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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!
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.
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Should the melted butter be cool, warm, hot?
doesn’t need to be cool completely. i would just melt it first and then let it sit while you gather the rest of the ingredients. warm is totally fine. but HOT will melt the chocolate chips.
I made the banana chocolate chip cookies and they were Absolutely the best banana cookie I ever ate in my life. I added a sprinkle of Fleur De Sel on the top after they came out of oven and it took it to another level
incredible to hear! 🙂
Can the dough stay overnight?
it should work overnight – no problem.
Can the dough stay overnight?
I followed instructions and it seems not firm
I am happy with cookies though they looked more like buns as the instruction only said ball and roll the dough, not flatten. It turned out wonderful anyway — crispy outside and soft inside. Thank you for sharing this delightful banana chocolate cookie recipe.
These were not cookie like more so a muffin…and flavor is alright. Would like to know how your pictures show cookies??? I did your recipe step by step and did not come out how your pictures show…
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!
No egg in these cookies?! I hope not. They are in the oven and smell great!
nope! the banana replaces the egg in them. 🙂 hope you love them!
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!!
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.
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.