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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!
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 my easy banana bread and a chocolate chip cookie. These are similar to my pumpkin chocolate chip cookies–truly divine!
Ingredients You’ll Need for these Banana Chocolate Chip Cookies
- Ripe bananas – This should be no surprise. These will gives these cookies a supple texture and delicious banana flavor.
- Brown sugar – This is an absolute requirement because it gives these cookies a mint of molasses flavor and chewy texture.
- Walnuts – I love a banana bread with walnuts. I love a chocolate chip cookie with walnuts. Thus, why they are included here.
- Vanilla extract – You can use store-bought or homemade vanilla extract. It helps with the flavor of the banana.
For the full list of ingredients, please see the recipe index card below!
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. Donโt 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. Theyโll fall a bit as they cool.
Recipe Tip
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.
Recipe FAQs
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.
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!
Video on How to Make Banana Chocolate Chip Cookies
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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!
Banana Chocolate Chip Cookie
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. Donโt be shy to break up any banana bits as youโre 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
- 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.ย
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You left out the vanilla in your ingredients and instructions fyi.
Not my favorite definitely was cakey and doughy like, not what I was looking for as in a cookie.
I was looking for a banana bread type cookie for my 2 overripe bananas. I saw your recipe and decided to make Your cookies but when I was making them I noticed there is no egg in the recipe. Had a hard time not putting an egg in a cookie recipe so I added a small egg which made it more soupy so I added it 1/2 cup more flour making it two cups flour. The cookies actually turned out to what I was looking for but not the way yours looked. I was wanting a banana bread cookie with chocolate chips and nuts. That was exactly what I got. I thought they were tasty. Sorry I did not follow your recipe the way it was written.
Hi there, This recipe doesn’t have an egg because the banana acts as the egg/binder in this recipe. No need for them! But I’m glad it tasted good!
Not my favorite, unfortunately. They were extremely cakey, which I’m not a fan of when it comes to cookies.
Good Morning Adrianna,
Here in our household, we’ve grown tired of chocolate, so on Sunday I altered your wonderful recipe in the following manner:
Substituted TOFFEE CHIPS for Chocolate chips and substituted our home-grown MACADAMIA NUTS for the walnuts.
Out of the oven, my first bite/taste instantly made me realized I had goofed and shouldn’t have altered your recipe. Score 2/10.
Such a waste as I had baked three dozen for our neighborhood’s annual cookie exchange.
HOWEVER, here on Thursday, after storing the cookies in an air tight container for four days I’ve changed the score to 10/10.
The unique flavors of all the ingredients piled atop your banana based recipe should bring smiles to all who attend tonightโs cookie exchange.
I/we truly appreciate you sharing you Pearls of Wisdom