Banana Cookies

These soft banana cookies with crispy edges are dotted with semisweet chocolate chips and loaded with real banana flavor.

Course cookies, Dessert

Cuisine American

Keyword banana chocolate chip cookies, banana chocolate chip cookies recipe, banana cookies recipe, how do you make banana cookies, how to bake banana cookies, how to make banana cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 171kcal

Author Beth Pierce

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup granulated sugar
½ cup brown sugar
½ cup unsalted butter, softened
2 ripe bananas, sliced about 1 cup
1 large egg yolk
1½ teaspoons vanilla extract
1¼ cup semisweet chocolate chips

Instructions

Preheat oven to 350 degrees. Cover a baking sheet with parchment paper or a silicone mat.
Whisk the flour, baking soda, and salt in a medium bowl.
Cream the granulated sugar, brown sugar, and butter on medium speed until fluffy and pale. Reduce the speed to low and beat in the bananas.
Mix in the egg yolk and vanilla extract just until combined. Remove the bowl from the stand mixer and stir in the flour mixture and chocolate chips.
Using a 1½ tablespoon cookie scoop, put the dough balls on the prepared baking sheet about 2 inches apart.
Bake for 10-12 minutes or until lightly browned on the bottom and edges. Cool on the baking sheet for 5 minutes before moving to cooling racks.

Notes

Store fully cooled cookies in an airtight container at room temperature for 3-4 days. Store them away from the sun and in a cooler portion of the kitchen.
Freeze baked cookies in a freezer-safe container for up to 3 months.

Nutrition