Name: Banana Chocolate Chip Cookies
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Ingredients: 1 cup Cold Unsalted Butter (cubed); 1 cups Granulated White Sugar; 1/2 cup Light Brown Sugar; 2 Eggs (room temp); 1 tbsp Vanilla Extract; 1 cup Mashed Ripe Banana; 1 tsp Baking Soda; 1 tsp Cornstarch; 1 tsp Salt; 1 1/2 cups Cake Flour; 1 1/2 cups All Purpose Flour; 2 cups Dark Chocolate Chips (1 cup divided); 2 cups Semi Sweet Chocolate Chips (1 cup divided); 2 cups Crushed Banana Chips (1 cup divided); 2 cups Candied Walnuts (1 cup divided)

Banana Chocolate Chip Cookies are the perfect blend of sweet bananas and rich chocolate chips, making them a delightful treat for any time of day. Grab your apron, and let’s create some magic in the kitchen with this foolproof recipe!

Banana chocolate chip cookies on a table.

Table of Contents

Enjoy Banana Chocolate Chip Cookies

Banana Utilization: My favorite part about this recipe is the fact that I can actually use up my overripe or ripe bananas as well!
Texture and Flavor: These banana chocolate chip cookies have a chewy texture, are lightly browned, and have that crunch factor from the chopped nuts, perfectly balanced with the chocolate chips.
Banana Bread Lover’s Delight: If you love banana bread, you’ll absolutely love these cookies.

Recipe Ingredients

Cold Unsalted Butter (Cubed): Contributes to the cookie’s structure and adds a rich, creamy flavor.
Granulated White Sugar: Helps the cookies spread during baking while adding sweetness to balance the other flavors.
Light Brown Sugar: Adds moisture and a deeper flavor due to its molasses content, resulting in chewier cookies.
Eggs (Room Temp): Act as the binding agent that holds all the ingredients together, while also adding moisture.
Vanilla Extract: Enhances the flavors of the other ingredients and adds a layer of depth to the overall taste of the cookies.
Mashed Ripe Bananas: These mashed bananas lend a moist, soft texture to the cookies and infuse them with a gentle, fruity sweetness.
Baking Soda: Is a leavening agent that helps the cookies rise and become light and airy.
Cornstarch: Makes the cookies softer and more tender by breaking down some of the protein in the flour.
Salt: Enhances the sweet and chocolate flavors, highlighting the complexities within the cookies.
Cake Flour: Has less protein than all-purpose flour, resulting in a lighter, more tender cookie.
All Purpose Flour: Provides structure and body to the cookies, ensuring they hold their shape.
Dark Chocolate Chips: Add a bittersweet contrast to the sweet cookie dough, creating a delightful flavor balance.
Semi-Sweet Chocolate Chips: Add a classic, sweet chocolate flavor and a satisfying texture contrast when bitten into.
Crushed Banana Chips: Add a crunchy texture and reinforce the banana flavor, making the cookies even more unique and tasty.
Candied Walnuts: Give a sweet, nutty crunch that complements the soft, chewy texture of the cookies.

How To Make Banana Chocolate Chip Cookies

In the bowl of a stand mixer or an electric mixer, cream butter, mashed banana, and the sugars, on low speed for 1-2 minutes.

Increase speed to medium to high and continue beating for another 2-3 minutes until the mixture is light and airy, Scrape down the sides of the bowl with a spatula.

Add in the eggs, one at a time, vanilla extract to the creamed mixture, mixing well after each addition.

In a large bowl add the baking soda, cornstarch, salt, and cake and all-purpose our, whisk to combine.

Add the flour mixture to the butter mixture 1 cup at a time. Mix until incorporated.

Split the chocolate chips, banana chips, and candied walnuts into two bowls. Add 1 medium bowl of the chocolate chip banana walnut mixture, and mix on low speed until combined or just use a wooden spoon.

Cover the bowl with plastic wrap. Chill in the refrigerator for at least 30 minutes.

Using your large cookie scoop, scoop out large dough portions. Now using your hands shape the chilled dough into large dough balls

Preheat the oven to 400 degrees.

Cover the entire surface of the dough balls with chocolate banana walnut mixture. Make sure all gaps are covered.

Place the dough balls on a baking sheet lined with parchment paper.

Bake the dough balls on the prepared cookie sheets. Sprinkle each dough ball with crystalized sugar.

Bake in the center rack of the oven for 15 minutes.

Remove from the oven and let cool for at least 15 minutes on the baking sheet.

Serve the cookies once cooled, or store them in an airtight container at room temperature to enjoy later.

Banana chocolate chips cookies on a table with banana slices.

Expert Tips For Getting Chewy Banana Cookies

Caramel Flavor: I’ve used light brown sugar for this recipe because it has a more caramel-y flavor and color. If you don’t have brown sugar, you can just stick to using white sugar instead.
Soft and Chewy Texture: These banana chocolate chip cookies have the perfect soft and chewy texture, but if you’re craving for that extra softness and richness, you can use egg yolk instead of whole eggs.
Extra Chocolate Flavor: To give these banana cookies a bit of extra chocolate flavor, you can add some more chocolate chips to it too!

Substitutions

Almond Flour: If you want to try a gluten-free version of these cookies, you can use almond flour instead of regular all-purpose flour.
Baking Powder: If you don’t have the baking soda that the recipe calls for, you can use baking powder instead. Using baking powder will give your cookies a finer, smoother texture as opposed to the coarser, crumbly texture that baking soda will give.

What To Serve With Chewy Banana Cookies

These banana chocolate chip cookies are basically banana bread in a cookie form. Think of them as banana bread cookies.

Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a cold, smooth contrast to the chewy texture of the cookies.
Warm Caramel Sauce: Drizzle warm caramel sauce over the cookies for an extra layer of sweetness.
Nut Butter Spread: Serve with a side of almond or peanut butter for a delicious, nutty complement.
Fresh Fruit: Slices of strawberries or a mixed berry medley can provide a fresh, tangy balance to the rich banana flavor.

Best Way To Store Banana Cookies

I always love making a double batch of these banana chocolate chip cookies, allow them to cool completely before I transfer them to an airtight container.

Store In A Cool Dark Place: Your leftover cookies can be stored in an airtight container in a cool and dark place for up to 3 days.

FAQ’S

Can I Use Overripe Bananas for This Recipe?

Absolutely! I prefer ripe bananas for their perfect texture and sweetness, but slightly overripe ones work too. Overripe bananas are sweeter, so you can reduce the sugar in the recipe.

Can I Make Vegan Cookies?

You sure can! You can skip the egg in the recipe and use any liquid egg replacement of your choice. Coconut oil or vegan butter can be a good substitute for the butter in this recipe.

Can I Prep the Cookie Dough in Advance?

You sure can! You can make the cookie dough in advance, cover it up in cling wrap or plastic wrap and then freeze it until you’re ready to use it.

Banana Chocolate Chip Cookies

Enjoy a delightful twist on a classic with Banana Chocolate Chip Cookies! These soft and chewy cookies blend the sweet, comforting flavors of ripe bananas with gooey chocolate chips in every bite.

Prep Time 35

Cook Time 15

Total Time 50

Serving Size Servings

Ingredients

1 cup Cold Unsalted Butter cubed
1 cups Granulated White Sugar
1/2 cup Light Brown Sugar
2 Eggs room temp
1 tbsp Vanilla Extract
1 cup Mashed Ripe Banana
1 tsp Baking Soda
1 tsp Cornstarch
1 tsp Salt
1 1/2 cups Cake Flour
1 1/2 cups All Purpose Flour
2 cups Dark Chocolate Chips 1 cup divided
2 cups Semi Sweet Chocolate Chips 1 cup divided
2 cups Crushed Banana Chips 1 cup divided
2 cups Candied Walnuts 1 cup divided

Instructions

In the bowl of a stand mixer or an electric mixer, cream butter, mashed banana, and the sugars, on low speed for 1-2 minutes.
Increase speed to medium to high and continue beating for another 2-3 minutes until the mixture is light and airy, Scrape down the sides of the bowl with a spatula.
Add in the eggs, one at a time, vanilla extract to the creamed mixture, mixing well after each addition.
In a large bowl add the baking soda, cornstarch, salt, cake our and all-purpose our, whisk to combine.
Add the flour mixture to the butter mixture 1 cup at a time. Mix until incorporated.
Split the chocolate chips, banana chips and candied walnuts into two bowls. Add 1 medium bowl of the chocolate chip banana walnut mixture, and mix on low speed until combined or just use a wooden spoon.
Cover the bowl with plastic wrap. Chill in the refrigerator for at least 30 minutes.
Using your large cookie scoop, scoop out large dough portions. Now using your hands shape the chilled dough into large dough balls
Preheat the oven to 400 degrees.
Cover the entire surface of the dough balls with chocolate banana walnut mixture. Make sure all gaps are covered.
Place the dough balls on a baking sheet lined with parchment paper.
Bake the dough balls on the prepared cookie sheets. Sprinkle each dough ball with crystalized sugar.
Bake in the center rack of the oven for 15 minutes.
Remove from the oven and let cool for at least 15 minutes on the baking sheet.
Serve the cookies once cooled, or store them in an airtight container at room temperature to enjoy later.

Nutrition

Notes

Caramel Flavor: I’ve used light brown sugar for this recipe because it has a more caramel-y flavor and color. If you don’t have brown sugar, you can just stick to using white sugar instead.

Soft and Chewy Texture: These banana chocolate chip cookies have the perfect soft and chewy texture, but if you’re craving for that extra softness and richness, you can use egg yolk instead of whole eggs.

Extra Chocolate Flavor: To give these banana cookies a bit of extra chocolate flavor, you can add some more chocolate chips to it too!