Name: Banana Bread Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/4 cup brown sugar, packed; 1/4 cup granulated sugar; 1 large ripe banana, mashed; 1 large egg; 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips; 1/2 teaspoon cinnamon (optional, for added flavor)

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Soft, chewy, and bursting with flavor, these Banana Bread Chocolate Chip Cookies are a delicious twist on a classic treat. The comforting taste of banana bread pairs perfectly with the indulgence of semi-sweet chocolate chips, making these cookies a delightful snack or dessert that’s hard to resist.

Banana Bread Chocolate Chip Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

¼ cup brown sugar, packed

¼ cup granulated sugar

1 large ripe banana, mashed

1 large egg

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

½ teaspoon cinnamon (optional, for added flavor)

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Add the mashed banana, egg, and vanilla extract to the butter mixture and beat until fully incorporated.

Gradually add the dry ingredients to the wet ingredients and mix until combined.

Stir in the chocolate chips until evenly distributed throughout the dough.

Using a tablespoon or cookie scoop, drop spoonfuls 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.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: 18 cookies

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Storage/Reheating

These cookies store wonderfully! I like to keep them in an airtight container at room temperature for up to 3-4 days. If I want to keep them longer, I’ll pop them in the freezer for up to 2 months. When I’m ready to enjoy them again, I simply let them thaw at room temperature or heat them up in the microwave for a few seconds to bring back that soft, chewy texture.

FAQs

Can I use a different type of sugar for these cookies?

Yes, you can use coconut sugar or another sweetener if you prefer, though it may slightly change the flavor and texture. I find brown sugar adds a nice depth of flavor, but feel free to experiment!

Can I substitute the butter for something else?

If you’re looking to make these dairy-free, you could use a plant-based butter substitute. However, I love the richness that regular unsalted butter provides, so that’s what I stick with in this recipe.

How ripe should the banana be for this recipe?

The riper, the better! I typically use a banana that’s very soft and speckled with brown spots, as it adds more sweetness and moisture to the dough.

Can I make these cookies without chocolate chips?

Of course! If I’m not in the mood for chocolate, I sometimes add chopped nuts (like walnuts) or dried fruit for a different twist. These cookies are versatile, so you can get creative with the add-ins.

How do I make the cookies chewier?

For chewier cookies, I recommend slightly underbaking them—take them out when they’re just golden on the edges but still soft in the center. They will continue to set as they cool.

Conclusion

These Banana Bread Chocolate Chip Cookies are a fun and delicious hybrid of two beloved treats. The soft, chewy texture combined with the sweetness of banana and the richness of chocolate chips makes them the perfect snack or dessert. Plus, they’re easy to make and customize with different add-ins. Whether you’re baking for yourself or sharing with friends, these cookies are sure to be a hit!

Recipe:

Banana Bread Chocolate Chip Cookies

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Author: Cheryl
Total Time: 22 minutes
Yield: 18 cookies
Diet: Vegetarian

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Description

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the mashed banana, egg, and vanilla extract to the butter mixture and beat until fully incorporated.
Gradually add the dry ingredients to the wet ingredients and mix until combined.
Stir in the chocolate chips until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop spoonfuls 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.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.