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These banana white chocolate chip cookies are chewy, thick, flavourful, and filled with white, pink, and yellow Chipits for Valentine’s Day.
I tried to find pink Chipits as my young master chef desired, but there was no avail, so we settled on Hershey’s White Chocolate and Unicorn Chipits.
Creating The Banana White Chocolate Chip Cookies
I had to negotiate with our son as we established Valentine’s Day recipes for his class.
The cookie had to include bananas because we had abundant them in our fruit bowl.
It’s a case of one week, he loves bananas, and the next, he’s not so sure about them.
Our son wanted to create a Valentine’s cookie that tasted like bananas but with pink and white chocolate chips.
During negotiations, I also explained to him that a round cookie is similar to LOVE as it’s the circle of life and unity and symbolizes completion.
I’m not a cookie artist, and I knew I’d fail miserably if I tried to shape these into hearts.
However, if you want to use your baking skills to create heart-shaped banana white chocolate chip cookies, you can.
Also, if you don’t like the Unicorn Chipits, feel free to use any chocolate you want.
I would try Skor, Heath, or Butterscotch Chipits because I think the caramel crunch and chocolate would pair perfectly with the banana.
However, I’m the adult, and this recipe is fuelled for a 9-year-old and his classmates.
How To Make Banana White Chocolate Chip Cookies
Create a Valentine’s Day dessert to remember with these Banana White Chocolate Chip Cookies – White, pink and yellow Chipits!
This recipe will make 12 jumbo or 24 regular-sized Banana White Chocolate Chip cookies.
You can double the recipe to make more than suggested above.
Ingredients
- 3/4 cup very ripe mashed bananas (2 medium)
- 1 cup melted butter cooled
- 3 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg yolk
- 1 cup brown sugar
- 1/2 cup white granulated sugar
- 2 teaspoons pure vanilla extract
- 2 cups white chocolate chips (or unicorn) (measure with your heart)
Instructions
Add the mashed banana, egg yolk, brown and granulated sugar, melted and cooled butter, salt, and pure vanilla extract, and mix well until combined.
In a second bowl, stir together the dry ingredients, flour, baking powder, baking soda, and cornstarch.
Combine the wet and dry ingredients and mix until combined.
Add white chocolate chips (or any kind you desire) and combine with the cookie batter.
Cover and chill the cookie batter in the refrigerator for 12 hours.
Preheat the oven to 350 degrees and line a baking sheet with Silpats or parchment paper.
Using a large ice cream scoop for (12) jumbo cookies or a medium for (24) regular cookies, scoop out the cookie batter and set them on the baking tray. (set 2 inches apart as they spread)
Bake at 350 degrees for 12 minutes; remove from the oven, let them set for 1 minute, and then transfer it to a wire rack.
You may have to do this process two or three times based on your oven size and amount of baking trays you can fit.
Let cool before eating.
Storing And Eating Banana White Chocolate Chip Cookies
The cookies last up to a week on the counter or can be frozen for up to 6 months in the freezer.
Our Banana White Chocolate Chip Cookies are perfect for Valentine’s or Easter.
Switch up the Chipits for different occasions, or make them part of a lunch treat.
If you prefer no chocolate chips, these also make a delicious banana cookie.
Thanks for reading,
Mr. CBB and Junior CBB
Dundurn Castle The Best Shortbread Cookie Recipe
This time of year is lovely on the grounds at the Dundurn Castle, and the staff offers shortbread cookies to their guests when they reach the lower-level kitchen on their tour.
Ingredients
- 1 cup cold butter cubed
- 1/2 cup granulated sugar
- 1/4 teaspoon of salt
- 1 large egg yolk
- 2 cups of flour
Instructions
- In a blender, add the butter, sugar, and mix.
- Add in the salt and egg yolk and mix until combined
- Slowly add the flour until it is combined with the rest of the dough.
- Once combined, turn onto a lightly dusted flour surface.
- Knead just until soft so you can divide the dough. Add more flour if needed.
- Divide the dough into 3 equal flat rounds and poke the top with holes with a fork.
- Bake on an un-greased non-stick baking sheet at 325 degrees for approximately 30 minutes or until golden brown.
- Depending on your oven, they may cook faster, so don’t leave them alone; they will bake fast.
- Remove from oven and when cool, cut the 3 large cookies into triangles and let cool further or enjoy with a cuppa tea.