Chocolate Banana Cookies
These quick and easy double chocolate banana cookies are thick and chewy in the middle and crisp at the edges. Rich, decadent, and delicious.
I found a chocolate banana cookies recipe on Two Peas and Their Pod that looked delicious and was a great way to use up a ripe banana that nobody wanted to eat. The cookies were super easy to throw together, and my family loved the soft centers, crisp edges, and rich and decadent flavor.
Chocolate Banana Cookies
Ingredients:
- 1¼ cups flour
- ½ cup unsweetened cocoa
- ½ tsp baking soda
- ½ tsp sea salt
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ cup banana, mashed (1 ripe banana)
- 1 large egg yolk
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips, divided
- Flaky sea salt, for sprinkling on cookies
How to Make Chocolate Banana Cookies
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Whisk together the flour, cocoa, baking soda, and salt in a medium bowl; set aside.
With a hand mixer, beat the melted butter, white sugar, and brown sugar in a large bowl until combined.
Add the mashed banana and mix until combined.
Add the egg yolk and vanilla and beat until creamy and smooth.
Add the dry ingredients and mix with a rubber spatula until combined–don’t overmix.
Stir in most of the chocolate chips.
Use a cookie scoop or spoon to scoop the dough into balls, about 2 tablespoons of dough per cookie.
Roll into a ball and place on the prepared baking sheet, about 2 inches apart.
Gently flatten the tops of the cookies with the palm of your hand.
Place the cookies in the oven and bake for 8-10 minutes or until set but still soft in the center.
Remove from the oven and immediately press a few chocolate chips onto the tops of each cookie and sprinkle them with flaky sea salt.
Let the cookies cool on the baking sheet for about 5 minutes and then transfer them to a cooling rack to cool completely. Serve with ice-cold milk (if desired) and enjoy.
Equipment
Ingredients
- 1¼ cups flour
- ½ cup unsweetened cocoa
- ½ tsp baking soda
- ½ tsp sea salt
- ½ cup unsalted butter melted and slightly cooled
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ cup banana mashed (1 ripe banana)
- 1 large egg yolk
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips divided
- Flaky sea salt for sprinkling on cookies
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Whisk together the flour, cocoa, baking soda, and salt in a medium bowl; set aside.
- With a hand mixer, beat the melted butter, white sugar, and brown sugar in a large bowl until combined.
- Add the mashed banana and mix until combined.
- Add the egg yolk and vanilla and beat until creamy and smooth.
- Add the dry ingredients and mix with a rubber spatula until combined–don’t overmix.
- Stir in most of the chocolate chips.
- Use a cookie scoop or spoon to scoop the dough into balls, about 2 tablespoons of dough per cookie.
- Roll into a ball and place on the prepared baking sheet, about 2 inches apart.
- Gently flatten the tops of the cookies with the palm of your hand.
- Place the cookies in the oven and bake for 8-10 minutes or until set but still soft in the center.
- Remove from the oven and immediately press a few chocolate chips onto the tops of each cookie and sprinkle them with flaky sea salt.
- Let the cookies cool on the baking sheet for about 5 minutes and then transfer them to a cooling rack to cool completely. Serve with ice-cold milk (if desired) and enjoy.
They look really super!