Imagine biting into a cookie that tastes like banana bread but has the chewy, chocolatey goodness of a classic chocolate chip cookie. Sounds like a dream? It’s not.
These banana bread chocolate chip cookies are the lovechild of two iconic baked goods, and they’re here to ruin all other cookies for you. No fancy equipment, no obscure ingredients—just pure, unapologetic deliciousness. Why choose between banana bread and cookies when you can have both?
Your kitchen smells like heaven in 20 minutes. Let’s get to it.
Why This Recipe Works
This recipe isn’t just good—it’s stupidly good. The bananas add moisture and natural sweetness, meaning you can cut back on sugar without sacrificing flavor.
The chocolate chips? They’re the perfect contrast to the soft, spiced banana bread base. And because we’re using ripe bananas, you’re basically being health-conscious. (We’ll ignore the butter and chocolate.) Plus, these cookies stay soft for days—if they last that long.
Ingredients
Gather these.
No excuses.
- 2 ripe bananas (the spottier, the better)
- 1/2 cup unsalted butter, melted (because life’s too short for margarine)
- 3/4 cup brown sugar (for that caramel vibe)
- 1 egg (the glue holding this masterpiece together)
- 1 tsp vanilla extract (don’t skip this—it’s not optional)
- 2 cups all-purpose flour (the backbone of the operation)
- 1 tsp baking soda (for lift, not for science experiments)
- 1/2 tsp cinnamon (because banana bread needs its sidekick)
- 1/2 tsp salt (to balance the sweetness, not your life)
- 1 cup chocolate chips (or more—we don’t judge)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. (Or don’t, and live dangerously.)
- Mash the bananas in a bowl until smooth. No chunks—unless you enjoy surprises.
- Mix in the melted butter, brown sugar, egg, and vanilla.
Stir until it looks like a weird but delicious soup.
- Add the flour, baking soda, cinnamon, and salt. Fold gently—overmixing is the enemy of fluffy cookies.
- Fold in the chocolate chips. Reserve a handful to press on top later for Instagram-worthiness.
- Scoop tablespoon-sized balls of dough onto the baking sheet.
Leave space—they’ll spread like gossip.
- Bake for 10–12 minutes. They’re done when the edges are golden but the centers look slightly underbaked.
- Let them cool for 5 minutes on the sheet. Then transfer to a rack—or your mouth.
Storage Instructions
Store these in an airtight container at room temperature for up to 3 days.
For longer storage, freeze them. (Pro tip: Microwave frozen cookies for 10 seconds. Thank us later.)
Why You Should Make These Cookies
They’re easy, forgiving, and impossible to mess up. Plus, they use up overripe bananas—no more guilt-tripping fruit on your counter.
They’re also crowd-pleasers: kids, adults, and even that picky coworker will beg for the recipe. And let’s be real, anything with chocolate chips is a win.
Common Mistakes to Avoid
- Overmixing the dough. Tough cookies are for breakups, not baking.
- Using unripe bananas.
Green bananas belong in smoothies, not here.
- Overbaking. The cookies firm up as they cool. Patience is a virtue.
- Skimping on chocolate chips.
This isn’t the time to be modest.
Alternatives
Feel like mixing it up? Try these swaps:
- Nut butter: Replace half the butter with peanut or almond butter for extra richness.
- Oats: Swap 1/2 cup flour for oats for a heartier texture.
- Dark chocolate: Use dark chocolate chips if you’re feeling fancy (or pretentious).
- Vegan: Replace the egg with a flax egg and use vegan chocolate chips.
FAQs
Can I use frozen bananas?
Yes! Thaw them first and drain any excess liquid.
Pro tip: Freeze overripe bananas specifically for baking.
Why are my cookies flat?
Your butter might have been too warm, or your baking soda could be old. Check expiration dates and let melted butter cool slightly before mixing.
Can I add nuts?
Absolutely. Walnuts or pecans work great.
Just chop them finely so they don’t hijack every bite.
How do I make these gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free blend. FYI, the texture might be slightly denser.
Can I double the recipe?
Do it. You’ll regret not making more anyway.
Final Thoughts
These banana bread chocolate chip cookies are the ultimate cheat code.
They’re quick, delicious, and solve the age-old question: “What do I do with these sad bananas?” Bake them. Share them (or don’t). Either way, you win.
Now go preheat that oven—your future self will high-five you.