Banana Chocolate Chip Cookies
Turn your overripe bananas into soft, chewy, and indulgent cookies packed with chocolate chips. Quick, one-bowl, and irresistibly delicious!
Ingredients
- 2 large overripe bananas about 1 cup mashed
- 1/3 cup unsalted butter melted and slightly cooled
- 1/2 cup packed light brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup dark chocolate chips
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Mash bananas in a large bowl until mostly smooth.
- Whisk in melted butter, brown sugar, egg, and vanilla until smooth.
- In a separate bowl, mix flour, baking soda, cinnamon, and salt.
- Fold dry ingredients into wet ingredients until just combined.
- Gently fold in chocolate chips.
- Scoop dough onto baking sheets, spacing 2 inches apart.
- Bake 10–12 minutes until edges are set but centers slightly soft.
- Cool 5 minutes on baking sheet before transferring to a wire rack.
Notes
- Substitute coconut oil for butter (use solid and cream with sugar).
- Use 1:1 gluten-free flour blend for gluten-free cookies.
- Dough can be frozen in balls for up to 3 months; bake from frozen with 1–2 extra minutes.
- Store baked cookies in an airtight container with a slice of bread to keep soft.