Ever find yourself torn between banana bread and cookies? Me too. That’s exactly why I whipped up these Banana Bread Chocolate Chip Cookies. They’ve got the heart of banana bread—ripe bananas, brown sugar, that warm homey smell—and the soul of a chewy, gooey cookie. No fuss, no mixer, no chilling. Just scoop, bake, and devour. Whether you’re a seasoned baker or someone who just discovered what overripe bananas are good for, this recipe gives you the best of both dessert worlds. It belongs on your go-to list of sweet easy recipes, and it ticks off everything from bread easy recipes to quick and easy recipes. I usually make a batch when I’m craving comfort food but don’t want to commit to banana bread’s hour-long bake time. Trust me, your kitchen’s going to smell like a bakery within minutes—and yes, you will want to eat the dough. I’m not saying you should, but I’m also not saying you shouldn’t.
Table of Contents
- 1) Key Takeaways
- 2) Easy Banana Bread Chocolate Chip Cookies Recipe
- 3) Ingredients for Banana Bread Chocolate Chip Cookies
- 4) How to Make Banana Bread Chocolate Chip Cookies
- 5) Tips for Making Banana Bread Chocolate Chip Cookies
- 6) Making Banana Bread Chocolate Chip Cookies Ahead of Time
- 7) Storing Leftover Banana Bread Chocolate Chip Cookies
- 8) Try these cookies next!
- 9) Banana Bread Chocolate Chip Cookies
- 10) Nutrition
1) Key Takeaways
- These cookies bring together the best parts of banana bread and chocolate chip cookies.
- You can whip them up in under 30 minutes with simple pantry staples.
- They freeze well and make a great sweet snack for any time of the day.
- This recipe fits into sweet easy recipes, dessert bread recipes, and quick and easy recipes.
2) Easy Banana Bread Chocolate Chip Cookies Recipe
Ever stared at a brown banana and thought, I should bake something? Same. These cookies are what I go for when I want the coziness of banana bread but with the fun, handheld joy of a cookie. They’re warm, a little chewy, and dotted with melty chocolate chips.
They’re my go-to when I’m after sweet easy recipes that don’t need fancy ingredients or a whole afternoon. You mash, you mix, you bake. Done. That’s the kind of kitchen math I like.
I’ve tested them with friends, family, and even a few banana skeptics. They all agree. These are a hit. And bonus—they smell amazing while baking, like you’re running a cookie shop out of your home kitchen.
3) Ingredients for Banana Bread Chocolate Chip Cookies
1 ripe banana: This is the secret. The riper the banana, the more flavor it brings. Brown spots mean sweet success.
1/2 cup unsalted butter: Softened, not melted. This gives our cookies that buttery base without turning them into puddles.
1/2 cup brown sugar: This adds sweetness and a bit of moisture, making the cookies soft with just the right chew.
1/4 cup granulated sugar: Balances the brown sugar for just the right amount of crisp on the edges.
1 large egg: It binds the dough and adds richness.
1 tsp vanilla extract: Gives that subtle, cozy aroma that just feels like home.
1 1/2 cups all-purpose flour: Our structure. Not too much or we lose the softness.
1/2 tsp baking soda: Helps the cookies puff up just enough. No flat, sad cookies here.
1/2 tsp salt: Makes the sweet flavors stand out more.
1/2 tsp cinnamon: Optional but highly recommended. Adds warmth to the banana flavor.
1 cup chocolate chips: Use a full cup. Trust me. And if you sneak a few before they go in, I won’t judge.
4) How to Make Banana Bread Chocolate Chip Cookies
Step 1: Preheat your oven to 350°F. Line a baking sheet with parchment paper so nothing sticks.
Step 2: In a large bowl, cream the butter, brown sugar, and granulated sugar. It should look smooth and fluffy.
Step 3: Stir in the mashed banana, egg, and vanilla. It might look a little weird at first—don’t worry, it’s normal.
Step 4: In a separate bowl, whisk the flour, baking soda, salt, and cinnamon together. Slowly add it to the wet mix. Don’t overmix.
Step 5: Fold in the chocolate chips. Try not to eat all the dough before baking.
Step 6: Scoop spoonfuls of dough onto your baking sheet, spaced apart. Bake for 10 to 12 minutes until golden on the edges.
Step 7: Let them rest on the sheet for a few minutes before moving to a wire rack. Or, eat one warm. Your call.
5) Tips for Making Banana Bread Chocolate Chip Cookies
Let the banana get very ripe. Like black spot ripe. The more ripe it is, the more flavor it gives to the dough. You’re not going for beauty here—you’re going for depth.
Use room temperature butter. If it’s too cold, it won’t cream well. Too hot, and the cookies will spread like pancakes. Aim for soft but still firm to the touch.
Don’t overmix the dough once you add the dry ingredients. Just mix until everything is combined. Overmixing = tough cookies, and not the good kind.
6) Making Banana Bread Chocolate Chip Cookies Ahead of Time
These cookies keep really well. You can make the dough ahead, scoop it onto a baking tray, and freeze the balls. Then just bake what you need, straight from the freezer—add 2 minutes to the baking time.
Or bake a full batch, cool completely, and freeze the cookies in a zip bag. They thaw fast. I usually keep a stash in the freezer because cravings aren’t polite—they don’t wait.
This is one of those sweet easy recipes that’s just as good reheated in a toaster oven the next day. Trust me, it works like a charm.
7) Storing Leftover Banana Bread Chocolate Chip Cookies
If you’ve got leftovers, keep them in an airtight container on the counter. They’ll stay soft for three to four days.
Want them to last longer? Pop them in the fridge or freezer. Just warm them up for 10 seconds in the microwave when you’re ready.
They pair perfectly with coffee, tea, or whatever you like to sneak into your mug at 3 pm on a Thursday.
8) Try these cookies next!
9) Banana Bread Chocolate Chip Cookies
Banana Bread Chocolate Chip Cookies – Sweet Easy Recipes
Ingredients
- 1 ripe banana, mashed
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Mix in the mashed banana, egg, and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
- Fold in the chocolate chips—don’t skimp, they’re the best part.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are golden and the centers look just set.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack (if you can wait that long).
10) Nutrition
Serving Size: 1 cookie | Calories: 148 | Sugar: 10 g | Sodium: 95 mg | Fat: 7 g | Saturated Fat: 4 g | Carbohydrates: 20 g | Fiber: 1 g | Protein: 2 g | Cholesterol: 18 mg
Leave a Comment