Description
These banana bread milk chocolate cookies are soft, chewy, and full of milk chocolate chunks. They are super easy to make and ready in just few simple steps!
Ingredients
Scale
- 12 tbsp unsalted butter (room temperature)
- 1 cup brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup smashed ripe bananas (2-3 large bananas)
- 2 ¾ cups all purpose flour
- 2 tsp corn starch
- 1 tsp salt
- 1 tsp baking soda
- ½ tsp cinnamon (optional)
- 1 ½ cup chopped milk chocolate bar or milk chocolate chunks (plus more to top)
- flaky salt (optional)
Instructions
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In a large mixing bowl, cream together butter and sugar until smooth. Add egg, vanilla extract, and smashed bananas. Mix until well combined.
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In a separate bowl, combine flour, corn starch, salt, baking soda, and cinnamon. Whisk until evenly distributed.
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Add the dry ingredients (step 2) into the wet ingredients (step 1). Mix until just combined. Then add chopped milk chocolate and stir until evenly distributed.
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Cover the dough with plastic wrap. Chill the dough in the refrigerator for at least 1 hour.
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While waiting, preheat the oven to 350°F. Line two baking sheets with parchment paper or grease with cooking spray.
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Use a cookie or ice cream scoop to scoop out the chilled dough. If you don't have a scoop, you can also use a big spoon and then hand roll the dough into balls. Place each dough onto the baking sheet, leave space in between. Stuff another chocolate chunk in the middle and sprinkle with flaky salt (optional).
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Bake for 15-16 minutes, or until the edges turn golden brown.
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Let cool for 10 minutes. Enjoy!
Notes
cookies can be stored in an air tight container for up to 3 days.
- Category: Dessert
- Cuisine: American
Keywords: banana bread, chocolate chip, cookies, milk chocolate