Soft and Chewy Banana Cookies
This recipe makes soft and chewy banana cookies. The chocolate and butterscotch morsels combine with the bananas to deliver an incredible flavor.
Ingredients
- 2/3 cup bananas (very ripe; well mashed)
- 1 cup salted butter (melted and cooled) 2 sticks
- 1 cup light brown sugar (packed)
- 2/3 cup granulated sugar
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup bread flour
- 2 Tbsp cornstarch
- 3/4 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 cup semi-sweet chocolate morsels
- 1/2 cup butterscotch morsels
Instructions
- Mash bananas with a fork in a medium sized bowl. Add butter, brown sugar, sugar, egg yolk, and vanilla. Stir until combined.
- In a separate bowl, whisk together all-purpose flour, bread flour, cornstarch, cinnamon, baking soda, and baking powder. If you are using unsalted butter, add 3/4 tsp of salt.
- Add flour mixture to banana mixture in 3 parts. Mix until completely combined.
- Add chocolate and butterscotch morsels and mix until combined.
- Line 2 baking sheet pans with parchment paper.
- Scoop dough and drop on prepared baking sheet about 2" apart. I use a black handled Farberware ice cream scoop. You can use a smaller scoop or a spoon if you would like smaller cookies.
- Place pans in the refrigerator for at least 30 minutes.
- Once dough is almost chilled, preheat oven to 350 degrees F.
- Bake for 12-14 minutes (turn pan half way through for even baking) or until the edges are beginning to brown. Allow to cool for 10 minutes on baking sheet, then transfer to cooling rack to cool completely.
Notes
I found it's not necessary to use a mixer for this recipe.
I always use salted butter when I bake. Many people will say to use unsalted butter to control the amount of salt. I've never had an issue with any of my bakes being too salty. If you choose to use unsalted butter, don't forget to add 3/4 tsp salt to your flour mixture.
Bread flour increases the chewiness due to the higher protein content. It also helps to reduce the spread while the cookies are baking.
Turn the baking sheet half way through bake time for even baking. I typically bake one pan at a time. If you decide to bake them both at the same time you may need to increase the amount of baking time.
The ice cream scoop I use is slightly smaller than the #12 green handled scoop.
Store cookies in an airtight container up to 4 days. Freeze for up to 3 months.