Banana Bread Cookies

Soft & Chewy Banana Bread Cookies

These cookies are like the best part of the banana bread loaf—the moist, flavorful center—in every bite. They stay soft for days.

Prep Time: 15 mins | Cook Time: 12 mins | Chill Time: 30 mins (optional but recommended) | Total Time: 1 hour | Makes: 18-20 cookies

Ingredients:

Wet Ingredients:

• 1 cup mashed very ripe banana (about 2-3 medium bananas)

• ½ cup (1 stick / 113g) unsalted butter, melted and slightly cooled

• ¾ cup packed light brown sugar

• ¼ cup granulated sugar

• 1 large egg, at room temperature

• 1 ½ teaspoons pure vanilla extract

Dry Ingredients:

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg (or substitute more cinnamon)

• ½ teaspoon salt

Mix-Ins (Choose Your Adventure):

• 1 cup semi-sweet chocolate chips or

• 1 cup chopped walnuts or pecans or

• ½ cup of each for the ultimate combo!

Optional Topping:

• Coarse sea salt or flaky salt for sprinkling

Instructions:

1. Prep and Mash:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, mash the bananas with a fork until mostly smooth, with a few small lumps for texture. Measure to ensure you have 1 cup.

2. Combine Wet Ingredients:
In a large bowl, whisk the melted (but not hot) butter, brown sugar, and granulated sugar together until smooth. Whisk in the mashed banana, then the egg and vanilla until fully combined.

3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

4. Make the Dough:
Add the dry ingredients to the wet ingredients. Using a spatula or wooden spoon, fold until just combined and no dry flour remains. Do not overmix. Gently fold in your chosen mix-ins (chocolate chips, nuts, or both).

5. Chill (The Secret to Perfect Cookies!):
Cover the bowl and chill the dough for at least 30 minutes (or up to 24 hours). This step is crucial—it prevents the cookies from spreading too much and allows the flavors to deepen. The dough will be quite soft, but will firm up a bit.

6. Scoop and Bake:
Using a medium cookie scoop or a heaping tablespoon, drop mounds of dough (about 1.5 tablespoons each) onto the prepared sheets, spacing them about 2 inches apart. If desired, press a few extra chocolate chips or nuts on top for a bakery-style look.
Bake for 11-13 minutes, or until the edges are set and lightly golden, but the centers still look soft and puffy.

7. Cool:
Let the cookies cool on the baking sheet for 5 minutes. They will deflate slightly and develop a deliciously crackly top. Then, transfer them to a wire rack to cool completely. Sprinkle with a tiny pinch of coarse salt right when they come out of the oven, if you like that sweet-salty contrast.

Why This Recipe Works & Pro Tips:

• Banana Ripeness is Everything: Use bananas that are speckled black and very soft. They provide maximum sweetness and flavor, reducing the need for extra sugar.

• Don’t Skip the Chill: Banana adds a lot of moisture. Chilling solidifies the butter and hydrates the flour, giving the cookies structure so they don’t bake up thin and cakey.

• The Texture: These are soft-baked cookies, not crispy. They will have a cakey, tender crumb, much like banana bread.

• Storage: Keep in an airtight container at room temperature for up to 4 days. They also freeze beautifully for up to 3 months.

• Flavor Boosters: For an extra layer of flavor, add ½ teaspoon of rum extract with the vanilla, or a pinch of ground cardamom with the spices.

Variations to Try:

• Brown Butter Banana Cookies: Brown the melted butter until it smells nutty before adding to the sugars. It adds a incredible depth of flavor.

• Oatmeal Banana Bread Cookies: Substitute ¾ cup of the flour with old-fashioned rolled oats for a heartier, chewy texture.

• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend.

• “Elvis” Style: Use peanut butter chips instead of chocolate chips, or swirl in ¼ cup of creamy peanut butter with the wet ingredients.

Enjoy these delightful cookies—they’re a perfect way to use up ripe bananas when you don’t want to turn on the loaf pan!