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Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies are my two favorite things combined: banana bread and chocolate chip cookies! There is truly nothing better.

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Chocolate chip cookie on the counter with a ripe banana in the background.

Banana Bread Cookies Recipe

Both banana bread and chocolate chip cookies just feel so warm & cozy like a hug from Mom, right? So when you combine the two, the flavor is just amazing. Plus, these cookies are extra moist from the ripe banana in them.

Banana chocolate chip cookie broken in half on the counter so you can see the melted chocolate chips inside the cookie.

Ingredients for Banana Chocolate Chip Cookies

  • Small, Mashed Banana – Just like with banana bread, you’ll want this banana to be very ripe for the best flavor. Plus, trying to mash a green banana is just the worst.
  • Salted Butter – I always prefer salted butter in my recipes, but if you only have unsalted butter, just add an extra pinch of salt to the cookie dough.
  • Brown Sugar – You’ll notice we use more brown sugar in this recipe to give the cookie a nice and chewy texture.
  • Granulated Sugar
  • Egg Yolk – Yep, just the egg yolk for this recipe to add to the richness of the flavor. Also, if you used the entire egg, there would be too much liquid and the cookies would spread thin like banana pancakes.
  • Vanilla – Vanilla Extract pairs sooo well with the banana in this recipe and really lets the full flavor of the banana shine through. This is my favorite brand!
  • All Purpose Flour
  • Baking Soda – This helps the edges of the cookies turn nice and crisp.
  • Salt
  • Ground Cinnamon – Cinnamon gives these cookies that same “warm & cozy” feeling of banana bread.
  • Chocolate Chips – Use your favorite kind, whether that be milk, dark, white, or peanut butter chips! These are my go-to chocolate chips.
Ingredients for cookies on the counter including mashed banana, flour, chocolate chips, butter, an egg yolk, sugar, brown sugar, and cinnamon.

How to Make Chocolate Chip Banana Cookies

  1. Begin by preheating your oven to 350°F.
  2. Prepare your baking sheet by lining it with parchment paper or a silicone baking mat.
  3. In a small bowl, mash your ripe banana, then set the bowl aside for later. You can use a masher, or even just a fork for this. By mashing the banana first, it helps the flavor to ripen a bit.
  4. In the bowl of a stand mixer, or using an electric mixer, cream together the softened butter, sugar, and brown sugar until smooth, fluffy, and light in color.
  5. Scrape the sides of the mixing bowl, then add in the mashed banana, egg yolk, and vanilla. Mix until well combined.
  6. Stop the mixer and add in the dry ingredients – flour, baking soda, salt, and cinnamon. Now continue to mix until well combined and a dough forms.
  7. Now add in your chocolate chips and continue to mix the dough until they’re thoroughly distributed.
  8. Using a cookie scoop, portion out the dough into equal-sized balls and place them on your prepared cookie sheet. For small cookies, use about 1 1/2 tbsp of dough. For medium cookies, use about 3 tbsp of dough.
  9. In the preheated oven, bake cookies for about 9-11 minutes (for small cookies) or 12-14 minutes (for medium cookies), or until the cookie has spread and the edges have begun to turn golden brown.
  10. Pro Tip: Immediately after removing the cookies from the oven, use a circle cookie cutter and place it over each cookie, then swirl it gently – this will make sure each cookie is perfectly round and looks extra professional.
  11. Allow the cookies to cool on the pan for about 10 minutes before transferring to a wire cooling rack.
  12. Enjoy! P.S. These are best served warm.
Balls of banana chocolate chip cookie dough on parchment paper on the counter prior to baking.

Can I add nuts to Banana Chocolate Chip Cookies?

Yes! Feel free to add chopped pecans or walnuts to this recipe, just like you might for banana bread.

Are Banana Chocolate Chip Cookies healthy?

I wish I could say yes, because I love to eat these for breakfast haha. They have a banana in them right?! But in all seriousness, these are just like any other cookie and hold little nutritional value.

Can I make these cookies with gluten-free flour?

Yes! Feel free to make these cookies gluten free by substituting the all purpose flour for gluten free flour at a 1:1 ratio. My favorite gluten free flour is Bob’s Red Mill.

pin image for banana chocolate chip cookies with text overlay.

Recipes Similar to Banana Chocolate Chip Cookies

Banana chocolate chip cookies on a cooling rack on the counter with a striped towel in the background.

Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies are my two favorite things combined: banana bread and chocolate chip cookies! There is truly nothing better.
4.83 from 17 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 12 minutes
Servings: 32 small cookies
Calories: 180kcal


  • 1/4 cup mashed ripe banana usually 1 small banana
  • 1 cup salted butter softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 2 1/4 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 2 cups chocolate chips use your favorite


  • Preheat the oven o 350° F.
  • In a small bowl, mash your banana, set aside.
  • In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy.
  • Scrape the sides of the bowl and mix in the egg, vanilla and mashed banana. Mix until well combined.
  • Once completely combined, stop the mixer and add in the flour, baking soda, salt and cinnamon. Mix until combined.
  • Once the dry ingredients are mixed in, add in the chocolate chips and mix until thoroughly distributed.Measure out the dough into equal sized portions, for small cookies use 1/1 2 tbsp of dough. For larger cookies use 3 tbsp of dough.
  • Arrange your cookies on a parchment or silicone lined cookie sheet. The cookies will spread.
  • Bake at 350° F for 12-14 minutes for the large cookies or 9-11 minutes for the smaller cookies, or until the cookie dough has spread and the edges are turning golden brown.
  • If desired, immediately after taking the cookies out, feel free to reshape the cookies by taking a large round cookie cutter and place the cookie inside of it. Slowly move the cookie cutter around in a circle to reshape the cookie.
  • Allow the cookies to cool on the pan for 10 minutes.
  • Serve warm.
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Calories: 180kcal | Carbohydrates: 24g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 119mg | Potassium: 53mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 185IU | Vitamin C: 0.001mg | Calcium: 18mg | Iron: 0.5mg

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  1. 5 stars
    I have a favourite family recipe for banana chocolate chip cookies that are very puffy, more like muffin tops, so when I saw this recipe I was immediately intrigued. I just baked these and they did not disappoint. My moisture level was a little off ( I did the spoon in measurements for flour) and so I added a tad more banana which was perfect. My husband raved and said these are better than the family recipe. Will definitely make again !

  2. 5 stars
    Mixed white chocolate chips in with milk chocolate because that’s what I had- so good!! Love these cookies!

  3. 5 stars
    These are so so good! Been looking for a banana cookie recipe that isn’t cakey! And these are it! Made with small cookie scoop and 9 mins bake was perfect chewy and soft 🙂

  4. 5 stars
    Oh my, these cookies are absolutely delicious! Made them exactly like the recipe and they were perfect! The recipe made a lot of cookies. I used an ice cream scoop to make sure they were all the same size. A hint of banana was a nice touch.

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