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Banana Bread Chocolate chip cookies and glass of milk, with cooling rack in the background. Show more info.

banana bread chocolate chip cookies

These Banana Bread Chocolate Chip Cookies are soft, chewy, and packed with the comforting flavors of banana bread and rich chocolate chips. Perfect for a cozy treat or a quick snack!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert, snacks
Cuisine American
Servings 18 cookies
Calories 150 kcal

Ingredients
  

Dry Ingredients:

  • 1 ½ cups 190g all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon optional, for extra warmth

Wet Ingredients:

  • ½ cup 113g unsalted butter, softened
  • ½ cup 100g brown sugar, packed
  • ¼ cup 50g granulated sugar
  • 1 large ripe banana mashed (~½ cup)
  • 1 teaspoon vanilla extract
  • 1 large egg

Mix-ins:

  • 1 cup 170g semisweet chocolate chips
  • ½ cup 50g chopped walnuts (optional)

Instructions
 

Prep the Oven & Baking Sheet

  • Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Mix the Dry Ingredients

  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until well combined. Set aside.

Cream the Butter & Sugar

  • In a large bowl, beat the butter, brown sugar, and granulated sugar together until the mixture becomes light and fluffy (about 2 minutes).
    Creaming butter and sugar in a glass mixing bowl with a hand mixer until light and fluffy for banana bread chocolate chip cookies.

Add the Wet Ingredients

  • Mix in the mashed banana, egg, and vanilla extract until fully combined.
    A bowl of creamed butter and sugar with a cracked raw egg, ready to mix for banana bread chocolate chip cookies.

Combine Wet & Dry Ingredients

  • Gradually fold in the dry ingredients using a spatula or mixer on low speed. Be careful not to overmix!

Stir in the Chocolate Chips

  • Gently fold in the chocolate chips (and walnuts, if using).
    Folding chocolate chips into the dough for banana bread chocolate chip cookies using a spatula

Scoop & Bake

  • Drop tablespoon-sized portions of dough onto the prepared baking sheet, ensuring they’re spaced about 2 inches apart.
    Scooping dough onto a baking sheet for banana bread chocolate chip cookies, ready to bake.
  • Bake for 10-12 minutes, or until the edges are light golden brown but the centers remain soft.

Cool & Enjoy!

  • Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
    Freshly baked banana bread chocolate chip cookies cooling on a wire rack.

Video

Notes

 Pro Tips for the Best Cookies:

  • Use overripe bananas – the riper, the sweeter! 
  • Chill the dough for 30 minutes if you want thicker cookies.
  • Add a sprinkle of sea salt for extra flavor contrast.

Storage & Freezing

  • Room Temp: Store in an airtight container for up to 4 days.
  • Freezer: Store baked cookies in the freezer for up to 3 months.. Thaw at room temp before eating.
Enjoy your Banana Bread Chocolate Chip Cookies with a glass of milk! 

Gluten-Free Note:

To make these banana bread chocolate chip cookies gluten-free, substitute all-purpose flour with a gluten-free 1:1 baking flour. Ensure that your baking powder, chocolate chips, and other ingredients are certified gluten-free to avoid cross-contamination. The texture may be slightly different, but the cookies will still be deliciously soft and chewy!
 
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