Banana Chocolate Chip Cookies

They’re a great end-of-the-week bake when you’ve got an overripe banana hanging around. Make a double batch to share with friends or freeze half the cookie dough balls for a quick bake-anytime dessert.

If you are a cookie lover like me, you need to try our Lemon and Blueberry Cookies, Vanilla Cake Mix Cookies, Chewy Ginger Molasses Cookies, Red, White and Blue Cookies, Chocolate Chip Brownie Bars, No Bake Cookie Dough Dip and Chocolate Cake Mix Cookies.

• Perfect Texture: Mashed banana and brown sugar help to create a soft and chewy texture.
• Traditionally Spiced: A hint of cinnamon warms each bite, mimicking a classic banana bread flavor.
• Easy Recipe: No electric mixer needed — just two bowls and a little elbow grease and you're good to go.
• No Waste: This recipe puts those old bananas to work in a delicious new way that goes beyond classic banana bread recipes.
• Great for Sharing: Bake a double batch and pop extras into a freezer bag for longer storage.

Here’s a quick look at the ingredients and why each one is essential for creating the perfect banana chocolate chip cookies.

See the recipe card below for the exact quantities of each ingredient.

• All-Purpose Flour: Creates structure and that classic cookie form while balancing the softness from the banana.
• Ground Cinnamon: Offers a warm profile that complements the natural sweetness of the banana.
• Sea Salt: Enhances flavor and balances the sweetness.
• Baking Soda: Helps the cookies rise and creates a soft, chewy texture.
• Light Brown Sugar: Adds moisture and a hint of caramel-like depth; use dark if that is your preference.
• Unsalted Butter: Makes the mixing process easier and gives these cookies a rich flavor.
• Pure Vanilla Extract: Adds warmth and depth of flavor.
• Egg Yolk: Helps bind the ingredients and contributes to the chewy texture.
• Semi-Sweet Chocolate: Bring gooey texture and a balanced chocolate flavor in every bite.
• Over-Ripe Banana: Provides moisture, sweetness, and that unmistakable banana flavor.

For these banana bread cookies, you'll want to have on hand measuring spoons and cups, stand mixer and paddle attachment, mixing bowls, baking sheet, parchment paper, 3 tablespoon cookie scoop and cooling rack.

There are a few easy tweaks you can make to suit your preferences next time!

• Coconut Oil: Swap melted butter for melted coconut oil for a dairy-free twist and subtle coconut flavor.
• Gluten-Free option: Use a 1:1 gluten-free flour blend for a different texture that’s still chewy and satisfying. We always have luck with Bob’s Red Mills All-Purpose Baking Flour.
• Dark Chocolate Chips: Switch semi-sweet for dark chocolate chips if you prefer a more intense chocolate flavor; alternatively, use both!
• Drizzle: Add a light drizzle of maple syrup, caramel or melted chocolate over the cooled baked cookies for extra sweetness.
• Mini Banana Cookies: Use a smaller cookie scoop for bite-sized versions, perfect for little hands or snack platters (note: the bake time will change).

This is such a simple cookie recipe — just mixing bowls and a cookie scoop.

Preheat oven to 350F and line a large cookie sheet with parchment paper.

In a medium bowl, whisk all-purpose flour, ground cinnamon, sea salt and baking soda. Set aside.

In a large bowl, add sugar and butter and mix well until almost all the butter has absorbed into the sugar.

Add egg yolk and vanilla extract and mix again.

Mix the dry ingredients into the wet ingredients stir to combine, ensuring everything is well blended.

Fold in chocolate chunks and chips. Allow the batter to rest and thicken up for about 5-10 minutes.

Using a 3 tablespoon cookie scooper, drop cookie dough balls at least 2 inches from each other; these cookies spread out.

Optionally, add additional chocolate chips to the tops of the cookies and bake for 10 minutes to get a cookie with a lightly underdone center or 12 minutes if you prefer a slightly crisper texture.

Cool on the cookie sheet for about 10 minutes then carefully transfer to a wire rack.

Repeat using a cool baking sheet until all the dough is used up.

Hint: Use over-ripe bananas — they are sweeter and mash more easily, adding extra moisture and banana flavor.

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Here's how to keep extras (if you have any!).

• Counter: These cooled cookies store well on the counter for about 3-5 days. Place in an airtight container between sheets of parchment paper for easy removal.
• Refrigerator: Store cookies in an airtight container for up to 7 days.
• Freezer: Freeze cookie dough balls or baked cookies in a freezer bag for up to 3 months. If freezing unbaked dough, place on a cookie sheet and flash freeze for about 30-60 minutes then place into a freezer bag.
• Reheating: Thaw at room temperature in your baking sheet so they are ready to go.

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Here are a few tips to get the best banana chocolate chip cookies every time.

• Let the Dough Rest: Giving the cookie dough 5–10 minutes to rest helps absorb any excess liquid from the banana.
• Don’t Overbake: Pull them at 10 minutes for soft centers — they’ll continue to cook as they cool.
• Measure with a Kitchen Scale: For the most consistent results, especially with flour and sugar.
• Add Chips on Top: A few extra chocolate chips pressed into the top give a bakery-style finish.

Do you have questions about making Banana Chocolate Chip Cookies?

Nope! Use either or both — whatever chocolate you love or have on hand.

Yes, just use a 1:1 gluten-free flour like Bob’s Red Mill for a similar chewy texture.

Absolutely! Chopped walnuts or pecans add crunch and pair well with banana and chocolate.

Check out some more of our recipes you will want to try!

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