Banana Bread Chocolate Chip Cookies Recipe
Put overripe bananas to good use with this irresistible banana bread chocolate chip cookies recipe! Brown butter, warm spices, chocolate chips, and two forms of banana make these extra special.
Servings 18 cookies
Calories 160kcal
Ingredients
- 6 tablespoons unsalted butter (see Notes for how to brown butter)
- 3/4 cup light brown sugar lightly packed
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/3 cup mashed ripe banana (about 1 medium banana)
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup banana chips lightly crushed in your hands
- 1/2 cup old-fashioned rolled oats
- 1/2 cup chocolate chips or chopped nuts
Instructions
- Line 2 large baking trays with silpat baking mats or parchment paper.
- Add the hot brown butter and brown sugar to a large bowl and whisk to combine. Cool so it's just barely lukewarm, and then whisk in the egg yolk, vanilla, and mashed banana. Add the flour, cinnamon, nutmeg, baking soda, and salt, and stir until combined. Stir in the banana chips, oats, and chocolate chips.
- Cover the bowl with plastic wrap and refrigerate 1 hour (if you’re in a time crunch, you can put it in the freezer for 20 minutes).
- Preheat the oven to 350F. Use a 1 1/2-tablespoon scoop to measure out the dough, and then roll them into balls and arrange them on the prepared baking trays.
- Bake until the cookies are puffed and set along the outside, about 12 to 14 minutes, rotating the trays once halfway through.
Notes
- Recipe Yield and Nutrition Information: This recipe makes 18 cookies. The nutritional information is given for 1 cookie.
- Storage: Store these cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
- For Even Chewier Cookies: Reduce the amount of oats to 1/4 cup and increase the chill time to 2 hours.
- Add the butter to a small saucepan over medium heat. It will look foamy when it first melts, but the foam will go away as it cooks.
- Once melted, turn the heat down to medium-low and continue cooking until the butter is slightly browned and smells nutty, about 3 to 5 minutes. Don’t forget to scrape up the brown bits from the bottom of the pan, they add a ton of nutty flavor!
Nutrition
Serving: 1cookie | Calories: 160kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 55mg | Potassium: 62mg | Fiber: 1g | Sugar: 13g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg