Banana Walnut White Chocolate Cookies
Why Banana Walnut White Chocolate Cookies? I always seem to buy too many bananas and it hurts me to throw them away.
I recently bought bananas that would not ripen, at least not as quickly as I wanted them to. Then, I forgot about them….until it was too late. They were past that delicious eating point and on to the decadent baking one.
I have baked a LOT of banana breads; Banana and Jelly Bread, Banana Bread with Pecans, Banana Nutella Bread and Banana Coconut Chocolate Colada Bread to name a few. What I didn’t have was a single banana cookie, thus, Banana Walnut White Chocolate Cookies.
I love the combination of bananas and walnuts and debated which kind of chip to add to the cookies. Ultimately, my pantry made the decision for me. I only had white chocolate chips! Whereas semisweet chocolate chips would also work, the white chocolate chips complemented the walnuts and bananas.
The best way to describe Banana Walnut White Chocolate Cookies is to say that they are soft cookies reminiscent of the taste of a heavenly banana bread.
| Banana Walnut White Chocolate Cookies | Print |
- 2 cups (270 grams) all purpose flour
- 1 teaspoon (5 grams) baking soda
- ½ teaspoon (4 grams) salt
- ¼ teaspoon ground cinnamon
- 8 tablespoons (1 stick) unsalted butter, softened
- 2 ripe (9.125 ounces/261 grams) bananas
- ¾ cup (158 grams) sugar
- ⅓ cup (87 grams) light brown sugar
- 1 egg
- ½ teaspoon (2 grams) vanilla extract
- 1 cup (112 grams) chopped walnuts
- ½ cup (111 grams) white chocolate chips
- Whisk together the flour, baking soda, salt and cinnamon. Set aside.
- Beat the butter, bananas, sugar and brown sugar until it is well mixed. It will not be smooth and creamy. Add the egg and vanilla.
- Blend in the dry ingredients. Lastly, add the walnuts and white chocolate chips.
- Transfer to a bowl and refrigerate for 1 hour or overnight.
- Preheat the oven to 350°. Line three baking sheets with parchment paper and set aside.
- Use a medium size cookie dough scoop to transfer the dough to the prepared baking sheets.
- Bake at 350° for 12-14 minutes. Cool on the baking sheets.
Can you please tell me why the dough has to be refrigerated before baking?
Mary,
The dough is very soft otherwise. That is why the refrigeration helps.
Thanks for asking.