As I rummaged through my kitchen, a familiar sweet scent wafted through the air, instantly transporting me to cherished moments spent baking with family. That’s when the idea struck me: why not combine the beloved flavors of banana bread with the joyful indulgence of cookies? Enter my Soft and Chewy Banana Bread Chocolate Chip Cookies—perfect for those quick cravings. With just one bowl needed, you can whip these up in under 30 minutes. Not only are they an effortless baking option, but they also embrace that rich banana flavor and melty chocolate goodness that we all adore. Plus, they’re incredibly soft and chewy, making them the ultimate comfort treat. Ready to discover how to make these delightful cookies? Let’s dive in!
What Makes These Cookies So Special?
Simplicity: These Soft and Chewy Banana Bread Chocolate Chip Cookies are made using just one bowl, making cleanup a breeze.
Quick to Bake: You can have these delectable cookies ready in under 30 minutes, perfect for satisfying those sudden cravings or unexpected guests.
Irresistible Flavor: The combination of overripe bananas and gooey chocolate chips creates a delightful blend, reminiscent of your favorite banana bread but in cookie form.
Versatile Treat: Want to switch things up? Try adding nuts or substituting different types of chocolate chips for even more flavor!
Crowd Favorite: These cookies appeal to everyone—your family, friends, and colleagues will be back for seconds! If you’re also a fan of classic treats, you might enjoy my recipe for Bananas Foster Banana or try making Nutella Banana Muffins for a special twist.
Banana Bread Chocolate Chip Cookies Ingredients
For the Cookies
• Overripe Banana – 1 small, mashed (1/4 cup); ensure it’s well-mashed to provide maximum moisture and sweetness.
• Vegetable Oil or Melted Butter – 1/2 cup; opt for butter for a richer flavor and softer cookies.
• Light Brown Sugar – 1 cup, packed; this sugar adds a chewy texture and can be swapped with granulated sugar if you prefer less moisture.
• Egg Yolk – 1; helps bind the ingredients together—substitute with 1.5 tsp ground flaxseed mixed with 2 tbsp water for a vegan option.
• Vanilla Extract – 1 tsp; enhances the overall flavor, so always choose pure vanilla for the best results.
• All-Purpose Flour – 1 1/3 cups; sifting this ingredient can yield a smoother dough.
• Baking Soda – 1/2 tsp; acts as a leavening agent for a light and tender cookie.
• Ground Cinnamon – 2 tsp; adds warmth and depth—feel free to adjust based on your taste preferences.
• Salt – 1/2 tsp; helps balance sweetness and is crucial for flavor.
• Chocolate Chips – 2/3 cup; provides rich sweetness and gooeyness; consider nuts or dried fruits for variation.
Enjoy baking these Banana Bread Chocolate Chip Cookies and let their comforting aroma fill your home!
Step‑by‑Step Instructions for Banana Bread Chocolate Chip Cookies
Step 1: Combine Wet Ingredients
In a large mixing bowl, combine 1/2 cup of melted butter (or vegetable oil), 1 cup of packed light brown sugar, and 1/4 cup of well-mashed overripe banana. Use a whisk to blend these ingredients until the mixture is smooth and creamy—this should take about 1-2 minutes. The banana should be evenly incorporated to ensure a delightful, moist cookie.
Step 2: Add Egg Yolk and Vanilla
Next, mix in 1 egg yolk and 1 teaspoon of pure vanilla extract until fully combined. This step will enhance the cookies’ flavor and help bind the ingredients together. Take a moment to scrape down the sides of the bowl to ensure everything is well mixed. The mixture should be thick but smooth.
Step 3: Mix Dry Ingredients
In the same bowl, gently stir in 1 1/3 cups of all-purpose flour, 1/2 teaspoon of baking soda, 2 teaspoons of ground cinnamon, and 1/2 teaspoon of salt. Use a wooden spoon or spatula to combine until no dry flour remains. Be careful not to overmix, as you want to keep the cookies soft and chewy. The dough will start to come together nicely.
Step 4: Fold in Chocolate Chips
Now it’s time to add 2/3 cup of chocolate chips! Carefully fold them into the dough using a spatula, ensuring an even distribution without overworking the mixture. The chocolate chips should be nestled well within the cookie dough, promising delightful pockets of gooey chocolate in each bite.
Step 5: Rest the Dough
Let the dough rest in the bowl for about 15 minutes. This hydration time will help the cookies maintain their chewy texture while baking. During this wait, you can preheat your oven to 350°F (175°C) and prepare for the next steps.
Step 6: Prepare Baking Sheet
While the dough is resting, line a cookie sheet with parchment paper. This will prevent the cookies from sticking and help them bake evenly. Ensure the paper is flat and covers the entire surface. Having your baking sheet ready allows for a seamless transition once the dough is ready.
Step 7: Scoop the Dough
After the resting period, use a cookie scoop or tablespoon to portion out about 1 ounce of cookie dough per cookie. Place the dough balls on the prepared cookie sheet, spacing them about 2 inches apart. This spacing will allow enough room for spreading while they bake. The dough should look slightly mounded.
Step 8: Bake the Cookies
Pop the cookie sheet into the preheated oven and bake for 10-11 minutes. Keep an eye on them; the edges should be set, and the centers may appear slightly underbaked. This is perfect for the soft, chewy texture of your Banana Bread Chocolate Chip Cookies, which will continue to firm up while they cool.
Step 9: Cool and Enjoy
Once baked, remove the cookie sheet from the oven and let the cookies cool on the sheet for a few minutes. This helps them firm up nicely. After cooling a bit, transfer them to a wire rack to cool completely. These cookies are best enjoyed warm, as the chocolate chips will be wonderfully melty!
Banana Bread Chocolate Chip Cookies Variations
Feel free to get creative with these delicious cookies and make them your own!
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Vegan Option: Replace the egg yolk with 1.5 tsp ground flaxseed mixed with 2 tbsp water for a perfect binder without the eggs.
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Nutty Goodness: Add 1/2 cup of chopped walnuts or pecans for a delightful crunch and extra flavor that enhances the banana and chocolate combo.
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Spicy Kick: Incorporate 1/4 tsp of nutmeg along with the cinnamon for an unexpected warmth that will elevate your cookies to a lovely new level.
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Chocolate Lovers: Try swapping regular chocolate chips for dark chocolate or white chocolate for a richer or sweeter treat. Each twist brings its own unique taste!
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Fruit Explosion: Toss in 1/2 cup of dried fruits like cranberries or chopped dates for a chewy texture and burst of flavor, adding a fun contrast to the chocolate.
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Peanut Butter Bliss: Stir in 1/4 cup of peanut butter or almond butter for a nutty flavor that pairs beautifully with banana and chocolate. The creaminess will make the cookies even richer.
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Coconut Twist: Mix in 1/3 cup of shredded coconut for a tropical vibe. The coconut’s sweetness complements the banana wonderfully!
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Heat it Up: For those who dare, sprinkle in a pinch of cayenne pepper or chili powder for a surprising spicy kick that pairs surprisingly well with sweet flavors. Your taste buds will thank you for the thrill!
Feel free to explore these variations, and don’t forget to try out my recipes for Ferrero Rocher Cookies or Cookies Cream Peanut for more tasty adventures in your kitchen! Enjoy experimenting!
Make Ahead Options
These Soft and Chewy Banana Bread Chocolate Chip Cookies are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 48 hours in advance and store it in the refrigerator (this helps the flavors meld beautifully). Simply cover the bowl tightly with plastic wrap to prevent drying out. When you’re ready to bake, scoop the chilled dough onto a lined baking sheet and bake straight from the fridge—no need to thaw! For the freshest cookies, you can also freeze unbaked cookie dough balls for up to 3 months. Just remember to add a couple of extra minutes to the baking time when using frozen dough. Enjoy delicious cookies at a moment’s notice!
What to Serve with Soft and Chewy Banana Bread Chocolate Chip Cookies
As the comforting aroma of freshly baked cookies fills your kitchen, think about pairing these delightful treats with complementary flavors to create a truly memorable experience.
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Glass of Milk: A classic pairing, the creamy richness of milk enhances the cookies’ gooey chocolate chips and soft texture, bringing nostalgic warmth.
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Coffee Brew: The bold flavors of coffee offer a perfect contrast to the sweetness of the cookies, creating a delightful balance that is sure to awaken your taste buds.
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Cream Cheese Frosting: A dollop of tangy cream cheese frosting on each cookie elevates them into a decadent dessert, adding a beautiful creamy texture that pairs wonderfully with banana and chocolate.
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Fruit Salad: A bright and refreshing fruit salad made with berries and citrus complements the rich flavors of the cookies, adding a light, zesty note that enhances the overall experience.
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Ice Cream Sundae: Top a warm cookie with a scoop of vanilla ice cream and a drizzle of chocolate sauce for an indulgent dessert that will impress any guest.
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Herbal Tea: The warmth of herbal tea provides a soothing element to your afternoon treat, helping to balance the sweetness while adding its own aromatic notes.
These delightful options can turn your cookie enjoyment into a full meal experience, leaving everyone craving more!
Expert Tips for Banana Bread Chocolate Chip Cookies
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Use Overripe Bananas: Make sure your bananas are very ripe for maximum sweetness and moisture. Underripe bananas won’t give your cookies that signature flavor.
