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
Scale
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.
