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Banana Chocolate Chip Cookies Recipe
Banana Chocolate Chip Cookies Recipe photo by Taste of Home

Banana Chocolate Chip Cookies Recipe

Publisher Photo
These soft cookies have a cake-like texture and lots of banana flavor that folks seem to love. —Vicki Raatz, Waterloo, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES:36 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES: 36 servings

Ingredients

  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup mashed ripe banana
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 cup (6 ounces) semisweet chocolate chips

Nutritional Facts

1 cookie equals 66 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 51 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Directions

  1. 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.
  2. Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: 3 dozen.
Originally published as Banana Chocolate Chip Cookies in Light & Tasty February/March 2007, p21

Nutritional Facts

1 cookie equals 66 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 51 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Reviews for Banana Chocolate Chip Cookies

AVERAGE RATING
   (106)
RATING DISTRIBUTION
5 Star
 (71)
4 Star
 (20)
3 Star
 (12)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 24, 2015

"we loved these cookies only thing that I did not like was that the moisture the cookies has made me to worried to keep them in a bag outside the fridge. I felt I had to keep them in the fridge to keep from going bad and sticking to eachother."

MY REVIEW
Reviewed Jan. 16, 2015

"I just baked these. I was surprised that it came out super soft, like a cake or muffin. I guess I've never had cookies this soft. I loved them, but my husband did not care for them. He likes hard cookies. Next time I will use 1/2 a cup of chocolate chips instead of 1 cup. The 1 cup of chocolate chips made it very overpowering. I may even try to use banana extract instead of vanilla to give it an extra banana flavor. You don't taste the banana flavor, but there is a slight banana aroma. Also I think these would work better as mini muffins instead of cookies. Everything about it just screams muffin, not cookie."

MY REVIEW
Reviewed Dec. 2, 2014

"super good and super easy! i added some cinnamon but to be honest I can't even tell. Texture is cakey, which goes well with the banana flavor. Will definitely make again!"

MY REVIEW
Reviewed Dec. 1, 2014

"Good cookies but I probably won't make again. We prefer a more traditional chewy, crispy cookie. They were a snap to make but I only got 27 cookies. The flavor is outstanding but the texture is cake."

MY REVIEW
Reviewed Oct. 14, 2014

"Yum! I used shortening instead of butter and replaced 1/3 of the white sugar with brown (Ran out of white). They were great."

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