Banana Chocolate Chip Cookies

4.94

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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!

Banana Chocolate Chip Cookies on a plate with iced coffees

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!

Ingredients you’ll need

  1. Ripe bananas – This should be no surprise. These will gives these cookies a supple texture and delicious banana flavor.
  2. Brown sugar – This is an absolute requirement because it gives these cookies a mint of molasses flavor and chewy texture.
  3. Walnuts – I love a banana bread with walnuts. I love a chocolate chip cookie with walnuts. Thus, why they are included here.

Find the full ingredient list below in the recipe card!

Ingredients all set up for Banana Chocolate Chip Cookies

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

  1. 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.
  2. 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.
  3. Next, whisk in the melted butter, baking soda and salt.
  4. Pour in the flour, and using a spatula, fold it in.
  5. Add the chocolate and chopped walnuts. Fold again.
  6. And then chill the dough for 1 hour. This will help them from spreading too much.
  7. Preheat your oven to 350 degrees F. Scoop out a ball of dough and roll it in between your palms.
  8. 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.
Dough for Banana Chocolate Chip Cookies

Recipe faqs

How do you know when bananas are ripe?

The coloring on the outside will definitely inform you as to whether a banana is ripe or not. The browner the banana, the riper it is. For this particular recipe, I call for ripe to mid-ripe bananas. Ones that are completely brown will be too mushy for this recipe.

What is the best kind of chocolate for a chocolate chip cookie?

This is entirely dependent upon your personal taste. I love a semi-sweet chocolate chip or a bittersweet. I find that milk chocolate is a bit too sweet for my personal taste but feel free to choose what you like best!

Scooped out Banana Chocolate Chip Cookies

 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.
Closeup of Banana Chocolate Chip Cookies

If you’re looking for more cookie recipes, here are some favorites:

If you tried these Banana Chocolate Chip Cookies or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

4.94 from 79 votes

Banana Chocolate Chip Cookie

Prep: 15 minutes
Cook: 10 minutes
Chilling Time: 1 hour
Total: 1 hour 25 minutes
Servings: 16 cookies
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. 

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. 
Equipment:
Baking Sheets | Silicon Spatula | Parchment Paper Sheets

Nutrition

Calories: 102kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 142mg | Potassium: 48mg | Fiber: 1g | Sugar: 4g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cookies
Cuisine: American
Like this Recipe? Please Rate & comment below!

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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58 Comments

  1. 5 stars
    I’ve been using this recipe for about a year now(minus walnuts due to allergies), and my family LOVES them! These cookies are absolutely delightful! I’m baking a double batch right now for Xmas. Thank you for sharing this recipe, and Happy Holidays!

  2. 5 stars
    Oh my….these are delicious!!! I was looking for a recipe to use my overripe bananas that wasn’t just banana bread. Lucky me to find this. So tasty and moist. They definitely will not last long with my two guys around. I did make some slight changes. I had three small overripe organic bananas and used a slight amount of wheat flour, but still kept the 1 1/2 flour total. They turned out airy and my son said they reminded him of Panera Bread’s muffies. I will be making them again and am now following you on FB, Instagram, and Tik Tok for more yummy recipes. Thank you!!

  3. 5 stars
    These were really good and my picky kid really liked them too! I used 2 cups of bread flour because I used 2 bananas and it was more then 1/2 cup. They came out airy like a muffin, but we’re still a bit dense like a cookie. They were still delish and easy to make! I also didn’t refrigerate my batter, just went straight to the oven.

  4. 3 stars
    These were ok. Puffy and airy. Added vanilla and cinnamon but should’ve added more. Only needed 1 banana since mine were large and 1 equaled 1/2 cup. Boring, won’t make again.