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To make the best Chocolate Chip Banana Bread Cookies, you need simple ingredients. Here’s what you’ll need: - Ripe bananas: Use 2 ripe bananas, mashed well. - All-purpose flour: Measure 1 cup for the perfect base. - Brown sugar and granulated sugar: Use 1/2 cup brown sugar and 1/4 cup granulated sugar for sweetness. - Baking soda, baking powder, and salt: Add 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt to help cookies rise. - Unsalted butter: Use 1/2 cup unsalted butter, softened for easy mixing. - Vanilla extract and ground cinnamon: Add 1 teaspoon vanilla extract and 1/2 teaspoon ground cinnamon for flavor. - Semi-sweet chocolate chips: You need 1 cup of these delicious morsels. - Optional: Chopped walnuts: If you like, add 1/2 cup chopped walnuts for a crunchy texture. Gather these ingredients to create a delightful treat that combines banana bread and cookies! {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. 2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar. Mix until it is light and fluffy. 3. Add the mashed bananas and vanilla extract. Stir until the mixture is well combined. 1. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. 2. Gradually add the dry ingredients to the wet mixture. Mix just until combined. 1. Gently fold in the semi-sweet chocolate chips and chopped walnuts, if you choose to use them. 2. Drop spoonfuls of cookie dough onto the prepared baking sheet. Leave about 2 inches between each dollop. 3. Bake in the preheated oven for 10-12 minutes. The edges should be lightly golden. 4. Allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. To make the best cookies, you need to measure your ingredients well. Use a kitchen scale for accuracy. If you don’t have one, use dry measuring cups. Fill them without packing the flour down. Level off the top with a straight edge. This simple step keeps your dough from being too dry or wet. Spacing the cookies is also key. Place them about 2 inches apart on the baking sheet. This allows them to spread and bake evenly. Crowding the pan leads to uneven baking and flat cookies. Give them room to shine! Want to add more flavor? Try adding a pinch of nutmeg along with the cinnamon. Nutmeg gives a warm taste. You can also swap in different chocolate chips. Dark chocolate or milk chocolate chips can change the flavor profile. Each type brings something new to the table. If you love crunch, consider adding chopped nuts. Walnuts add a nice texture. You can also try pecans or almonds for a twist. The choices are endless! One big mistake is overmixing the dough. When you mix too much, the cookies can become tough. Mix just until everything blends together. This keeps them soft and chewy. Baking times matter too. Check the cookies at 10 minutes. If the edges are golden, they are done. Every oven is different, so keep an eye on them. Pull them out early if needed. They will continue to bake on the sheet after you take them out. Pro Tips Use Overripe Bananas: The riper your bananas, the sweeter and more flavorful your cookies will be. Look for bananas with brown spots for the best results. Chill the Dough: For thicker cookies, consider chilling the dough for 30 minutes before baking. This helps them maintain their shape and prevents spreading. Experiment with Mix-Ins: Feel free to customize your cookies by adding other mix-ins like dried fruits, coconut flakes, or different types of chocolate. Store Properly: To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze them for longer storage. {{image_2}} You can change the nuts in this recipe to other fun mix-ins. Try using chopped pecans, hazelnuts, or even shredded coconut. Each nut adds a unique crunch and flavor. If you want a sweeter bite, add dried cranberries or raisins. You can also swap out the chocolate. Use dark chocolate chips for a richer taste. Milk chocolate adds a creamy sweetness. White chocolate brings a different flavor and looks great in the dough. Mix and match to find your favorite combo! If you need a gluten-free option, use gluten-free flour blends. They work well and taste great in cookies. Just make sure to check the package for the right amount to use. This change lets everyone enjoy the cookies. For a vegan version, replace the butter with coconut oil or vegan butter. You can use flaxseed meal mixed with water instead of eggs. This creates a nice binding effect. Both swaps keep the cookies soft and tasty. To give your cookies a twist, try adding extracts. Almond extract brings a nutty flavor, while coconut extract adds a tropical vibe. Use just a little, as these flavors can be strong. You can also add dried fruits like apricots, cherries, or figs. These add sweetness and chewiness. They pair well with the banana and chocolate, creating a delicious mix. Enjoy experimenting with these fun ideas! Store your cookies at room temperature in an airtight container. This keeps them soft and fresh. If you want to keep them longer, you can refrigerate them. Just make sure to wrap them well to avoid drying out. To freeze cookie dough, scoop out portions and wrap each in plastic wrap. Place them in a freezer bag, and label with the date. You can freeze baked cookies, too. Just freeze them in a single layer until firm, then transfer them into a container. At room temperature, cookies last about 4 to 5 days. If you refrigerate them, they can stay good for up to 10 days. Frozen cookie dough can last 3 months, while baked cookies last about 2 to 3 months in the freezer. Watch for signs of spoilage. If your cookies smell off or have a strange texture, they may be bad. If you see mold or feel a hard texture, it’s best to toss them. Reheat your cookies in the oven for the best results. Preheat the oven to 350°F (175°C) and warm the cookies for about 5 minutes. This will bring back their soft texture. If your cookies are stale, you can revive them by placing a slice of bread in the container. The cookies will absorb moisture from the bread. It’s a neat trick to bring them back to life! To check if your cookies are done, look for a golden edge. The center should feel slightly soft. You can also gently touch the top. If it springs back, they are ready. Bake for 10-12 minutes to get the best results. Yes, you can use applesauce or pumpkin puree. These fruits add moisture. You may need to adjust the sugar based on your fruit choice. Applesauce is sweeter, so reduce the sugar a bit. You can store the dough in the fridge for up to three days. Wrap it tightly in plastic wrap. You can also freeze it for later use. Just scoop dough balls, freeze them, and bake when you want fresh cookies. In this blog post, we covered everything you need to make delicious banana chocolate chip cookies. We discussed the key ingredients, preparation steps, and baking tips to ensure perfect cookies every time. You learned about variations and storage methods to keep your treats fresh. Remember, with the right techniques and a bit of creativity, you can enjoy cookies tailored to your taste. Baking is fun, and each batch is a chance to improve and experiment. Happy baking!

Chocolate Chip Banana Bread Cookies

Delicious cookies combining the flavors of chocolate chip and banana bread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 2 none ripe bananas, mashed
  • 1 cup all-purpose flour
  • 0.5 cup brown sugar
  • 0.25 cup granulated sugar
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon ground cinnamon
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Add the mashed bananas and vanilla extract to the butter-sugar mixture, and mix until well combined.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the semi-sweet chocolate chips and walnuts (if using) until evenly distributed.
  • Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
  • Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Optional walnuts can be added for extra crunch.
Keyword banana, chocolate chip, cookies