Banana Chocolate Chip Cookies
These soft and chewy Banana Chocolate Chip Cookies are the perfect way to use an overripe banana. Packed with mini chocolate chips and rich brown sugar flavor, they're tender, moist, and easy to make for an everyday treat.
Equipment
- electric mixer
- mixing bowl
- cookie sheets
- parchment paper or silicone baking mats
- cookie scoop
- wire cooling rack
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 medium overripe banana, mashed
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups all-purpose flour
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats.
- Cream the softened butter, brown sugar, and granulated sugar together using an electric mixer until light and fluffy.
- Mix in the mashed banana, egg yolk, vanilla extract, salt, and baking soda. Add the flour and mix until a smooth dough forms. Fold in the mini chocolate chips.
- Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 13–16 minutes, until the tops are no longer glossy and the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack. Store in an airtight container for up to 3 days or freeze for up to 2 months.
Notes
These cookies are delicious as written or with chopped nuts or toffee bits in place of the mini chocolate chips. Store in an airtight container for up to 3 days or freeze for up to 2 months.