Chocolate Chip Banana Cookies Recipe : These simple chocolate chip banana cookies are going to quickly become a favorite because they’re so tender and mouthwatering! Ripe bananas should never be thrown out, in my opinion. Refrain from doing it! Instead, make some cookies! Do you frequently allow your bananas to become overly ripe? Try these delicious Peanut Butter Banana Chocolate Chip Muffins and my Chocolate Banana Applesauce Cake!
Chocolate Chip Banana Cookies Recipe
The gene that makes me obsessive banana buyers has befallen me. I am unable to resist. Every time I buy much too many bananas, at least one or two of them ripen too much for my boys to consume. That’s how finicky they are. Luckily, I have a ton of incredible dishes that use ripe bananas. I’ve made banana bread, banana cake, banana muffins, and now I’m going to share this wonderful recipe for banana cookies.
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
Instructions
In a larger bowl, whisk together flour, baking soda, corn starch, and salt; set aside.
Beat together butter, sugars, and bananas until frothy and light. Mix vanilla extract in until fully incorporated.
Add the flour mixture and stir just until incorporated. Add chocolate chunks and stir.
Keep the dough chilled for half an hour.
Set oven temperature to 375F. Two cookie sheets can be lightly sprayed with cooking spray or lined with parchment paper.
Scoop cookie batter onto prepared cookie sheets using a cookie scoop.
Bake for 9 to 10 minutes, or until the tops of the cookies begin to turn a light, golden brown.
Allow cookies to cool fully on baking sheets.
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Nutrition
- Calories: 190kcal
- Carbohydrates: 27g
- Protein: 1g
- Fat: 8g | Saturated Fat: 4g
- Cholesterol: 10mg
- Sodium: 153mg
- Potassium: 122mg
- Fiber: 1g
- Sugar: 16g
- Vitamin A: 130IU
- Vitamin C: 0.8mg
- Calcium: 18mg
- Iron: 1.3mg
Tips for the best banana chocolate chip cookies
Because it’s so simple to create, this recipe for quick bananas is ideal for inexperienced bakers! To consistently make great banana cookies, adhere to these three tips.
Use an overripe banana: The riper the banana, the better for baking. Your banana chocolate chip cookies will taste even more banana-y and stay nice and sweet if you use a really ripe, brown banana.
Mix the batter only long enough to remove any remaining flour streaks; do not overmix. Don’t stir anything more after it’s all together. Overmixing may result in a texture that is dry and bread-like.
Under bake them: Your banana cookies should be slightly raw in the middle because they will continue to bake as they cool. middle when you take them out of the oven. They will cool into a perfectly gooey center!
