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.
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
Banana Chocolate Chip Cookie
Serving Size: 16 cookies
Calories: 102kcal
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
Directions
- 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.
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
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6 Comments
I made these yesterday and they are so delicious! I cut both sugars in half because I don’t like things too sweet and they turned out perfect. I left mine in the fridge overnight because I wanted fresh cookies the next day but wouldn’t recommend as it made my batter really brown from the bananas. Still delicious though!
SO DELICIOUS. They don’t really flatten out that much so I took the other commenter’s suggestion and flattened them a little before putting them in the oven. Thicker than typical cookie, SUPER delicious. A beautiful blend of banana bread and a chocolate chip cookie 🙂
Delicious. Mine didn’t flatten as much as expected so I pressed down the second and third batch before placing in the oven but delicious. Like banana bread in the form of a cookie. I substituted pecans for walnuts cause all I had but right on time cause I had ripe bananas that would’ve likely been tossed otherwise.
These were so delicious! I used toasted pecans instead of walnuts, but I think I’ll try walnuts next time. Thank you for the recipe!
Wow! These look divine! True story: My favorite Milkshake flavor is chocolate ice cream with a banana.
This is the banana cookie of my dreams! Whenever I make a banana cookie they turn out too cakey but these were perfect!
Confession: I messed up and added too much flour but they were still amazing!
I can’t wait to make these again!