewy?
What is the secret to gooey cookies?
Do banana cookies go bad?
