If you adore the comforting flavors of banana bread but crave a cookie that’s soft, gooey, and packed with chocolatey goodness, then this Banana Bread Chocolate Chip Cookies Recipe is your new best friend. Imagine the sweet aroma of ripe bananas mingling with warm cinnamon and pockets of melted chocolate chips in every bite. These cookies bring all the cozy, nostalgic elements of banana bread into a perfectly portable, indulgent treat that’s easy to whip up anytime you want a little slice of happiness.
Ingredients You’ll Need
These ingredients are straightforward yet essential for achieving that perfect balance of moistness, flavor, and texture in your Banana Bread Chocolate Chip Cookies Recipe. Each one plays a vital role, whether it’s the richness of butter, the natural sweetness of ripe banana, or the spicy hint of cinnamon that makes these cookies truly unforgettable.
- Unsalted butter (1/2 cup, softened): Provides richness and helps create that tender cookie texture.
- Brown sugar (1/2 cup): Adds deep molasses flavor and moisture to keep cookies chewy.
- Granulated sugar (1/4 cup): Balances sweetness and contributes to the slight crisp edges.
- Large ripe banana (1, mashed): The star ingredient for natural sweetness, moisture, and banana flavor.
- Large egg (1): Binds everything together and adds structure.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with a warm, fragrant note.
- All-purpose flour (1 1/2 cups): Forms the base of the dough, giving body and structure to the cookies.
- Baking soda (1/2 teaspoon): Helps the cookies rise and become tender.
- Salt (1/2 teaspoon): Balances the sweetness and enhances flavor.
- Ground cinnamon (1/2 teaspoon): Adds a gentle warmth and cozy spice to echo banana bread classics.
- Semi-sweet chocolate chips (1 cup): Little pockets of melty chocolate magic in every bite.
- Chopped walnuts or pecans (1/2 cup, optional): For an optional crunchy texture and nutty flavor that complements the banana beautifully.
How to Make Banana Bread Chocolate Chip Cookies Recipe
Step 1: Cream the Butter and Sugars
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking. In a large mixing bowl, beat the softened unsalted butter together with the brown sugar and granulated sugar until the mixture looks light, fluffy, and creamy. This step is key to giving your cookies that soft yet sturdy texture.
Step 2: Mix in Banana, Egg, and Vanilla
To the creamed mixture, add the mashed ripe banana, large egg, and vanilla extract. Blend everything until well combined and smooth. The banana adds moisture and natural sweetness that makes these cookies stand out, so be sure your banana is nice and ripe for the best flavor.
Step 3: Combine Dry Ingredients
Whisk together the all-purpose flour, baking soda, salt, and ground cinnamon in a separate bowl. This dry mixture will evenly distribute the rising agent and spices throughout the dough, giving you that classic banana bread warmth in cookie form.
Step 4: Bring Wet and Dry Ingredients Together
Gradually fold the dry ingredients into the wet banana mixture, stirring just until everything is combined. Overmixing can lead to tougher cookies, so gently stir until you no longer see flour streaks. Then fold in the chocolate chips and chopped nuts if you’re using them. The chocolate chips will melt into pockets of sweetness, while nuts add a delightful crunch.
Step 5: Scoop and Bake
Scoop tablespoon-sized portions of the dough onto your prepared baking sheet, making sure to space each cookie about 2 inches apart—they do spread a little! Bake for 10 to 12 minutes, or until the edges turn golden and the centers look set but still soft. For those who love extra soft cookies, slightly underbaking will keep them tender and chewy once cooled.
Step 6: Cool Before Enjoying
Let the cookies cool on the baking sheet for about 5 minutes—this helps them firm up so they hold their shape. Then transfer them to a wire rack to cool completely, if you can wait that long! These cookies taste fantastic warm or at room temperature.
