Description
These Chewy Banana Bread Chocolate Chip Cookies combine the comforting flavors of banana bread with the delightful chewiness of chocolate chip cookies. Perfect for a snack or dessert, they are sure to become your new favorite treat!
Ingredients
Scale
- 1 cup very ripe bananas (about 2–3 medium-sized bananas)
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar (light or dark)
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon (optional but recommended)
- 1 cup semi-sweet chocolate chips
Instructions
- Mash your very ripe bananas in a medium bowl until mostly smooth with a few small lumps remaining. You want about 1 cup of mashed banana. Set this aside.
- In a large microwave-safe bowl or a saucepan on the stovetop, melt your unsalted butter until just melted. Let it cool for a minute or two.
- To the melted butter, add both the brown sugar and granulated sugar. Whisk them together vigorously until well combined and smooth. Beat in the room-temperature egg until fully incorporated. Then, stir in the mashed banana and vanilla extract until everything is evenly combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using) until there are no clumps.
- Gradually add the dry ingredient mixture to the wet ingredient mixture. Mix on low speed with an electric mixer or by hand with a spatula until just combined.
- Gently fold in your chocolate chips (and any nuts, if you're adding them) until they are evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or preferably 2-3 hours.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Using a 1.5-2 tablespoon cookie scoop, scoop uniform balls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-13 minutes, or until the edges are lightly golden brown and set, but the centers still look slightly soft and gooey.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 13 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: For best results, use very ripe bananas and do not skip the chilling time for the dough. A sprinkle of flaky sea salt on top of the warm cookies enhances the flavors beautifully.