Banana Chip Drop Cookies
Soft, chewy, and irresistibly fragrant, Banana Chip Drop Cookies are the ultimate treat for banana and chocolate lovers alike. These delightful cookies combine the natural sweetness of ripe mashed bananas with a touch of warm cinnamon and a generous helping of semi-sweet chocolate chips. Quick and easy to make, this recipe comes together in just 25 minutes, making it perfect for busy bakers. The "drop cookie" method ensures minimal prep work, while the combination of brown sugar and butter guarantees a perfectly tender texture. Serve these cookies warm with a glass of milk, or pack them as a satisfying snack on the go. Perfectly sweet and slightly tangy, they're a creative way to use up overripe bananas and add a tropical twist to classic chocolate chip cookies!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 medium ripe banana, mashed
- 1 teaspoon vanilla extract
- 1 large egg
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar together until the mixture is creamy and fluffy, about 2-3 minutes using a hand or stand mixer on medium speed.
Add the mashed banana, vanilla extract, and large egg to the butter-sugar mixture. Mix until well combined and smooth.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix.
Fold the semi-sweet chocolate chips into the batter using a spatula or spoon.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as the cookies cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to wire racks to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 12.7 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 34 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
