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Banana Bread Chocolate Chip Cookies

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Soft and chewy Banana Bread Chocolate Chip Cookies that combine the moistness of banana bread with the convenience of cookies, packed with ripe banana flavor and melty chocolate chips.

Ingredients

  • 1 cup ripe bananas, mashed (about 2–3 bananas)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, cream the softened butter with brown and granulated sugars until light and fluffy.
  4. Beat in the egg, mashed bananas, and vanilla extract until combined.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Fold in the chocolate chips evenly.
  7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 12–15 minutes or until the edges are lightly golden but the centers still look slightly soft.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Overripe bananas work best as they are sweeter and mash easily.
  • Chill dough for 30 minutes before baking to prevent spreading.
  • For variation, add chopped walnuts or pecans, or use dark chocolate chips.
  • Cookies store well in an airtight container for 4 days or freeze up to 3 months.
  • Reheat frozen cookies in microwave for 15-20 seconds or oven at 300°F for 5 minutes.
  • To make vegan, substitute butter with coconut oil or vegan margarine and egg with flax or chia egg.

Nutrition

Find it online: https://deliciousyum.com/banana-bread-chocolate-chip-cookies/