Chocolate Banana Bread Cookies

Banana Bread Cookies that are packed full of chocolate chips and chocolate hazelnut spread. Gooey and delicious.

jump to recipe

Banana Bread is all the craze every spring. Really any time there are ripe bananas on the counter the first thing that comes to mind is banana bread. But what if we flip the script a little and make them into thick, chewy and fudgy cookies.

Cookies really make the world a better place. They are portable, snackable and just have this comforting feel about them. Combine that with the nostalgic feel of banana bread and you have a really special treat.

"I like to party. And by party I mean stay at home and bake."

This cookie is pretty simple, with only a few ingredients added. I wanted to keep the integrity of a gooey cookie without having an overall cakey texture. The banana adds moisture and starch. But by creaming together the butter, sugar and chocolate hazelnut spread we create fudgy center. The exterior becomes slightly crisp due to the banana's sugars and the additional sugar added. Its a very interesting cookie, in all the best ways.

For the simple cookie base, we will start creaming together melted butter, chocolate hazelnut spread (Nutella or Gooey Snacks for a healthier option) and sugar. This will come together creating an almost brownie like consistency. To that add in one mashed, super ripe banana. You have to think of the banana as an addition to the sugar as well as part of the liquid. This, along with an egg, will thin the batter back out and now you will be ready to add the dry ingredients.

As all good cookies should, these cookies are chalked full of silky smooth chocolate. While chocolate chips remind me of my childhood, bakery style cookies are a modern update. To achieve those yummy chocolate puddles chop up a 60% chocolate bar. Don't worry about chopping it super perfect. The more variation sizes the better.

Okay lets talk a little science behind a chewy cookie:

The ratio of ingredients is essential in creating a chewy cookie. A high ratio of sugar to flour can result in a softer, chewier texture. Brown sugar, in particular, is known for producing chewy cookies due to its higher moisture content and the presence of molasses, which adds both moisture and flavor.

Finally, the baking process plays a crucial role in creating chewy cookies. Overbaking can cause cookies to become dry and brittle, while underbaking can result in cookies that are too soft and doughy. Bake these cookies till they loose their glossy finish and the edges set and turn slightly golden.

Here is the recipe for these simple, elevated chocolate banana bread cookies.

---

Chocolate Banana Bread Cookies

---

Makes 12-14 cookies

Ingredients:

1 ripe banana

1/2 c brown sugar

4 TBSP melted butter

1/4 c chocolate hazelnut spread

1 egg

1 1/2 c flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 c chocolate chunks plus 1/4 c for topping cookies

Method:

Preheat the oven to 350 f (180 C)

Start by creaming together melted butter, sugar and chocolate hazelnut spread in a medium bowl.

Mix together till it becomes the consistency of brownie mix.

Add in one mashed banana and one egg. Cream together and till combined.

Next, add in flour, salt, baking soda and baking powder. Stir this in about three quarters of the way and add in chocolate chips or chunks.

Scoop out 1.5 oz cookie dough balls . Top with extra chocolate

Set 6 on a cookie sheet to bake at 350 F (180 C) for 8-10 minutes.

Let cool and enjoy