Banana Bread Chocolate Chip Cookies Recipe

Introduction

These Banana Bread Chocolate Chip Cookies combine the best of two favorites: the warmth of banana bread with the chewy delight of chocolate chip cookies. Soft, flavorful, and slightly spiced, they’re perfect for a cozy snack or a sweet treat any time of day.

Ingredients

• 1 small overripe banana, mashed (should measure 1/4 cup)
• 1/2 cup vegetable oil or melted butter
• 1 cup light brown sugar, packed
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2/3 cup chocolate chips

Instructions

1. Step 1: In a large bowl, combine the melted butter, brown sugar, and mashed banana. Mix until well blended.
2. Step 2: Add the egg yolk and vanilla extract. Stir thoroughly to incorporate.
3. Step 3: Add the flour, salt, baking soda, and cinnamon. Stir until just combined and no flour streaks remain.
4. Step 4: Fold in the chocolate chips. Cover the dough and set aside for about 15 minutes to allow the flour to hydrate while the oven preheats.
5. Step 5: Line a cookie sheet with parchment paper and preheat the oven to 350°F (175°C).
6. Step 6: Use a cookie scoop or spoon to drop roughly 1-inch dough balls onto the prepared cookie sheet, spacing them about 2 inches apart. The dough will be slightly wet.
7. Step 7: Bake for 10 to 11 minutes, until the edges are set and cookies have puffed but the centers remain slightly underbaked.
8. Step 8: Allow cookies to cool on the sheet before enjoying.

Tips & Variations

• To make these cookies vegan, replace the egg yolk with a flax egg made from 1 1/2 teaspoons ground flaxseed mixed with 2 tablespoons cold water. Let it sit for 5 minutes before adding.
• For extra flavor, try adding chopped nuts or substituting dark chocolate chips.
• If your banana yields more than 1/4 cup mashed, discard the extra to maintain the right dough consistency.

Storage

Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer keeping, freeze them in a sealed bag for up to 1 month. To reheat, warm in the oven at 300°F (150°C) for 5-7 minutes or until soft and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just the yolk?

Yes, you can use a whole egg as a substitute, but using only the yolk keeps the cookies more tender and rich.

Why is the dough wet? Is that normal?

Yes, the dough will be wetter than typical cookie dough due to the banana and oil. This helps create a soft, moist cookie texture.

Banana Bread Chocolate Chip Cookies Recipe

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★★★★★

4.8 from 142 reviews

These Banana Bread Chocolate Chip Cookies combine the moist, tender texture of banana bread with the classic indulgence of chocolate chip cookies. Made with overripe bananas, warm cinnamon, and melty chocolate chips, these cookies are a perfect treat for banana lovers craving a soft, flavorful cookie. They bake up soft with slightly underbaked centers, offering a delightful chewy bite every time.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Total Time: 31 minutes
• Yield: About 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 small overripe banana, mashed (about 1/4 cup)
• 1/2 cup vegetable oil or melted butter
• 1 egg yolk*
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 1/3 cups all purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt

Add-ins

• 1 cup light brown sugar, packed
• 2/3 cup chocolate chips

Instructions

1. Combine Wet Ingredients: In a large bowl, mix the melted butter, light brown sugar, and mashed banana together until fully combined. This forms the flavorful base of the cookie dough.
2. Add Egg Yolk and Vanilla: Stir in the egg yolk and vanilla extract, mixing well to incorporate these binding and flavoring ingredients evenly into the batter.
3. Incorporate Dry Ingredients: Add the all purpose flour, baking soda, ground cinnamon, and salt. Stir gently until just combined and no streaks of flour remain, being careful not to overmix.
4. Fold in Chocolate Chips: Gently fold in the chocolate chips to distribute them evenly throughout the dough without breaking them up.
5. Hydrate the Dough: Cover the bowl and let the dough rest at room temperature for about 15 minutes. This allows the flour to hydrate fully, improving texture and flavor.
6. Preheat Oven and Prepare Baking Sheet: Line a cookie sheet with parchment paper, then preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking.
7. Scoop Dough onto Sheet: Using a cookie scoop or spoon, portion out roughly 1-inch balls of dough, spacing them about 2 inches apart on the prepared sheet. The dough will be slightly wet, which is normal for these cookies.
8. Bake: Bake for 10 to 11 minutes until the edges set and the cookies puff up but the centers remain slightly underbaked for a soft, chewy texture.
9. Cool: Allow the cookies to cool on the baking sheet before transferring to a wire rack or serving. This helps them firm up slightly and develop the perfect consistency.

Notes

• If you want a vegan version, replace the egg yolk with a flax egg made from 1 1/2 teaspoons ground flaxseed mixed with 2 tablespoons cold water. Let it sit 5 minutes to gel before using.
• The dough can seem wet—this is expected and results in moist cookies.
• Overripe bananas are essential for flavor and moisture, so choose very ripe ones.
• Don’t overbake; the centers should stay a bit underbaked to maintain softness.

Keywords: banana bread cookies, chocolate chip banana cookies, soft banana cookies, cinnamon banana cookies, easy cookie recipe