Name: Banana Bread Cookies: 24 Chewy Delights to Savor
Prep time: 35 min
Cook time: 13 min
Total time: 48 min
Cuisine: American
Ingredients: 1 large very ripe banana, mashed (½ cup / 120 g); ½ cup unsalted butter, melted & cooled; ¾ cup light brown sugar, packed; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1¼ cups all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon salt; ½ teaspoon ground cinnamon; Optional: ⅛ teaspoon nutmeg

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Banana Bread Cookies combine the beloved flavors of traditional banana bread into delightful cookie form. These cookies have chewy edges and soft centers, making them the perfect treat for any banana lover. With just one very ripe banana, some pantry staples, and a little time, you can create a batch of these scrumptious cookies that are sure to impress. They’re not only simple to make but also provide a great way to use up those overripe bananas sitting on your counter. Let’s dive into how to make these irresistible cookies!

Why You’ll Love This Banana Bread Cookies

These banana cookies are a crowd-pleaser for several reasons. First, they are incredibly easy to make, perfect for bakers of all skill levels. Second, the banana bread biscuits are made with just a few ingredients, meaning minimal prep work and cleanup. Third, they stay soft and chewy, making them a delightful treat any day of the week. Fourth, they are versatile; you can add nuts or chocolate chips to customize them to your taste. Fifth, they are a healthier dessert option compared to many store-bought cookies. Lastly, these cookies taste even better the next day, allowing you to enjoy them fresh or as a make-ahead treat. With American cuisine influences and vegetarian-friendly ingredients, these cookies are a delightful addition to any dessert table.

Ingredients for Banana Bread Cookies

Gather these items:

1 large very ripe banana, mashed (½ cup / 120 g)
½ cup unsalted butter, melted & cooled
¾ cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
Optional: ⅛ teaspoon nutmeg

How to Make Banana Bread Cookies Step-by-Step

Step 1: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a large bowl, whisk mashed banana, melted butter, and brown sugar until smooth and glossy.
Step 3: Whisk in the egg and vanilla extract until fully combined.
Step 4: In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg if using.
Step 5: Gently fold dry ingredients into wet ingredients just until combined.
Step 6: Chill the dough to control spreading and enhance texture.
Step 7: Scoop 2 tablespoons of dough per cookie onto prepared baking sheets, spacing well apart.
Step 8: Bake until edges are golden and centers are soft and slightly sunken, about 11–13 minutes.
Step 9: Let cookies cool on the pan so they set and wrinkle slightly as they cool.

Pro Tips for the Perfect Banana Bread Cookies

Keep these in mind:

Store cookies in an airtight container for freshness.
These cookies taste better the next day, making them ideal for meal prep.
For the best flavor, use very ripe bananas.
Consider adding nuts or chocolate chips for extra flavor and texture.
For a gluten-free option, substitute the all-purpose flour with a gluten-free blend.

Best Ways to Serve Banana Bread Cookies

Enjoy these cookies warm with a glass of cold milk or a hot cup of coffee. For an indulgent treat, top your cookies with a drizzle of melted chocolate or a scoop of vanilla ice cream, making these moist banana bread cookies a fabulous dessert. You can also pack them into lunch boxes for a delightful snack throughout the day.

How to Store and Reheat Banana Bread Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to freeze them, place the cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container. To reheat, simply warm them in the microwave for 10-15 seconds or enjoy them at room temperature.

Frequently Asked Questions About Banana Bread Cookies

What’s the secret to perfect Banana Bread Cookies?

The secret is using very ripe bananas for maximum flavor and moisture. Also, chilling the dough before baking helps achieve that perfect chewy texture.

Can I make Banana Bread Cookies ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it for up to 24 hours before baking. This makes for a quick and easy dessert option when you’re short on time.

How do I avoid common mistakes with Banana Bread Cookies?

To avoid common mistakes, make sure you don’t overmix the dough. Gently fold in the dry ingredients until just combined for the best texture. Also, be careful not to overbake them, as they should remain soft in the center.

Variations of Banana Bread Cookies You Can Try

There are many delicious variations of banana bread cookies to explore. Consider making banana oatmeal cookies by adding oats to the batter, or try vegan banana bread cookies by substituting the egg with flaxseed meal or applesauce. For a rich twist, add in chocolate chips or make banana nut cookies by incorporating walnuts or pecans. The options are endless!

For more delicious recipes, check out our latest recipes or try Cranberry Orange Pancakes for a delightful breakfast. If you’re looking for more cookie ideas, don’t miss Double Chocolate Peppermint Cookies.

Banana Bread Cookies: 24 Chewy Delights to Savor

Author: basmer
Total Time: 48 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Chewy Banana Bread Cookies with soft centers and golden edges.

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, whisk mashed banana, melted butter, and brown sugar until smooth and glossy.
Whisk in the egg and vanilla extract until fully combined.
In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg if using.
Gently fold dry ingredients into wet ingredients just until combined.
Chill the dough to control spreading and enhance texture.
Scoop 2 tablespoons of dough per cookie onto prepared baking sheets, spacing well apart.
Bake until edges are golden and centers are soft and slightly sunken.
Let cookies cool on the pan so they set and wrinkle slightly as they cool.