These Banana Chocolate Chip Cookies are like if chocolate chip cookies and banana bread combined. They are perfectly soft, nutty and deliciously banana-like. And they couldn’t be simpler to make.
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 banana bread and a chocolate chip cookie. I haven’t been this excited about a cookie recipe in a very long time!
Banana Bread Meets Chocolate Chip Cookies
I love banana bread. When I spot two or three browning, ugly bananas on my counter, I know exactly what to do with them. If you’re maybe sick of banana bread but want some of the flavor and have it combined and married with a cookie, look no further!
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. Don’t 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. They’ll fall a bit as they cool.
Video on How to Make Banana Chocolate Chip Cookies
Tips and Tricks
- I like to use moderately ripe bananas. Not super ripe, brown bananas but ones that have those little freckles and brown spots.
- These cookies freeze like a dream. Here is an entire post about freezing cookie dough!
- I like to chop the walnuts pretty finely. It makes for a more satisfying bite.
If you make these cookies, let me know on Instagram!
Looking for more recipes? Here are some favorites:
- Alfajores
- My Favorite Chocolate Chip Cookies
- Strawberries and Cream Cookies
- Strawberry Crinkle Cookies
- Oatmeal Lace Cookies
- Pumpkin Chocolate Chip Cookies
Banana Chocolate Chip Cookie
These Banana Chocolate Chip Cookies are like if chocolate chip cookies and banana bread combined. They are perfectly soft, nutty and deliciously banana-like. And they couldn’t be simpler to make.
Serving Size: 16 cookies
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. Don’t be shy to break up any banana bits as you’re 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
Tips and Tricks
- I like to use moderately ripe bananas. Not super ripe, brown bananas but ones that have those little freckles and brown spots.
- These cookies freeze like a dream. Here is an entire post about freezing cookie dough!
- I like to chop the walnuts pretty finely. It makes for a more satisfying bite.
Nutrition
Calories: 102kcal (5%) | Carbohydrates: 14g (5%) | Protein: 2g (4%) | Fat: 5g (8%) | Saturated Fat: 2g (13%) | Cholesterol: 8mg (3%) | Sodium: 142mg (6%) | Potassium: 48mg (1%) | Fiber: 1g (4%) | Sugar: 4g (4%) | Vitamin A: 93IU (2%) | Vitamin C: 1mg (1%) | Calcium: 5mg (1%) | Iron: 1mg (6%)
These were very easy to make, and thoroughly enjoyed making and eating one. It is very convenient that you are able to put the dough in the fridge for an hour, as it is a busy kitchen. They make nice sized cookies aswell.
Would recommend !
love hearing this!
This recipe was simple and easy to follow and absolutely delicious! Would recommend to friends and am most certainly making these again
These cookies taste amazing – the very best of banana bread, but in cookie form (the raw dough is also pretty incredible)! I’ve made them 5 times, and love them each time. I’m having a hard time getting them to look like the pictures, though… and actually, every time I make them, they come out differently! Sometimes they don’t spread at all and other times they are flat as pancakes and even though they look cooked out of the oven, after sitting for 10 or so minutes, develop this strange “wet” look. I’m following the directions exactly, but am now wondering, do you think it could be the ripeness of the banana that causes the changes? Maybe super ripe banana = liquidy cookies, less ripe banana = thicker cookies? These are so good, I’m determined to get a batch to look as beautiful as yours!
Okay these cookies are AMAZING. My husband and I tried them hot out of the oven, and we weren’t sold on the bitter chocolate chunks paired with the banana cookie. We obviously gave them a second chance the next morning, and they were absolute gold! They were chewy, sweet, and hearty with the nut/chocolate mix. (I also added some butterscotch chips because they were taking up space in my cupboard). Ripe bananas are no longer destined for banana bread… they’re fuel for cookies!