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Bananas going bad? Well hold on, because have I got a recipe for you! Soft on the inside and chewy on the outside, these double chocolate chip cookies taste as satisfying as your favorite moist banana bread, but in bitesized form with a twist! I came across this recipe years ago when I was searching for another way to use my ripe bananas, and let me tell you, I scored! These were delicious! And I’m pretty sure I ate most of the batch myself.
Double Chocolate Chip Banana Cookies
A soft and chewy banana chocolate chip cookie the whole family will love!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 Tablespoon corn starch
- 1 teaspoon salt
- 1/2 cup butter, softened
- 2 ripe bananas, peeled and smashed
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chips Can add up to 1 cup
- 1/2 cup white chocolate chips or peanut butter chips Can add up to 1 cup
Instructions
- Mix flour, baking soda, corn starch and salt. Set aside.
- Cream butter, bananas and sugars until light and fluffy. Then stir in vanilla.
- Stir in dry ingredients until mixed. Add chocolate and white chocolate chips.
- Refrigerate dough for 30 minutes to 1 hour.
- Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper (or nonstick spray or oil will also work).
- Scoop out dough by tablespoons (if the dough is cold enough you can roll the dough into balls), and put on cookie sheet.
- Bake 7-9 minutes (7 minutes are perfect for us to keep them soft and chewy).
- Let cool for 10 minutes. Serve.
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