Description
These Banana Bread Chocolate Chip Cookies combine the soft, moist texture of banana bread with the chewy, gooey deliciousness of chocolate chip cookies. Perfect for using up ripe bananas, this hybrid treat is a cozy and sweet indulgence.
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large ripe banana, mashed (about 1/2 cup)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup semisweet chocolate chips or chopped chocolate
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the mashed banana, egg yolk, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips.
- Use a cookie scoop to drop dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes or until the edges are golden and the centers are just set.
- Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor and texture.
- Chill the dough for 30 minutes if you prefer thicker cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
