Print

Chewy Banana Bread Chocolate Chip Cookies

banana bread chocolate chip cookies - featured image
Print Recipe

These chewy banana bread chocolate chip cookies combine the comforting flavor of banana bread with the convenience of a handheld cookie. Soft, moist, and packed with melty chocolate chips, they are perfect for quick treats or casual gatherings.

Ingredients

Scale
  • 1 cup mashed ripe bananas (about 2–3 bananas)
  • 1 ½ cups all-purpose flour (190g)
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter (113g), softened
  • ¾ cup packed brown sugar (150g)
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1 cup chocolate chips (175g), semi-sweet or milk chocolate

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  2. Mash the bananas in a medium bowl using a fork or potato masher until mostly smooth with a few small lumps remaining.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  4. In a large bowl, cream the softened butter and brown sugar using an electric mixer or wooden spoon until light and fluffy, about 2-3 minutes.
  5. Beat in the egg and vanilla extract until fully incorporated.
  6. Stir the mashed bananas into the wet mixture until just combined.
  7. Gradually add the flour mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing.
  8. Fold in the chocolate chips evenly throughout the dough.
  9. Drop dough balls about 2 inches apart on the prepared baking sheet using a tablespoon or cookie scoop. Slightly flatten each ball with the back of a spoon or your fingers.
  10. Bake for 12-15 minutes, or until edges are golden but centers still look soft.
  11. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use ripe, brown-spotted bananas for best sweetness and moisture. If bananas are very juicy, reduce butter by 1 tablespoon to avoid overly wet dough. Do not overmix the dough after adding flour to keep cookies tender. Let cookies rest on the baking sheet for 5 minutes after baking to maintain chewiness. Dough can be refrigerated up to 24 hours; bring to room temperature before baking.

Nutrition

Keywords: banana bread cookies, chocolate chip cookies, chewy cookies, banana dessert, easy cookie recipe, homemade treats

Find it online: https://swooshspice.com/chewy-banana-bread-chocolate-chip-cookies-recipe-easy-homemade-treats/