If you adore the comforting flavors of banana bread and the irresistible charm of chocolate chip cookies, you’re about to fall head over heels for this Banana Bread Chocolate Chip Cookies Recipe. Imagine soft, tender cookies bursting with ripe banana goodness, swirled with melty semi-sweet chocolate chips, and a hint of warm cinnamon. These treats are deceptively simple to make and perfect for sharing with family and friends during any cozy moment. The delightful blend of classic banana bread and classic cookie joy makes this recipe a true standout in your baking repertoire.
Ingredients You’ll Need
Every ingredient in this Banana Bread Chocolate Chip Cookies Recipe counts toward making these cookies irresistibly soft, flavorful, and satisfying. From the creamy butter to the ripe banana, each element brings something special to the table.
- ½ cup unsalted butter (softened): Provides richness and moisture, creating a tender cookie texture.
- ½ cup brown sugar: Adds deep caramel notes and keeps the cookies soft.
- ¼ cup granulated sugar: Balances sweetness and helps with cookie spread.
- 1 large ripe banana (mashed): The star ingredient that offers natural sweetness and moistness; the riper, the better!
- 1 large egg: Binds everything together and adds structure.
- 1 tsp vanilla extract: Enhances flavor complexity with a sweet aroma.
- 1½ cups all-purpose flour: Forms the cookie’s base, ensuring a soft yet sturdy crumb.
- ½ tsp baking soda: Leavens the cookies, giving them just enough rise.
- ½ tsp salt: Balances sweetness and highlights flavors.
- ½ tsp ground cinnamon: Adds warm spice, complementing the banana beautifully.
- 1 cup semi-sweet chocolate chips: Melt into luscious pockets of chocolate throughout the cookie.
- ½ cup chopped walnuts or pecans (optional): Gives a delightful crunch and nutty flavor if you’re feeling fancy.
How to Make Banana Bread Chocolate Chip Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
First things first, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies bake evenly and don’t stick, making cleanup a breeze.
Step 2: Cream Butter and Sugars
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step is crucial because it traps air that helps create the perfect texture—soft with just a bit of chew.
Step 3: Add Banana, Egg, and Vanilla
Next, mix in the mashed ripe banana, egg, and vanilla extract until everything is well combined. This brings moisture and that signature banana flavor right into your cookie dough.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk the all-purpose flour, baking soda, salt, and ground cinnamon. Gradually add this to the wet mixture, stirring gently until just combined. Avoid overmixing here, so your cookies stay tender and cakey.
Step 5: Fold in Chocolate Chips and Nuts
Finally, fold in the semi-sweet chocolate chips and nuts if you’re using them. These add texture and bursts of flavor that make every bite a joy.
Step 6: Bake Your Cookies
Drop rounded tablespoons of dough onto your prepared baking sheet, making sure to space them about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes, or until the edges turn lightly golden and the centers are set but still soft.
Step 7: Cool and Enjoy
Let your cookies cool on the pan for about 5 minutes—they’ll firm up perfectly during this time. Then, transfer them to a wire rack to cool completely before digging in.
How to Serve Banana Bread Chocolate Chip Cookies Recipe
Garnishes
A sprinkle of flaky sea salt on top just after baking can elevate the sweetness wonderfully and add a gourmet touch to these humble cookies. For a fun twist, drizzle melted white chocolate or caramel over them for extra indulgence.
Side Dishes
These cookies pair beautifully with a tall glass of cold milk or a steaming cup of coffee or tea. For brunch or dessert gatherings, serve alongside fresh fruit or a scoop of vanilla ice cream for delightful contrast.
Creative Ways to Present
Stack your Banana Bread Chocolate Chip Cookies Recipe with parchment paper between layers in a beautiful jar or wrapped in a rustic ribbon for gifting. Alternatively, sandwich them with a dollop of cream cheese frosting or peanut butter for a playful treat your friends will rave about.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your cookies in an airtight container at room temperature for up to 3 days. They maintain their soft, cake-like texture perfectly when kept sealed from air.
Freezing
If you want to keep these cookies longer, freeze the baked cookies in a single layer on a baking sheet, then transfer them to a zip-top bag or airtight container once solid. They freeze well for up to 3 months and thaw quickly at room temperature.
Reheating
To bring your Banana Bread Chocolate Chip Cookies Recipe back to life, warm them gently in the microwave for 10 to 15 seconds or pop them in a low oven for a few minutes. This softens the cookies and melts the chocolate chips perfectly.
FAQs
Can I use overripe bananas for this recipe?
Absolutely! In fact, very ripe bananas with plenty of brown spots are ideal because they add maximum sweetness and moisture, lending the cookies their signature soft texture.
Do I have to add nuts?
Nope! The walnuts or pecans are optional. They do add a nice crunch and nutty flavor, but the cookies are just as delicious without them—especially if you prefer a purely soft cookie experience.
Can I substitute the butter with oil?
While butter gives the best flavor and texture, you can substitute it with an equal amount of vegetable oil for a slightly different but still tasty result. Just note the texture might be a tad less rich.
How do I make these cookies vegan?
You can make this Banana Bread Chocolate Chip Cookies Recipe vegan by using a flax egg or other egg substitute, dairy-free butter, and vegan chocolate chips. The banana helps keep the cookies moist and tender even without eggs.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours. Chilling the dough can even improve the flavor and prevent the cookies from spreading too much during baking.
Final Thoughts
There is something wonderfully satisfying about these Banana Bread Chocolate Chip Cookies Recipe that combines nostalgia and indulgence in every bite. Whether baking for a simple snack, a family dessert, or a special gift, this recipe is sure to bring smiles and warm hearts. So grab your ripe bananas and chocolate chips, and let’s bake some magic together—you’re going to love every delicious crumb!
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 offer a delightful twist on classic banana bread, transforming it into soft, cake-like cookies studded with semi-sweet chocolate chips and optional nuts. Perfectly spiced with cinnamon and sweetened naturally with ripe bananas, these cookies are an easy and delicious dessert or snack.
Ingredients
Wet Ingredients
- ½ cup unsalted butter (softened)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large ripe banana (mashed)
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
Add-ins
- 1 cup semi-sweet chocolate chips
- ½ 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, beat the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy, creating a creamy base for the dough.
- Add Wet Ingredients: Mix in the mashed ripe banana, egg, and vanilla extract until everything is blended smoothly, infusing the dough with moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon to evenly distribute the leavening agents and spices.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet banana mixture, stirring just until combined to avoid overworking the dough which keeps the cookies tender.
- Fold in Add-ins: Gently fold in the semi-sweet chocolate chips and chopped nuts if using, distributing them evenly throughout the dough.
- Shape and Bake: Drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading. Bake for 10–12 minutes until edges turn lightly golden and centers are set but still soft.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up without losing softness.
Notes
- These cookies have a soft, cake-like texture resembling banana bread, making them uniquely tender.
- For a stronger banana flavor, use very ripe bananas with brown spots as they are sweeter and more aromatic.
- Chopped walnuts or pecans are optional but add a pleasant crunch and nutty flavor.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
