Banana Bread Chocolate Chip Cookies
These Banana Bread Chocolate Chip Cookies combine the nostalgic flavor of classic banana bread with the soft, chewy convenience of a cookie. Made with real overripe bananas and plenty of chocolate chips, they bake up pillowy, tender, and irresistibly comforting.
Equipment
- Mixing bowl
- hand mixer or whisk
- Rubber Spatula
- Baking Sheets
- Oven
Ingredients
- 0.5 cup unsalted butter, softened
- 0.5 cup brown sugar, packed
- 0.25 cup granulated sugar
- 0.5 cup mashed overripe banana (about 1 banana)
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 1.5 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the mashed banana, egg, and vanilla extract until smooth. The mixture may look slightly curdled.
- Add the flour, baking soda, salt, and cinnamon. Fold gently until just combined. Do not overmix.
- Fold in the chocolate chips until evenly distributed.
- Scoop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 10–12 minutes until edges are set and centers are soft.
- Cool cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
This dough is intentionally softer than traditional cookie dough due to the banana. Measure the mashed banana carefully and avoid overbaking to keep the cookies fluffy and moist.