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These chewy banana bread chocolate chip cookies bring the best of both worlds into one treat. They are perfect for using up ripe bananas and satisfy those chocolate cravings with a soft, moist bite that feels like a little comfort hug in cookie form.
I first made this recipe when I had a bunch of spotty bananas and a sudden cookie craving late at night. It quickly became my go-to for a quick sweet treat that feels homemade but special.
Ingredients
- Butter: melted and cooled so it blends smoothly with the sugar for a tender cookie
- Brown sugar: packed tight for that rich caramel flavor that enhances the banana
- Ripe banana: mashed fresh adds moisture and natural sweetness to keep the cookies soft
- Egg yolk: binds the ingredients together for a chewy, rich texture
- Pure vanilla extract: for warm aromatic depth that lifts the flavors
- All-purpose flour: to give structure while staying soft, pick a fresh bag for best rise
- Cinnamon powder: adds subtle warmth that pairs beautifully with banana and chocolate
- Baking soda: for a light rise and that fluffy, tender crumb
- Salt: balances sweetness and enhances all other flavors
- Dark chocolate chips: for pockets of melting intense chocolate in every bite
- Chopped walnuts: add crunch and a nutty contrast to the soft cookie
Instructions
- Build The Base:
- Combine the cooled melted butter with the brown sugar in a large bowl and mix until creamy and well blended. This creamy sugar base sets the stage for fluffy, chewy cookies.
- Add Banana And Eggs:
- Stir in the mashed banana thoroughly into the butter and sugar mix to evenly distribute its moisture. Add the egg yolk next along with vanilla extract and beat until smooth. This combination enriches flavor and texture deeply.
- Mix Dry Ingredients:
- Sprinkle the salt, baking soda, and cinnamon over the wet mixture and stir well to distribute evenly. This step ensures your cookies are perfectly tender with just the right lift and warm spice notes.
- Fold In Flour:
- Gradually incorporate the flour by folding it into the wet mixture until no dry spots remain. Be gentle here to keep the dough light and help those cookies stay soft and chewy without becoming tough.
- Add Chocolate And Nuts:
- Gently fold in the dark chocolate chips and chopped walnuts so they spread evenly in the dough. The chocolate melts into rich bursts while the nuts add a satisfying crunch.
- Chill The Dough:
- Cover and refrigerate the dough for one hour. Chilling helps the dough firm up which means less spreading and thicker, chewier cookies.
- Prepare To Bake:
- Preheat oven to 350°F or 175°C. Line your baking sheets with parchment or silicone mats for an easy release and even baking.
- Portion The Dough:
- Using a cookie scoop approximately 1.5 ounces, portion the dough onto the baking sheets, leaving two inches apart to allow room to spread. For extra chocolatey appeal, press a few chocolate chips on top of each dough ball before baking.
- Bake And Enjoy:
- Bake for 10 to 12 minutes or until the edges are set but the centers are still soft. Let them cool on the sheet before transferring to a rack. They firm up slightly but remain chewy and moist.
These cookies remind me of lazy weekends baking with my family when bananas were always on their way out. Watching them come together fills the kitchen with the comforting scent of cinnamon and chocolate was truly memorable.
Storage Tips
Store your cookies in an airtight container at room temperature for up to four days to keep them soft. If you want to keep them longer, freeze them individually wrapped and thaw at room temperature when ready to enjoy.
Ingredient Swaps
Swap walnuts with pecans or almonds for a different nutty flavor and texture. If you need to avoid nuts, simply skip them and add a handful of oats for some chewiness. Use milk chocolate chips or white chocolate chips for a sweeter variation.
Serving Ideas
These cookies are amazing warm alongside a glass of cold milk or a cup of coffee. Serve slightly toasted with a smear of peanut butter for a decadent snack. Crumble over vanilla ice cream for a quick banana chocolate chip sundae.
Seasonal Twists
Add a pinch of ground nutmeg or cloves to deepen the spice profile for fall and winter months. Stir in dried cranberries along with walnuts for a festive holiday cookie. Swap half the flour for whole wheat in spring to add a wholesome texture and taste.
Friends and family always ask for these cookies after I bake them. One time I brought a batch to a neighborhood get-together and they vanished in minutes prompting requests for the recipe.
Frequently Asked Recipe Questions
- → What makes these cookies chewy and moist?
The combination of mashed ripe bananas and melted butter adds moisture, while chilling the dough helps maintain a chewy texture during baking.
- → Can I substitute walnuts in this cookie dough?
Yes, you can swap walnuts for other nuts like pecans or omit them entirely if you prefer a nut-free version without affecting the texture much.
- → Why is chilling the dough important?
Chilling firms up the dough, preventing excess spread and helping the cookies retain their shape and chewy texture while baking.
- → How do the spices affect the flavor?
A touch of cinnamon enhances the natural sweetness of the bananas and complements the chocolate, adding warmth and depth to each bite.
- → What’s the best way to store these cookies?
Store cooled cookies in an airtight container at room temperature to keep them soft for several days, or freeze for longer storage.