I often find myself with overripe bananas in my pantry that need to be used up. I have lots of banana bread recipes, but sometimes my kids are just not in the mood for banana bread. I needed a variation. Cookies came to mind, so I started searching.
I found a recipe for peanut butter banana chocolate chip cookies from Mom on Timeout. I was out of peanut butter chips, so decided to modify the recipe slightly. They were a huge hit with my family!
Most banana cookies that I’ve tried are soft, fluffy, and cakey. These cookies are more on the chewy side like traditional chocolate chip cookies, which I happen to prefer. They are so simple to make. Just scoop the dough onto cookie sheets and bake. No chilling, no rolling, no fuss. They will be my go-to banana cookie from now on!
I ended up sending some of the cookies to work with my husband, and they got rave reviews from his co-workers as well. I didn’t add chopped nuts this time, but I think that would be a perfect addition.
Another bonus to these cookies is that they don’t have any eggs – so if you have an egg allergy or just happen to be out of eggs, they are the perfect cookie recipe!
- 1/2 cup butter, softened to room temperature
- 1 cup brown sugar
- 1/4 cup sugar
- 2 over-ripe bananas, mashed
- 2 tsp vanilla
- 2 cups flour
- 1 Tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups chocolate chips
- Beat butter and sugars in a large mixing bowl till creamy. Beat in mashed bananas and vanilla. Whisk together flour, cornstarch, baking soda, baking powder, and salt in a small mixing bowl. Add to wet ingredients and stir till just combined. Fold in the chocolate chips. Drop by spoonfuls onto silpat lined or lightly greased cookie sheets. Bake at 375° for 9-10 minutes or till lightly golden brown around the edges.
Looking for more banana recipes? Here you go!