The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

Banana Bread Cookies

Blaise Doubman

There are so many of you who write to me asking about my cookie recipes. That is nothing uncommon or unexpected either, considering I have hundreds of cookie recipes on my website and in my cookbooks. Some of the most popular questions have to do with unusual cookies, Christmas cookies and “healthier” cookies. I guess the recipe I am sharing today with everyone could be a combination of all three of these things. This cookie is unusual for sure. It is also popular around Christmas when taken to Christmas Cookie exchanged and it is also somewhat “healthier” than your normal cookie. If you really want to amp up the healthier aspect of these cookies, use dark chocolate chips instead of semi-sweet.

People often see these cookies and see the texture and looks and think the cookie is some type of a chewy chocolate chip cookie. Whereas these might fall under the category of a type of chocolate chip cookie, I think I would more than likely categorize them as a fruit cookie because of the banana and seasonings. If you love banana bread then you simply must make these cookies! They make the perfect dessert or can even be used as a delicious breakfast treat!

Banana Bread Cookies

These can be kept, covered, at room temperature for 3 days.

1 stick unsalted butter, soft

1/2 cup white granulated sugar

1/2 cup light brown sugar, packed

2 large eggs

1 cup mashed bananas or 3 bananas

2 teaspoons pure vanilla extract

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

2 cups white all-purpose flour

1 cup semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

In a large bowl beat together the soft unsalted butter with the white granulated sugar and packed light brown sugar until the mixture is light in color and fluffy in texture. This will take about 4 minutes.

Beat in the large eggs and mashed bananas. Beat in the pure vanilla extract, baking soda, ground cinnamon and salt.

Fold in the white all-purpose flour and semi-sweet chocolate chips.

Place in tablespoon size dollops onto the prepared baking sheets and leave about 2 inches between each cookie.

Bake, one sheet at a time, in preheated oven for 13 minutes. Remove and allow to cool slightly before enjoying.

Ask and Answer: Many of you have written in and wondered about if I am familiar with Taylor Swift’s viral Chi Tea Cookie recipe. I am not but if you have tried it, write to me and let me know what your thoughts were about it and if you would make any changes to the overall recipe.