Soft and Fluffy Banana Bread Cookies

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Recipe Intro From mersgoodeats

These soft and fluffy banana bread cookies are the perfect blend of a warm slice of banana bread and a delicious homemade chocolate chip cookie! If you have one ripe banana lying around, this easy recipe is just what you need. A great way to satisfy your sweet tooth in under 30 minutes!

Notes:

  • For best results, use a ripe banana with brown spots for maximum flavor.
  • These cookies freeze well. Just wrap them individually in plastic wrap and store in a freezer-safe bag for up to 3 months.
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  • Recipe Card
Prep time: 10mins
Cook time: 12mins
Serves or Makes: About 24 cookies

Recipe Card

ingredients

  • 1/2 cup (115 grams) soft unsalted butter
  • 1/2 cup (100 grams) light brown sugar
  • 2 tablespoons (25 grams) granulated sugar
  • 1 large egg
  • 1 ripe banana, mashed
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190 grams) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 cup (175 grams) chocolate chips

Method

  • Step 1

    Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.

  • Step 2

    In a large mixing bowl, cream together the soft butter, light brown sugar, and granulated sugar on low speed for about 2 minutes until light and fluffy. Add the egg, mashed banana, and vanilla extract. Continue mixing on low speed until fully combined, about 2 more minutes.

  • Step 3

    In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.

  • Step 4

    Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Fold in the chocolate chips.

  • Step 5

    Using a cookie scoop or spoon, scoop dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.

  • Step 6

    Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or store in an airtight container for up to 3 days.