Banana Bread Cookies

Banana bread cookies with soft, puffy domes and golden edges—made with mashed ripe bananas and baked as drop-style cookies. Expect chewy centers and chocolate chips throughout for a cookie form version of banana bread.

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 24 servings

Course: Dessert, Snack

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

Banana bread cookie dough

2 bananas Ripe bananas, mashed (about 1 cup 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 Use chocolate chips or chopped walnuts.

Equipment

1 sheet pan

Method

Bake

Preheat the oven to 375°F and line baking sheets with parchment for easy release and even browning.
Beat the softened butter and brown sugar until light and fluffy, about 1–2 minutes, then add the egg and vanilla extract and mix until smooth.
Stir in the mashed bananas until just combined; the batter may look slightly broken, which is fine.
Fold in the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until just combined, then fold in the chocolate chips.
Drop heaping tablespoons of dough onto the prepared sheets, leaving about 2 inches between each cookie to allow for spreading.
Bake at 375°F for 10–12 minutes until the edges are golden and the centers are just set; do not overbake.

Notes

For the domed, chewy center, pull the cookies when the middle still looks slightly soft and cool completely on the sheet before moving. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked cookies up to 2 months. If you want a lighter version, swap half the butter for an equal amount of unsweetened applesauce—cookies will be softer but slightly less buttery.