Banana Bread Cookies

5 from 1 vote

These banana bread cookies are soft, buttery, and packed with chocolate. An easy one-bowl recipe with rich banana flavor and bakery-style texture.

Prep Time15

Cook Time12

Total Time25

Course: cookies, Dessert

Cuisine: American

Keyword: banana chocolate chip, banana cookies

Servings: cookies (about)

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon fine sea salt
1 teaspoon ground cinnamon optional
12 tablespoons 3/4 cup unsalted butter, melted and slightly cooled
1/2 cup brown sugar packed
1/2 cup granulated sugar
1 1/4 cups ripe banana about 2 small bananas, mashed smooth
1 large egg room temperature
2 teaspoons pure vanilla extract
1 1/2 cups semi-sweet chocolate chunks or chocolate chips, plus extra for topping

Preheat oven to 350°F. Line a baking sheet with parchment paper.
Make the wet mixture: In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and glossy.
Add the egg and whisk well until fully combined. Stir in mashed banana and vanilla extract until smooth. After the addition of the banana, the batter will not look so smooth- that is normal.
Add dry ingredients: Sift the flour, baking powder, salt, and cinnamon (if using) directly over the wet mixture.
Use a spatula to gently mix until just combined. Do not overmix.
Fold in the chocolate chunks.
Optional: Cover and chill the dough for 30-60 minutes for thicker-style cookies.
Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet. Add extra chocolate on top.
Bake for 10–13 minutes, until edges are set, slightly browned, and centers are soft.
Let cool on the pan for 5 minutes, then transfer to a wire rack.