Banana Pecan Chocolate Chunk Cookies

I hope you’ll forgive me for consecutive chocolate chip cookie recipes. Like I said earlier this week, I just never grow weary of variations on the classic.

These cookies are a hybrid of two fabulous things – banana bread and chocolate chip cookies. The bananas add flavor and some sweetness. The oats add some chewiness. And, of course, pecans add their own awesomeness. They are moist and chewy and quite delicious.

Banana Pecan Chocolate Chunk Cookies | Bake or Break

I’m always looking for a way to use overripe bananas, and these cookies are a great way to do just that. While I adore banana bread, I want something different every now and then.

Banana Pecan Chocolate Chunk Cookies | Bake or Break

Someone who sampled these called them the smartest cookie she’d ever eaten. As this cookie has figured out how to be both banana bread and chocolate chip cookie with a little bit of oatmeal cookie thrown in for good measure, I may have to agree.

Banana Pecan Chocolate Chunk Cookies

Prep Time: 15 minutes

Cook Time: 13 minutes

Yield: about 36 cookies

Banana Pecan Chocolate Chunk Cookies

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon coarse salt
  • 1/2 teaspoon baking soda
  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 & 1/2 teaspoons vanilla extract
  • 1/2 cup mashed ripe banana (about 1 large banana)
  • 1 cup old-fashioned rolled oats
  • 1 cup semisweet chocolate chunks
  • 1/2 cup coarsely chopped pecans, toasted

Instructions

Preheat oven to 375°. Line baking sheets with parchment paper or silicone liners.

Whisk together both flours, salt, and baking soda. Set aside.

Beat butter, sugar, and brown sugar until light and fluffy. Add egg and vanilla, mixing just until combined. Mix in mashed banana. Gradually add flour mixture, mixing just until combined. Stir in oats, chocolate chunks, and pecans.

Drop dough by tablespoonfuls onto prepared baking sheets, leaving about 2 inches between cookies. Bake, one pan at a time, 11-13 minutes, or until browned and just set.

Cool cookies on pans on wire racks for about 5 minutes. Then, transfer cookies to wire racks to cool completely.

Notes

Recipe adapted from Martha Stewart.

http://www.bakeorbreak.com/2012/07/banana-pecan-chocolate-chunk-cookies/
2
9

9 Comments

  1. vanillasugarblog July 17, 2012 Reply

    i have been wanting to do this for a while: add bananas to cc cookies.
    why did you use whole wheat? any real reason?

  2. jennifer July 17, 2012 Reply

    Dawn, the original recipe uses whole wheat flour, and I didn’t alter that. I do think that it adds a little “nuttiness” that is a great complement to the other flavors.

  3. vimitha July 17, 2012 Reply

    This sure is a keeper recipe. Nice flavors….

  4. Riley July 18, 2012 Reply

    Keep the chocolate chip cookies coming! I’ll never get tired of them!

  5. Eileen July 19, 2012 Reply

    I love this combo. I adapted this same Martha recipe quite awhile ago and posted it too!

  6. luv what you do July 22, 2012 Reply

    I always have extra bananas around and will definitely be using one for these cookies!

  7. These were delicious! I made them exactly as you have them except with the addition of 1/4 tsp. ground cinnamon. I prefer soft, chewy cookies, and these are exactly that. Yum!

  8. Sushu August 14, 2012 Reply

    I wish I could reach through my computer screen to taste every thing you blog!!

  9. jolee October 17, 2013 Reply

    loved the fact that these weren’t too sweet. A real combo of cookie and bread. Yum

Leave a reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>