If you’re a fan of banana bread and chocolate chip cookies, then you’re in for a real treat! These Chocolate Chip Banana Bread Cookies combine the best of both worlds, offering a soft, chewy texture with the rich flavors of ripe bananas, cinnamon, and gooey chocolate chips. This easy recipe is perfect for breakfast, an afternoon snack, or dessert. Plus, it’s a great way to use up that ripe banana sitting on your counter!
Get ready to bake a batch of these delightful cookies that will fill your kitchen with the warm and inviting aroma of homemade goodness.
Tools Needed, Servings, and Cooking Time
Tools Required:
- Mixing bowls (large and medium)
- Hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Baking sheet
- Parchment paper
- Wire cooling rack
Recipe Yield and Timing:
- Servings: 16 cookies
- Prep Time: 10 minutes
- Cooking Time: 12 minutes
- Total Time: 22 minutes
Ingredients
For the Cookies:
- 1 ripe banana, mashed
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup chocolate chips
- ½ cup chopped walnuts (optional)
Step-by-Step Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and to make cleanup easier.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar. Beat until the mixture is light and fluffy, which helps create a soft cookie texture.
Step 3: Add the Wet Ingredients
Mix in the mashed banana, egg, and vanilla extract until fully incorporated. The banana adds natural moisture and enhances the flavor of the cookies.
Step 4: Combine the Dry Ingredients
In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures even distribution of the leavening agent and spices throughout the cookie dough.
Step 5: Mix the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Overmixing can result in dense cookies, so stop once there are no visible streaks of flour.
Step 6: Fold in the Chocolate Chips and Walnuts
Using a rubber spatula, fold in the chocolate chips and chopped walnuts (if using). The walnuts add a pleasant crunch, but they are optional if you prefer a nut-free version.
Step 7: Scoop the Dough onto the Baking Sheet
Use a spoon or cookie scoop to drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Step 8: Bake the Cookies
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
Tips for Recipe Success
- Chill the Dough: For extra soft and chewy cookies, chill the dough in the refrigerator for 30 minutes before baking.
- Use Overripe Bananas: The riper the banana, the sweeter and more flavorful your cookies will be.
- Dark Chocolate Chips: Swap semi-sweet chocolate chips with dark chocolate for a more intense flavor.
- Even Baking: Rotate the baking sheet halfway through the baking time to ensure even browning.
Serving and Storage Tips
Serving Suggestions:
- Enjoy with a glass of milk or hot coffee for a comforting treat.
- Serve with a scoop of vanilla ice cream for an extra indulgent dessert.
Storage Instructions:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to a week.
- Freezing: Freeze the cookies in a sealed container for up to 3 months. Reheat in the microwave for a warm, fresh-baked taste.
Frequently Asked Questions (FAQs)
1. Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free. Make sure the flour mix contains xanthan gum for structure.
2. What if I don’t have brown sugar?
You can replace brown sugar with white sugar plus 1 tablespoon of honey or molasses to maintain moisture and flavor.
3. Can I use frozen bananas?
Yes! Thaw frozen bananas and drain any excess liquid before mashing and adding them to the dough.
4. How do I keep my cookies soft?
Store the cookies in an airtight container with a slice of bread. The bread will help retain moisture and keep the cookies soft.
5. Can I add oats to this recipe?
Absolutely! Add ½ cup of rolled oats for extra texture and chewiness. This addition makes the cookies taste even more like banana bread!
Conclusion
These Chocolate Chip Banana Bread Cookies are the perfect combination of banana bread and chewy cookies. Whether you’re looking for a quick snack, a dessert for guests, or a way to use up ripe bananas, this easy recipe is sure to please.
So, what are you waiting for? Gather your ingredients and start baking! Once you try these delicious cookies, they might just become a regular treat in your kitchen. Happy baking!
