Makes 24 cookies
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- 6 Tbsp unsalted butter, melted
- ¼ cup packed brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 medium ripe banana, mashed (about ½ cup)
- ½ cup chopped walnuts
- ½ cup white chocolate chips
- Preheat the oven to 375°F. Line baking sheets with parchment paper.
- In a small bowl, whisk together flour, baking soda and salt until well combined; set aside.
- In a medium bowl, whisk together the melted butter and both sugars until well combined and smooth, about 30 seconds. Add the vanilla and egg; whisk until smooth, about 30 seconds. Add the mashed banana and whisk to combine.
- Add the flour mixture to the butter mixture and use a spoon or rubber spatula to stir until just combined (dough will be soft). Stir in the walnuts and chocolate chips.
- Drop cookie dough by rounded tablespoonfuls onto the prepared baking sheets, spacing 2 inches apart.
- Bake for 11 minutes or until golden brown. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely. Drizzle with melted chocolate if desired.
Mix It Up
Allergic to nuts? Don’t care for white chocolate? Replace the chopped walnuts and white chocolate chips in this recipe with the following mix-in ideas (aim for 1 cup total):
- Dried cranberries or cherries
- Shredded coconut or coconut flakes
- Dark or semisweet chocolate chips
- Peanut butter chips
- Chopped pistachios
- Butterscotch chips
- Toffee chips
- Chopped dried apricots
- Chopped crystallized ginger
Swap out the all-purpose flour in this recipe with whole-wheat flour for a slightly denser cookie with added fiber.