If you love banana bread and chocolate chip cookies, these Chocolate Chip Banana Bread Cookies are about to become your new obsession. These cookies combine the moist, comforting flavors of banana bread with the chewy, indulgent bite of a chocolate chip cookie. It’s the best of both worlds in one delicious treat. My family couldn’t get enough of them when I made a batch last weekend—every single one disappeared in minutes!
Why You’ll Love This Recipe
- Best of Both Worlds: Combines the comforting flavors of banana bread and the chewy texture of a cookie.
- Perfect for Ripe Bananas: Got overripe bananas hanging around? This is the perfect way to use them up.
- Chocolate + Banana = Love: There’s something magical about the combination of chocolate and bananas.
Ingredients
- Cooled, Just Melted Butter: Use butter that’s melted but still a little creamy—not completely liquid. This gives the cookies a nice, chewy texture.
- Packed Light Brown Sugar: Adds that rich, molasses-like sweetness and chew to the cookies.
- Mashed Ripe Banana: From one small banana—be sure to measure accurately for the best texture and banana flavor.
- Egg Yolk: Just the yolk here, which adds richness without making the dough too wet.
- Pure Vanilla Extract: A touch of vanilla to balance the flavors.
- All-Purpose Flour: Your classic cookie base. Measure carefully to avoid tough cookies!
- Ground Cinnamon: Adds a warm spice note that complements the banana and chocolate perfectly.
- Baking Soda: This is what helps the cookies rise and stay soft.
- Salt: Balances out the sweetness and brings out the flavors.
- Dark Chocolate Chips: Go for the dark variety to balance the sweetness of the cookies. You can even add extra on top for that bakery-style look!
- Chopped Walnuts: Adds a bit of crunch and nuttiness that works so well with the banana and chocolate.
Variations
- No Nuts? No Problem!: If you’re not a fan of walnuts, you can leave them out or substitute with pecans.
- Extra Chocolatey: Add more chocolate chips or even mix in some white chocolate chips for a twist.
- Make Them Gluten-Free: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
How to Make the Recipe
1. Make the Dough
In a large bowl, combine the cooled, melted butter and brown sugar, and mix until blended. Stir in the mashed banana, making sure everything is well incorporated. Add the egg yolk and vanilla extract and mix until combined.
2. Add Dry Ingredients
Stir in the salt, baking soda, and cinnamon until fully mixed. Then, fold in the flour until the dough is smooth. Finally, mix in the chocolate chips and walnuts evenly throughout the dough. Cover the bowl and refrigerate the dough for 1 hour—this step is essential for getting the perfect chewy texture.
3. Preheat & Prepare
Preheat your oven to 350°F. Line two large cookie sheets with parchment paper.
4. Shape & Bake
Use a 1.5 oz cookie scoop to portion out the dough onto the prepared baking sheets, making sure to space the cookies at least 2 inches apart. If you want extra chocolatey goodness, press a few additional chocolate chips onto the tops of each cookie dough ball. Bake for 10-12 minutes, or until the edges are golden and the centers are just a bit soft. Let the cookies cool on the baking sheets for a couple of minutes before transferring them to a wire rack to finish cooling.
Tips for Making the Recipe
- Chill Time is Key: Don’t skip the chilling step—it helps the cookies maintain their shape and gives them that delicious chewy texture.
- Press Extra Chips on Top: For bakery-style cookies, press a few extra chocolate chips onto the tops of the dough balls before baking.
- Measure the Banana: Make sure to measure your banana puree—it’s easy to overdo it and end up with a dough that’s too soft.
How to Serve
These cookies are perfect on their own, but they’re extra delicious with a glass of cold milk or a hot cup of coffee. They also make a great treat for lunchboxes, potlucks, or cozy afternoons at home.
Make Ahead
- To Refrigerate: You can refrigerate the dough for up to 2 days before baking, making this an easy make-ahead recipe.
- To Freeze: Freeze the cookie dough in balls for up to 3 months. When ready to bake, just pop them straight from the freezer into the oven—just add an extra minute or two to the baking time.
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
FAQs
Can I use overripe bananas for this recipe?
Yes! Overripe bananas are perfect for this recipe as they add more natural sweetness and moisture.
What if I don’t have a cookie scoop?
No worries! You can use a tablespoon to portion out the dough, just try to keep them uniform in size so they bake evenly.
Can I substitute the walnuts with something else?
Definitely! If you’re not a fan of walnuts, you can swap them out for pecans, almonds, or even leave them out altogether.
Conclusion
These Chocolate Chip Banana Bread Cookies are a delightful fusion of two classic treats that will have you hooked from the first bite. Perfectly chewy, with just the right amount of sweetness and a hint of cinnamon, these cookies are great for any occasion. Plus, they’re a fantastic way to use up that one lonely banana sitting on your counter!
