Banana Chocolate Chip Cookies

Soft banana cookies are filled with chocolate chips. These Banana Chocolate Chip Cookies are the perfect use for overripe bananas.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 140kcal

Author Deborah Harroun

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup brown sugar
2/3 cup unsalted butter, softened
2 large eggs
1 cup mashed bananas
1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 400ºF. Line 3 baking sheets with parchment paper or silpat liners.
In a large bowl, whisk together the flour, baking powder, salt and baking soda. Set aside.
2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda
In another bowl, beat the brown sugar and butter together until creamy. Add the eggs and continue to beat. Mix in the mashed banana and vanilla extract.
1 cup brown sugar, 2/3 cup unsalted butter, softened, 2 large eggs, 1 cup mashed bananas, 1 teaspoon vanilla extract
Pour the wet ingredients into the dry ingredients and mix until almost combined. Add the chocolate chips and continue to mix until you can no longer see any dry spots.
1 1/2 cups semi-sweet chocolate chips
Scoop the dough onto the baking sheet. I like to use a 1 1/2 tablespoon scoop. Place at least 2 inches apart. Bake, one sheet at a time, until the edges have browned, 10-12 minutes.
Let the cookies sit on the baking sheet for about a minute before removing to a cooling rack or a sheet of parchment paper to cool completely.

Notes

SUBSTITUTIONS: If using salted butter, cut back on the salt to 1/4 teaspoon. Other flavors of baking chips can be used instead of semi-sweet.

FREEZE: The dough for these cookies is quite wet and soft, so if you are wanting to freeze the cookies, you’ll want to freeze them once baked. Place the cooled cookies on a baking sheet and place in the freezer until frozen, then transfer to a freezer-safe container or ziplock bag. Thaw by placing the cookies at room temperature. They may get a little sticky once thawed, so it is best to thaw them in a single layer.

STORE: Store in an airtight container for up to 5 days.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition