Indulge your senses with the ultimate comfort food: Banana Walnut Chocolate Chip Cookies! Imagine biting into a warm, chewy cookie that perfectly balances the sweetness of ripe bananas, the crunch of walnuts, and the rich decadence of chocolate chips. These cookies not only satisfy your sweet tooth but also bring a delightful twist to traditional cookie recipes. With just a handful of simple ingredients and a quick 22-minute prep and bake time, you'll have a batch of irresistible treats ready to share—or keep all to yourself! Ready to elevate your baking game? Let’s dive into this scrumptious recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 2-3 minutes until the mixture becomes light and fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture. Mix until fully incorporated and smooth.
- Mash the ripe bananas with a fork until they are completely smooth. Fold the mashed bananas into the wet ingredients, stirring until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Gently fold in the chopped walnuts and chocolate chips using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Use Ripe Bananas: The riper the bananas, the sweeter your cookies will be. Look for bananas with plenty of brown spots for maximum flavor!
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to tough cookies, so be gentle!
- Chill the Dough: If you have time, chilling the cookie dough for about 30 minutes before baking can enhance the flavors and prevent the cookies from spreading too much.
- Customize Your Mix-Ins: Feel free to swap out the walnuts for pecans or add in some shredded coconut or dried fruit for a unique twist on this classic recipe.
- Check for Doneness: Keep an eye on your cookies while they bake. They should be golden around the edges but still soft in the center. They will continue to firm up as they cool.
- Storage Tips: To keep your cookies fresh, store them in an airtight container at room temperature. For longer storage, freeze them in a single layer and then transfer to a freezer bag.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 26g
Protein: 3g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 25mg
