There’s something truly magical about the comforting aroma of freshly baked Banana Bread Chocolate Chip Cookies wafting through the house. Imagine all the cozy nostalgia of banana bread and the undeniable decadence of chocolate chip cookies, wrapped into one delightful treat. These cookies are everything you love about both classics: they’re soft, cakey, slightly chewy, and bursting with sweet banana flavor and melty chocolate in every bite. Whether you’re after an indulgent snack, sharing with friends, or just need a reason to use up that ripe banana on your counter, you’ll fall head-over-heels for this recipe!
Ingredients You’ll Need
It only takes a handful of kitchen staples to create these irresistible Banana Bread Chocolate Chip Cookies, but each ingredient packs a punch of flavor and texture. Here’s a rundown on the magic behind each component and a few handy tips to ensure your cookies come out perfect every time!
- Unsalted butter (½ cup, softened): The creamy base that brings richness and helps create that melt-in-your-mouth texture.
- Brown sugar (½ cup): Adds sweetness and moisture, as well as a slight caramel flavor that deepens the cookie’s taste.
- Granulated sugar (¼ cup): Lends just the right amount of crispness to balance the soft, cakey crumb.
- Ripe banana (1, mashed): The star ingredient! Use an overripe banana for maximum banana flavor and natural sweetness.
- Large egg (1): Binds everything together and provides structure for a tender, moist cookie.
- Vanilla extract (1 teaspoon): Enhances the banana and chocolate flavors, lending depth and warmth.
- All-purpose flour (1½ cups): The sturdy foundation that gives these cookies their soft, pillowy bite.
- Baking soda (½ teaspoon): The leavener that helps the cookies puff up just enough without becoming too dense.
- Salt (½ teaspoon): Accentuates all the sweet components, making each flavor pop.
- Ground cinnamon (½ teaspoon): Infuses a subtle warmth that pairs perfectly with banana and chocolate.
- Semi-sweet chocolate chips (1 cup): Every cookie needs pools of chocolate, and these chips deliver gooey bites in every mouthful.
- Chopped walnuts (½ cup, optional): For a little crunch and nutty flavor—totally optional, but so good if you’re a nut-lover!
How to Make Banana Bread Chocolate Chip Cookies
Step 1: Prep Your Baking Sheets and Preheat the Oven
To get started on the right foot, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This quick step prevents sticking and guarantees your Banana Bread Chocolate Chip Cookies bake up evenly and slide right off when they’re done—plus, it makes cleanup a breeze!
Step 2: Cream Together the Butter and Sugars
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is smooth, fluffy, and lighter in color. This aerates the dough, giving the cookies their signature cakey softness. Don’t rush this part! The smoother the mixture, the lovelier the cookie texture will be.
Step 3: Add Wet Ingredients
Mix in the mashed banana, egg, and vanilla extract until fully combined. The banana should be well incorporated for that extra moist crumb, and blending thoroughly with the egg and vanilla ensures every bite is perfectly flavored.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This step makes sure the leavener and spices are evenly distributed, preventing clumps and giving you consistent results.
Step 5: Mix Wet and Dry Ingredients
Gradually stir the dry ingredients into the wet mixture, mixing until just combined. Take care not to over-mix; stopping as soon as the flour disappears helps keep your Banana Bread Chocolate Chip Cookies delightfully soft and tender.
Step 6: Fold in Chocolate Chips and Walnuts
Gently fold in those glorious chocolate chips and, if desired, the chopped walnuts. This is where the batter truly transforms, becoming studded with chocolate and, if you like, a little nutty crunch. Make sure they’re littered throughout for even goodness in every bite.
Step 7: Portion the Dough and Bake
Drop tablespoon-sized scoops of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Slide the trays into your preheated oven and bake for 10–12 minutes—watch for golden edges and just-set centers. They’ll continue to cook a bit as they cool, so don’t overbake!
