Banana Bread Chocolate Chip Cookies

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Banana Bread Chocolate Chip Cookies are thick, soft, chewy, loaded with gooey chocolate chunks, and taste just like a slice of warm homemade banana bread in a cookie form!

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banana bread chocolate chip cookies

If you love warm homemade Banana Bread and classic Chocolate Chip Cookies, these Banana Bread Chocolate Chip Cookies will be your new favorite. They’re so soft, chewy, packed with sweet banana flavor, topped with walnut pieces and loaded with gooey chocolate chunks in every bite.

These cookies taste just like banana bread and chocolate chip cookies combined into one dessert! It’s the perfect way to use up ripe bananas or if you want a fun twist on classic Banana Bread. Made in less than 30 minutes and can be made all year long.

Other banana recipes to try are Banana Nut Muffins, High Protein Banana Bread, Pumpkin Banana Bread Bars and Banana Blueberry Oatmeal Cookies.

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key ingredients

• All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much flour. 
• Sugar: Both brown and white sugar are used for these cookies to make them super soft and have the perfect amount of sweetness. The secret is using two different types of sugars to make sure you have a gooey cookie center.
• Baking soda: Used as a leavening agent.
• Butter: I used salted butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
• Egg: One whole egg is used in this recipe to help bind the dough.
• Pure vanilla extract: You could also use vanilla bean paste for more flavor.
• Chocolate bar: We use about 2 3.5 ounce semi-sweet chocolate bars, use high-quality chopped chocolate bars for the best flavor- we use Ghirardelli. You could also use dark, milk or semisweet chocolate chips but they will melt differently.
• Bananas: Use an extra ripe banana with lots of brown spots for the best sweetness and banana flavor.
• Cinnamon: Adds warmth and enhances the banana flavor.

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how to make banana bread chocolate chip cookies

Cream butter and sugars: Preheat oven to 350 degrees F. Line cookie sheets with parchment paper and set aside. With an electric mixer in a large bowl or in the bowl of a stand mixer, cream together the butter and sugars until light and fluffy. Add the egg, vanilla extract and mashed banana. Beat until combined.

Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda and cinnamon.

Add the flour mixture to the wet mixture: Mix together until cookie dough is formed, scraping down the sides of a bowl with a spatula occasionally. Do not over-mix. Add the chopped chocolate chunks and mix until incorporated.

Scoop into cookie dough balls: With a large cookie scoop or ice cream scoop, equivalent to 1/4 cup, scoop cookie dough into balls and place on the prepared cookie sheets. *Optional, add walnuts and more chopped chocolate pieces to the tops of the cookies to look extra pretty.

Bake cookies and enjoy! Bake for 10-12 minutes or until the tops are a light golden brown. Remove the cookies from the oven and let cool on the cookie sheets for a few minutes before transferring to a cooling rack. Enjoy!

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tips

• Room temperature ingredients: It’s important that your butter and egg are at room temperature. They incorporate with the other ingredients so much better and will help your cookies stay tender and soft.
• Make cookie dough ahead: Scoop the dough into balls and place in the refrigerator for up to 2 days or freeze up to three months. When ready to bake the cookies, thaw and bake according to recipe.
• Perfect shaped cookies: “Scoot” the cookies with a round glass or bowl right when they come out of the oven.
• Make a double batch: Since these are large cookies the recipe makes about 14 so I always suggest doubling the recipe.
• Bananas: Use very ripe bananas for maximum flavor.

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variations

• Cookie bars: Spread the cookie dough into the bottom of a greased 13×9-inch baking dish and bake at 350 degrees F for 20-25 minutes. 
• Nutty Crunch: Add ½ cup chopped pecans or walnuts to the dough and on top for a crunchy texture.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend (texture may be slightly softer—chill the dough longer).
• Mini cookies: Scoop out a smaller portion of the cookie dough. Be sure to reduce the baking time.
• Add Peanut Butter: Stir peanut butter chips into the dough or drizzle melted peanut butter on top for an extra decadent flavor.
• Add Oats: Mix in old-fashioned oats for a chewy banana oatmeal cookie twist.

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make ahead

Save time by preparing the cookie dough in advance! Scoop the dough into balls and place in the refrigerator for 1–2 days. When you’re ready to bake, simply place them on a baking sheet and bake as directed, no need to bring to room temperature. You may need to be for a minute or two longer.

leftovers & storage

To Store: Store Banana Bread Chocolate Chip Cookies in an airtight container or ziplock bag and store for up to 7 days. You can also cover a dish with plastic wrap and store in a cool area like the kitchen counter.

To Freeze: You can also freeze any leftover cookies for up to 3 months in a freezer bag or airtight container. For best results, let the cookies defrost at room temperature when ready to eat.

Freeze unbaked cookie dough: Place cookie dough in a heavy duty ziplock bag or your can pre-scoop the dough into dough balls. Flash freeze dough balls so they won’t stick to each other, then place cookie dough balls in an ziplock bag or airtight container.

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