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Banana Bread Cookies

banana bread cookies with soft, puffy domes and chewy centers, baked like drop cookies. Mashed ripe bananas create a banana-bread flavor in cookie form, with golden edges and chocolate chips melted throughout.
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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: 170
Ingredients Equipment Method Notes

Ingredients
  

Banana bread cookie dough
  • 2 bananas Ripe bananas, mashed.
  • 0.5 cup butter Softened.
  • 0.75 cup brown sugar
  • 1 egg Large.
  • 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 chocolate chips or chopped walnuts.

Equipment

  • 1 sheet pan

Method
 

Prep and make the dough
  1. Preheat the oven to 375°F and line baking sheets with parchment for easy release and clean edges.
  2. Beat the butter and brown sugar until light and fluffy, then add the egg and vanilla and mix until smooth.
  3. Stir in the mashed bananas; the batter may look slightly broken, which is fine.
  4. Fold in the flour, baking soda, baking powder, cinnamon, nutmeg, and salt just until combined.
  5. Fold in the chocolate chips or chopped walnuts until evenly distributed.
Scoop and bake
  1. Drop heaping tablespoons of dough onto the sheets, leaving about 2 inches between each cookie so they can spread.
  2. Bake for 10–12 minutes at 375°F until the edges are golden and the centers are just set; do not overbake, and look for lightly domed tops.

Notes

For the most banana-bread cookie texture, use very ripe bananas with lots of brown spots and mix only until the flour disappears. Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days; rewarm briefly in the oven or microwave. Freezing is yes—freeze baked cookies up to 2 months and thaw at room temperature. If you want a dairy-light option, use a 1:1 plant-butter substitute for the softened butter to keep the same soft, chewy bite.