Chocolate Chip Banana Cookies

These are my favorite cookies! I make them far too often!

My fiancé actually lets bananas get old in our house on purpose just for these cookies! RUDE.

In all honestly, these cookies are one of the most perfect uses of over ripe bananas. They are sweet, moist, and FULL of banana flavor!

To make these cookies, you'll need:

Can I substitute chocolate chips for something else? What types of things can I add to these cookies?

Absolutely you can! I sometimes swap the chocolate chips for peanut butter chips for a peanut butter banana cookie! You can also just straight up add them in! I usually like to halve the recipe and make half with chocolate chips and the other half with peanut butter chips.

You can also add nuts to them if you'd like. I've added walnuts once before, it was pretty good but I'm partial to jus the chips. You have to keep in mind if you're adding nuts that this is a very moist cookie recipe! So if you're a texture person and soft cookies with crunchy nuts turns you off, I'd avoid the nuts.

Let's get started!

1. Preheat the oven to 375°, and prepare two baking sheets with parchment paper.
2. In a medium bowl whisk the flour, baking soda, corn starch, and salt together and set aside.
3. In your stand mixer, or with a good hand mixer, cream softened butter, mashed bananas, and sugars together, then beat in the vanilla extract. (If you see pieces of butter in the mix, rather than a smooth fluffy mixture, that's okay! The butter actually makes little air pockets in the cookies that help keep them soft for several days!)
4. With your mixer running, add the dry ingredients to the wet ingredients gradually until just combined.
5. Turn your mixer off, add the chocolate chips and stir them in.

6. Cover the bowl with plastic wrap and refrigerate the cookie dough for 30 minutes.
7. After 30 minutes, remove the bowl from the fridge and scoop out 1 ½" balls of cookie dough onto your prepared cookie sheets. (If you'll be working in batches, be sure to keep your cookie dough refrigerated while each batch is baking.)

8. Bake the cookies in a 375° for 10-11 minutes, or just until they start to turn light golden brown on top.

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9. Cook cookies completely on cookie sheets. This recipe makes about 24 cookies.

I really only need a dozen cookies, does this recipe still work well if it's divided?

Yes! Since there are no eggs in this recipe it is incredibly easy to divide! I've even made a quarter of this recipe, when we just wanted a few cookies after dinner!

How about storing the extra dough?

I store extra dough almost every single time I make this recipe. It doesn't make much sense to make 24 cookies for just two people, so I always bake half and freeze half!

I wrap the dough in plastic wrap, to help keep the moisture in, and place it in a Ziplock bag. It will keep for up to 2-4 days in the refrigerator, or 2 months frozen.

If you try this recipe out, don’t forget to post a rating and comment!

I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb!