Banana Bread Chocolate Chip Cookies
Banana Bread is such a delicious treat that we couldn’t resist figuring out a way to enjoy it more often. These Banana Bread Chocolate Chip Cookies are a great way to get in more of that delicious banana flavor, paired with white and dark chocolate chips, walnuts, and flaky sea salt. Make a big batch for your holiday party or tailgating event!
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Gift this recipe as part of a cookie exchange, make a batch for coworkers, or give some to teachers. This is a unique flavor that people are sure to love! Just make sure you store them in an airtight container to keep them fresh.
Banana Bread Chocolate Chip Cookies Recipe Tips:
+ We recommend freezing a bunch of overripe bananas so you always have some on hand to whip up a batch of cookies. (Be sure to peel them first or it’s incredibly hard to get the peel off.) Defrost the night before you want to make your cookies, or simply pop your banana in the microwave for a few seconds!
+ Flaky sea salt for topping is different than the table salt you use in your regular cooking. We love the Maldon brand for topping sweet treats and giving them a bit of edge.
Banana Bread Chocolate Chip Cookies
Ingredients
- 1 overripe bananas
- 1/2 cup butter, melted
- 3/4 cup brown sugar
- 1/4 cup cane sugar
- 1 egg yolk
- 2 tsp vanilla extract
- 1 1/3 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup walnuts, chopped
- 1/2 cup dark chocolate chips
- 1/3 cup white chocolate chips
- Flaky Sea Salt, to top
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
- In a large bowl, mash the banana until almost no chunks remain.
- Using an electric mixer, beat the banana, melted butter, and sugar until combined, light, and fluffy, about 1-2 minutes. Add the egg yolk and beat again, about minute.
- In a separate bowl, whisk the flour, baking soda, and salt until combined. Mix the dry ingredients into the wet until just combined, do not overmix.
- Use a spatula to fold in the walnuts and white and dark chocolate chips. Divide the mixture into about 12 cookies and bake for 10-12 minutes or until the edges are golden brown and the middle is still slightly soft.
- Let cool for about 5 minutes before transferring to a wire rack to finish cooling. Sprinkle with a pinch of flaky salt if using.
