My mother was an avid baker when I was growing up, and cookies was one of the things she made frequently. Often, there were homemade cookies in our kitchen. And this recipe is one of my mom’s! She used to make Banana Cookies in the springtime! Something about them seems fresh and new– like spring!
There’s nothing quite like homemade cookies, no matter what time of year it is!
Banana, Chocolate, and Cinnamon
We adapted my mom’s trusty recipe and substituted our Fresh Churned Cinnamon Honey Butter! And I’m glad we did! I think it’s the only thing that could have improved it! It adds another layer of flavor to an already delicious cookie!
Bananas and cinnamon go well together, and so do cinnamon and chocolate. And chocolate and bananas are good together– have you ever had a banana muffin with chocolate chips?
So even though there are three strong flavors in this recipe, they compliment each other, instead of competing.
Baking is a science! Truly, so everything has to be exactly right! If you need a guide to measuring our butter, here’s a quick how-to.
Every oven is different, so keep a close eye on these cookies. Like any small baked good, a minute or two in the oven can be the difference between a soft and delicious cookie or a dry one. Don’t over bake! I would start checking at 12 minutes.
Chocolate Chip Banana CookiesCourse: Snacks
1 cup (8 oz.) Fresh Churned Cinnamon Honey Butter
1 cup sugar
1 tsp vanilla
1 cup mashed banana
3 ¼ cups flour
1 ½ tsp soda
1 tsp salt
2 cups chocolate chips
- Preheat oven to 375° F.
- In a large mixing bowl, cream together Cinnamon Honey Butter and sugar until light and fluffy. Mix in eggs and vanilla. Add mashed banana, then mix.
- Sift flour, soda, and salt, then mix to combine. Add chocolate chips and stir them in with a wooden spoon.
- Use a cookie scoop to put balls of dough on a greased baking sheet. Bake at 375° for 12-15 minutes.
- Makes 2 dozen cookies.