Banana Bread Chocolate Chip Cookies
These Banana Bread Chocolate Chip Cookies are incredible. The cookies are soft and chewy on the inside with buttery, crisp edges. For the perfect touch, they are topped with sea salt flakes.
This is the ultimate cookie to have during the fall and winter months. Not just because it’s delicious but it is also comforting in the chilly weather.
The cookies are soft and chewy in the center. It practically melts in your mouth!
And the edge of the cookies are perfectly crisp to contrast the moistness of the center.
I was impressed (and slightly surprised) with how much I LOVED the additional banana flavor to this chocolate chip cookie.
Each bite is better than the last!
Main Ingredients
- All Purpose Flour
- Baking Soda
- Baking Powder
- Banana
- Salted Butter
- Dark Brown Sugar
- Egg
- Vanilla Extract
- Chocolate Chips
- Flake Sea Salt
How to Make Banana Bread Chocolate Chip Cookies
- Mash the banana in a small bowl
- In a large mixing bowl, add the mashed banana, salted butter, dark brown sugar, egg and vanilla extract
- Mix until combined
- Fold in all of the dry ingredients until just combined
- Add the chocolate chips and gently fold into the batter
- Chill the dough in the fridge for 20 minutes
- While the dough is chilling preheat the oven to 350 degrees F
- Using a 2 tbsp cookie scoop to portion out the dough on a baking sheet lined with parchment paper
- Bake at 350 degrees F for 10-13 minutes
- Remove from the oven once the edges are crisp and the center is still slightly soft. The cookies will continue to bake once removed from the oven
- Once removed from the oven, top the cookies with sea salt flakes
- After 30 minutes, transfer the cookies to a cooling rack
- Enjoy!
Frequently Asked Questions
Yes! Just make sure it is Gluten Free All Purpose Flour and substitute at a 1:1 ratio.
I use one small banana which should be about 1/4 cup in total.
Yes! Freeze the portioned dough in a freezer-safe container or bag.
When ready to bake, add to the baking sheet lined with parchment paper. It will take longer for the cookies to bake so keep an eye on them towards the end.
The edges will be crisp and the center still soft but baked through. The cookies will continue to bake on the baking sheet once taken out of the oven.
Store in an airtight container at room temperature for up to 4 days. You can also freeze the cookies in a freezer safe container/bag for up to 1 month.
Banana Bread Chocolate Chip Cookies
Ingredients
- 1 small banana, mashed
- 1/2 cup salted butter, melted
- 1 cup dark brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 2/3 cup chocolate chips
Instructions
- Mash the banana in a small bowl
- In a large mixing bowl, add the mashed banana, salted butter, dark brown sugar, egg and vanilla extract
- Mix until combined
- Fold in all of the dry ingredients until just combined
- Add the chocolate chips and gently fold into the batter
- Chill the dough in the fridge for 20 minutes
- While the dough is chilling preheat the oven to 350 degrees F
- Using a 2 tbsp cookie scoop to portion out the dough on a baking sheet lined with parchment paper
- Bake at 350 degrees F for 10-13 minutes
- Remove from the oven once the edges are crisp and the center is still soft. The cookies will continue to bake on the pan once removed from the oven
- Once removed, immediately top the cookies with sea salt flakes
- After 30 minutes, transfer the cookies to a cooling rack
- Enjoy!