Name: Banana Bread Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup mashed ripe banana (about 1 medium banana); 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup chocolate chips

I’ve discovered the perfect fusion of two beloved treats: banana bread and chocolate chip cookies. These Banana Bread Chocolate Chip Cookies are soft, chewy, and packed with the rich flavors of ripe bananas and sweet chocolate chips. They’re easy to make and perfect for any occasion.

Why You’ll Love This Recipe

I love how these cookies combine the moist, comforting taste of banana bread with the delightful texture of chocolate chip cookies. They’re made in one bowl with just 10 ingredients and require zero chill time, meaning I can have cookies ready in under 30 minutes. This recipe is a fantastic way to use up overripe bananas and satisfy my sweet tooth simultaneously.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter, melted
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup mashed ripe banana (about 1 medium banana)
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Directions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
Add the egg, vanilla extract, and mashed banana to the bowl. Mix until well combined.
Stir in the flour, baking soda, and salt until just combined. Be careful not to overmix.
Fold in the chocolate chips.
Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 24 cookies. The total time to make these cookies is about 25 minutes: 10 minutes for preparation and 10-12 minutes for baking.

Variations

I enjoy experimenting with this recipe by adding chopped nuts like walnuts or pecans for extra crunch. Sometimes, I substitute half of the chocolate chips with white chocolate or peanut butter chips for a different flavor profile. Adding a teaspoon of cinnamon or nutmeg can also enhance the warm, comforting taste of the cookies.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They can be frozen for up to 3 months. To enjoy, I thaw them at room temperature or warm them in the microwave for a few seconds.

FAQs

How ripe should the bananas be?

I use overripe bananas with brown spots for the best flavor and sweetness. The riper the banana, the more intense the banana flavor in the cookies.

Can I make the dough ahead of time?

Yes, I often prepare the dough in advance and refrigerate it for up to 3 days. When I’m ready to bake, I let the dough sit at room temperature for about 20 minutes to make scooping easier.

Can I use frozen bananas?

I prefer using fresh bananas, but if I use frozen ones, I make sure to thaw them completely and drain any excess liquid before mashing.

Can I make these cookies gluten-free?

Absolutely. I substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking. The texture might vary slightly, but they’re still delicious.

How do I keep the cookies soft?

To keep the cookies soft, I store them in an airtight container with a slice of bread. The bread helps maintain moisture, keeping the cookies soft for longer.

Conclusion

These Banana Bread Chocolate Chip Cookies are a delightful treat that combines the best aspects of banana bread and chocolate chip cookies. They’re quick to make, incredibly flavorful, and a great way to use up ripe bananas. Whether I’m baking for a gathering or just craving something sweet, these cookies never disappoint.