Banana Nut Muffin Top Cookies

Banana-based desserts have captured the hearts and taste buds of many, becoming a beloved staple in kitchens around the world. From banana bread to banana pudding, the versatility of bananas in baking is truly remarkable. One delightful twist on traditional banana desserts is the introduction of muffin top cookies—a creative fusion that combines the best aspects of cookies and muffins into one irresistible treat. These cookies embrace the soft, airy texture of muffin tops, which are often the most sought-after parts of muffins, and they come with the added flavor of ripe bananas and crunchy nuts.

Indulge in the delightful world of banana nut muffin top cookies, where the fluffy texture of muffin tops meets the sweet depth of ripe bananas and crunchy nuts. These cookies are perfect for any occasion, whether as a cozy snack or a sweet breakfast treat. With simple ingredients like mashed bananas, butter, and your choice of nuts, you can create a deliciously soft and satisfying cookie that both kids and adults will love. Discover the joy of baking these irresistible cookies and elevate your dessert game!

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Ingredients

2 ripe bananas, mashed

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/3 cup unsalted butter, melted

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 1/2 cups all-purpose flour

1 cup chopped walnuts (or pecans)

1/2 cup chocolate chips (optional)

Instructions

Preheat & Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, melted butter, egg, and vanilla extract. Whisk until smooth and well combined.

Combine Dry Ingredients: In another bowl, sift together the flour, baking soda, salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.

Add Nuts & Chocolate: Fold in the chopped walnuts (or pecans) and chocolate chips if using, ensuring they are evenly distributed throughout the dough.

Scoop Cookies: Using a cookie scoop or tablespoon, drop heaping spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart, as they will spread a little while baking.

Bake: Bake in the preheated oven for 12-15 minutes or until the tops are golden brown and the edges are set. The centers may still look slightly soft.

Cool: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Serve & Enjoy: Enjoy these banana nut muffin top cookies warm or at room temperature. They are perfect with a cup of coffee or as a sweet afternoon snack!

Prep Time: 15 min | Total Time: 30 min | Servings: 18 cookies