Banana Bread Cookies Recipes

SUPER SOFT BANANA BREAD COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a bowl, whisk sugar, brown sugar, vanilla extract, and butter together until creamy.
• Add Greek yogurt, egg, and bananas. Mash bananas and mix thoroughly.
• Gently fold in the flour, baking powder, baking soda, salt, and cinnamon just until combined.
• Add chocolate chips and stir in gently.
• Like a baking sheet with parchment paper and place spoonfuls of dough 2 inches (5 cm) apart.
• Bake for 15 minutes and cool on a cooling rack.
• Enjoy!

BANANA BREAD COOKIES RECIPE

Steps:

• Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
• Beat together the butter and sugar until light and fluffy, then add your eggs, vanilla and bananas.
• On low speed, mix in the flour, baking soda, and salt, until just combined. Stir in chocolate chips.
• Drop by teaspoonfuls onto your lined cookie sheet, about 2 inches apart. Batter will be very wet - don't worry if you aren't able to form the dough into balls.
• Bake for 12 minutes, until the edges begin to turn a light golden brown.

BANANA BREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• In a medium bowl, cream together shortening and white sugar until smooth. Beat in eggs, vanilla extract, and banana. Combine flour, baking soda, and salt; blend thoroughly into the shortening mixture to make a sticky batter. Drop by rounded tablespoons onto the prepared baking sheets.
• Bake 10 to 15 minutes in the preheated oven, or until lightly browned.
• In a medium bowl, blend butter, confectioners' sugar, milk and vanilla extract. Adjust amount of milk as necessary to attain a drizzling consistency. Drizzle over warm cookies.

BANANA BREAD COOKIES

Steps:

• Heat oven to 350 degrees.
• Beat butter, sugar, baking soda and salt in a large bowl with mixer on medium speed or until fluffy.
• Beat in eggs, banana and vanilla until well blended and banana is mashed.
• On low speed, gradually beat in flour in three additions until just blended.
• Stir in chocolate and nuts.
• Drop rounded tablespoons of dough 2 inches apart onto ungreased baking sheets(I used parchment paper).
• Bake 10 - 12 minutes until golden brown.
• Remove to rack to cool completely.
• Store in airtight container. (Recipe states cookies keep in airtight container at room temperature for up to two weeks. Or frozen up to 2 months.).