Grandma's Old-Fashioned Buttery Banana Cookies Recipe With Chocolate Chips (25 Minutes) by Elisa Schmitz

Although there's never a bad time to make homemade cookies, fall is an especially good time to make them. Autumn's crisp air just lends itself to that special feeling you get when a batch of warm cookies is baking in the oven. Baking cookies takes me back to simpler times and reminds me of my Old World grandma, who was always baking up something amazing in her kitchen. Watching her, I learned that making homemade cookies is one of life's simple pleasures.

Photo credit (all photos): Elisa Schmitz

If this resonates with you, then I hope you will love this old-fashioned banana cookies recipe with chocolate chips that reminds me of my grandma. The tender, chewy cookie is a reminder that sometimes the simplest things in life are the best things in life. Plus, it includes the health benefits of bananas and the health benefits of chocolate in every bite. This buttery banana cookie recipe is so easy to make. With 10 ingredients and only about 25 minutes, you can make a batch of homemade banana chocolate chip cookies that are so delicious, they will brighten everyone's day (at least they did around my house).

To make this old-fashioned cookie recipe, you'll need to gather these wholesome ingredients: overripe bananas, butter, brown sugar, egg yolks, vanilla extract, flour (all-purpose or gluten free), baking soda, cinnamon, salt and chocolate chips. The chopped walnuts and flaky sea salt are optional. You mix up the simple batter, form it into cookies then bake them for about 9 to 11 minutes. Homemade banana chocolate chip cookies in only about 25 minutes? Amazing!

These soft and moist banana cookies make the perfect snack with a glass of milk any time of day, or a delightful dessert any night of the week. I hope these comforting cookies make life a bit better for you, too!

Cuisine: American
Prep Time: 15 minutes
Cook Time: 9 to 11 minutes (ovens vary)
Total Time: 24 to 26 minutes
Servings: 28

Ingredients

• 1/2 cup (about 2 small) overripe bananas, mashed
• 1 cup (2 sticks) unsalted butter, melted
• 2 cups light brown sugar
• 2 egg yolks
• 2 1/2 teaspoons vanilla extract
• 2 2/3 cups flour (all-purpose or gluten-free)
• 1 teaspoon baking soda
• 3 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 cup semisweet chocolate chips (or dark chocolate)
• 1 cup chopped walnuts (optional)
• flaky sea salt, for sprinkling (optional)

Here's how to make it:

1. In a large mixing bowl, add the mashed bananas, melted butter and brown sugar. Stir to combine.
   
2. Add the egg yolks and vanilla. Stir to combine.
   
3. Add the flour, baking soda, cinnamon and salt. Stir to combine. Do not over-mix. (To make these cookies gluten-free, use gluten-free flour.)
   
4. Fold in the chocolate chips, and the walnuts, if using. Set dough aside for 5 minutes. (Instead of semisweet, you could use dark chocolate chips, if preferred.)
   
5. While dough is resting, line your baking sheets with parchment paper and preheat the oven to 350 degrees F. Then form the dough into cookies and drop with a spoon onto the parchment paper-lined baking sheets, placing them about 2 inches apart. (The dough is a bit wet and will spread as it bakes. The number of cookies depends on the size of cookies you form. I made 28 cookies.)
   
6. Sprinkle the tops with flaky sea salt, if using.
   
7. Bake in an oven that's been preheated to 350 degrees F until lightly golden, about 9 to 11 minutes. Be careful not to over-bake.
   
8. Allow to cool a bit before removing to a wire rack to cool completely. Store leftover cookies in an airtight container on the counter, or in the refrigerator or freezer.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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