Best Banana Chocolate Chip Cookies Recipes

BANANA CHOCOLATE CHIP COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 13-16 minutes or until edges are lightly browned. Remove to wire racks to cool.

OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
• Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.

HEAVENLY BANANA OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• Mix together the flour, sugar, salt, baking soda, cinnamon, and nutmeg.
• Beat in softened butter until the mixture is crumbly.
• Add egg, banana, and quick oats to bowl and mix well.
• Add chocolate chips and walnuts.
• Spoon onto greased cookie sheets.
• Bake for 13-15 minutes, then place on a rack to cool.

CHOCOLATE CHIP BANANA COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Spread walnuts onto a baking sheet.
• Bake in the preheated oven until walnuts are toasted and fragrant, 5 to 7 minutes. Remove from oven and cool; coarsely chop.
• Whisk all-purpose flour, whole wheat flour, salt, and baking soda together in a bowl. Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until pale and fluffy; add egg and vanilla extract. Beat until just combined. Beat banana into creamed butter mixture until just combined.
• Stir flour mixture into creamed butter mixture until dough is just combined; fold in oats, chocolate chips, and walnuts. Drop heaping spoonfuls of dough onto the prepared baking sheets, spacing each mound about 1 1/2 inch apart.
• Bake on the center rack of the preheated oven for 6 minutes. Rotate pans and bake until edges are browned, 6 to 7 more minutes. Cool cookies on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

THE ELVIS: PEANUT BUTTER, BANANA AND BACON CHOCOLATE CHIP COOKIES

Steps:

• Cook the bacon in a skillet until crisp, then drain on paper towels. Once the bacon is cool, roughly chop it (you should have about 1/2 cup).
• Combine the flour, baking soda and salt in a medium bowl. In a large bowl, beat the butter, mayonnaise and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended. Add the peanut butter and vanilla and beat until combined.
• At low speed, add the flour mixture in batches, beating until just combined. Using a wooden spoon, stir in the chocolate chunks, bacon, peanuts and banana chips. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.
• Position the racks in the upper and lower thirds of the oven and preheat the oven to 325 degrees F. Line 2 muffin tins with paper liners.
• Fill the muffin tins about halfway full with the batter (a 2-inch, 2-ounce ice cream scoop gives you just about the perfect amount, and helps prevent spilling).
• Bake until the tops are slightly golden and a toothpick inserted into the center comes out clean, about 30 minutes. (Keep in mind that the cookies won't rise and form a dome like a cupcake.) Let cool in the muffin tins on wire racks for about 10 minutes, then unmold the cookie cups and transfer them to the racks to cool completely.

BANANA CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Butter or line 2 baking sheets.
• Whisk together the flour, baking soda, and salt.
• In a large bowl, beat together butter, sugars, egg, and vanilla. Add the flour mixture and stir to combine. Mix in the banana and chocolate chips until just combined.
• Drop by the tablespoons onto the baking sheet, spacing dough an inch apart. Bake for 10-12 minutes, until lightly golden brown. Remove to cooling racks.

BANANA BREAD CHOCOLATE CHIP COOKIES

Steps:

• 1. Heat the butter in a small saute pan until it turns brown and smells nutty.
• 2. Remove from heat and add the white and brown sugars. Let sit for about 5 minutes to cool.
• 3. Pour into a large mixing bowl and add the egg and vanilla.
• 4. Mix in banana and sour cream.
• 5. In a separate bowl, combine flour, baking soda, baking powder, and salt.
• 6. Fold into banana mixture.
• 7. Fold in chocolate chips and nuts, if desired. Choose your own additions - you could also use raisins, toffee bits, pecans, etc.
• 8. Refrigerate dough for at least 30 minutes (dough will still be sticky). Drop a one-inch ball of dough onto cookie sheets 2-inches apart (about 1 1/2 Tbsp).
• 9. Bake at 350 degrees for 10-13 minutes or until the edges are brown.

IRRESISTIBLE BANANA OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 350. Cream shortening, sugars, eggs, vanilla, and banana.
• 2. Add dry ingredients.
• 3. Stir in chocolate chips.
• 4. Drop by heaping spoonfuls onto greased cookie sheets.
• 5. Bake 10-14 minutes.
• 6. Makes 3-4 dozen, depending on size of spoonfuls.

BANANA OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
• Place the bananas in the bowl of a stand mixer fitted with the paddle attachment. Beat until the bananas are mashed. Stop the machine and add in the oats, chopped dates, oil, cinnamon, chocolate chips and salt. Mix on low to medium speed until the bananas are in very small pieces, the batter is moist and the ingredients are well combined, about 30 seconds.
• Using a mini ice cream scoop or tablespoon, scoop the batter into thirty 1-inch balls, spacing them evenly over the prepared baking sheets. Gently pat each ball to flatten into a round.
• Bake until the cookies just start to turn golden brown and dried on top, about 25 minutes. Transfer to a wire rack to cool.
• Serve or freeze in a resealable plastic bag for up to 3 months.

CHOCOLATE CHIP, PEANUT BUTTER, AND BANANA COOKIES

Steps:

• Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, salt, and baking soda. 3. In a large bowl, mash together the banana, peanut butter, applesauce, and vanilla with the back of a fork. Whisk in 1/3 cup water, scrape the sides, and mix well.
• Add the flour mixture to the banana mixture and stir together until just combined. Stir in the oats and chocolate chips.
• Use a small ice cream scoop or spoon to drop ping pong ball-size dollops of cookie dough onto the prepared baking sheets. They don't spread much, so they only need 1/2 inch of space between the cookies. Bake for 10 minutes, or until lightly browned on the bottom. Let them cool on the baking sheet for 10 minutes before devouring. You can freeze baked cookies in a gallon-size freezer bag for up to 3 months.

HIGH ALTITUDE BANANA CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt, set aside.
• In a large bowl, cream together the butter, sugar and brown sugar. Beat in the eggs, one at a time, then stir in the vanilla and mashed banana. Mix in the dry ingredients until just blended, then fold in chocolate chips. Drop by rounded spoonfuls onto prepared cookie sheets.
• Bake for 11 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

BANANA CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. Mash 2 of the bananas to measure 1 cup mashed; reserve remaining 1/2 banana. In large bowl, beat sugar, butter, vanilla, eggs and mashed bananas with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder and salt. Stir in chocolate chips and 1/2 cup walnuts.
• Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.
• Bake 11 to 15 minutes or until set and edges begin to turn light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Mash enough of remaining 1/2 banana to measure 2 tablespoons mashed. In medium bowl, stir frosting and mashed banana until smooth and spreadable. Spread each cookie with about 1 tablespoon frosting. Sprinkle 1/4 cup walnuts over frosted cookies.

BANANA CHOCOLATE CHIP COOKIES

Steps:

• Melt the butter in a medium skillet over medium heat until foaming. While the butter melts, slice the banana in half across, then in half lengthwise to create 4 long pieces. Once the butter is melted and foaming, swirl the skillet and place the banana pieces cut-side down in the butter.
• Sauté the bananas, swirling the skillet occasionally, until nicely caramelized on the bottom and the butter smells rich and toasted and is deep golden-brown (see Cook's Note), 4 to 6 minutes. Transfer the bananas and browned butter to a small bowl and add the cinnamon. Use a fork to mash the banana.
• Whisk the flour, salt, baking powder and baking soda together in a medium bowl. Add the brown sugar and granulated sugar to the bowl and use the whisk to break up and incorporate the sugars into the flour. Add the egg, vanilla extract and the banana mixture and use a wooden spoon to stir until the ingredients are fully incorporated. Add the chocolate chips and then the walnuts if using and stir until just combined.
• Use a rubber spatula to scrape all the dough into the center of the bowl. Press plastic wrap directly on top of the dough and refrigerate for at least 1 hour or up to 24 hours. (The flavors will intensify as the dough chills.)
• Meanwhile, evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Grease 2 rimmed baking sheets thoroughly with more butter.
• Use a large ice cream scoop to scoop 6 mounds of dough (or have each one be 3 tablespoons) onto each prepared baking sheet, leaving 2 inches between each scoop. Bake the cookies, turning the baking sheets halfway through, until the edges are golden brown and the centers are very puffy and slightly domed, 12 to 14 minutes. (The centers will settle as they cool.) Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• Store the cookies at room temperature in a tightly sealed container for up to 5 days.

