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Banana Bread Chocolate Chip Cookies Recipe
Ben Carraoli

Banana Bread Chocolate Chip Cookies Recipe

If you're craving something soft, chewy, and packed with banana and chocolate flavor, these Banana Bread Chocolate Chip Cookies are perfect. They're a delicious fusion of banana bread and cookies—sweet, warm, and satisfying. The best part? They’re simple to make and come out irresistibly gooey every time.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 5
Course: Dessert
Calories: 180
Ingredients Method

Ingredients
  

  • 1 1/2 cups all-purpose flour – Gives the cookies structure. Don’t substitute with cake flour or the cookies will be too soft.
  • 1/2 tsp baking soda – Helps the cookies rise and stay chewy.
  • 1/2 tsp salt – Balances the sweetness and boosts the flavors.
  • 1/2 tsp ground cinnamon – Adds a subtle warmth that pairs beautifully with banana.
  • 1/2 cup unsalted butter softened – For that buttery, rich texture. Let it soften at room temp for easier mixing.
  • 1/2 cup light brown sugar packed – Adds moisture and a deep caramel flavor.
  • 1/4 cup granulated sugar – Gives the cookies a crisp edge and balances the brown sugar.
  • 1 large ripe banana mashed (about 1/2 cup) – Overripe bananas give the best flavor and texture.
  • 1 large egg – Binds everything and adds richness.
  • 1 tsp vanilla extract – Enhances the overall flavor with a touch of sweetness.
  • 1 cup semi-sweet chocolate chips – The star of the cookie! Semi-sweet balances well with the banana’s natural sweetness.

Method
 

  1. Start by preheating your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper to keep the cookies from sticking. This step is key to even baking and a clean release.
  2. In a medium-sized bowl, whisk together the flour, baking soda, salt, and cinnamon. This ensures that all dry ingredients are evenly distributed and prevents clumps later in the dough. Set this bowl aside for now.
  3. In a large bowl, use an electric mixer or whisk to beat the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy. This step helps trap air, giving the cookies a soft texture. Then, mix in the mashed banana, egg, and vanilla until everything is smooth.
  4. Now, gently add the dry mixture into the wet ingredients. Do this gradually, mixing just until everything is combined—don’t overmix or the cookies may turn out dense. Once you have a uniform dough, fold in the chocolate chips using a spatula.
  5. Using a tablespoon or small cookie scoop, drop rounded portions of dough onto your prepared baking sheet. Leave about 2 inches of space between each cookie. Bake for 10 to 12 minutes, or until the edges are golden and the centers look just set.
  6. Once done, remove the baking sheet from the oven and let the cookies cool for 5 minutes right on the tray. Then, transfer them to a wire rack to cool completely. This step helps them firm up while staying chewy inside.