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Banana Bread Cookies

Banana bread cookies with soft, puffy domed tops and chewy centers baked until the edges turn golden. Mash-ripe bananas and chocolate chips are folded into a thick drop-cookie dough for banana bread in cookie form.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 servings
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Banana bread cookie dough
  • 2 ripe bananas Mashed until smooth.
  • 0.5 cup butter Softened for creaming.
  • 0.75 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 1 cup chocolate chips or chopped walnuts Use either chocolate chips or chopped walnuts.

Method
 

Prep and bake
  1. Preheat oven to 375°F and line baking sheets with parchment, so the bottoms bake evenly without sticking.
  2. Beat butter and brown sugar until light and fluffy, then add the egg and vanilla and mix until smooth.
  3. Stir in mashed bananas; the batter may look slightly broken, and that is fine.
  4. Fold in flour, baking soda, baking powder, cinnamon, nutmeg, and salt until just combined.
  5. Fold in chocolate chips or chopped walnuts so they’re distributed throughout the dough.
  6. Drop heaping tablespoons onto prepared sheets, leaving 2 inches between each cookie.
  7. Bake for 10–12 minutes at 375°F until the edges are golden and centers are just set; do not overbake.

Notes

For best texture, let the dough rest 5 minutes after mixing so it thickens slightly for cleaner scoops. Store in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a dairy-free option, swap softened butter for a 1:1 plant-butter substitute to keep the cookies tender.