Let me start off by saying I have really struggled with this post. I want to share my recipes and projects with you, but these cookies are soo good; I have considered keeping this recipe to myself. Seriously folks, these cookies are really that good!
My husband and I call them Cookins because they are part cookie, part muffin. They are incredibly soft, moist and flavorful. I have yet to find a single person who doesn’t like them, or someone who can stop at a couple. Bring these cookies to a party and watch them disappear.
This is my recipe that I have adapted and hopefully perfected from some random Taste of Home cookbook, and after some serious thought I would love to share it with you. Just please, make a double batch. You’ll thank me later.
Cream the butter and sugar, then add the eggs until combined.
After the eggs are combined into the sugar and butter mixture, add the bananas. I just add mine to the bowl and mash them with a fork like this. Big chunky pieces of banana are just fine.
Add the vanilla
Add the chocolate chips, or in my case here I added a mixture of milk chocolate chips, dark chocolate mini chips, peanut butter chips and white chocolate chips. I had them all, so why not?
Mix until well combined.
Then drop onto a parchment covered baking sheet. I always use my trusty, small ice cream scoop.
Bake until golden on the bottom, cool on wire racks and then enjoy.
Cookins; soft banana chocolate chip cookies
1/3 cup butter, softened
1/2 cup sugar
1/2 cup mashed banana
1.2 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking power
1/4 tsp salt
1/8 tsp baking soda
1 cup of chocolate chips
Cream butter and sugar together until light and fluffy in a large bowl. Beat in egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda into the creamed mixture and mix well. Stir in the chocolate chips.
Drop by tablespoonfuls 2 inches apart onto a parchment covered baking sheet. Bake at 350 degrees for 9-11 minutes or until the edges are lightly browned. Cool on wire racks then dive in!