Soft Banana Chocolate Chip Cookies
Easy banana chocolate chip cookies recipe, homemade with simple ingredients. They are soft and moist with a cake-like texture. Great way to use up black ripe bananas.
Servings: 20 Cookies
Calories: 101kcal
Ingredients
- ⅓ cup Butter Unsalted, Room temperature
- ¼ cup Brown sugar
- ¼ cup Granulated sugar
- 1 Egg Large, Room temperature
- 1 Banana Ripe, Mashed
- 1 teaspoon Vanilla extract
- 1- ¼ cup All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Cinnamon powder
- ¾ cups Chocolate chips Semisweet, Milk or Dark
Instructions
- In a mixing bowl, cream together butter, brown sugar and granulated sugar until light and fluffy.
- Add egg, banana, vanilla extract and mix until well-blended.
- Add flour, baking powder, cinnamon powder and mix until just combined.
- Stir in chocolate chips.
- Refrigerate the dough for 1 hour.
- Scoop out small portions of cookie dough and place them on a tray lined with parchment paper.
- Bake at 350 degrees F for 10-12 minutes or until firm and golden brown along the edges. Enjoy.
Notes
- Other mix-ins include: chopped nuts, other flavors of chocolate chips, chopped candy bars, shredded coconut, dried cranberries.
- All ingredients must be at room temperature.
- You must chill the dough to prevent the cookies from over-spreading during baking.
- Make cookie sandwiches by adding frosting between two cookies.
- Read additional tips and variations above.
- Leftovers can be stored in a cookie jar at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Nutrition
Calories: 101kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 34mg | Potassium: 59mg | Sugar: 8g | Vitamin A: 120IU | Vitamin C: 0.5mg | Calcium: 22mg | Iron: 0.4mg