Maggie Monday: Banana Chocolate Chip Cookies

The combination of banana and chocolate is amazing. We’ve had more than a number of recipes here that highlighted the pairing. Here is Maggie with one more…

These cookies from Taste of Home looked so pretty when the came across my newsfeed. I hit Share so I’d have them for later. I made them this weekend, and they came out looking EXACTLY like the photo. I love it when that happens! WIN!

The family liked these cookies- they are very cakey and moist. They almost seem like a muffin top more than a cookie. They are pretty and tasty, and easy to make.

You may be tempted to over bake these, as they do not get brown on top. They stay very light, except around the edges.

I used dark chocolate chips, which I don’t think made a huge difference. Although there were pretty tasty on their own too!

I will be making these again.

Banana Chocolate Chip Cookies

What you need:

2/3 cup butter, softened

1 cup sugar

2 eggs

2 ripe bananas, mashed

1 tsp vanilla extract

2 cups flour

2 tsp baking powder

½ tsp salt

¼ tsp baking soda

2 cup chocolate chips

What you do:

Cream butter and sugar until light and fluffy. Mix in the eggs, vanilla and bananas. Combine the dry ingredients in a separate bowl, then gradually add this to the creamed mixture and blend well. Stir in the chocolate chips. Chill dough for at least one hour. Drop by tablespoonfuls about 2” apart on baking sheets covered with parchment paper. Bake at 350° for 9-11 minutes until edges are lightly browned. Remove to wire racks to cool.