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack. This allows them to firm up slightly while staying gorgeously soft and moist in the middle. Now you’re ready to dive in and enjoy your fresh Banana Bread Chocolate Chip Cookies!
How to Serve Banana Bread Chocolate Chip Cookies
Garnishes
A fun finishing touch can make these Banana Bread Chocolate Chip Cookies even more tempting! Try a sprinkle of flaky sea salt on top right after baking for a sweet-and-salty twist, or drizzle them with a little melted chocolate. If you’re feeling festive, a dusting of powdered sugar adds a snow-kissed look—totally Instagram-worthy!
Side Dishes
The rich, cake-like texture pairs beautifully with a cool glass of milk, your favorite coffee, or a steamy mug of chai. If you want to make dessert a bit more decadent, sandwich two cookies around vanilla ice cream for a simple yet unforgettable treat.
Creative Ways to Present
For special occasions, stack your Banana Bread Chocolate Chip Cookies on a decorative cake stand or pile them in a charming cookie tin lined with parchment. Or, for a fun twist at brunch or a bake sale, tuck a few into cellophane bags tied with ribbon—guaranteed to put a smile on someone’s face!
Make Ahead and Storage
Storing Leftovers
To keep these cookies tasting fresh, store them in an airtight container at room temperature for up to 3 days. Their softness means they won’t go dry quickly, but make sure to seal them well to protect that irresistible texture.
Freezing
If you want homemade Banana Bread Chocolate Chip Cookies on hand for busy days, freezing is your friend! After baking and cooling, tuck them into a zip-top freezer bag with layers of parchment between cookies. They’ll stay delicious for up to 2 months—just thaw at room temperature when hunger hits.
Reheating
Nothing revives that just-baked magic like a quick warm-up! Pop a cookie (or two) in the microwave for about 10–15 seconds. It’ll be soft, warm, and gooey, with those chocolate chips delightfully melty all over again.
FAQs
Can I make these Banana Bread Chocolate Chip Cookies gluten-free?
Absolutely! Simply swap the all-purpose flour for your favorite gluten-free baking blend (make sure it includes xanthan gum if needed). The recipe holds up well and you’ll barely notice the difference in texture.
What if my banana isn’t ripe enough?
If your banana is just shy of speckled perfection, you can speed up the ripening process by microwaving it (peeled) for about 20-30 seconds. Or roast it in the oven (with peel on) at 300°F for 15-20 minutes for extra sweetness.
Can I make the dough ahead and bake later?
You bet! Prepare the dough, cover tightly, and refrigerate up to 48 hours in advance. Let it soften just a bit at room temperature before scooping and baking for best results.
What’s the best way to mash the banana?
A fork works perfectly for mashing, but for extra-smooth banana (which creates softer cookies), try using a potato masher or even pulsing it quickly in a blender.
Are walnuts necessary?
Not at all! Walnuts are totally optional. They add delicious crunch and a little earthy flavor, but if you prefer a nut-free version, the Banana Bread Chocolate Chip Cookies are still amazing without them.
Final Thoughts
I can’t wait for you to try these Banana Bread Chocolate Chip Cookies and share them with the people you love. They’re soft, chocolatey, and incredibly satisfying—your new favorite way to use up ripe bananas! Give this recipe a whirl and enjoy every warm, gooey bite straight from your own kitchen.
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 a delightful combination of classic banana bread flavors and the beloved chocolate chip cookie. Soft, cakey, and perfect for any occasion, these cookies are sure to become a new favorite in your household.
Ingredients
Cookie Dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 ripe banana, mashed
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup semi-sweet chocolate chips
- ½ cup chopped walnuts (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth. Add the mashed banana, egg, and vanilla extract, and mix well.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Add Mix-Ins: Fold in the chocolate chips and walnuts, if using.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets. Bake for 10–12 minutes, until golden around the edges and set in the center.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- These cookies are soft and cakey, resembling banana bread in cookie form.
- Store in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
