Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated white sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2–3 medium bananas)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup semi-sweet chocolate chips (optional)
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even browning.
- In a large mixing bowl, beat the softened butter, brown sugar, and white sugar together using a hand mixer or stand mixer. Continue mixing for about 2-3 minutes until the mixture looks light and fluffy.
- Add the egg and vanilla extract to the butter mixture and beat until well combined. Fold in the mashed bananas until the mixture is uniform. Do not worry if the batter looks slightly curdled at this stage; the bananas add significant moisture.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This ensures the leavening agents are evenly distributed throughout the dough.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until the flour streaks disappear. Overmixing will make the cookies tough. If you are using chocolate chips or walnuts, fold them in gently with a spatula now.
- Use a cookie scoop or a tablespoon to drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should still look soft.
- Allow the cookies to cool on the baking sheet for 5 minutes. This helps them set so they don’t break. Transfer them to a wire rack to cool completely before eating or storing.
- Cook Time: 25 minutes