The Ultimate Banana Bread Cookies Delight
Soft banana bread cookies with cozy spices and bakery-style texture.
Ingredients
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs at room temperature
- 1 cup mashed very ripe bananas about 2 large bananas
- 2 teaspoons pure vanilla bean paste
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup semisweet chocolate chips
- 1/2 cup chopped walnuts optional
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, using a hand mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Add the mashed bananas and vanilla bean paste to the bowl and mix until the mixture looks smooth and combined. It may appear slightly curdled, which is normal.
- In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined.
- Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula just until no dry streaks of flour remain.
- Fold in the chocolate chips and walnuts, if using, until evenly distributed without overmixing. The dough should be soft and scoopable.
- Using a medium cookie scoop or a rounded tablespoon, portion the dough onto the prepared baking sheets, spacing each mound about 2 inches apart.
- If desired, press a few extra chocolate chips or walnut pieces on top of each mound of dough for a bakery style look.
- Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden and the centers look set but still soft.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes to finish setting.
- Transfer the cookies to a wire rack to cool completely, then store in an airtight container at room temperature.
Notes
- For thicker, chewier cookies, chill the dough for 20 to 30 minutes before scooping and baking.
- Very ripe bananas with lots of brown spots give the best flavor and sweetness for these cookies.
- You can scoop the dough onto a tray, freeze until firm, then store in freezer bags for up to 2 months and bake from frozen, adding 1 to 2 minutes to the bake time.
- Omit the walnuts or replace them with more chocolate chips if you prefer nut free cookies.
- Very ripe bananas with lots of brown spots give the best flavor and sweetness for these cookies.
- You can scoop the dough onto a tray, freeze until firm, then store in freezer bags for up to 2 months and bake from frozen, adding 1 to 2 minutes to the bake time.
- Omit the walnuts or replace them with more chocolate chips if you prefer nut free cookies.