I had a lot of bananas that were going to go bad and normally I would think, “banana bread!”, but I wasn’t feeling it that day. These cookies were just the solution! Banana bread flavor, moist, and chocolate… who doesn’t like chocolate?!?! Check out the original recipe from Simply Recipes.
Ingredients
- 1/2 cup unsalted butter (1 stick), room temperature
- 1 cup sugar
- 1 large egg, room temperature
- 1 cup mashed bananas (about 2 1/2 large bananas)
- 1 tsp baking soda
- 2 cups all-purpose flour
- Pinch salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg or mace
- 1/2 tsp ground cloves
- 1 cup chocolate chips (walnuts or pecans will also work great as well!)
Directions
- Preheat oven to 350°F.
- Beat butter and sugar together until light and fluffy. Add the egg, and continue to beat until the mixture is light and fluffy.
- In a separate bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas, which in turn will give the cookies their lift and rise.
- Pour the banana mixture into the butter mixture.
- Whisk together the flour, salt, and spices. Add to the butter and banana mixture, and mix until just combined.
- Fold pecans or chocolate chips (if using) into the batter.
- Drop in dollops onto a parchment paper-lined baking sheet. Bake for 11 to 13 minutes or until nicely golden brown. Let cool on wire racks before serving.
- Baked banana cookies will keep at room temperature for up to 3 days, as long as they are covered with plastic wrap or stored in an airtight container.