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: cookies
Ingredients
- ½ cup mashed banana (from 2 bananas)
- ⅔ cups firmly packed brown sugar
- ¼ cup granulated sugar
- ¼ cup unsalted butter melted
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups all purpose flour
- 4 ounces dark chocolate chunks or chocolate chips chopped
- ⅓ 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%)
Beth says
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!
Pat says
No egg in these cookies?! I hope not. They are in the oven and smell great!
Adrianna Adarme says
nope! the banana replaces the egg in them. 🙂 hope you love them!
AngK says
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!!
Tara says
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.
Coco says
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.
Samantha Defino says
These were SO good and super easy to throw together. The perfect combination between a chocolate chip cookie and banana bread. I’m happy to have another recipe in my arsenal for my ripe bananas
Margaret A says
Yummo! The batter came together easily and I let it sit in the fridge overnight before baking. I modified the recipe by eliminating the white sugar. When I make them again I'll cut it back a bit more too. I also added ~1 tsp of cinnamon and a 1/2 tsp of vanilla. Thanks for giving us a lovely way to use leftover bananas.
Adrianna Adarme says
glad it worked out!
DM says
These were a fail for me. 🙁 My rule is to always follow a recipe exactly the first time, but these need WAY more flour and at least 24 hours in the fridge before baking I think. I let mine chill for about 2 hours as the dough was very runny and light. When baking, they spread and filled the whole pan and were very doughy/sugary. I might try the recipe again with some updates to make the dough feel more like a traditional cookie dough.
Jennifer says
Love, love, love these cookies! The recipe is so easy. After chilling for an hour the batter was still very sticky, definitely using a cookie scoop next time. But that didn’t matter. They turned out delicious. Mine didn’t fall after I pulled them out of the oven. They are literally chocolate chip banana bread cookies, like you just sliced it off a loaf. It’s taking everything in me not to eat all of them at one time. If you’re thinking about making them, just do it, you won’t regret it.
Bria says
These are sooooo good. The dough is sticky but that is the point of the instructions recommending refrigeration. I put my remaining dough in the freezer in between putting them on the cookie sheet. Mine looked nothing like the picture as they were more cakey, soft and moist but I’m not mad about it. Highly recommend! A banana bread cookie.
Jessica says
I made these yesterday and everyone loved them! My daughter isn't a huge fan of nuts so I left nuts out of half the batter and used pecans (had them on hand) and they were perfect! So good and healthy! I'm going to try using coconut oil next batch!
Michele says
Can this dough be refrigerated for 24 hours and then baked? Love these!!
Sherri Dressler says
In the middle of making these cookies as I write. These are very good cookies. I had 4 ripe banana's that nobody would eat because of them getting brownish. I wanted to make something other than a loaf cake or bundt cake. I noticed the recipe was set for 16 cookies. That doesn't work in my house. I increased the recipe to 36 cookies. Love how the measurements self adjust before printing. I didn't add any nuts. I chilled the dough for an hour. The 1st cookie rolled perfectly. The next started sticking. I just ended up using a spoon to scoop the dough and plopped it on the baking sheet. Baked 11 minutes. Of course tried one. Tastes just like banana bread in cookie form. Very moist. This recipe is going in my cook book. AWESOME!!!!
Ron Hall says
I, too, found that the dough was sticking to my hands and the the dough was a little runny. I floured my hands to roll the dough in balls that were about 1in in diameter. The cookies spread out a lot, so would suggest making smaller balls.
The cookies turned out great and were a hit. Next time I will add more flour and try it with chocolate chunks rather that chocolate chips.
Adrianna Adarme says
If that's the case, you can just chill it a bit longer in the fridge 🙂
Rita says
Can I make this into bread?
Digna Patel says
My husband and kids absolutely loved the recipe. I didn’t put walnuts in it cause my son prefers them without it but I noticed that the batter was very runny. I was unable to roll the dough in between my palms, so I ended up putting it in the refrigerator for an hour and it helped a little. Any other suggestions, I was thinking of either adding zucchini or carrots so it’s not so runny… any thoughts? Planning on making it again this week per my husbands request lol
Sheila Iverson says
Mine was a little runny as well. I used two whole bananas and I was thinking that maybe I should have just used 1/2 cup banana. My last batch in the oven I added a little more flour and I guess I should have done that at the beginning like my gut told me too. Oh, well. They taste great!