How to Serve Banana Bread Chocolate Chip Cookies Recipe
Garnishes
While these cookies are delicious on their own, adding a sprinkle of flaky sea salt just after baking can elevate the chocolate flavor wonderfully. You might also dust them lightly with cinnamon sugar for an extra sweet touch that complements the banana and chocolate.
Side Dishes
Pair your Banana Bread Chocolate Chip Cookies Recipe with a cozy cup of coffee, a chilled glass of milk, or even a warm mug of spiced chai tea. The warmth and spice of your beverage will highlight the cinnamon notes and make your snack break feel extra luxurious.
Creative Ways to Present
Want to impress guests or make snack time more fun? Sandwich two cookies together with a scoop of vanilla ice cream or banana-flavored cream cheese for a delightful twist. You could also crumble them over yogurt or ice cream for a textured topping with that classic banana bread taste.
Make Ahead and Storage
Storing Leftovers
Your Banana Bread Chocolate Chip Cookies Recipe will keep well in an airtight container at room temperature for up to 4 days. Storing them properly helps retain their soft texture and prevents them from drying out. If you want to extend their life, the freezer is your friend.
Freezing
These cookies freeze beautifully, making them perfect for meal prep or unexpected cravings. Freeze fully cooled cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag. They’ll keep well for up to 3 months, and you can grab as many as you need without thawing the whole batch.
Reheating
To enjoy frozen cookies, let them thaw at room temperature or warm them in the microwave for about 15 to 20 seconds to bring back that fresh-baked softness. For a little extra crispness on the edges, pop them in the oven at 300°F (150°C) for 5 minutes.
FAQs
Can I use overripe bananas for this Banana Bread Chocolate Chip Cookies Recipe?
Absolutely! Overripe bananas are actually ideal because they’re sweeter and softer, which makes your cookies moist and naturally sweet without needing extra sugar.
Can I substitute the nuts in the recipe or leave them out?
Yes, nuts are optional here. You can substitute with your favorite nuts like almonds, or simply leave them out for a nut-free version that’s just as delicious.
How do I make these cookies softer?
For softer cookies, slightly underbake them by reducing the baking time by a minute or two. Let them finish setting on the baking sheet after removing from the oven to keep them tender.
Can I use gluten-free flour instead of all-purpose flour?
Yes, you can try a 1-to-1 gluten-free baking flour blend. Just be aware that texture might vary slightly depending on the blend, but the flavor will still shine.
What’s the best way to store these cookies to keep them fresh?
Keep them in an airtight container at room temperature, separated by parchment paper if stacking, to maintain their soft texture. Avoid refrigeration as it can dry them out quickly.
Final Thoughts
There’s something truly magical about this Banana Bread Chocolate Chip Cookies Recipe that feels like a warm hug in cookie form. Whether you’re baking for your family, impressing friends, or just treating yourself, these cookies bring comfort and joy with every bite. Give them a try—you might just find your new favorite way to enjoy banana bread goodness!
Print
Banana Bread Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Banana Bread Chocolate Chip Cookies combine the moist, rich flavor of banana bread with the delightful texture and sweetness of classic chocolate chip cookies. Made with ripe bananas, warm cinnamon, and studded with semi-sweet chocolate chips and optional nuts, these cookies are soft, flavorful, and perfect for dessert or a cozy snack.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 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 and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light in color and fluffy in texture.
- Add Banana and Wet Ingredients: Mix in the mashed ripe banana, egg, and vanilla extract until all ingredients are well combined, creating a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to distribute the leavening and spices evenly.
- Mix Dry and Wet: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which can toughen the cookies.
- Fold in Chocolate and Nuts: Gently fold in the semi-sweet chocolate chips and the chopped walnuts or pecans if using, distributing them evenly throughout the dough.
- Portion Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10–12 minutes or until the edges turn golden and the centers have set but remain soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up and develop texture.
Notes
- To achieve softer cookies, slightly underbake them and allow the cookies to finish setting on the baking tray.
- These cookies freeze exceptionally well; store them in an airtight container in the freezer, and they taste even better the next day after thawing.
