Irresistible Banana Bread Chocolate Chip Cookies Recipe

Weaving banana bread magic into chocolate chip cookies creates a delightful surprise for sweet tooths everywhere.

Soft, pillowy textures merge with rich chocolate chunks in this unexpected treat.

Memories of grandma’s classic banana bread dance alongside gooey chocolate goodness.

Bakers looking for something extraordinary will adore this creative twist on two beloved desserts.

Each bite combines comforting banana warmth with decadent chocolate intensity.

Crumbs will disappear faster than you can mix the batter, promising pure culinary joy.

Prepare to become the neighborhood’s most innovative baker with this irresistible recipe.

How to Bake the Perfect Soft-Edged Cookie

Step 1: Prepare Baking Space

Grab a baking sheet and line it with parchment paper. Fire up the oven to 350 degrees Fahrenheit (175 degrees Celsius).

Step 2: Create Creamy Base

• Softened butter
• Brown sugar
• Granulated sugar

Whip these ingredients until they transform into a light, fluffy mixture.

Step 3: Introduce Moisture

• Mashed bananas
• Egg
• Vanilla extract

Mix thoroughly until everything combines smoothly.

Step 4: Combine Dry Ingredients

• All-purpose flour
• Baking soda
• Salt
• Ground cinnamon (optional)

Step 5: Merge Wet and Dry Mixtures

Gradually incorporate the dry ingredients into the wet mixture. Stir gently until just combined- avoid overmixing.

Step 6: Fold in Chocolate Goodness

Gently fold chocolate chips into the cookie dough, distributing them evenly.

Step 7: Shape and Bake

Drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

Step 8: Bake to Perfection

Slide the baking sheet into the preheated oven. Bake for 10-12 minutes until cookie edges turn golden and centers look set.

Step 9: Cool and Enjoy

Allow cookies to rest on the baking sheet for 5 minutes. Transfer to a wire rack and let them cool completely before devouring.

Tips for Texture and Sweet Balance

• Ripeness Matters: Choose overripe bananas with brown spots for maximum sweetness and deeper banana flavor in your cookies.
• Chill the Dough: Refrigerate the cookie dough for 30 minutes before baking to prevent spreading and create thicker, chewier cookies.
• Customize Chocolate: Swap chocolate chips with dark, milk, or white chocolate chips, or try chopped nuts for added texture and variety.
• Dairy-Free Adaptation: Replace butter with coconut oil or vegan butter to make the recipe suitable for dairy-free diets.
• Storage Success: Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer preservation.

Store Cookies Without Losing That Just-Baked Feel

• Store cooled cookies in an airtight container lined with parchment paper, separating layers to prevent sticking. Keep fresh for up to 5 days in the refrigerator.
• Place cookies in a freezer-safe container or zip-lock bag, separating layers with wax paper. Freeze for up to 3 months for maximum flavor and texture.
• Remove frozen cookies and let sit at room temperature for 15-20 minutes before enjoying. Alternatively, microwave briefly for 10-15 seconds to restore softness.
• Warm cookies in the oven at 300F for 3-5 minutes to restore crisp edges and soft centers, bringing back that fresh-baked taste and texture.

Milk, Coffee, and More: Pairing Ideas

• Dark roast or espresso complements the sweet banana and chocolate notes, cutting through the cookie's richness with a bold, robust flavor profile.
• Cold whole milk balances the chocolate chips' sweetness and provides a creamy contrast to the cookie's soft, chewy texture.
• Spiced chai tea echoes the cookie's cinnamon undertones, creating a harmonious blend of comforting warmth and subtle sweetness.
• Late harvest Riesling offers a gentle sweetness that enhances the banana and chocolate flavors, creating an elegant dessert pairing.

New Ways to Reinvent This Cookie Recipe

• Gluten-Free Banana Chocolate Chip Cookies: Replace wheat flour with almond flour or gluten-free blend for a celiac-friendly version.
• Vegan Banana Chocolate Chip Cookies: Swap butter with coconut oil, use flax egg instead of regular egg, and select dairy-free chocolate chips.
• Low-Sugar Banana Chocolate Chip Cookies: Reduce sugar by half, use monk fruit sweetener, or substitute with mashed dates for natural sweetness.
• Nut-Infused Banana Chocolate Chip Cookies: Add chopped walnuts or pecans to enhance texture and introduce a nutty flavor profile.

FAQs for Banana Bread Cookie Fans

• Can I use whole wheat flour instead of all-purpose flour?

You can substitute whole wheat flour, but it will change the texture and make the cookies slightly denser. Use a 1:1 ratio, but expect a slightly heavier cookie with a nuttier flavor.

