Print

Banana Bread Chocolate Chip Cookies: The Ultimate Fudgy Hybrid

Close-up of soft banana bread chocolate chip cookies, one broken open showing gooey melted chocolate chips inside.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe merges the moist, spiced flavor of classic banana bread with the chewy texture of a bakery-style chocolate chip cookie. You get a dependable, easy-to-follow hybrid treat perfect for using overripe bananas.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed very ripe bananas (about 2–3 bananas)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract and the mashed ripe bananas until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. Fold in the chocolate chips.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For a bakery style look, press a few extra chocolate chips onto the tops of the dough balls.
  8. Bake for 10 to 13 minutes, or until the edges are set and lightly golden brown. The centers should still look slightly soft for a fudgy result.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use very ripe, almost black bananas for the best moisture and banana flavor in your cookies.
  • To achieve a chewy banana cookies texture, chill the dough for at least 30 minutes before baking. This helps prevent the cookies from spreading too much.
  • For a cinnamon swirl cookies effect, reserve 1/4 cup of the dough, mix in 1/2 teaspoon extra cinnamon, and gently swirl it into the tops of the unbaked cookie dough balls.

Nutrition

Find it online: https://miameal.com/banana-bread-chocolate-chip-cookies/