Holiday cookie season is here folks! These Bananas Foster Chocolate Chunk Cookies are a cross between your favorite soft chocolate chip cookie and the classic dessert, Bananas Foster. The bananas are cooked in butter nice and slow until they’re golden brown and then mixed with some cinnamon for added flavor!
Cookie season is here folks! It’s time to treat ourselves AND break out the stretchy pants! We’ve waited all year for this!
It’s the time of year that we throw all caution to the wind, and indulge in that extra cookie! It’s ok. It’s the holidays! We’re allowed to.
We’re starting off cookie season here at the BHK with these Bananas Foster Chocolate Chunk Cookies to celebrate the release of Jesse Szewczyk’s new book, Cookies: The New Classics.
Jesse is an author, food writer and graduate of the Culinary Institute of America. He’s had his work published in Bake From Scratch, BuzzFeed, Tasty, Food52 and the Kitchn to name a few. He’s super talented and his new book is full of bold, new cookie recipes that are sure to impress all cookie lovers!
There were so many delicious recipes to choose from, but I opted for these banana flavored cookies because Bananas Foster has always been one of my favorite desserts, and when I read the description, I knew I’d have to give the recipe a try.
Bananas Foster Chocolate Chunk Cookies Ingredients
- unsalted butter
- ground cinnamon
- all-purpose flour
- baking soda
- baking powder
- kosher salt
- vegetable shortening
- light brown sugar
- granulated sugar
- vanilla extract
- bittersweet or semisweet chocolate
You’ll cook the bananas in some butter on your stovetop for about 8-10 minutes until they’re falling apart and nice and golden brown. Jesse recommends not rushing this step because this helps caramelize the sugar in the bananas and concentrate the flavor. When the bananas are ready, you’ll remove them from the heat and stir in some ground cinnamon for added flavor, and then let the mixture cool for 30 minutes.
The final result is a deliciously soft cookie that’s loaded with chocolate chunks that goes perfectly with a tall glass of cold milk!
Hope you give the recipe a try this holiday season folks. Enjoy!
A Few Cook’s Notes for Bananas Foster Chocolate Chunk Cookies
You can use either bittersweet or semisweet chocolate for this recipe. I used Ghirardelli semisweet chocolate bars that I roughly chopped.
Make sure to cook the bananas for 8-10 minutes as Jesse recommends for proper caramelization of the sugar in the bananas.
My Holiday GIVEAWAY Week continues with a special prize for ONE lucky winner!
One lucky winner will receive three of my favorite holiday baking books. Jesse’s Cookies: The New Classics, and Sarah Kieffer’s Baking for the Holidays and Sarah’s 100 Cookies, as well as a Beach House Kitchen Apolis Tote. All photos are on my IG stories.
How to Enter the GIVEAWAY
To enter the GIVEAWAY head on over to Instagram and follow The Beach House Kitchen and Jesse Szewczyk, give today’s IG post for these Bananas Foster Chocolate Chunk Cookies a like and tag a friend in the comments for additional entries.
Entries will be accepted for all giveaways now through 5 PM ET December 8th. Winners will be contacted through direct message on IG. Good Luck!
More Delicious Christmas Cookie Recipes to Enjoy
Bananas Foster Chocolate Chunk CookiesPrint Recipe Pin Recipe
- 16 Tbsp. unsalted butter
- 2 large semi-ripe bananas, about 1 1/4 cups, peeled and roughly chopped
- 3/4 tsp. ground cinnamon
- 2 3/4 cups spooned and leveled all-purpose flour
- 3/4 tsp. baking soda
- 1/4 tsp. baking powder
- 3/4 tsp. kosher salt
- 1/4 cup vegetable shortening
- 3/4 cup packed light brown sugar
- 1 1/4 cups granulated sugar, divided
- 2 large eggs, room temperature
- 2 tsp. vanilla extract
- 6 oz. bittersweet or semisweet chocolate, roughly chopped (about 1 cup)
- Make Ahead: If wrapped lightly in plastic, the dough can be stored in the refrigerator for several days before baking.
- Storage: The cookies will keep in an airtight container for up to one week.
- Melt the butter in a medium saucepan over medium heat. Add the bananas and cook, stirring frequently, until they begin to fall apart, darken in color to a light golden-brown, and are very fragrant, 8 to 10 minutes total. Remove the pan from the heat, stir in the cinnamon, and let cool for 30 minutes.
- Combine the flour, baking soda, baking powder, and salt in a medium bowl and whisk to combine. Line 3 baking sheets (or as many as you have) with parchment paper or nonstick baking mats.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cooled (but still melted) banana mixture, the vegetable shortening, brown sugar, and ¾ cup (150 grams) of the granulated sugar. (Alternatively, use a hand mixer and large bowl.) Beat on medium speed until fully combined, 1 to 2 minutes. Turn the mixer off and add the eggs and vanilla extract. Mix on medium speed until light and ribbony, 2 to 3 minutes. With the mixer running on low speed, gradually add the dry ingredients, beating until just combined. Stir in the chopped chocolate with a rubber spatula.
- Add the remaining ½ cup (100 grams) granulated sugar to a wide bowl. Using a medium 1¾-inch (#40) cookie scoop or 2 tablespoons, portion out the dough and roll into balls. Roll the balls in the sugar and place them 3 inches apart on the baking sheets (about 8 per sheet). Chill in the refrigerator, uncovered, for 30 minutes. (If you can’t fit all 3 sheets in your fridge at once, consolidate the balls on 1 sheet, then divide them again for baking.)
- As the dough balls are chilling, preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions.
- Bake 2 sheets at the same time, swapping them midway, until the tops are lightly browned, 12 to 14 minutes, then bake the remaining tray on either rack. Let the cookies cool slightly on the baking sheets, then transfer to a wire rack to cool completely, and bake the remaining sheet of dough balls.
Reprinted with permission from Cookies.Copyright© 2021by Jesse Szewczyk. Photographs copyright ©2021 by Chelsea Kyle. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.