Banana Jumbo Cookies
Say hello to decadence with these soft and fluffy Banana Jumbo Cookies, the perfect fusion of a cookie's chewiness and banana bread's moist, comforting flavor. Packed with the natural sweetness of ripe bananas, a hint of warm cinnamon, and the option to elevate the texture with crunchy walnuts or gooey semi-sweet chocolate chips, these oversized treats are sure to impress. With just 15 minutes of prep time and a simple, foolproof method, this recipe is ideal for satisfying cravings in a pinch. Whether enjoyed fresh out of the oven or stored for snacking, these big, bakery-style cookies are a delightful twist on classic banana desserts. Perfect for sharing with friends, family, or keeping all to yourself!
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Recipe Information
Ingredients
- 2 large ripe bananas
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 0.5 cup brown sugar
- 2 teaspoons vanilla extract
- 1 unit large egg
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup chopped walnuts (optional)
- 0.5 cup semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, mash the bananas until smooth using a fork or potato masher.
Add the unsalted butter, granulated sugar, and brown sugar to the mashed bananas. Beat until the mixture is creamy and well combined.
Mix in the vanilla extract and egg until fully incorporated.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing for a softer cookie texture.
Fold in the chopped walnuts and/or chocolate chips, if using.
Using a large cookie scoop or 1/4 cup measuring cup, drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 11-13 minutes, or until the edges are lightly golden and the centers are set. Be careful not to overbake.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store in an airtight container for up to 4 days.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 226 mg | 10% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 35.4 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 223 mg | 5% | |
*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.