• How ripe should the bananas be for this recipe?

Use overripe bananas with lots of brown spots. The darker and softer the bananas, the more intense the banana flavor and natural sweetness in the cookies.

• What if I don't have brown sugar?

You can replace brown sugar with white sugar, but the cookies will lose some moisture and caramel-like depth. For best results, use a mix of white sugar and a tablespoon of molasses to mimic brown sugar’s characteristics.

• Can I freeze the cookie dough?

Yes, you can freeze the dough. Scoop the dough into balls, place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.

What Makes These Cookies a Brilliant Mashup

• Transforms classic banana bread into irresistible cookies, blending two beloved desserts into one delightful treat.
• Requires minimal preparation time, with simple steps that even beginner bakers can master in under 30 minutes from start to finish.
• Combines kid-friendly chocolate chips with nutritious bananas, creating a sneaky way to include fruit in a sweet dessert that everyone will love.
• Perfect for casual gatherings, afternoon snacks, lunchbox surprises, or weekend baking projects that bring family together with minimal fuss.

Ingredients for Banana Bread Chocolate Chip Cookies

• All-Purpose Flour: Essential dry ingredient for cookie structure and texture, white or unbleached works best.
• Baking Soda: Helps cookies rise and spread, fresh and not expired for best results.

• Butter, Brown Sugar, Granulated Sugar: Provide sweetness and rich flavor, softened butter blends smoothly.
• Mashed Bananas: Adds moisture and natural sweetness, ripe bananas work perfectly.
• Egg: Binds ingredients together and provides structure, room temperature preferred.
• Vanilla Extract: Enhances overall flavor, pure extract recommended over imitation.

• Chocolate Chips: Adds delicious chocolate bursts, semi-sweet or dark chocolate recommended.
• Ground Cinnamon (Optional): Adds warm spice and complements banana flavor, freshly ground preferred.

• Salt: Balances sweetness and enhances overall flavor.
• Parchment Paper: Prevents sticking and ensures even baking.

Banana Bread Chocolate Chip Cookies Recipe

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4.6 from 35 reviews

• Total Time: 27 minutes
• Yield: 12 1x

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Description

Irresistible banana bread chocolate chip cookies blend classic comfort with playful sweetness, merging two beloved desserts into one delightful treat. Warm spices and rich chocolate chunks create a perfect harmony that will make snack time an unforgettable experience.

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Ingredients

Scale 1x2x3x

Banana and Chocolate:

• 1 ripe banana (mashed)
• 150 g (1 cup) chocolate chips (dark, milk, or semi-sweet)
• 50 g (½ cup) chopped walnuts or pecans (optional)

Sugars and Dairy:

• 115 g (½ cup) unsalted butter, softened
• 100 g (½ cup) brown sugar
• 50 g (¼ cup) granulated sugar
• 1 large egg

Dry Ingredients and Spices:

• 190 g (1 ½ cups) all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

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Instructions

1. Warm the oven to 350F (175C) and prepare a baking sheet with parchment paper, ensuring a non-stick surface for even baking.
2. Using an electric mixer, whip softened butter with brown and granulated sugars until the mixture becomes airy and pale, creating a smooth base for the cookies.
3. Incorporate ripe, well-mashed bananas into the sugar mixture, followed by a single egg and fragrant vanilla extract, blending until the ingredients form a cohesive mixture.
4. In a separate container, sift together flour, baking soda, salt, and ground cinnamon, ensuring no lumps remain and all dry components are evenly distributed.
5. Gently introduce the dry ingredient blend into the wet mixture, stirring carefully to prevent overmixing and maintain a light cookie texture.
6. Sprinkle chocolate chips throughout the dough, distributing them evenly to guarantee a consistent chocolate experience in every bite.
7. Scoop rounded portions of dough onto the prepared baking sheet, leaving adequate space between each cookie to allow for spreading during baking.
8. Place the sheet in the preheated oven and bake for 10-12 minutes, watching for golden-brown edges and a set center as indicators of perfect doneness.
9. Allow cookies to rest on the baking sheet for a brief 5-minute period, then transfer to a wire cooling rack to achieve complete cooling and optimal texture.

Notes

• Ensure bananas are very ripe for maximum sweetness and intense banana flavor in your cookies.
• Use room temperature ingredients to create smoother, more evenly mixed dough that blends perfectly.
• Avoid overmixing the dough after adding flour to prevent tough, dense cookies with a heavy texture.
• For gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend that maintains the same soft, chewy consistency.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 200
• Sugar: 14 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg