Description
These Irresistible Handmade Banana Bread Cookies combine the classic flavors of banana bread with the convenience of cookies. Made with ripe bananas, warm cinnamon, crunchy walnuts, and melty mini chocolate chips, these soft and flavorful cookies are perfect for a sweet snack or dessert. Easy to prepare and baked to golden perfection, they bring the comforting taste of banana bread in every bite.
Ingredients
Scale
Wet Ingredients
- 2 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Add-ins
- 1/2 cup chopped walnuts
- 1/2 cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer or spoon to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender texture in the cookies.
- Combine Wet Ingredients: Mix in the mashed ripe bananas, followed by the egg and vanilla extract. Stir well until all wet ingredients are fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Avoid overmixing to keep the cookies soft and tender.
- Fold in Add-ins: Gently fold in the chopped walnuts and mini chocolate chips evenly throughout the dough to add crunch and bursts of chocolate flavor.
- Portion Cookies: Using a tablespoon or cookie scoop, drop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges turn lightly golden but the centers remain soft.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, avoid overbaking and remove from the oven as soon as the edges start to brown.
- You can substitute chopped pecans for walnuts for a different nutty flavor.
- Store the cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
