Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
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!
Table of Contents
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. This will give these cookies a supple texture and delicious banana flavor.
- Brown sugar – This is an absolute requirement because it gives these cookies a hint 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. 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.
Quick Tips for the Best Banana Chocolate Chip Cookies
Chop the walnuts finely. It makes for a more satisfying bite.
Use mid-ripe bananas. They will look speckled with brown spots and a bit soft. Overripe bananas will be very brown and the texture will be too mushy for this recipe.
Use semi-sweet or bittersweet chocolate. I find that they complement the sweet banana flavor best, but you can use milk chocolate if you’d like.
Make Ahead, Storage, & Freezing
Make the dough ahead of time. Cover the dough tightly with plastic wrap and store in the refrigerator until ready to bake.
These cookies freeze like a dream. Here is an entire post about freezing cookie dough!
Store baked cookies in an airtight container for up to 3 days.
Video on How to Make Banana Chocolate Chip Cookies
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. 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Cozy Cookie Recipes
Desserts
Oatmeal Chocolate Chip Cookies
Desserts
Lemon Poppy Seed Cookies
Desserts
Strawberry and Cream Cookies
Desserts
These are SO delicious! I was searching for something to bake on a snowy Sunday, but am out of vanilla extract, eggs, and baking powder, which severely limited my options. Came across these and gave them a go. I replaced the walnuts with some salted roasted peanuts I had on hand — so good! They were wonderful fresh out of the oven, but something about letting them sit overnight totally transformed them into being even more delicious. I’ll be making these again. Thank you!
These were very easy to make, and thoroughly enjoyed making and eating one. It is very convenient that you are able to put the dough in the fridge for an hour, as it is a busy kitchen. They make nice sized cookies aswell.
Would recommend !
love hearing this!
‘The best cookies I’ve ever had ‘ according to my husband. I love these too, especially because they don’t contain egg! Thank you!
This recipe was simple and easy to follow and absolutely delicious! Would recommend to friends and am most certainly making these again
These cookies taste amazing – the very best of banana bread, but in cookie form (the raw dough is also pretty incredible)! I’ve made them 5 times, and love them each time. I’m having a hard time getting them to look like the pictures, though… and actually, every time I make them, they come out differently! Sometimes they don’t spread at all and other times they are flat as pancakes and even though they look cooked out of the oven, after sitting for 10 or so minutes, develop this strange “wet” look. I’m following the directions exactly, but am now wondering, do you think it could be the ripeness of the banana that causes the changes? Maybe super ripe banana = liquidy cookies, less ripe banana = thicker cookies? These are so good, I’m determined to get a batch to look as beautiful as yours!
Okay these cookies are AMAZING. My husband and I tried them hot out of the oven, and we weren’t sold on the bitter chocolate chunks paired with the banana cookie. We obviously gave them a second chance the next morning, and they were absolute gold! They were chewy, sweet, and hearty with the nut/chocolate mix. (I also added some butterscotch chips because they were taking up space in my cupboard). Ripe bananas are no longer destined for banana bread… they’re fuel for cookies!
So good! How long do these last / do they freeze well? Have a few leftover, made them about a week ago. 🙂
These were amazing! I’ve made them two days in a row now for my five college roommates and they’ve been such a hit! Definitely my new go-to recipe, they are the perfect combo of chocolate chip cookies and banana bread!
These were amazing! I’ve made them two days in a row now for my five college roommates and they’ve been such a hit! Definitely my new go-to recipe, they are the perfect combo of chocolate chip cookies and banana bread!
I can’t get enough of these cookies!! I don’t know if I can go back to just making banana bread again when these are so tasty and easy. Love love love em!
Mine came out pretty cakey, any suggestions on how to get that traditional crispness with chocolate chip cookies?
not sure. these are definitely more cakey cookies!