Oh, the pure joy of baking cookies! There’s just something magical about the smell wafting through the house, right? I mean, who can resist that warm, gooey goodness? Today, I want to share my absolute favorite twist on a classic treat—banana bread cookies! These delightful cookies are soft, chewy, and packed with that lovely banana flavor we all adore. I remember the first time I made them; I had some overripe bananas sitting on my counter, and I thought, “Why not?” Let me tell you, it was love at first bite! They’re the perfect way to use up those bananas and satisfy your cookie cravings. Trust me, once you try these banana bread cookies, you’ll be hooked!

Ingredients for Banana Bread Cookies

1 cup mashed ripe bananas (about 2 medium bananas, make sure they’re nice and spotty for the best flavor!)
1/2 cup unsalted butter, softened (you want it creamy and easy to mix in)
1 cup brown sugar (this adds that rich, caramel-like sweetness we love)
1/2 cup granulated sugar (just a little extra sweetness to balance things out)
1 large egg (room temperature is best for even mixing)
1 teaspoon vanilla extract (always a must for that lovely aroma)
2 cups all-purpose flour (sifted if you like, but I usually skip that step)
1 teaspoon baking soda (this is what gives our cookies that perfect rise!)
1/2 teaspoon salt (don’t skip this—it enhances all the flavors)
1/2 cup chocolate chips (optional, but seriously, who can say no to chocolate?)

How to Prepare Banana Bread Cookies

First things first, preheat your oven to 350°F (175°C). This is super important because we want those cookies to bake up perfectly.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s nice and smooth. You can use a hand mixer or just a good old wooden spoon—whatever floats your boat!
Next, add in the mashed ripe bananas, egg, and vanilla extract. Mix everything together until it’s all well combined. The bananas should blend in beautifully, giving that lovely, sweet aroma!
In another bowl, whisk together the all-purpose flour, baking soda, and salt. This step helps to distribute the baking soda evenly, which is key for those fluffy cookies.
Now, gradually add the dry ingredients to the wet mixture. Stir gently until just combined—don’t overmix! We want soft and chewy cookies, not tough ones.
If you’re feeling a little indulgent, fold in those chocolate chips now. They add a lovely little surprise in every bite!
Using a spoon or a cookie scoop, drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Pop them in the oven and bake for about 10-12 minutes. Keep an eye on them! You want the edges to be lightly golden but the centers should still look soft.
Once they’re done, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This allows them to set up just right!

Why You’ll Love This Recipe

Quick and easy to whip up—perfect for busy days!
Delightfully soft and chewy texture that melts in your mouth.
Rich banana flavor with a hint of sweetness from brown sugar.
Flexibility to add chocolate chips or nuts for extra flavor.
Great way to use up overripe bananas and avoid food waste.

Tips for Success with Banana Bread Cookies

Alright, let’s make sure your banana bread cookies turn out absolutely perfect! First, always use ripe bananas—those brown spots mean maximum sweetness and flavor. If you want to speed up the ripening process, just pop them in a brown paper bag for a day!

Next, don’t overmix the dough. Just stir until everything is combined; this keeps your cookies soft and chewy instead of tough. And speaking of softness, let them cool on the baking sheet for a few minutes before moving them to a wire rack—that little bit of time helps them set just right.

If you want to get creative, feel free to experiment with add-ins like chopped nuts or a dash of cinnamon for a flavor twist. Just remember, the key to cookie perfection is to keep an eye on them while they bake—no one likes overbaked cookies!

Variations on Banana Bread Cookies

Oh, the fun you can have with banana bread cookies! If you’re a nut lover, try folding in some chopped walnuts or pecans for that delightful crunch. Feeling a bit adventurous? Swap out half the chocolate chips for butterscotch chips or even peanut butter chips for a unique twist. You can also sprinkle in some cinnamon or nutmeg for a warm, spiced flavor that screams comfort. And for a tropical vibe, toss in a handful of shredded coconut! The possibilities are endless, so get creative and make these cookies your own!

Storage & Reheating Instructions

To keep your banana bread cookies fresh and delicious, store them in an airtight container at room temperature for up to 5 days. If you want to keep them even longer, they freeze beautifully! Just wrap each cookie individually in plastic wrap and place them in a freezer-safe bag or container. They’ll be good for up to 2 months. When you’re ready to enjoy them, just let them thaw at room temperature, or pop them in the microwave for about 10-15 seconds to warm them up. Trust me, there’s nothing like a warm cookie straight from the microwave!

Nutritional Information Disclaimer

Just a quick note: the nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use. So, while I do my best to give you accurate numbers, keep in mind that your cookies might differ a bit in calories and nutrition. Enjoy baking!

FAQ About Banana Bread Cookies

Can I use frozen bananas for this recipe?
Absolutely! Just make sure to thaw and drain any excess liquid before mashing them. Frozen bananas can actually add extra moisture and flavor to your cookies.

How can I make these cookies gluten-free?
To make banana bread cookies gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. They’ll still be delicious!

What if I don’t have brown sugar?
No worries! You can replace it with an equal amount of granulated sugar, but I recommend adding a tablespoon of molasses for that rich flavor we love in banana bread cookies.

Can I add nuts to the cookie dough?
Definitely! Chopped walnuts or pecans would be a great addition. Just fold them in when you’re mixing in the chocolate chips.

How do I know when the cookies are done?
Look for lightly golden edges and slightly soft centers. They will firm up as they cool, so don’t worry if they seem a bit soft when you take them out of the oven!

Banana Bread Cookies: 7 Sweet Reasons to Bake Today

Author: Lisa
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Delicious banana bread cookies that are soft and chewy.

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
Add the mashed bananas, egg, and vanilla extract. Mix well.
In another bowl, combine the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture. Stir until just combined.
If desired, fold in chocolate chips.
Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
Bake for 10-12 minutes or until edges are lightly golden.
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container.
These cookies freeze well.
Adjust sugar based on the sweetness of bananas.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 50mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 1g
Cholesterol: 15mg

Keywords: banana bread cookies, cookies, banana cookies, dessert

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