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Banana Chocolate Chip Cookies with Espresso Swirl

moka coffee pot
Banana chocolate chip cookies meet a bold espresso swirl in this delectable treat. Perfect for coffee lovers and snackers.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 20 cookies
Calories 180 kcal

Ingredients
  

Cookies:

  • 1 cup ripe mashed bananas about 2 medium bananas
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ cup unsalted butter softened
  • ¾ cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup dark chocolate chips

Espresso Swirl:

  • 2 tsp instant espresso powder
  • 1 tbsp hot water
  • 2 tbsp powdered sugar

Instructions
 

  • Preheat & Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Mix Dry Ingredients: Whisk together the flour, baking soda, salt, and cinnamon in a medium bowl.
  • Cream Butter & Sugar: Beat the softened butter and brown sugar with an electric mixer until light and fluffy.
  • Add Wet Ingredients: Mix in mashed bananas, egg, and vanilla extract until fully combined.
  • Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Stir in chocolate chips.
  • Prepare Espresso Swirl: Dissolve espresso powder in hot water. Mix with powdered sugar to form a smooth glaze.
  • Scoop Dough: Drop tablespoon-sized scoops of dough onto the prepared baking sheet, leaving space between each cookie.
  • Add Espresso Swirl: Drizzle a small amount of the espresso glaze over each cookie and swirl gently with a toothpick.
  • Bake: Bake for 10-12 minutes or until the edges are golden and the center is set.
  • Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Nutritional Values (Per Serving)

  • Calories: 180 kcal
  • Total Fat: 8g
  • Saturated Fat: 4g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 2g

Vitamins and Minerals (Per Serving)

  • Iron: 5%
  • Calcium: 2%
  • Magnesium: 3%
  • Potassium: 4%
  • Vitamin B6: 6%

Additional Notes/Tips

  • For extra banana flavor, use overripe bananas.
  • If you prefer less sugar, reduce the brown sugar by ¼ cup.
  • Chill the dough for 15-20 minutes before baking to make thicker cookies.
  • Store cookies in an airtight container for up to 4 days.
  • Pair these cookies with a cup of espresso for the ultimate caffeine overload.