Soft Banana Bread Cookies
Soft Banana Bread Cookies are a delightful treat that combines the classic flavors of banana bread and cookies. They are soft, chewy, and full of chocolate chips and pecans, making them a perfect snack or dessert.
Ingredients
Wet Ingredients
- 1/2 cup butter (unsalted) Browned.
- 2 ripe bananas Use very ripe for the best flavor.
- 2 tsp vanilla extract
Dry Ingredients
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 cups all-purpose flour You can substitute some with whole wheat flour for a healthier option.
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
Mix-Ins
- 1 1/2 cups chocolate chips You can substitute with peanut butter chips if desired.
- 1/2 cup chopped pecans Optional; can substitute with nuts of choice or omit for nut-free.
Instructions
Preparation
- Melt the butter in a pan over medium heat. Cook until it turns golden brown and foamy, then pour into a heat-proof bowl or jar to cool slightly.
- Preheat the oven to 325ºF and prepare a baking sheet with parchment paper or silicone lining.
- In a large bowl, mash the ripe bananas completely. Add the brown butter, brown and white sugars, and vanilla extract. Mix until fluffy.
Mixing
- Add the flour, salt, baking soda, and cinnamon to the banana mixture. Mix gently until just combined.
- Fold in the chocolate chips and chopped pecans.
Baking
- Drop spoonfuls of the cookie batter onto the prepared baking sheet, leaving about 1.5 inches between each cookie.
- Bake for 12-18 minutes or until the edges start to brown.
- Let the cookies cool slightly before enjoying.
Notes
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate them for about two weeks or freeze for up to three months.