Description
These Banana Bread Chocolate Chip Cookies offer the delightful flavor of classic banana bread with the convenience and fun of a cookie. Soft and cake-like in texture, they combine ripe bananas, chocolate chips, and a hint of cinnamon for a perfectly balanced, easy dessert that’s sure to satisfy your sweet tooth.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 large ripe banana (mashed)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Add-ins
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Banana, Egg, and Vanilla: Mix in the mashed ripe banana, egg, and vanilla extract until fully combined, infusing the dough with moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening agent and spices.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix gently until just combined to avoid overworking the dough.
- Fold in Chocolate Chips and Nuts: Stir in the semi-sweet chocolate chips and chopped nuts (if using) to evenly distribute throughout the dough.
- Shape and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, helping them set properly.
Notes
- These cookies have a soft, cake-like texture—true to the feel of classic banana bread but in cookie form.
- Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
- For longer storage, freeze the cookies to maintain flavor and texture.
- Optional: Sprinkle a pinch of sea salt on top of the cookies before baking to enhance the chocolate and banana flavors.
