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Chocolate chunk cookies with two bananas in the background and a bowl of chocolate chunks
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5 from 1 vote

Bananas Foster Chocolate Chunk Cookies

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!
Prep Time30 minutes
Cook Time14 minutes
Chilling Time1 hour
Total Time1 hour 44 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: bananas, chocolate chunks, cookies
Servings: 24 cookies
Calories: 267kcal
Author: Jesse Szewczyk

Ingredients

  • 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)

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 267kcal | Carbohydrates: 35g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 112mg | Potassium: 120mg | Fiber: 1g | Sugar: 21g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg