Soft Banana Bread Cookies
User Reviews
4.8
Soft Banana Bread Cookies
Description
These cookies begin by combining melted salted butter with packed light brown sugar, vanilla, baking powder, baking soda, and salt, providing a rich, sweet base. Mashed ripe bananas, egg yolk, and sour cream are added to lend moisture and flavor, contributing to the cookies’ soft texture. Flour and chocolate chips are folded in carefully to maintain a tender crumb.
The dough is portioned into heaping tablespoon-sized mounds spaced on parchment-lined sheets. For extra texture, the dough can be gently pressed and sprinkled with coarse sugar before baking. The cookies bake at 350°F for 10-12 minutes until just set, achieving a soft center with lightly browned edges.
These cookies provide banana bread flavor in a convenient form, suitable for snack time or dessert. Their soft and moist bite contrasts with occasional chocolate chips. They can be baked less or more depending on preference for puffy or slightly flattened cookies.
Ingredients
- ½ cup butter salted, melted
- ¾ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 medium banana
- ¼ teaspoon salt
- 1 egg large, yolk
- ¼ cup sour cream
- 2 ¼ cups all-purpose flour
- 1 cup chocolate chips
- sugar optional, coarse, for sprinkling
Instructions
- Preheat the oven to 350 degrees F. Line a couple baking sheets with parchment paper and lightly grease with cooking spray.
- In a large bowl, whisk together the butter, brown sugar, vanilla, baking powder, baking soda and salt until very well-combined.
- Add the mashed bananas, egg yolk, and sour cream and stir or whisk until the batter is well mixed.
- Add the flour and chocolate chips and mix until no dry streaks remain making sure to scrape the bottom and sides of the bowl well.
- Scoop the dough by heaping tablespoons (I use a #40 cookie scoop) and place about 2 inches apart on the prepared baking sheets.
- For super puffy cookies, bake without pressing. For slightly less puffy cookies, spray the bottom of a flat-bottomed glass with cooking spray and press in coarse sugar (regular granulated sugar may work, too) and press each cookie gently until slightly flattened, greasing the bottom of the glass as needed to prevent sticking.
- Bake the cookies for 10-12 minutes until the cookies are set around the edges and they no longer look wet in the center.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 142kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 21mg | 7% |
| Sodium | 105mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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