why make this recipe
Banana Bread Chocolate Chip Cookies are a delicious twist on two beloved treats. They combine the moist, comforting taste of banana bread with the sweet, melty goodness of chocolate chip cookies. If you have overripe bananas sitting on your counter, this recipe makes the perfect use of them. Plus, these cookies are easy to make and sure to please everyone in the family!
how to make Banana Bread Chocolate Chip Cookies
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
Directions:
- 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.
how to serve Banana Bread Chocolate Chip Cookies
These cookies are perfect warm, straight from the oven. You can serve them with a glass of milk or a cup of coffee for a simple snack. They also make a great treat for lunchboxes or as a dessert at gatherings. Feel free to add a scoop of ice cream on top for an extra special treat!
how to store Banana Bread Chocolate Chip Cookies
To store these cookies, let them cool completely, then place them in an airtight container. They can be kept at room temperature for up to one week. You can also freeze them for longer storage. Just make sure to separate layers with parchment paper to prevent sticking.
tips to make Banana Bread Chocolate Chip Cookies
- Use ripe bananas: The riper the banana, the sweeter and more flavorful your cookies will be. Look for bananas that have brown spots.
- Don’t overmix: When adding the dry ingredients, mix just until combined to keep your cookies soft and chewy.
- Chill the dough: If you want thicker cookies, you can chill the dough in the refrigerator for about 30 minutes before baking.
variation
You can swap the semi-sweet chocolate chips for dark chocolate chips, white chocolate chips, or even nuts for a crunchier texture. Additionally, you can add a handful of oats for extra fiber and texture.
FAQs
1. Can I use frozen bananas?
Yes, thaw the bananas first and make sure to drain any excess liquid before using them in the recipe.
2. Can I make these cookies without eggs?
You can use a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) as a substitute for the egg.
3. How do I know when the cookies are done?
The edges will be set, and the centers may look slightly soft. They will continue to cook a bit after you take them out of the oven.
Banana Bread Chocolate Chip Cookies
Ingredients
For the Cookie Dough
- 0.5 cup unsalted butter, softened Softened for easy mixing
- 0.5 cup brown sugar, packed Adds moisture and flavor
- 0.25 cup granulated sugar
- 0.5 cup mashed overripe banana (about 1 banana) Overripe bananas work best
- 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
Preparation
- 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.
Baking
- 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.