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Don’t Overmix: After adding the flour, mix just until combined. Overmixing can lead to tough cookies instead of the soft and chewy texture you want.
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Scoop Uniformly: Use a cookie scoop for even dough portions. This not only helps with baking consistency but also ensures all cookies bake evenly.
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Bake Slightly Under: Remember, cookies will continue to bake on the sheet after you remove them from the oven. Aim for a slightly underbaked center for that ooey-gooey texture.
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Experiment with Add-ins: Feel free to mix in chopped nuts or try different chocolate types! These variations can elevate your Banana Bread Chocolate Chip Cookies to new levels.
How to Store and Freeze Banana Bread Chocolate Chip Cookies
Room Temperature: Store your cookies in an airtight container at room temperature for up to 1 week. This keeps them soft and chewy, ready for your snacking pleasure.
Fridge: If you prefer, you can refrigerate the cookies for extra freshness. They’ll last about 2 weeks in the fridge but may lose some of their soft texture.
Freezer: For long-term storage, freeze the cookies in a single layer on a baking sheet until firm, then transfer them to a freezer bag for up to 1 month. Thaw at room temperature or warm them up for a treat.
Reheating: To enjoy that fresh-baked goodness again, reheat the cookies in the microwave for about 10-15 seconds or in the oven at 350°F for a few minutes—ideal for those delightful Banana Bread Chocolate Chip Cookies!
Banana Bread Chocolate Chip Cookies Recipe FAQs
How do I select the best bananas for this recipe?
Absolutely! Look for bananas that are very ripe with plenty of brown spots. These will provide the best flavor and sweetness. Avoid green or just a few brown spots; the riper, the better!
What’s the best way to store leftover cookies?
Store your Banana Bread Chocolate Chip Cookies in an airtight container at room temperature for up to 1 week. This keeps them soft and chewy, ready for your snacking pleasure. If you want to ensure they remain fresh, you can refrigerate them for about 2 weeks, though they may lose some of their excellent texture.
Can I freeze the cookie dough or the baked cookies?
Yes! You can freeze either. For the dough, scoop it onto a baking sheet and freeze until firm. Then, transfer the dough balls to a freezer bag for up to 3 months. You can bake them straight from the freezer—just add an extra minute to the baking time! For baked cookies, store them in a single layer in a freezer bag for up to 1 month. Thaw at room temperature or warm them in the oven for a delightful treat.
Why did my cookies turn out flat?
Very good question! Flat cookies can result from too much baking soda or melted butter being too warm. Ensure your butter isn’t overly melted before adding it to the mixture. Also, always double-check your ingredient ratios! If you find your cookies spreading too much, try chilling the dough for about 30 minutes before scooping and baking.
Are there any dietary considerations for these cookies?
Definitely! For a vegan version, substitute the egg yolk with 1.5 tsp of ground flaxseed mixed with 2 tbsp of water, letting it sit for 5 minutes before adding it to the mix. If you have nut allergies, you can skip the chocolate chips or use safe alternatives like dairy-free chocolate chips or carob chips. Always check the labels for cross-contamination.
Can I make these cookies gluten-free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Just remember that the texture might vary slightly, but they can still be delicious! Just mix in the gluten-free flour until no dry bits remain, being careful not to overmix.
These Banana Bread Chocolate Chip Cookies will delight everyone at your table, so don’t worry—baking them just right will be a rewarding experience!
Soft Banana Bread Chocolate Chip Cookies You’ll Love
Ingredients
Equipment
Method
- In a large mixing bowl, combine 1/2 cup of melted butter (or vegetable oil), 1 cup of packed light brown sugar, and 1/4 cup of well-mashed overripe banana. Use a whisk to blend until smooth and creamy, about 1-2 minutes.
- Mix in 1 egg yolk and 1 teaspoon of pure vanilla extract until fully combined; scrape down the sides of the bowl to ensure everything is well mixed.
- In the same bowl, gently stir in 1 1/3 cups of all-purpose flour, 1/2 teaspoon of baking soda, 2 teaspoons of ground cinnamon, and 1/2 teaspoon of salt until no dry flour remains; be careful not to overmix.
- Fold in 2/3 cup of chocolate chips into the dough, ensuring even distribution without overworking the mixture.
- Let the dough rest in the bowl for about 15 minutes; preheat your oven to 350°F (175°C).
- Line a cookie sheet with parchment paper to prevent sticking; ensure the paper is flat and covers the entire surface.
- After resting, use a cookie scoop or tablespoon to portion about 1 ounce of cookie dough per cookie, spacing them about 2 inches apart on the prepared cookie sheet.
- Bake in the preheated oven for 10-11 minutes; edges should be set and centers may appear slightly underbaked.
- Remove from the oven and let cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.
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