If you love banana bread but wish it came in cookie form, Banana Bread Chocolate Chip Cookies are about to become your new go-to treat. Imagine the moist, fluffy comfort of banana bread blended with gooey pockets of chocolate and a cookie’s irresistible edge. These cookies offer the best of both worlds, perfect for using up that lone ripe banana and guaranteed to please adults and kids alike with every soft, cake-like bite.
Ingredients You’ll Need
The magic of Banana Bread Chocolate Chip Cookies is all in the simple, pantry-friendly ingredients. Each item brings its own charm, whether it’s moisture, sweetness, nuttiness, or a burst of chocolate — together, they make something truly unforgettable.
- Unsalted butter (1/2 cup, softened): Lends rich flavor and keeps the cookies tender; be sure it’s room temperature for easy creaming.
- Brown sugar (1/2 cup): Creates a deep, caramel-y sweetness that pairs perfectly with banana and chocolate.
- Granulated sugar (1/4 cup): Boosts just the right amount of sweetness and helps with a perfectly golden finish.
- Ripe banana (1, mashed): The secret to the cookies’ signature moist texture and natural banana flavor — extra ripe is best!
- Large egg (1): Holds the dough together while adding a bit of richness and lift.
- Vanilla extract (1 teaspoon): Enhances all the flavors and adds a subtle warmth to every bite.
- All-purpose flour (1 1/2 cups): Provides structure — measure it spooned and leveled for the best texture.
- Baking soda (1/2 teaspoon): Lightens the cookies, ensuring they stay fluffy and soft rather than dense.
- Cinnamon (1/2 teaspoon): Adds a cozy note that highlights the banana flavor, just like traditional banana bread.
- Salt (1/4 teaspoon): Balances the sweetness and sharpens the other flavors — don’t skip it!
- Semisweet chocolate chips (1 cup): Ensures melty chocolate in every bite; use your favorite brand for extra indulgence.
- Chopped walnuts or pecans (1/2 cup, optional): For those who love a bit of crunch and nutty flavor in their Banana Bread Chocolate Chip Cookies.
How to Make Banana Bread Chocolate Chip Cookies
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C); this gives the cookies the perfect baking environment for a soft, golden finish. Lay a sheet of parchment paper on a large baking tray so your cookies come off easily and cleanup is a breeze.
Step 2: Cream the Butter and Sugars
In your favorite large mixing bowl, use a hand mixer or stand mixer to beat the softened butter with both brown sugar and granulated sugar. Mix until it’s light, creamy, and a little fluffy—think of it as the base that will make your Banana Bread Chocolate Chip Cookies so gloriously tender.
Step 3: Add Wet Ingredients
Mash your ripe banana until smooth, then add it to the creamed mixture along with the egg and vanilla extract. Mix just until everything is well blended; don’t overmix, or your cookies could turn out dense.
Step 4: Combine Dry Ingredients
In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt. This not only distributes the leavening and spice evenly but also helps prevent lumps — crucial for a perfect cookie texture.
Step 5: Mix Wet and Dry Together
Gradually stir the dry ingredients into the wet mixture, just until combined. A gentle hand at this stage keeps your cookies soft and cake-like, just like your favorite banana bread.
Step 6: Fold in Chocolate Chips and Nuts
With a spatula, fold in the chocolate chips and nuts (if using). The chips melt into every bite, and the nuts bring extra texture and flavor, making your Banana Bread Chocolate Chip Cookies truly irresistible.
Step 7: Scoop and Shape the Cookies
Using a tablespoon or a small cookie scoop, portion out dough balls onto the prepared baking sheet, spacing them about 2 inches apart. This allows room for gentle spreading as they bake.
Step 8: Bake to Perfection
Bake in the preheated oven for 10–12 minutes, or until the edges look set and slightly golden, but the centers still look soft. This keeps them pillowy and cake-like. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
How to Serve Banana Bread Chocolate Chip Cookies
Garnishes
For an extra-special touch, sprinkle warm cookies with a light dusting of cinnamon sugar or a few additional chocolate chips right after baking. A drizzle of melted chocolate or a scattering of chopped nuts over the top makes them just as pretty as they are delicious.
Side Dishes
Serve these cookies with a tall glass of cold milk, a steaming mug of coffee, or even a scoop of vanilla ice cream for dessert. They pair beautifully with fruit salads or as a sweet finish to a brunch spread.
Creative Ways to Present
Tuck Banana Bread Chocolate Chip Cookies into little treat bags for lunchbox surprises, stack them high for a bake sale, or layer them in a cookie tin lined with parchment for the ultimate edible gift. For parties, arrange them on a platter alongside sliced banana and a bowl of melted chocolate for dunking.
Make Ahead and Storage
Storing Leftovers
Keep extra Banana Bread Chocolate Chip Cookies in an airtight container at room temperature for up to 4 days. The cookies stay moist and soft, but if you notice them getting a bit dry, a slice of bread in the container will help maintain their tenderness.
Freezing
These cookies freeze wonderfully! Place cooled cookies in a single layer in a zip-top freezer bag or airtight container. They’ll keep for up to 3 months. For even fresher flavor, freeze unbaked dough balls and bake a few off whenever the craving strikes.
Reheating
If you love a warm, gooey cookie, pop a leftover Banana Bread Chocolate Chip Cookie in the microwave for 10–15 seconds. This reactivates the chocolate and softens the crumb for an experience just like fresh-baked.
FAQs
Can I add extra bananas for more flavor?
Absolutely! For an even bolder banana flavor, you can use two bananas instead of one—just reduce the butter by 2 tablespoons to keep the dough from getting too soft. This tweak makes the flavor pop and the cookies ultra-moist.
What if I don’t have nuts—can I leave them out?
Yes, nuts are completely optional in Banana Bread Chocolate Chip Cookies. If you’re nut-free or simply prefer a classic chocolate chip bite, feel free to skip them. Your cookies will still be soft, flavorful, and delightful.
How do I know when the cookies are done?
The edges should look slightly golden and set, while the centers will still look a touch soft. They will firm up as they cool. Overbaking can make them dry, so start checking at the 10-minute mark, especially if your oven runs hot.
Can I make these gluten-free?
Definitely! Substitute a good quality 1:1 gluten-free flour blend for the all-purpose flour. The cookies may spread a bit differently, but the flavor and texture should still be wonderfully satisfying.
Should I chill the dough before baking?
Chilling isn’t required for Banana Bread Chocolate Chip Cookies, but if you want a slightly puffier cookie with less spread, it doesn’t hurt to chill the dough for 30 minutes. This can be helpful if your kitchen is warm or your dough feels especially soft.
Final Thoughts
Whenever you’ve got a ripe banana and a hankering for something sweet, Banana Bread Chocolate Chip Cookies are just the treat to make. They’re fun, easy, and unbeatable warm from the oven. Give them a try, and I know you’ll start looking forward to having overripe bananas just so you can bake another batch!
Print
Banana Bread Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Banana Bread Chocolate Chip Cookies are the perfect blend of two classic favorites. With a soft, cake-like texture and bursts of chocolate and banana in every bite, these cookies are sure to become a family favorite.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 ripe banana (mashed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the mashed banana, egg, and vanilla extract, and mix until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chips and nuts if using.
- Bake the cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are golden and the centers are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies have a soft, cake-like texture—perfect for using up ripe bananas.
- For extra banana flavor, add a second banana and reduce the butter by 2 tablespoons.
- Store in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
