Banana Bread Chocolate Chip Cookies Recipe

These Banana Bread Chocolate Chip Cookies are the perfect blend of soft, chewy, and indulgent. Combining the comforting warmth of banana bread with the irresistible richness of chocolate chips, every bite is a delightful surprise.

The cookies bake in just 13 minutes, making them a quick treat for any occasion. Their golden edges and tender centers create a texture that’s simply irresistible.

With a prep time of only 10 minutes, this recipe is ideal for busy bakers who crave something special. The natural sweetness of ripe bananas pairs beautifully with the decadent chocolate, offering a flavor that’s both nostalgic and exciting. Whether you’re sharing with friends or enjoying a quiet moment, these cookies are sure to bring joy and satisfaction.

What You’ll Need for Banana Bread Chocolate Chip Cookies

• 2 cups (10 oz/284 g) all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (4 oz/115 g) butter, softened (unsalted preferred)
• ¾ cup (6 oz/170 g) granulated sugar
• 1 cup (8 oz/225 g) mashed banana (about 2 medium bananas, ripe works best)
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 cup (6 oz/170 g) semi-sweet chocolate chips (substitute with dark or milk chocolate if preferred)

How to Make Banana Bread Chocolate Chip Cookies

1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a stand mixer fitted with a paddle attachment (or using a handheld electric mixer), cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.
4. Add the mashed banana, followed by the egg and vanilla extract. Mix until well combined.
5. Fold in the flour mixture gently until just incorporated. Avoid overmixing.
6. Stir in the chocolate chips until evenly distributed throughout the dough.
7. Drop heaping tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 3 inches (7½ cm) apart.
8. Bake for 13 minutes, or until the edges are golden brown and the centers are set. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Store cooled cookies in an airtight container at room temperature for up to 2 days.

Storage and Reheating Tips

Store your Banana Bread Chocolate Chip Cookies in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.

To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes for that fresh-baked taste.

Recipe Variations to Try

Switch things up by using dark chocolate chips or white chocolate chips instead of semi-sweet. For a nutty twist, add ½ cup of chopped walnuts or pecans. If you’re feeling adventurous, swap out the vanilla extract for almond extract for a unique flavor. You can also add a sprinkle of cinnamon or nutmeg to the dough for a warm, spiced kick.

Time-Saving Hacks

Use a cookie scoop to portion the dough quickly and evenly. If you’re short on time, skip the stand mixer and use a handheld electric mixer or even a sturdy whisk. To save on cleanup, use the same parchment paper for multiple batches by letting it cool between uses. For even faster prep, mash the bananas ahead of time and store them in the fridge.

Perfect Pairings

These cookies pair wonderfully with a glass of cold milk or a hot cup of coffee. For a fun dessert, serve them with a scoop of vanilla ice cream or a drizzle of caramel sauce. They also make a great addition to a brunch spread alongside fresh fruit and yogurt. Enjoy them as a sweet snack or a delightful treat any time of day!

Equipment Guidance

A stand mixer with a paddle attachment makes creaming the butter and sugar a breeze, but a handheld electric mixer works just as well. Use a silicone baking mat or parchment paper to prevent sticking and make cleanup easier. A wire rack is essential for cooling the cookies evenly, ensuring they stay crisp on the edges and soft in the center.