Soft and tender Banana Chocolate Chip Cookies are sure to tantalize your palate! Tired of baking banana bread with your ripe bananas? Make cookies instead!
Banana Chocolate Chip Cookies
With the over abundance of overripe bananas in my house, and the fact that I haven’t made cookies since I shared these Lemon Thumbprint Cookies and this Chocolate Chip S’mores Skillet Cookie, it’s time for freshly baked cookies to make an appearance!
These cookies are pillowy and cake-like with the look of a traditional chocolate chip cookie!
Your taste buds will be pleasantly surprised by the hint of banana that you can taste!
Easy Fresh Baked Cookie Recipe
If you would like to have something freshly baked for the first week of school, this recipe is easy and makes 6 dozen!
It’s going to be a busy few weeks as everyone adjusts to early wake ups and new school schedules, so you’ll appreciated that I saved a couple of steps and ingredients in this recipe by using self-rising flour.
No mixing up baking powder or soda since the ingredients are pre-mixed into the flour.
Send the kids off to school and pour yourself a cup milk and enjoy these banana chocolate chip cookies…you deserve to treat yourself 😉
How To Freeze Cookies
You might want to freeze half of the recipe, which is super convenient when you want a fresh baked treat without the work!
Once the ingredients are mixed take half of the dough and put in in an air tight freezer bag or container.
Frozen raw banana chocolate chip cookie dough can last from 9-12 months, so be sure to label your cookies for the freshest batch.
In addition, you can scoop the dough as if you were going to bake them. Place the cookies on a parchment lined baking tray and place them in the freezer.
After about 30 minutes the cookies should be firm and can be moved to a freezer container.
Place a sheet of wax or parchment paper between the layers of cookies for easy removal when ready to bake.
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 cup (about 3) ripe bananas, mashed
- 1 teaspoon vanilla extract
- 2 cups self-rising all purpose flour
- 2 cups chocolate chips, semi-sweet
This recipe can be halved. I froze half of the batter to have fresh cookies another day.
Nutrition Information:Yield: 63 Serving Size: 1
Amount Per Serving: Calories: 70Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 15mgCarbohydrates: 10gFiber: 0gSugar: 6gProtein: 1g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.