Imagine the comforting flavors of banana bread and the gooey goodness of chocolate chip cookies coming together in one delightful treat. That’s exactly what these banana bread chocolate chip cookies deliver. They’re soft, chewy, and delicious!

Ingredients You’ll Need:
- ½ cup butter, softened
- ¾ cup brown sugar, packed
- 1 banana mashed
- 1 egg
- 1 tsp vanilla extract
- 1 ½ cups flour
- 1 tsp baking soda
- 1 cup semi-sweet chocolate chips

How to Make Banana Bread Chocolate Chip Cookies:
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
3. Mix in the mashed banana, egg, and vanilla extract until well combined.
4. Gradually add in the flour and baking soda, stirring until just combined. Fold in the chocolate chips.
5. Use a 2 Tbsp cookie scoop to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 9-11 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes:
- Store in an airtight container for up to 3 days to keep them soft. They last up to a week in the fridge, but let them come to room temp before eating for the best texture.
- Freeze baked cookies for up to 3 months. Reheat in the microwave for a few seconds to make them warm and gooey again!
- The riper the banana, the sweeter and more flavorful your cookies will be. Look for bananas with brown spots.
- Take the cookies out when the edges are golden but the center looks slightly soft. They’ll firm up as they cool, giving you a chewy texture.
- A tiny pinch of flaky sea salt on top before baking enhances the sweetness.
- Add ½ cup chopped walnuts or pecans for a crunch.

Banana Bread Chocolate Chip Cookies
Ingredients
- ½ cup butter softened
- ¾ cup brown sugar packed
- 1 banana mashed
- 1 egg
- 1 tsp vanilla extract
- 1 ½ cups flour
- 1 tsp baking soda
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Mix in the mashed banana, egg, and vanilla extract until well combined.
- Gradually add in the flour and baking soda, stirring until just combined. Fold in the chocolate chips.
- Use a 2 Tbsp cookie scoop to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store in an airtight container for up to 3 days to keep them soft. They last up to a week in the fridge, but let them come to room temp before eating for the best texture.
- Freeze baked cookies for up to 3 months. Reheat in the microwave for a few seconds to make them warm and gooey again!
- The riper the banana, the sweeter and more flavorful your cookies will be. Look for bananas with brown spots.
- Take the cookies out when the edges are golden but the center looks slightly soft. They’ll firm up as they cool, giving you a chewy texture.
- A tiny pinch of flaky sea salt on top before baking enhances the sweetness.
- Add ½ cup chopped walnuts or pecans for a crunch.
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