However, these cookies almost make me wish I liked banana nut bread a little more. I said almost.
These cookies have the delicious taste of banana, and the sour cream helps to keep them super moist! What's even better is the mini chocolate chips, and believe it or not...I love the crunchy walnuts!
Prep Time: 25 minutes
Inactive Time: 35 minutes
Bake Time: 30 minutes
Yield: about 3 dozen
- 1/2 cup butter (1 stick)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 3/4 cup mashed ripe banana (about 2 large bananas)
- 1/2 cup sour cream
- 2 1/2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- 1/2 cups chopped walnuts
- In a small saucepan, melt the butter over medium-low heat until it just turns brown and smells nutty. This will take about 5 minutes for it to start foaming and turning brown. Be careful that it doesn't sit on the burner after it turns brown, or it will burn.
- Add the white and brown sugars. Let sit about 5 minutes to cool.
- Pour into a large mixing bowl and add the egg and vanilla. Mix in the banana and sour cream.
- In a separate bowl, combine the flour, baking soda, baking powder, and salt. Fold into the banana mixture.
- Fold in the chocolate chips and walnuts. The dough will be wet. Refrigerate the dough for at least 30 minutes.
- When ready to bake, preheat the oven to 350 degrees F and line 3 large baking sheets with parchment paper, to prevent sticking.
- Drop a one-inch ball of dough onto the prepared baking sheet about 2-inches apart. Bake for 10-12 minutes or until edges are brown. Do not overbake! Allow to sit on the tray for 5 minutes before cooling on a wire rack. These cookies will get more moist as they sit. Enjoy!!
Source: The Girl Who Ate Everything