A soft banana cookie with chocolate and toffee bits. A delicious combination of flavors, good anytime of the day, this will remind you of banana breads wholesome goodness.
Use only good quality semi sweet chocolate chunks for this cookie. This is the perfect time to use up some of those old ripe banana's, sitting on your counter.
1/2 cup of salted butter, room temperature1 cup of brown sugar
1 egg
1 cup of mashed ripe bananas (about 3 large bananas)
1 teaspoon of baking soda
2 cups of flour
1/2 teaspoon of ground cinnamon
1 teaspoon pure vanilla
1 1/2 cups of semi sweet chocolate chunks
optional 1 cup walnuts, macadamia, or pecans
1 cup of toffee bits (Heath)
Preheat the oven to 350°F. In a large heavy duty mixer bowl, cream the butter and sugar together until light. Add the egg and continue to beat till light. Add the mashed bananas and baking soda and combine all together.
Next add the flour, salt, and cinnamon stir into the banana mixture and mix until just combined.
Fold into the batter chocolate chunks and toffee bits. Drop by tablespoonful onto parchment lined cookie sheet. Bake until golden brown around 12 minutes. Let cool on wire racks or wax paper.
Makes about 30 cookies.
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