Chocolate Chip Banana Bread Cookies

It's hard to beat a nice thick slice of soft, moist banana bread, but then again, have you ever tried banana bread in cookie form? These Banana Bread Cookies are so full of all the classic banana bread flavors with a lovely chewy texture. They are so good and very portable. You'll just need one banana for this recipe so it's a great one to have on hand when you have that one last spotty banana left that no one wants to eat. Well, everyone will want to eat these cookies! If you love banana recipes, check out my very popular Moist Chocolate Chip Banana Bread, Brown Butter Banana Coffee Cake and my Double Chocolate Banana Bread.

WHY THIS RECIPE WORKS

• Simple ingredients - you only need basic pantry ingredients to make these banana bread cookies so you can easily whip them up any day of the week for snacking, breakfasts and school lunches.
• Quick baking time - sometimes you want banana bread, but you don't want to wait an hour for it to bake. These cookies take a fraction of the time which means you get the satisfaction of banana bread stat!
• Banana chocolate chip cookies - this recipe is like a cross between chewy chocolate chip cookies and banana bread. I can't resist adding chocolate chips. I like to use dark 70% bittersweet chocolate chips, but you can also use semisweet chocolate chips or milk chocolate chips.
• Soft and chewy banana cookies - the moisture from the banana keeps these cookies soft and moist, and then the right proportions of sugar and flour ensures they are chewy and not cakey.
• Cookies that stay soft - these store so well and stay chewy for days!

INGREDIENTS FOR BANANA BREAD COOKIES

Here are some notes on some of the key ingredients for this recipe. For a full list of ingredients, scroll down to the recipe card at the bottom of this post.

• All purpose flour - simple AP flour is best for chewy cookies. Adding too much flour is the most common mistake and leads to dry crumbly cookies. The most accurate way to measure flour is using a scale. If you don't have one then fluff your flour with a spoon, spoon it into your measuring cup and use a knife to level it off.
• Brown sugar - I use all brown sugar for this recipe which adds a hint of molasses flavor that I love in banana bread and extra moisture. You can use light or dark brown sugar.
• Pure vanilla extract - vanilla is essential to enhance the flavor of the banana.
• Cinnamon - a bit of cinnamon adds warmth to give these cookies a cozy feel. I like the combination of cinnamon and banana. It is optional, and you can leave it out if you prefer.

• Egg yolk - you only need one egg yolk for this recipe to ensure they are chewy. The egg white would add too much moisture since there is already a lot of water coming from the mashed banana. Reserve the egg white for another use - they freeze well!
• Butter - this recipe calls for melted butter, but it should be JUST melted and completely cool so that when you stir it, it will look creamy and custardy (not translucent). I put my butter in the microwave until there is still a bit of unmelted butter, then I stir it an let the residual heat melt the rest.
• Banana - you just need one banana for this recipe. Make sure it is nicely spotted and very ripe, but do not use a frozen banana which will leach out all its water.
• Dark chocolate chips - any type of chocolate chips works in this recipe, but I prefer dark chocolate between 50 and 70% cocoa solids for the best taste and level of sweetness. These bittersweet chocolate callets are my favorite and very convenient.

STEP BY STEP INSTRUCTIONS

This recipe is EASY! You start with the mashed bananas in a bowl and then add all of the remaining ingredients. Do not mix vigorously once the dry ingredients are added. I

• STEP 1). Mash the banana. Mash the banana and measure out the correct amount
• STEP 2). Combine wet ingredients. Add the cool just melted butter and brown sugar to a large bowl and mix to blend. Add mashed banana and mix to combine. Add the egg yolk and vanilla extract and mix well.
• STEP 3). Combine dry ingredients. Add the salt, baking soda and cinnamon to the banana mixture and stir to blend well. Then, add the flour and fold it in until combined.
• STEP 4). Fold in chocolate. Add chocolate chips and walnuts and fold them in evenly.
• STEP 3). Chill the dough. Cover the bowl and refrigerate the dough for 1 hour.
• STEP 5). Bake. Scoop out 2 tablespoons of dough and place onto prepared baking sheets spacing them 2 inches apart. Press a few extra chocolate chips onto each dough ball if desired. Bake for 10 to 12 minutes until the edges are golden and the middles are just a bit soft. Let cool for 2 minutes on the baking sheets and then transfer cookies to a wire rack to finish cooling.

EXPERT BAKING TIPS

• Use very ripe bananas. Bananas are ready for baking when they are well spotted.
• Avoid using frozen bananas. This recipe will not work with frozen banana because they release a lot of moisture which can change the texture of these cookies. Freezing bananas breaks down their cell structure so that the water leaks out of the starch granules and the structure-building properties are lost.
• Choose milk chocolate if you prefer. This recipe will work with dark or milk chocolate chunks or chips.
• Don't over mix the cookie dough. Only mix the dough until no streaks of flour remain.
• Under bake them. Remember that these banana bread cookies will continue to bake as they cool, so they should be a little soft in the middle when you take them out of the oven.

RECIPE FAQ

STORING AND FREEZING

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Video

Chewy Chocolate Chip Banana Bread Cookies

Christina Marsigliese

Soft and chewy banana bread cookies with dark chocolate chips and walnuts. You can enjoy all the flavor of banana bread in a fraction of the time! These are seriously addictive and such a fun alternative to banana bread.

5 from 18 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chill Time 1 hour hr

Servings 16 cookies

Ingredients

  

• ½ cup 113g cooled, just melted butter (it should be cream and custardy and not completely melted)
• ¾ cup 165g packed light brown sugar
• ⅓ cup 80ml mashed ripe banana (from 1 small banana - make sure you measure accurately)
• 1 large egg yolk
• ½ teaspoon pure vanilla extract
• 1 ½ cups 215g all purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup 125g dark chocolate chips plus extra for topping
• ⅓ cup 50g chopped walnuts

Instructions

 

• Combine the cool just melted butter and brown sugar in a large bowl and mix to blend. Add mashed banana and mix to combine. Add the egg yolk and vanilla extract and mix well.
• Add the salt, baking soda and cinnamon to the banana mixture and stir to blend well. Then, add the flour and fold it in until combined. Add chocolate chips and walnuts and fold them in evenly. Cover the bowl and refrigerate the dough for 1 hour.
• Preheat the oven to 350°F. Line two large cookie sheets with parchment paper.
• Use a 1.5 oz cookie scoop to scoop up dough and release it onto prepared baking sheets spacing them at least 2 inches apart. Press a few extra chocolate chips onto each dough ball if desired. Bake for 10 to 12 minutes until the edges are golden and the middles are just a bit soft. Let cool for 2 minutes on the baking sheets and then transfer cookies to a wire rack to finish cooling.