Picture this: the soft, moist essence of banana bread meets gooey chocolate chip cookies in one irresistible treat! Banana Bread Chocolate Chip Cookies are pure magic, fusing your favorite flavors into warm, bakery-style cookies that are impossible to resist. Each bite balances the cozy, nostalgic goodness of classic banana bread with bursts of melty, bittersweet chocolate—making these cookies an instant hit at any gathering, bake sale, or solo night in with a glass of milk.
Ingredients You’ll Need
The lineup for these Banana Bread Chocolate Chip Cookies is stellar and refreshingly straightforward. Each ingredient brings something special: from the richness of butter to the gentle warmth of cinnamon and, of course, the comforting sweetness of a ripe banana. Here’s how they all play their part:
- Ripe banana, mashed: Super ripe bananas add natural sweetness and make these cookies extra moist and flavorful.
- Unsalted butter, softened: Soft butter ensures a creamy texture and makes creaming with the sugars a breeze.
- Brown sugar, packed: Adds a lovely molasses depth and keeps the cookies delightfully chewy.
- Granulated sugar: Brings that classic cookie sweetness and helps achieve those lightly crisp edges.
- Large egg: Binds all our tasty ingredients together and gives the cookies structure.
- Vanilla extract: Infuses warmth and rounds out the flavors perfectly.
- All-purpose flour: The dependable base that gives the cookies their tender crumb.
- Baking soda: Just enough to keep the cookies from getting too dense and ensures a soft rise.
- Salt: Balances all the sweetness—never skip it!
- Ground cinnamon: A gentle, cozy spice that brings those banana bread vibes to every bite.
- Semi-sweet chocolate chips: Melty pockets of chocolate are a must for pure cookie joy—feel free to try minis or dark chocolate for a fun twist.
How to Make Banana Bread Chocolate Chip Cookies
Step 1: Prep Your Oven and Pan
Set the stage for cookie greatness by preheating your oven to 350°F (175°C). While it’s warming up, line a baking sheet with parchment paper—this simple step keeps those cookies from sticking and promises easy clean-up later.
Step 2: Cream Butter and Sugars
In a large mixing bowl, blend together the softened butter, brown sugar, and granulated sugar. Beat them until you see a light, fluffy texture—this means lots of air is getting in and will help your Banana Bread Chocolate Chip Cookies stay nice and soft after baking.
Step 3: Add Banana, Egg, and Vanilla
Now, drop in your mashed ripe banana, the egg, and vanilla extract. Mix until everything is fully combined and your dough has a silky, pale look. This blend is where that signature banana bread flavor starts to shine!
Step 4: Combine the Dry Ingredients
In a second bowl, whisk together the flour, baking soda, salt, and cinnamon. This quick combine guarantees the leaveners and spices will be evenly distributed through your dough, so every bite of your Banana Bread Chocolate Chip Cookies is balanced and flavorful.
Step 5: Mix Wet and Dry Together
Gradually add the dry ingredients into the wet mixture, stirring just until combined. The secret here is not to overmix—to keep your cookies soft and tender, stop stirring as soon as you don’t see any more streaks of flour.
Step 6: Fold in Chocolate Chips
Sprinkle in the chocolate chips and gently fold them into the dough. Make sure you’re not too aggressive—you want flecks of chocolate studded evenly throughout without making the dough tough.
Step 7: Scoop and Space
Using a tablespoon or cookie scoop, drop dollops of dough onto your prepared baking sheet, leaving about 2 inches between each one. This gives them room to spread into those perfect cookie circles.
Step 8: Bake and Cool
Bake in your preheated oven for 10 to 12 minutes, watching for golden edges and set centers. If you like a slightly firmer texture, you can chill the dough in the fridge for half an hour before baking. When done, let your Banana Bread Chocolate Chip Cookies cool on the sheet for five minutes—they finish setting up—then move to a wire rack to cool completely (if you can resist diving in right away!).
How to Serve Banana Bread Chocolate Chip Cookies
Garnishes
For a touch of extra flair, sprinkle your cookies with a pinch of flaky sea salt right after baking—this small addition makes the chocolate pop! You can also dust them lightly with powdered sugar or even drizzle a bit of melted chocolate across the tops for a more decadent presentation.
Side Dishes
Pair these cookies with a tall, cold glass of milk or a strong mug of coffee. They’re also dreamy alongside a scoop of vanilla ice cream for dessert, or you can even serve them with a bowl of fresh berries for a lighter touch.
Creative Ways to Present
Layer freshly baked Banana Bread Chocolate Chip Cookies in a pretty jar or tin for an adorable edible gift. Stack them and tie with ribbon for party favors, or make mini cookie sandwiches with a smear of peanut butter or Nutella in the middle—it’s playful and guaranteed to please kids and grown-ups.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to four days. They stay moist and flavorful thanks to the banana, but be sure to close the container tightly to keep them from drying out. If your kitchen is warm, you can refrigerate them too, just let them come to room temp before eating for best flavor.
Freezing
Banana Bread Chocolate Chip Cookies are freezer-friendly! Once baked and cooled completely, pop them into a zip-top bag or airtight container and freeze for up to three months. For portioned dough, freeze scoops on a tray, then transfer to a bag and bake straight from frozen—just add an extra minute or two of baking time.
Reheating
If you want that just-baked warmth, reheat individual cookies in the microwave for 10 to 15 seconds, or pop them in a 300°F (150°C) oven for a few minutes until warmed through. This refreshes the gooey, melty chocolate and brings all the bakery-fresh aromas right back to your kitchen.
FAQs
Can I use bananas that aren’t super ripe?
It’s best to use very ripe bananas for Banana Bread Chocolate Chip Cookies; they offer the most sweetness and flavor. If your bananas are still yellow, you can roast them in the oven until the skins blacken and the insides are soft—it’s a great trick when you’re craving cookies but only have fresh bananas on hand!
What if I want to make these cookies gluten-free?
Absolutely! Swap in your favorite 1:1 gluten-free flour blend for the all-purpose flour. The rest of the ingredients are naturally gluten-free, so you won’t lose any flavor or texture in the switch.
Can I add nuts to this recipe?
Yes! Chopped walnuts or pecans add an amazing crunch to Banana Bread Chocolate Chip Cookies. Stir in 1/2 cup of your nut of choice alongside the chocolate chips, or split your batch to make some with and some without.
How can I make these cookies vegan?
You can substitute the butter with vegan butter or coconut oil, and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit until gelled) in place of the egg. Make sure your chocolate chips are dairy-free, and you’re set for a delightful vegan treat.
Can I double this recipe?
Definitely! Just double all the ingredients and consider baking in batches unless you have a large oven. These cookies freeze well, so making extra is a sweet idea for future cravings.
Final Thoughts
Banana Bread Chocolate Chip Cookies are the perfect blend of comfort, nostalgia, and pure cookie joy. Whether you’re looking to use up a ripe banana or just want to treat yourself to something special, these cookies deliver on every level. Give them a try—your taste buds (and your favorite people) will thank you!
Print
Banana Bread Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Banana Bread Chocolate Chip Cookies are a delightful twist on traditional banana bread, combining the flavors of ripe banana, warm cinnamon, and rich chocolate chips in a soft and chewy cookie form.
Ingredients
Wet Ingredients:
- 1 ripe banana, mashed
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Additions:
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar. 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, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add chocolate chips: Fold in the chocolate chips.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet and bake for 10 to 12 minutes until golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a firmer texture, chill the dough for 30 minutes before baking.
- You can use mini chocolate chips or dark chocolate chunks for variation.
- Add chopped walnuts or pecans for extra crunch.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 15mg
