Banana Bread Chocolate Chip Cookies Recipe

Introduction

These Banana Bread Chocolate Chip Cookies combine the rich flavors of ripe banana and warm cinnamon with melty chocolate chips for a delightful twist on classic cookies. They’re soft, chewy, and perfect for anyone who loves the comforting taste of banana bread in a cookie form.

Ingredients

• 1 small overripe banana, mashed (about 1/4 cup)
• 1/2 cup vegetable oil or melted butter
• 1 cup light brown sugar, packed
• 1 egg yolk*
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2/3 cup chocolate chips

Instructions

1. Step 1: In a large bowl, combine the melted butter, brown sugar, and mashed banana. Mix until smooth and well combined.
2. Step 2: Add the egg yolk and vanilla extract to the bowl, then mix thoroughly.
3. Step 3: Stir in the flour, salt, baking soda, and cinnamon until no streaks of flour remain and the dough is uniform.
4. Step 4: Fold in the chocolate chips gently. Cover the dough and let it rest for about 15 minutes to hydrate while you preheat the oven.
5. Step 5: Preheat the oven to 350°F and line a cookie sheet with parchment paper.
6. Step 6: Using a 1-ounce cookie scoop or spoon, scoop dough balls about 2 inches apart onto the prepared cookie sheet. Note that the dough will be a bit wet.
7. Step 7: Bake for 10–11 minutes or until the edges are set and cookies have puffed but centers still look slightly underbaked.
8. Step 8: Let the cookies cool completely before enjoying.

Tips & Variations

• To make these cookies vegan, replace the egg yolk with 1 1/2 teaspoons ground flaxseed mixed with 2 tablespoons cold water. Let it sit for 5 minutes to thicken before adding to the dough.
• If your banana is larger than 1/4 cup mashed, discard any excess to keep the dough texture balanced.
• For extra chewiness, consider adding a tablespoon of honey or maple syrup to the wet ingredients.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag for up to 3 months. To reheat, warm cookies in a low oven or microwave briefly until soft and gooey.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just egg yolk?

Using whole eggs may change the texture and moisture balance, making the cookies cakier. It’s best to stick to the egg yolk or use the flaxseed alternative for best results.

Why does the dough need to rest before baking?

Letting the dough rest allows the flour to fully hydrate, resulting in a more tender cookie with better texture and flavor development.

Banana Bread Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.8 from 50 reviews

Delight in these moist and flavorful Banana Bread Chocolate Chip Cookies that perfectly combine the richness of banana bread with the indulgence of chocolate chip cookies. This recipe uses ripe bananas, brown sugar, cinnamon, and chocolate chips for a comforting treat that’s easy to prepare and bake in just over 30 minutes.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Total Time: 26 minutes
• Yield: About 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 small overripe banana, mashed (about 1/4 cup)
• 1/2 cup vegetable oil or melted butter
• 1 egg yolk
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 1/3 cups all purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt

Add-ins

• 2/3 cup chocolate chips

Instructions

1. Combine wet ingredients: In a large bowl, mix together the melted butter or oil, brown sugar, and mashed banana until smooth and well incorporated.
2. Add egg yolk and vanilla: Stir in the egg yolk and vanilla extract until fully blended into the banana mixture.
3. Mix dry ingredients: In the same bowl, add flour, baking soda, cinnamon, and salt. Stir gently until the dough has no visible streaks of flour and is evenly combined.
4. Fold in chocolate chips: Carefully fold the chocolate chips into the dough to distribute evenly. Cover the bowl and let it rest for about 15 minutes to allow the flour to hydrate while you preheat the oven.
5. Preheat oven and prepare baking sheet: Line a cookie sheet with parchment paper and preheat the oven to 350°F (175°C).
6. Portion dough: Using a 1-ounce cookie scoop or spoon, scoop out dough balls and place them about 2 inches apart on the prepared baking sheet. Note that the dough will be a bit wet.
7. Bake cookies: Bake for 10 to 11 minutes until the edges are set and the cookies have puffed up, but the centers remain slightly underbaked for a soft texture.
8. Cool before serving: Remove from oven and allow cookies to cool completely on the baking sheet before enjoying.

Notes

• To make the cookies vegan, replace the egg yolk with a flax egg made by mixing 1 1/2 teaspoons ground flaxseed with 2 tablespoons cold water. Let it sit for 5 minutes to gel before using.
• The dough is slightly wet, so handle gently when scooping.
• Letting the dough rest before baking improves texture by hydrating the flour.
• Use parchment paper or a silicone mat to prevent sticking and ensure easy cleanup.

Keywords: banana bread cookies, chocolate chip cookies, banana cookies, easy cookie recipe, cinnamon cookies, homemade cookies