Big Batch Banana Bread Cookies Makes 48 cookies

Big Batch Banana Bread Cookies Makes 48 cookies

Ingredients:

• 3 cups mashed ripe bananas (about 6–7 bananas)
• 2 cups unsalted butter, softened
• 2 ½ cups brown sugar, packed
• 1 cup granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 5 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1 ½ tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg (optional)
• 2 cups chopped walnuts or pecans (optional)
• 2 cups semi-sweet chocolate chips (optional)

Instructions:

1. Prep:

• Preheat oven to 350°F (175°C).
• Line baking sheets with parchment paper.

1. Mix Wet Ingredients:

• In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy.
• Beat in eggs, one at a time.
• Mix in vanilla and mashed bananas.

1. Mix Dry Ingredients:

• In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

1. Combine:

• Gradually add dry ingredients to the wet mixture until just combined.
• Fold in nuts and/or chocolate chips if using.

1. Scoop & Bake:

• Drop heaping tablespoons (or use a cookie scoop) onto prepared baking sheets.
• Leave 2 inches between cookies.
• Bake for 11–13 minutes, or until edges are golden and centers are set.

1. Cool:

• Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Tips:

• Cookies will be soft and cake-like due to the banana.
• Store in an airtight container for up to 4 days or freeze for up to 3 months.
• Add a glaze or frosting if you want to dress them up!