BANANA NUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350,grease a cookie sheet.
• Beat the butter& sugar,and then eggs until light.
• Add bananas& vanilla extract,mix well.
• Blend in the flour,salt,baking powder& soda until well blended.
• Stir in nuts& chocolate chips.
• Drop by spoons onto greased cookie sheets.
• Bake for 10 to 12 minutes.

BANANA OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Mix butter or margarine, sugar and brown sugar in a bowl until well combined.
• Add the bananas, egg white, and the vanilla and beat until it is blended.
• There will still be some banana lumps, that is OK.
• Mix oats, flour, baking soda and salt in another bowl.
• Add the banana mixture to this bowl and stir by hand until almost combined.
• Then add chocolate chips and mix until just blended.
• Drop by spoonful onto cookie sheet sprayed with non-stick cooking spray.
• Bake about 12-14 minutes at 350 until cookies are just set and edges are golden brown.
• Cool on a wire rack.

BANANA CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
• Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
• Bake in preheated oven for 12 to 15 minutes.

LIGHT AND FLUFFY BANANA CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 375 F. Sift flour, baking powder and salt in a bowl. In the bowl of a stand mixer, cream butter flavored shortening and both sugars until light and fluffy. Add vanilla and eggs, mixing to incorporate. Stir in mashed banana.
• 2. Add dry ingredients and mix well, then stir in chocolate chips.
• 3. Scoop by tablespoonful onto an ungreased cookie sheet. Bake about 8 minutes until edges are light brown.
• 4. If you are going to dip them in some chocolate, melt the 1/2 cup of chocolate chips in a heat proof bowl over boiling water. Stir to help melt and when melted dip cookies.
• 5. If you don't dip them in chocolate, you might want to sprinkle them before baking, with a mixture of sugar and cinnamon. In fact make some both ways, you will love these cookies.

BANANA OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Mash bananas in a bowl, and mix in the remaining ingredients.
• Allow the mixture to sit for 10 minutes.
• Using a mini ice cream scoop or tablespoon, place the batter onto a Silpat or parchment-lined baking sheet.
• Bake for 25 Minutes.
• Cool and serve.
• To make into bars - place dough in a greased 7x11 dish, bake for 35-40 minutes then allow to cool. Cut into bars or squares.
• To Freeze: allow cookies to cool after baking then place in a Ziploc bag, label and freeze for up to 3 months.

CHEWY BANANA CHOCOLATE CHIP COOKIES

Steps:

• 1. Chop your pecans (if necessary). Pre-heat the oven to 350 and toast pecans for 5-7 minutes.
• 2. Turn oven down to 300. Line 2 cookie sheets with parchment paper.
• 3. Measure flour, soda, salt, and baking powder in a large bowl. Use a whisk to mix well.
• 4. Stir in the nut pieces and the chocolate chips.
• 5. Place softened butter in a bowl and beat with an electric mixer until fluffy. Add the sugars, extracts, mashed banana, and egg. Beat well.
• 6. Mixture will appear somewhat separated. This is normal.
• 7. Add dry ingredients to the butter mixture.
• 8. Beat on medium speed until well mixed.
• 9. I use a Farber levered ice cream scoop to portion the cookies, 6 to a sheet. Bake for about 25 minutes until deep golden brown. Store in an airtight container with wax paper between the layers. These cookies are moist and chewy and tend to stick together if stacked wihtout paper between.

CHOCOLATE CHIP BANANA BREAD OATMEAL COOKIES

Steps:

• Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
• Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, mashed banana, and vanilla. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in all of the regular chocolate chips and 1 tablespoon of miniature chocolate chips.
• Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Press the remaining miniature chocolate chips into the tops. Bake at 325°F for 13-15 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.