Description
These soft and chewy Banana Bread Chocolate Chip Cookies taste like a bite-sized version of your favorite banana bread—sweet, moist, and loaded with gooey chocolate chips. The perfect way to use up ripe bananas in a fun new form!
Ingredients
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1 ripe banana, mashed
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½ cup unsalted butter, softened
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½ cup brown sugar, packed
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¼ cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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1½ cups all-purpose flour
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½ tsp baking soda
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¼ tsp salt
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½ tsp ground cinnamon (optional)
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1 cup semi-sweet chocolate chips
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½ cup chopped walnuts or pecans (optional)
Instructions
1️⃣ Preheat the oven: Set to 350°F (175°C). Line a baking sheet with parchment paper.
2️⃣ Cream the butter and sugars: In a large bowl, beat together softened butter, brown sugar, and granulated sugar until light and fluffy.
3️⃣ Add wet ingredients: Mix in mashed banana, egg, and vanilla extract until well combined.
4️⃣ Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
5️⃣ Combine and fold: Gradually add dry ingredients to wet mixture, stirring just until combined. Fold in chocolate chips and nuts if using.
6️⃣ Scoop dough: Drop tablespoon-sized scoops onto the prepared baking sheet, spacing about 2 inches apart.
7️⃣ Bake: Bake for 10–12 minutes, or until edges are lightly golden and centers are set.
8️⃣ Cool: Let cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
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Banana Tip: Use a very ripe banana for maximum flavor and moisture.
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Texture: Soft and cake-like—great for banana bread fans!
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Add-ins: Try mini chocolate chips, white chocolate, or dried fruit for variety.
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Storage: Keeps well in an airtight container for 3–4 days at room temp.
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Freezer-Friendly: Freeze dough balls or baked cookies for easy future treats.
- Prep Time: 15 min
- Cook Time: 12min