If you love banana bread and chocolate chip cookies, these Chocolate Chip Banana Bread Cookies are about to become your new obsession. These cookies combine the moist, comforting flavors of banana bread with the chewy, indulgent bite of a chocolate chip cookie. Itโs the best of both worlds in one delicious treat. My family couldnโt get enough of them when I made a batch last weekendโevery single one disappeared in minutes!
Why Youโll Love This Recipe
- Best of Both Worlds: Combines the comforting flavors of banana bread and the chewy texture of a cookie.
- Perfect for Ripe Bananas: Got overripe bananas hanging around? This is the perfect way to use them up.
- Chocolate + Banana = Love: Thereโs something magical about the combination of chocolate and bananas.
Ingredients
- Cooled, Just Melted Butter: Use butter thatโs melted but still a little creamyโnot completely liquid. This gives the cookies a nice, chewy texture.
- Packed Light Brown Sugar: Adds that rich, molasses-like sweetness and chew to the cookies.
- Mashed Ripe Banana: From one small bananaโbe sure to measure accurately for the best texture and banana flavor.
- Egg Yolk: Just the yolk here, which adds richness without making the dough too wet.
- Pure Vanilla Extract: A touch of vanilla to balance the flavors.
- All-Purpose Flour: Your classic cookie base. Measure carefully to avoid tough cookies!
- Ground Cinnamon: Adds a warm spice note that complements the banana and chocolate perfectly.
- Baking Soda: This is what helps the cookies rise and stay soft.
- Salt: Balances out the sweetness and brings out the flavors.
- Dark Chocolate Chips: Go for the dark variety to balance the sweetness of the cookies. You can even add extra on top for that bakery-style look!
- Chopped Walnuts: Adds a bit of crunch and nuttiness that works so well with the banana and chocolate.
Variations
- No Nuts? No Problem!: If youโre not a fan of walnuts, you can leave them out or substitute with pecans.
- Extra Chocolatey: Add more chocolate chips or even mix in some white chocolate chips for a twist.
- Make Them Gluten-Free: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
How to Make the Recipe
1. Make the Dough
In a large bowl, combine the cooled, melted butter and brown sugar, and mix until blended. Stir in the mashed banana, making sure everything is well incorporated. Add the egg yolk and vanilla extract and mix until combined.
2. Add Dry Ingredients
Stir in the salt, baking soda, and cinnamon until fully mixed. Then, fold in the flour until the dough is smooth. Finally, mix in the chocolate chips and walnuts evenly throughout the dough. Cover the bowl and refrigerate the dough for 1 hourโthis step is essential for getting the perfect chewy texture.
3. Preheat & Prepare
Preheat your oven to 350ยฐF. Line two large cookie sheets with parchment paper.
4. Shape & Bake
Use a 1.5 oz cookie scoop to portion out the dough onto the prepared baking sheets, making sure to space the cookies at least 2 inches apart. If you want extra chocolatey goodness, press a few additional chocolate chips onto the tops of each cookie dough ball. Bake for 10-12 minutes, or until the edges are golden and the centers are just a bit soft. Let the cookies cool on the baking sheets for a couple of minutes before transferring them to a wire rack to finish cooling.
Tips for Making the Recipe
- Chill Time is Key: Donโt skip the chilling stepโit helps the cookies maintain their shape and gives them that delicious chewy texture.
- Press Extra Chips on Top: For bakery-style cookies, press a few extra chocolate chips onto the tops of the dough balls before baking.
- Measure the Banana: Make sure to measure your banana pureeโitโs easy to overdo it and end up with a dough thatโs too soft.
How to Serve
These cookies are perfect on their own, but theyโre extra delicious with a glass of cold milk or a hot cup of coffee. They also make a great treat for lunchboxes, potlucks, or cozy afternoons at home.
Make Ahead
- To Refrigerate: You can refrigerate the dough for up to 2 days before baking, making this an easy make-ahead recipe.
- To Freeze: Freeze the cookie dough in balls for up to 3 months. When ready to bake, just pop them straight from the freezer into the ovenโjust add an extra minute or two to the baking time.
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
FAQs
Can I use overripe bananas for this recipe?
Yes! Overripe bananas are perfect for this recipe as they add more natural sweetness and moisture.
What if I donโt have a cookie scoop?
No worries! You can use a tablespoon to portion out the dough, just try to keep them uniform in size so they bake evenly.
Can I substitute the walnuts with something else?
Definitely! If youโre not a fan of walnuts, you can swap them out for pecans, almonds, or even leave them out altogether.
Conclusion
These Chocolate Chip Banana Bread Cookies are a delightful fusion of two classic treats that will have you hooked from the first bite. Perfectly chewy, with just the right amount of sweetness and a hint of cinnamon, these cookies are great for any occasion. Plus, theyโre a fantastic way to use up that one lonely banana sitting on your counter!
Chocolate Chip Banana Bread Cookies Recipe
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Chip Banana Bread Cookies are soft, chewy, and loaded with flavors reminiscent of classic banana bread. With rich dark chocolate chips and crunchy walnuts, these cookies are the perfect treat for banana bread lovers in cookie form!
Ingredients
- 1/2 cup (113g) cooled, just melted butter (creamy and custardy, not fully liquid)
- 3/4 cup (165g) packed light brown sugar
- 1/3 cup (80ml) mashed ripe banana (from 1 small banana, measured accurately)
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups (215g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (125g) dark chocolate chips, plus extra for topping
- 1/3 cup (50g) chopped walnuts
Instructions
- Combine Wet Ingredients:
In a large bowl, mix the cooled melted butter and brown sugar until well blended. Add the mashed banana and stir to combine. Mix in the egg yolk and vanilla extract until smooth. - Add Dry Ingredients:
To the banana mixture, add the salt, baking soda, and cinnamon, and stir to blend well. Fold in the flour until just combined, then gently fold in the chocolate chips and chopped walnuts. - Chill the Dough:
Cover the dough and refrigerate for 1 hour to allow it to firm up. - Preheat the Oven:
Preheat your oven to 350ยฐF (175ยฐC). Line two large cookie sheets with parchment paper. - Scoop and Bake:
Using a 1.5 oz cookie scoop, portion the dough onto the prepared baking sheets, spacing the cookies at least 2 inches apart. If desired, press a few extra chocolate chips onto the tops of the dough balls.
Bake for 10-12 minutes, or until the edges are golden and the centers are still slightly soft. Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely.
Notes
- Be sure to measure the banana puree accurately for the best texture in the cookies.
- These cookies are perfect with dark chocolate, but you can also use semi-sweet or milk chocolate chips depending on your preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 180kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Your email address will not be published. Required fields are marked *