Banana Bread Milk Chocolate Cookies

These banana bread milk chocolate cookies are soft, chewy, and full of milk chocolate chunks. They are super easy to make and ready in just few simple steps!

While everyone is making banana bread during quarantine, I’m here trying to turn banana bread into a cookie. Don’t get me wrong, I LOVE chocolate chip banana bread. But I ALSO LOVE cookies, so this recipe basically combined two of my favorite things together. It only makes sense. To be quite honest, I prefer this because it is easier to grab and eat in the form of cookie.

You can certainly use any chocolate chips, or no chocolate at all. You can also add walnuts or almonds. It’s totally up to you! But I highly recommend adding milk chocolate chunks and flaky salt on top. I promise you won’t regret the sweet and salty flavor when you take that first bite!

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!

Banana Bread Milk Chocolate Cookies

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• Prep Time: 10 mins
• Chilling Time: 1 hr
• Cook Time: 15 mins
• Total Time: 1 hr 25 mins
• Yield: 12 cookies 1x

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Description

These banana bread milk chocolate cookies are soft, chewy, and full of milk chocolate chunks. They are super easy to make and ready in just few simple steps!

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Ingredients

Scale 1x2x3x

• 12 tbsp unsalted butter (room temperature)
• 1 cup brown sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 cup smashed ripe bananas (2–3 large bananas)
• 2 ¾ cups all purpose flour
• 2 tsp corn starch
• 1 tsp salt
• 1 tsp baking soda
• ½ tsp cinnamon (optional)
• 1 ½ cup chopped milk chocolate bar or milk chocolate chunks (plus more to top)
• flaky salt (optional)

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Instructions

1. In a large mixing bowl, cream together butter and sugar until smooth. Add egg, vanilla extract, and smashed bananas. Mix until well combined.
2. In a separate bowl, combine flour, corn starch, salt, baking soda, and cinnamon. Whisk until evenly distributed.
3. Add the dry ingredients (step 2) into the wet ingredients (step 1). Mix until just combined. Then add chopped milk chocolate and stir until evenly distributed.
4. Cover the dough with plastic wrap. Chill the dough in the refrigerator for at least 1 hour.
5. While waiting, preheat the oven to 350°F. Line two baking sheets with parchment paper or grease with cooking spray.
6. Use a cookie or ice cream scoop to scoop out the chilled dough. If you don’t have a scoop, you can also use a big spoon and then hand roll the dough into balls. Place each dough onto the baking sheet, leave space in between. Stuff another chocolate chunk in the middle and sprinkle with flaky salt (optional).
7. Bake for 15-16 minutes, or until the edges turn golden brown.
8. Let cool for 10 minutes. Enjoy!

Notes

cookies can be stored in an air tight container for up to 3 days.

• Category: Dessert
• Cuisine: American

Keywords: banana bread, chocolate chip, cookies, milk chocolate

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