Thursday, July 20, 2017

Chocolate Chip Banana Bread Cookies

Thanks to my "do nothing" vacation last week, I feel like I am back on track with my blog and may be back to my two-posts-a-week schedule once again! Man, it didn't take much to throw me off but it sure took a lot to get back on. 

Needless to say, I am happy to have had two posts this week for the first time since early June (maybe even before that??) and am super pumped to have a recipe to share to boot!

If you like banana desserts, you have to give these a try. They're so soft and just the right amount of chewy and they essentially taste like a banana bread took a chocolate chip cookie out on a date and they fell madly in love. 

You know the end to that story. 

These cookies are pretty darn easy to make, which I like, and once mixed up, is refrigerated for a bit. I kept it in the fridge for a few hours while I got some stuff done. This is a strep you shouldn't skip - the dough is on the sticky side so chilling helps.

As I pulled the finished product out of the oven, I started wishing I had some vanilla ice cream handy. They would make the perfect ice cream sandwich cookie! In fact, they'd be like portable banana splits, wouldn't they?

The marriage of the two treats makes for one heck of a cookie - which leads me to the  most important question of all time.

Are these cookies for dessert or are they transportable circles of banana bread, perfect for breakfast? And if so, can I eat, like, 5 for breakfast everyday?

Chocolate Chip Banana Bread Cookies
Adapted from Mom On Timeout

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 tablespoon corn starch
  • 1/2 teaspoon salt
  • 1/2 cup butter (1 stick), softened
  • 2 medium ripe bananas, mashed
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 teaspoon vanilla extract
  • 1 cup chocolate chips
  1. Preheat oven to 375 degrees F
  2. Line cookie sheets with parchment paper
  3. In a medium bowl, whisk together the flour, baking soda, corn starch, and salt
  4. In your mixer, cream butter, bananas, and sugars together until combined
  5. Stir in your flour mixture until just combined
  6. Gently mix in chocolate chips
  7. Chill in refrigerator for at least 30 minutes (the longer the better - I opted for 1-2 hours but if you're in a rush you could even pop the dough into the freezer!)
  8. Scoop dough onto prepared sheets with spoon or ice cream scoop
  9. Bake cookies for 8-10 minutes, just until they start to turn golden brown
  10. Let cookies cool completely on cookie sheets before removing and enjoying!