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Soft Banana Bread Cookies Recipe | Easy Chewy Banana Dessert Treat

Soft banana bread cookies with overripe bananas bake up thick, tender, and chewy with warm cinnamon and vanilla. One-bowl, no-chill dough that comes together fast with optional chocolate chips or nuts.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 32 minutes

Ingredients
  

Ingredients

  • 2 large overripe bananas (about 1 cup mashed)
  • 1/2 cup (113 g) unsalted butter, melted and slightly cooled
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 3/4 cups (220 g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • Optional: 1/2–3/4 cup chocolate chips, chopped walnuts or pecans, or a mix

Instructions
 

Instructions

  • Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • Mash the bananas in a large bowl until mostly smooth with a few small lumps, yielding about 1 cup.
  • Whisk in the melted butter, brown sugar, granulated sugar, egg, and vanilla until glossy and combined.
  • In a separate bowl, stir together the flour, cinnamon, baking soda, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients and fold with a spatula just until no dry spots remain.
  • Fold in any optional mix-ins, keeping the dough soft and slightly sticky.
  • Scoop dough with a medium cookie scoop onto the prepared sheets, spacing about 2 inches apart, and gently mound the tops with damp fingertips.
  • Bake for 10–12 minutes until edges look set and centers are slightly puffed and matte.
  • Let the cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely.

Notes

If bananas are very wet or extra large, add 1–2 tablespoons more flour to prevent excess spreading. Store at room temperature in an airtight container for 3–4 days, or refrigerate up to 1 week. Freeze baked cookies up to 3 months; warm 5 minutes at 300°F to refresh. For frozen dough, bake from frozen at 325°F for 12–14 minutes. Gluten-free works with a 1:1 blend with xanthan gum; rest dough 10 minutes before baking.