Ever find yourself craving banana bread but just can’t deal with dragging out the loaf pan? I get it. Life’s busy, you’ve got a sad brown banana sitting on your counter, and the whole “waiting an hour for a loaf to bake” thing just doesn’t fly right now. This banana bread cookies recipe is the answer. In like 25 minutes, your kitchen will smell like your grandma’s five-star bakery and you’ll have the perfect treat—chewy, flavorful, and so darn simple, you’ll wonder why you ever fussed with making the big loaf.
Banana Bread Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Melt the butter in a saucepan until it is browned and smells nutty. Let it cool slightly.
- In a mixing bowl, combine the ripe banana, brown butter, brown sugar, egg, and vanilla extract. Mix until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients until just combined. Do not overmix.
- Fold in the chocolate chips.
- Chill the dough in the refrigerator for at least 10 minutes.
- Scoop the dough onto a baking sheet lined with parchment paper, using a golf ball-sized scoop.
- Bake in the preheated oven for 12-15 minutes, until the edges are golden but the centers are slightly underdone.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
What makes these banana chocolate chip cookies SO good?
Alright, let’s talk flavor happiness. These banana bread cookies don’t just taste like any regular cookie. They’re like little banana bread bites but somehow even better. The edges get delightfully crisp (thank you, brown butter magic!), while the centers stay soft and almost melt-in-your-mouth. Not joking, my neighbor called these “dangerous” because she ate six in one cloudy afternoon.
And it’s not just about taste. The banana adds this awesome, natural sweetness and moisture. The chocolate chips? Sure, you can skip ‘em, but why refuse joy? That fruity richness plus melty chocolate speaks to my soul. And yeah, even if you mess up a little on measuring (we’ve all done it), the cookies are forgiving. That counts for something, right?
Tips for the best banana chocolate chip cookies
Listen, even the easiest recipe can go sideways if you rush it or eyeball every step. So, here’s what I do when I want banana bread cookies that impress actual humans, not just my hungry self. Don’t skip the ripe bananas – black spots are a sign of greatness here.
Also, give your butter a bit of extra love and melt it until it smells nutty. This deepens the flavor in a way that’s honestly hard to describe, but it’s special. Don’t overmix once the flour’s in; no one wants a tough cookie (unless you’re my uncle, but that’s his problem). If kids are around, let them mash the bananas. It’s messy, possibly loud, but very fun.
“Honestly, I made these during finals week and even my grumpy roommate smiled. That’s basically a miracle,”—Jess, real-life cookie lover
Expert banana bread cookie tips
Okay, you want brag-worthy banana bread cookies? Don’t rely on just luck. First, weigh your flour if you can. I learned that from a baking fail where my cookies turned out like banana biscuits (ew). Second, let your dough chill, even if just for 10 minutes in the fridge. Trust me, the flavors hang out and get tasty together. If you’re feeling adventurous, sprinkle a bit of sea salt on top before they go in. The salt takes things up a notch. Oh, and never bake on a super hot pan—a cool sheet keeps cookies from spreading all over.
Make ahead and storage
Got leftovers? Ha, good luck with that. But seriously, these cookies store so well. Just pop ‘em in an airtight container, and they’ll stay moist for about 3 days on the counter. Want to make them ahead for snack emergencies? Freeze the dough balls. When that late-night craving hits, bake ‘em straight from the freezer, just adding a couple extra minutes to bake time. They’re still just as dreamy, promise.
How to make sure banana bread cookies aren’t cakey
Here’s the tricky bit. Banana bread cookies love to go all fluffy if you’re not careful, but not in a good way. Stick to one banana (unless you want muffin tops, which…maybe you do). Don’t skimp on the melted butter—its richness keeps things chewy. Also, chill the dough if you can. Finally, avoid over-baking; you want them just golden on the edges when you pull them out. If your cookies went super fluffy, maybe add a little less baking powder next time. Just keeping it real.
Serving Suggestions
- Dunk these cookies in cold milk, trust me, it’s a next-level comfort thing.
- Pair ‘em with coffee in the morning (breakfast cookies are totally a thing at my place.)
- Stack a few and sandwich with a big scoop of vanilla ice cream for a cheeky dessert.
- Throw a handful of walnuts in the dough for crunch if you’re feeling wild.
Let’s Get You Baking!
If you’re still thinking about whether banana bread cookies are worth it, let me say this: just try it. All you need is a ripe banana, a bowl, and a small chunk of free time. The flavor is unbeatable and honestly, this recipe has saved me from stale snack purgatory more than once. If you need step-by-step visual help, there are loads of great tutorials out there (like this handy [banana bread cookies recipe video]). Grab those brown bananas and make something legendary. You’ll totally thank yourself later!
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FAQs
Can I use frozen bananas?
Yep, just thaw and drain ‘em so your dough isn’t a puddle.
What’s the best size to scoop the dough?
Aim for a golf ball size scoop, honestly. Too small and they bake up weirdly hard.
How do I know if they’re done?
The edges should be golden but the middles will look a bit underdone. They firm up as they cool, pinky swear.
Can I leave out the chocolate chips?
Absolutely, but I might judge you a little (kidding!). Raisins or chopped nuts totally work too.
Is it okay if my dough looks sticky?
Oh yeah, it should be sticky. Sticky dough means soft cookies.