Description
These banana bread cookies are soft, chewy, and packed with chocolate chips—perfect for using up ripe bananas in a quick dessert.
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/2 cup unsalted butter, softened
1/4 cup brown sugar, packed
1/4 cup granulated sugar
1 large ripe banana, mashed
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
In a large bowl, cream butter with brown sugar and granulated sugar until light and fluffy (2–3 minutes).
Add mashed banana, egg, and vanilla extract. Mix until smooth.
Gradually stir in the dry ingredients until just combined.
Fold in the chocolate chips evenly.
Drop dough by tablespoonfuls onto the baking sheet, spacing 2 inches apart.
Bake for 10–12 minutes, until the edges are golden and centers are just set.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Add chopped walnuts or pecans for banana bread-style texture.
Swap chocolate chips with white chocolate, peanut butter chips, or dried fruit.
Chill dough for 30 minutes if you prefer thicker cookies.
Use one banana only — more will make the cookies too cakey.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
