Description
Delightful cookies infused with the sweetness of ripe bananas, perfect for using up overripe fruit and ideal for any occasion.
Ingredients
- 1/2 cup unsalted butter
- 2 ripe bananas
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 tsp vanilla extract
- 1 1/2 cups chocolate chips
- 1/2 cup chopped pecans (optional)
Instructions
- In a skillet over medium heat, melt the unsalted butter until golden brown, then pour it into a bowl to cool.
- Preheat your oven to 325°F (165°C) and prepare a baking sheet lined with parchment paper.
- In a large mixing bowl, mash the ripe bananas until smooth. Add the brown butter, brown sugar, white sugar, and vanilla. Whisk until fluffy.
- In a separate bowl, mix the flour, baking soda, salt, and cinnamon. Slowly fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the chocolate chips and chopped pecans, taking care not to overmix.
- Drop spoonfuls of cookie dough onto the prepared baking sheet, leaving at least 1.5 inches of space between them.
- Bake for 12-18 minutes, or until the edges are golden brown. Let cool slightly before enjoying.
Notes
Store cookies in an airtight container at room temperature for up to five days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American