Love banana bread but don’t want to wait an hour for it to bake? Try these easy banana bread chocolate chip cookies that are soft, thick, and taste like cozy banana bread but in cookie form. Perfect for overripe bananas.
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I will admit that winter always brings a little cabin fever for me. When the days are short and the cold keeps me indoors, baking has become my favorite way to make winter feel more cozy. And, I find that the two desserts that I bake the most during the cold winter months are banana bread and chocolate chip cookies. So, I thought, why not combine the two?
Because as much as I love a thick slice of banana bread, sometimes, I don’t want to wait an hour for it to bake. That is why turning it into a handheld chocolate chip cookie felt like the perfect solution. But, I didn’t want just a banana-flavor cookie. I wanted it to be soft and thick- like biting into a warm slice of banana bread, but faster and easier to make, which is how these cookies came to be.
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Why You’ll Love These Banana Bread Chocolate Chip Cookies:
- Perfect cozy treat, as the bananas and eggs keep them soft for days. You can enjoy them with a cup of coffee for breakfast, as an afternoon snack, or an evening dessert.
- Great use for ripe bananas, and a fun alternative to traditional banana bread.
- They use simple ingredients that you probably already have in your pantry, so you can make these quick and easy cookies anytime of the year.
- Quicker than making traditional banana bread, and you get all the delicious flavors of banana bread but in less time.
- Soft and cake-like, so it feels like you are biting into little bites of banana bread with chocolate chips.
Banana Bread Chocolate Chip Cookie Recipe
Ingredients for Banana Bread Chocolate Chip Cookies
These banana bread chocolate chip cookies are everything you love about banana bread, but in an easy, portable cookie that’s perfect for sharing. Enjoy them with your morning coffee, or as an afternoon treat.
You will need:
- butter
- brown sugar
- granulated sugar
- banana
- eggs
- vanilla extract
- flour
- baking soda
- cinnamon
- salt
- chocolate chips
How to Make Banana Bread Chocolate Chip Cookies
- Preheat your oven to 350°F and line your baking sheet with parchment paper for easy cleanup.
- Mix the softened butter, brown sugar, and granulated sugar until light and fluffy in a large bowl.
- Add in the vanilla, mashed banana, and eggs (one at a time), mixing well.
- In a separate bowl, combine the flour, baking soda, cinnamon, and salt.
- Add to the wet ingredients and mix until just combined. Stir in the chocolate chips (saving a few to add to the tops of the cookies before baking).
- Chill in the refrigerator for 20-30 minutes, as the dough will be sticky.
- Once the dough has chilled, using a cookie scooper, drop the cookie dough 2 inches apart onto the prepared cookie sheet. (Add your additional chocolate chips on the top if desired.)
- Bake for 10-12 minutes or until the edges are set.
- Cool for 5 minutes before moving the cookies from the cookie sheet to a wire baking rack.
Variations:
- Add some chopped walnuts if you want that classic banana bread texture.
- Swap out your semi-sweet chocolate chips for dark chocolate.
- Brown your butter before mixing it into your batter for a nuttier flavor.
- Replace ½ cup of the flour with oatmeal for a heartier cookie.
Helpful Tips:
- Try to use really ripe bananas as they are sweeter and will make your cookies even more delicious.
- Avoid overmixing the dough, as this can cause your cookies to become tough.
- Chill your dough if it’s too sticky, as this prevents your cookies from spreading. (especially if you want your cookies to be soft and thick.)
- Bake until just set around the edges; the centers may still look a little soft, but they will firm as they cool.
- Press extra chocolate chips on the top so they have a bakery-style look.
Storage:
- Store your cookies in an airtight container for 3-4 days.
Banana Bread Chocolate Chip Cookies
Ingredients
- 2½ cups all-purpose flour
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 ripe banana mashed
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line your baking sheet with parchment paper for easy cleanup.
- Mix the softened butter, brown sugar, and granulated sugar until light and fluffy in a large bowl.
- Add in the vanilla, mashed banana, and eggs (one at a time), mixing well.
- In a separate bowl, combine the flour, baking soda, cinnamon, and salt.
- Add to the wet ingredients and mix until just combined. Stir in the chocolate chips (saving a few to add to the tops of the cookies before baking).
- Chill in the refrigerator for 20-30 minutes, as the dough will be sticky.
- Once the dough has chilled, using a cookie scooper, drop the cookie dough 2 inches apart onto the prepared cookie sheet. (Add your additional chocolate chips on the top if desired.)
- Bake for 10-12 minutes or until the edges are set.
- Cool for 5 minutes before moving the cookies from the cookie sheet to a wire baking rack.
Notes
Variations:
- Add some chopped walnuts if you want that classic banana bread texture.
- Swap out your semi-sweet chocolate chips for dark chocolate.
- Brown your butter before mixing it into your batter for a nuttier flavor.
- Replace ½ cup of the flour with oatmeal for a heartier cookie.
Helpful Tips:
- Try to use really ripe bananas as they are sweeter and will make your cookies even more delicious.
- Avoid overmixing the dough, as this can cause your cookies to become tough.
- Chill your dough if it's too sticky, as this prevents your cookies from spreading. (especially if you want your cookies to be soft and thick.)
- Bake until just set around the edges; the centers may still look a little soft, but they will firm as they cool.
- Press extra chocolate chips on the top so they have a bakery-style look.
Storage:
- Store your cookies in an airtight container for 3-4 days.
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