Ingredients
Scale
- 2 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
- 1/2 cup butterscotch chips
Instructions
- Preheat your oven to 350°F (175°C). In a large bowl, mix the softened butter and brown sugar until creamy. Add the mashed bananas and mix well.
- Add the egg and vanilla extract to the banana mixture and stir until well combined. Gradually stir in flour, baking soda, and salt until a smooth batter forms.
- Gently fold in the chocolate and butterscotch chips, ensuring even distribution throughout the batter.
- Using a tablespoon or cookie scoop, portion dough onto a lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until edges are golden brown. Allow to cool slightly before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- For longer shelf life, freeze cookies for up to 2 months, separating layers with parchment paper.
- For extra flavor, consider sprinkling sea salt on top before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg