Shakin & Bakin Foodie Blog

I just love this fast and easy recipe for banana cookies, especially with the addition of semi-sweet chocolate chips. I bake these cookies about once every 6 weeks or so as they are really soft and chewy. These cookies remind me of little banana breads but ohhhh so much better! I often will bake up a double batch and freeze some of the cookies for later use. They freeze really well and will keep for up to 2 months in your freezer.

Banana Chocolate Chip Cookies Recipe

1 cup butter, softened
1 cup granulated sugar
1 cup mashed riped banana (2 bananas)
2 cups all purpose flour
1/2 teaspoon table salt
1 teaspoon baking soda
2 cups semi-sweet chocolate chips (morsels)

Preheat oven to 350 degrees.

In a large bowl, cream together the softened butter and granulated sugar until well combined (about 2 minutes). Stir in the mashed banana and beat for an additional 2 minutes. In a medium-sized bowl, combine the salt, baking soda and flour. Slowly stir the flour mixture into the banana mixture until all ingredients are well combined. Stir in the chocolate chips by hand until they are well mixed into the cookie batter.

Line your cookie sheets with the Tupperware Silicone Wonder Nonstick Baking Mat or lightly spray them with nonstick cooking spray. Drop the batter onto the prepared cookie sheet by the tablespoonful, leaving about 2" between them (they do slightly expand during the baking process.)

Bake in a 350 degree oven for 10-12 minutes or until they are done. Don't over-bake them are they will get hard. They are to be soft and chewy cookies. Store completely cooled cookies in an airtight cookie canister.