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
- 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%)
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