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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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Good
These were the perfect recipe to use up two ripe bananas with ingredients I already had in the cupboard. The biggest challenge is to cook the dough rather than just eat it it raw! I added 1/2 teaspoon vanilla, swapped out 1 cup of regular flour with whole wheat, and skipped the 1 hour chill step because I was impatient (It is about 68 degrees in my kitchen, and the dough was sticky but not runny). 12 to 14 minutes was good for bake time. They do not look very browned, but they were cooked through. Both my picky kids loved them (and I did too).
There’s a mention of vanilla extract in the description but not in the list of recipe ingredients. I thought it was a little strange that it didn’t call for vanilla but it’s my first time trying it so I figured it was ok to not put it in and now I’m wondering if I should have added it. I did add cinnamon to it.
Followed The recipe exactly as instructed including the hour chill time. The taste for these cookies is amazing, but they baked horribly. They looked nothing like the images. The centers ended up raw and the edges cooked and dark at 10 minutes. Leaving them in the extra 2 minutes would’ve cooked the middle, but burnt the edges. Not using this recipe again.
Sounds like your oven was too hot!
I make these every time I end up with bananas that are about to go bad. So easy and tasty, everyone who tries them loves them!
this makes me so happy to hear, Maya! 🙂
Soooo good. My kiddos loved them too.
My only mistake was making these at 11pm because now I have to control how many I eat! Banana bread in cookie form with crunchy edges, and a single pot to wash after?! This recipe will be on repeat! Thank you!
Amazing so glad you loved it, Marianne!
Hello! I have the dough chilling in my fridge now and excited to try them. What size is the scoop you use?
Hi Aurora, I used a 1 1/2 ounce cookie scoop.
These are a must make! Here’s my substitution/adjustments. I followed exactly but I swapped out the butter for coconut oil, did 1/3 white flour and 2/3 whole wheat, and added shredded unsweetened coconut flakes.
Not cakey at all, perfect!
wonderful to hear, joanna! so glad they worked out and those swaps sound great.