Banana Bread Chocolate Chip Cookies Recipe

I tried this recipe last weekend, and wow—these banana bread chocolate chip cookies turned out incredibly soft, chewy, and rich in flavor. It’s like banana bread and chocolate chip cookies had the most delicious baby.

If you’ve got a ripe banana on the counter and a sweet tooth like me, you need to try this Banana Bread Chocolate Chip Cookies Recipe! Plus, it’s even easier to make than my Lasagna Stuffed Chicken Breasts Recipe—and that’s saying something.

These cookies are perfect when you’re in the mood for a cozy dessert or want something quick and homemade. Ready in under 30 minutes, and they smell amazing while baking. Trust me—you won’t be able to stop at just one.

Additional Tips for Making This Recipe Even Better

Want to take this recipe to the next level? Here are some personal tips I discovered while baking these cookies:

• Use overripe bananas. The browner the banana, the sweeter and more flavorful your cookies will be.
• Don’t overmix the dough. Once you add the flour, mix just until combined—this keeps the cookies soft.
• Chill the dough for 15–20 minutes before baking if you like thicker cookies.
• Add a pinch of nutmeg. It adds a cozy depth of flavor without overpowering the banana.
• Top each cookie with a few chocolate chips before baking for bakery-style presentation.

These small tweaks made a big difference for me, and I hope they help you, too!

Tasty Variations You Can Try

You don’t have to stick to the original ingredients—feel free to make these cookies your own. I’ve tested a few fun twists that also work great for those following special diets or just looking to switch it up.

• Dairy-free version: Use plant-based butter and dairy-free chocolate chips.
• No refined sugar: Swap brown and white sugar with coconut sugar or maple syrup.
• Add-ins: Try chopped walnuts, pecans, shredded coconut, or even peanut butter chips.
• Boost the banana flavor: Add a dash of banana extract for extra aroma.
• Gluten-free option: Use a 1:1 gluten-free flour blend—it works beautifully in this recipe.

You can also explore the dinner recipes world if you love making comforting meals from scratch.

What You’ll Need to Bake These Cookies

Make sure you have everything prepped before starting. Here’s the basic kitchen gear I used:

• Mixing bowls – One for dry, one for wet ingredients.
• Electric mixer or whisk – To cream the butter and sugars smoothly.
• Measuring cups and spoons – Accurate measurements mean perfect cookies.
• Spatula – For gently folding in chocolate chips and scraping the bowl.
• Baking sheet – A must for even baking and golden bottoms.
• Parchment paper – Prevents sticking and helps cleanup.
• Cooling rack – For letting cookies cool evenly and stay chewy.

How to Serve Banana Bread Chocolate Chip Cookies?

Presentation can make even the simplest cookies look bakery-worthy. I like serving these with little touches that impress guests or just make snack time feel special.

• Serve warm with a scoop of vanilla ice cream on top for a comforting dessert.
• Drizzle with melted chocolate or peanut butter for added indulgence.
• Stack a few in a rustic tin or on a dessert tray with sliced bananas as garnish.
• Pair with cold milk or a latte for the ultimate cookie break.
• Use for ice cream sandwiches—these cookies are soft enough to work perfectly!

And if you’re in a dessert-making mood, you might also want to try my creamy Andes Mint Mini Cheesecakes Recipe—another family favorite!

Storing These Cookies the Right Way

• Restoring: If cookies feel a bit dry after a day or two, pop them in the microwave for 10 seconds. They’ll be soft and melty again!

• Freezing: These freeze like a dream. Place cooled cookies in an airtight container and freeze for up to 2 months. Just thaw or microwave to enjoy.

• Reheating: Warm in a microwave for 8–10 seconds or bake in a 300°F oven for 5 minutes to freshen up the texture.

How long do they stay fresh?

Stored in an airtight container at room temp, they stay soft and fresh for 3–4 days. (If they last that long!)

Why You’ll Love This Recipe So Much

This recipe has a little bit of everything you crave: texture, flavor, and comfort.

• Quick and easy to make. You’ll have warm cookies on your plate in under 30 minutes!
• Delicious banana and chocolate combo. Like banana bread and cookies in one bite.
• Customizable. You can add nuts, swap sugars, or try fun mix-ins.
• Soft and chewy. Every cookie turns out tender in the middle with crisp edges.
• Great use for ripe bananas. No more waste—just bake and enjoy!

A Few More Details You’ll Appreciate

These cookies are a great beginner recipe. Even if you’re not an experienced baker, the steps are easy to follow. One ripe banana is enough to flavor the entire batch, and you don’t need a mixer if you’re okay with a little elbow grease.

Want to make it extra fun for kids? Let them scoop the dough or add extra chocolate chips on top. They bake quickly, cool fast, and store well—what more could you want from a cookie?

They also make thoughtful gifts. Just wrap them in parchment paper, tie with a string, and add a note. Perfect for holidays, potlucks, or when you just want to make someone smile.

Ben Carraoli

Banana Bread Chocolate Chip Cookies Recipe

If you're craving something soft, chewy, and packed with banana and chocolate flavor, these Banana Bread Chocolate Chip Cookies are perfect. They're a delicious fusion of banana bread and cookies—sweet, warm, and satisfying. The best part? They’re simple to make and come out irresistibly gooey every time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 5

Course: Dessert

Calories: 180

Ingredients Method

Ingredients

  

• 1 1/2 cups all-purpose flour – Gives the cookies structure. Don’t substitute with cake flour or the cookies will be too soft.
• 1/2 tsp baking soda – Helps the cookies rise and stay chewy.
• 1/2 tsp salt – Balances the sweetness and boosts the flavors.
• 1/2 tsp ground cinnamon – Adds a subtle warmth that pairs beautifully with banana.
• 1/2 cup unsalted butter softened – For that buttery, rich texture. Let it soften at room temp for easier mixing.
• 1/2 cup light brown sugar packed – Adds moisture and a deep caramel flavor.
• 1/4 cup granulated sugar – Gives the cookies a crisp edge and balances the brown sugar.
• 1 large ripe banana mashed (about 1/2 cup) – Overripe bananas give the best flavor and texture.
• 1 large egg – Binds everything and adds richness.
• 1 tsp vanilla extract – Enhances the overall flavor with a touch of sweetness.
• 1 cup semi-sweet chocolate chips – The star of the cookie! Semi-sweet balances well with the banana’s natural sweetness.

Method

 

1. Start by preheating your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper to keep the cookies from sticking. This step is key to even baking and a clean release.
2. In a medium-sized bowl, whisk together the flour, baking soda, salt, and cinnamon. This ensures that all dry ingredients are evenly distributed and prevents clumps later in the dough. Set this bowl aside for now.
3. In a large bowl, use an electric mixer or whisk to beat the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy. This step helps trap air, giving the cookies a soft texture. Then, mix in the mashed banana, egg, and vanilla until everything is smooth.
4. Now, gently add the dry mixture into the wet ingredients. Do this gradually, mixing just until everything is combined—don’t overmix or the cookies may turn out dense. Once you have a uniform dough, fold in the chocolate chips using a spatula.
5. Using a tablespoon or small cookie scoop, drop rounded portions of dough onto your prepared baking sheet. Leave about 2 inches of space between each cookie. Bake for 10 to 12 minutes, or until the edges are golden and the centers look just set.
6. Once done, remove the baking sheet from the oven and let the cookies cool for 5 minutes right on the tray. Then, transfer them to a wire rack to cool completely. This step helps them firm up while staying chewy inside.