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These Banana Chocolate Chip Cookies are like if chocolate chip cookies and banana bread got married. They are perfectly soft, nutty, and deliciously banana-like. They take less than 30 minutes to come together and bake in less than 12 minutes. Fast and delicious!
Table of Contents
Is there anything better than a classic, perfect chocolate chip cookie? Barely. But this one comes super close to it, lemme tell you. It truly is like a cross between my easy banana bread and a chocolate chip cookie. These are similar to my pumpkin chocolate chip cookies–truly divine!
Ingredients You’ll Need for these Banana Chocolate Chip Cookies
- Ripe bananas – This should be no surprise. This will give these cookies a supple texture and delicious banana flavor.
- Brown sugar – This is an absolute requirement because it gives these cookies a hint of molasses flavor and chewy texture.
- Walnuts – I love a banana bread with walnuts. I love a chocolate chip cookie with walnuts. Thus, why they are included here.
- Vanilla extract – You can use store-bought or homemade vanilla extract. It helps with the flavor of the banana.
For the full list of ingredients, please see the recipe index card below!
How to Make Banana Chocolate Chip Cookies
- Mash up the banana. I find it easiest to do this on a cutting board vs. in a bowl. The flat surface really helps make this process go very quickly.
- Pour in the brown sugar and sugar and whisk until smooth. Donโt be shy to break up any bits of banana as you whisk.
- Next, whisk in the melted butter, baking soda and salt.
- Pour in the flour, and using a spatula, fold it in.
- Add the chocolate and chopped walnuts. Fold again.
- And then chill the dough for 1 hour. This will help them from spreading too much.
- Preheat your oven to 350 degrees F. Scoop out a ball of dough and roll it in between your palms.
- Place it on a baking sheet and bake for 10 to 12 minutes. You want medium golden brown edges and tops. Theyโll fall a bit as they cool.
Quick Tips for the Best Banana Chocolate Chip Cookies
Chop the walnuts finely. It makes for a more satisfying bite.
Use mid-ripe bananas. They will look speckled with brown spots and a bit soft. Overripe bananas will be very brown and the texture will be too mushy for this recipe.
Use semi-sweet or bittersweet chocolate. I find that they complement the sweet banana flavor best, but you can use milk chocolate if you’d like.
Make Ahead, Storage, & Freezing
Make the dough ahead of time. Cover the dough tightly with plastic wrap and store in the refrigerator until ready to bake.
These cookies freeze like a dream. Here is an entire post about freezing cookie dough!
Store baked cookies in an airtight container for up to 3 days.
Video on How to Make Banana Chocolate Chip Cookies
If you tried these Banana Chocolate Chip Cookies or any other recipe on my website, please leave a ๐ star rating and let me know how it went in the ๐ comments below. Thanks for visiting!
Banana Chocolate Chip Cookie
Ingredients
- 1/2 cup mashed banana, (from 2 bananas)
- 2/3 cups firmly packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups all purpose flour
- 4 ounces dark chocolate chunks or chocolate chips, chopped
- 1/3 cup walnuts, finely chopped
Instructions
- In a large bowl, add the mashed banana, brown sugar, sugar and melted butter. Whisk until smooth. Donโt be shy to break up any banana bits as youโre whisking. You want it pretty smooth. Add in the baking soda and salt. Mix again.
- Add the flour and, switching to a spatula, fold it in. Pour in the chocolate chunks or chips and walnuts. Fold them in until combined. Cover with plastic wrap and transfer to the fridge to chill for 1 hour.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment. Scoop out 6 balls of dough and roll each one in between your palms. Space them about 3 inches apart. Bake them in the oven for 10 to 12 minutes, until the edges are medium golden brown. Repeat with the remaining cookie dough. The cookies will be a bit puffy and will fall as they cool. Allow them to cool for about 10 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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how mutch vanilla essence is used please
1 teaspoon pure vanilla extract!
I loved these cookies, and so did the friends I shared them with. I made a double batch, and let it sit in the fridge for the recommended hour, but it was still sticky/difficult to scoop out- it also spread a LOT. I let my dough sit in the freezer for a few minutes, and it helped with the scooping and spreading significantly. My oven is wonky, so I let it bake for 16 minutes, and cool for 10 minutes on the pan once it was out the oven. These are perfect for sharing with others, and the cookies were moist with a great banana flavor. I will definitely be making these again!
Hi Chaka, amazing to hear. In the future, if they aren’t cold enough, you can always make your hands damp and that should help a bit. But glad they ended up working out!