How long do banana bread cookies last

Banana bread cookies stay fresh for up to 4 days when stored in an airtight container in the refrigerator. To maintain the crisp edges and gooey centers, reheat them in the oven for 3 to 4 minutes before enjoying. If you want to extend their life even more, you can freeze baked cookies for up to 2 months. They are best when enjoyed warm just like traditional banana bread.

How long will banana bread keep compared to cookies

While banana bread can last up to 5 days at room temperature and about a week in the fridge banana bread cookies are more delicate. Because they are thinner and contain browned butter and chopped banana they tend to soften faster than a loaf. That is why storing them chilled is key. But the bonus Banana bread cookies are quicker to reheat and serve than slicing a whole loaf.

How long can you keep banana cookies before baking

You can keep unbaked banana bread cookie dough in the refrigerator for up to 3 days. However it is best to portion the dough into balls and freeze it. This lets you bake just what you need when you want it straight from frozen. Banana bread cookies bake best after chilling for at least an hour so do not skip that step it enhances their texture and flavor.

When should I stop mixing banana bread cookie dough

Stop mixing once the flour is fully incorporated and no dry streaks remain. Overmixing banana bread cookies can make them tough. After folding in the second banana and chocolate stir gently until evenly distributed. That light touch keeps the texture tender and gives you the slightly dense moist result we all love in banana bread cookies.

Banana Bread Cookies – 5-Star Easy Recipe

Description

Chewy banana bread cookies made with browned butter, chocolate, and walnuts. Crispy edges and soft banana-rich centers in every bite.

Ingredients

Scale

1 cup unsalted butter

½ cup raw walnuts, chopped

1 tsp ground cinnamon

1 cup brown sugar (packed)

¼ cup granulated sugar

1 large egg yolk

1 tsp pure vanilla extract

½ tsp sea salt

⅔ cup banana (from 2 bananas), divided

2 cups all-purpose flour (240g)

½ tsp baking soda

¾ cup chopped dark chocolate or chocolate chips

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Instructions

1. Melt butter in saucepan with chopped walnuts until butter browns and walnuts are toasted.

Bowl with banana, butter, sugar, and flour ready to mix

2. Transfer mixture to heat-safe bowl, whisk in cinnamon.

3. Add brown sugar and granulated sugar, mix until combined.

4. Add egg yolk, vanilla, sea salt, and half of the banana (mashed). Whisk well.

Whisking banana cookie batter in a mixing bowl

5. Stir in flour and baking soda until a dough forms.

6. Fold in chocolate and remaining banana chunks.

7. Chill dough for 1 hour.

8. Preheat oven to 355°F (180°C), line cookie sheet with parchment.

9. Scoop dough with 2-tbsp scoop, spacing cookies evenly on tray.

10. Bake 10–12 minutes until golden. Let cool on tray before serving. Sprinkle with flaky salt if desired.

Notes

Use ripe, spotty bananas for best flavor.

Don’t skip the chill time; it keeps cookies thick and chewy.

Bake from frozen if desired, adding 1–2 minutes to baking time.

Store in fridge up to 4 days or freeze for 2 months.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 288
Sugar: 18g
Sodium: 108mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0.4g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg