Make these super easy Banana Bread Chocolate Chip Cookies for your next party. They're the perfect blend of sweetness and texture, with rich chocolate in a soft, cakey banana cookie.
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I've used the banana bread recipe from The Small Things Blog for years - it's the easiest/best banana bread recipe I've found. This is one of those no-fail recipes that I know can depend on...I've probably made it 50 times!
So, today, I'm turning that original recipe into an irresistible chocolate chip cookie. At my son's request, I always add chocolate chips to that original banana bread recipe. Why not tweak that recipe a little to make a bite-sized version?
Why You'll Love Banana Bread Cookies
These banana bread cookies have the perfect crunchy/soft texture combo in each bite!
On the outside, you're going to get a little bit of sweet crunch. On the inside, you've got soft and chewy banana bread. When you add in the warm, melted chocolate chips, it's the perfect flavor combo that's super rich and comforting.
Ingredients
(See recipe card at the bottom of this post for ingredient measurements and full recipe.)
- granulated sugar
- brown sugar
- butter
- eggs
- vanilla extract
- cinnamon
- mashed bananas
- all-purpose flour
- mini semi-sweet chocolate chips
Variations & Additions
I don't recommend straying much from the original recipe. Throwing off this combination of ingredients can make for a flat, over-crunchy cookie. However, you can change up the additions to the cookie to suit your taste.
If needed, omit the chocolate chips - you'll still have a fantastic cookie! You can also add nuts, like pecans or walnuts.
Necessary Kitchen Tools
- Hand mixer or stand mixer
- Large mixing bowl
- Baking sheet
- Silicone baking mat or parchment paper
- Wire cooling rack
How ripe should the bananas be?
Just like banana bread, this is a great way to use old, overripe bananas! I recommend getting your bananas about a day past when you're comfortable eating them raw. That means the peel is going to have lots of brown spots and the inside will be a little mushy.
You can even use (thawed) frozen bananas in this recipe - you'll never know the difference.
How to Ripen Bananas Quickly
To ripen bananas for use in this recipe, simply pop them in a 300-degree oven for 15-20 minutes. The skin will turn extra brown, but the inside will be softened perfectly!
If you love this recipe, you'll also want to check out my Cake Mix Cool Whip Cookies and Cookie Butter Cookies!
How to Make Banana Bread Chocolate Chip Cookies
Step 1: Make cookie dough.
With a stand mixer or hand mixer, cream together butter and sugars until blended. Mix in vanilla, cinnamon, egg, and mashed banana.
Slowly add flour to the butter/sugar mixture until incorporated. Then, gently stir in chocolate chips until just blended.
Step 2: Bake.
Scoop about 3 tablespoon of cookie dough per cookie onto a baking pan lined with a silicone mat or parchment paper.
Bake at 350 degrees for 22-24 minutes, until the tops of the cookies start to turn golden brown.
Leftovers & Storage
Banana bread cookies can be stored at room temperature for up to 5-6 days after baking. To prevent the cookies from drying out, store them in an airtight container.
Can I freeze banana bread cookies?
Yes, banana bread cookies freeze well! Place in a freezer bag, remove as much air as possible, and store in the freezer for up to 6 months. Once you're ready to enjoy the cookies, simply thaw and serve.
More Expert Tips & Tricks
- If you don't have a cookie scoop, use the "two spoon trick" to scoop cookies onto your baking pan. Scoop the dough out of the bowl with one spoon and use the other to scrape it onto the baking sheet.
- Yield: This recipe makes approximately 24 cookies, so plan on either using 2 baking sheets or baking your cookies in two batches.
More Yummy Cookie Recipes
Let me know what you think of this recipe! Tag me on social media (@lambertslately) if you decide to make this recipe - I'd love to see your pictures. 📸 Or, let us know what you thought of these cookies by rating/commenting below. ⭐️
Banana Bread Cookies
Affiliate links used in this recipe card.
Equipment
- silicone baking mat or parchment paper
Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 stick butter room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 3 ripe bananas mashed
- 3 cups all-purpose flour
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- With a stand mixer or hand mixer, cream together butter and sugars until blended. Mix in vanilla, cinnamon, egg, and mashed banana.
- Slowly add flour into mixture until incorporated.
- Gently fold in chocolate chips until just blended.
- Spoon about 3 tablespoon of mixture per cookie onto a cookie sheet lined with a silicone mat or parchment paper.
- Bake at 350 degrees for 22-24 minutes, until the tops of the cookies start to turn golden brown.
Notes
-
- If you don't have a cookie scoop, use the "two spoon trick" to scoop cookies onto your baking pan. Scoop the dough out of the bowl with one spoon and use the other to scrape it onto the baking sheet.
- Yield: This recipe makes approximately 24 cookies, so plan on either using 2 baking sheets or baking your cookies in two batches.
- To ripen bananas for use in this recipe, simply pop them in a 300-degree oven for 15-20 minutes. The skin will turn extra brown, but the inside will be softened perfectly!
- You can also use thawed frozen bananas in this recipe.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 16 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
