Betty's Banana Chocolate Chunk Cookies
Soft, chewy, and bursting with flavor, Betty's Banana Chocolate Chunk Cookies are the ultimate treat for cookie lovers. These cookies combine the natural sweetness of ripe bananas with the indulgence of melty semi-sweet chocolate chunks, creating a perfectly balanced bite. A hint of vanilla and the option to add crunchy walnuts or pecans take these cookies to the next level. Quick and easy to make with just 15 minutes of prep time, they’re a crowd-pleaser that’s perfect for any occasion. Whether you’re looking to use up overripe bananas or simply craving a unique twist on classic chocolate chip cookies, this recipe delivers a delightful combination of flavors and textures. Bake up a batch and watch these bakery-style cookies disappear in no time!
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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 large ripe banana, mashed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1.5 cups semi-sweet chocolate chunks
- 0.5 cup optional: chopped walnuts or pecans
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Step 4
Add the mashed banana, egg, and vanilla extract to the creamed mixture. Beat on low speed until well combined.
Step 5
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
Step 6
Fold in the chocolate chunks and nuts (if using) with a spatula until evenly distributed throughout the dough.
Step 7
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked. Do not overbake, as the cookies will firm up as they cool.
Step 9
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Transfer the cookies to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
| Serving size | (965.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3514.2 |
| Total Fat 121.1g | 0% |
| Saturated Fat 49.7g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 219.5mg | 0% |
| Sodium 2582.0mg | 0% |
| Total Carbohydrate 583.4g | 0% |
| Dietary Fiber 32.1g | 0% |
| Total Sugars 341.5g | |
| Protein 52.0g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 277.3mg | 0% |
| Iron 23.5mg | 0% |
| Potassium 2264.0mg | 0% |
Source of Calories