Banana Bread Chocolate Chip Cookies
These Banana Bread Chocolate Chip Cookies are soft, chewy, and bursting with banana flavor and melty chocolate chips—your new favorite treat!
Servings: 24 servings
Ingredients
- 2 ripe bananas mashed
- 0.5 cup butter softened
- 0.5 cup brown sugar
- 0.25 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups all-purpose flour
- 1 cup chocolate chips
Instructions
- Start by peeling and mashing 2 ripe bananas in a bowl until smooth with just a few small lumps.
- In a large mixing bowl, cream together ½ cup softened butter, ½ cup brown sugar, and ¼ cup granulated sugar until light and fluffy.
- Beat in the mashed bananas, 1 teaspoon vanilla extract, and 1 large egg until well combined and smooth.
- In a separate bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—avoid overmixing.
- Fold in 1 cup of chocolate chips evenly throughout the dough.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat. Scoop rounded tablespoons of dough onto sheets, spacing about 2 inches apart.
- Bake cookies for 10-12 minutes, until edges are golden but centers still look soft. Let cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
Equipment
- Mixing Bowls
- Electric mixer or hand whisk
- Fork or potato masher
- Measuring cups and spoons
- Baking Sheets
- Parchment paper or silicone baking mat
- Cooling Rack
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Do not overmix the dough after adding flour to keep cookies tender.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.