Banana Bread Chocolate Chip Cookies
Make soft, moist cookies that taste exactly like your favorite banana bread, loaded with chocolate chips. This easy recipe delivers big flavor.
- Prep Time: 15 min
- Cook Time: 12 min
- Total Time: 27 min
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed very ripe bananas (about 2 medium bananas)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chunks (optional, for bakery style)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the mashed bananas until just combined.
- In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix the dough.
- Fold in the chocolate chips and chunks by hand.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, chill the dough for 15 minutes before scooping.
- Bake for 10 to 12 minutes, or until the edges are set and lightly golden brown. The centers should still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use bananas that are heavily spotted or almost black for the best banana flavor and moisture retention.
- For a bakery style cookie, press a few extra chocolate chunks onto the tops of the dough balls right before baking.
- If your dough seems too wet due to very ripe bananas, add 1 extra tablespoon of flour.
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 15
- Sodium: 110
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0.1
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
- Cholesterol: 30