Imagine the best of banana bread and chocolate chip cookies, all in one bite. These warm, fragrant cookies are soft and tender, filled with ripe banana flavor, melty chocolate chips, and cozy spices like cinnamon. They are so addicting—you won’t be able to stop at just one. If you are a banana bread lover, this banana bread chocolate chip cookie recipe is perfect for you.
Why You Will Love This Recipe
Best of Both Worlds – Enjoy the comforting flavor of banana bread in a soft, chewy cookie form.
Soft & Chewy Texture – These cookies stay tender in the center with just the right amount of crisp on the edges.
Warm, Cozy Spices – Cinnamon adds a hint of warmth that makes every bite feel like home.
Easy to Make – With simple ingredients and straightforward steps, anyone can whip up a batch in no time.
Ingredients
- 1 stick unsalted butter, melted and slightly cooled
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 medium ripe banana, mashed
- 1 tsp vanilla extract
- 1 large egg yolk
- 1⅓ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ⅔ cup chocolate chips, plus extra for topping
Click on the images for the direct link to the ingredients/tools I used:
Instructions
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
In a separate bowl, mash the banana until smooth. Add it to the butter mixture along with the vanilla extract and egg yolk. Gently mix until just combined—avoid overmixing to prevent incorporating too much air.
In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
Add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the chocolate chips.
Scoop the dough into balls and place them on the prepared baking sheet. Top each dough ball with extra chocolate chips and gently press them into the surface.
Bake for 10–12 minutes, or until the edges are set and the centers are slightly soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
For flatter cookies, gently slam the pan on the counter once immediately after removing it from the oven.
Banana Bread Chocolate Chip Cookie Baking Tips
Use ripe bananas. The riper the banana, the sweeter the flavor.
Avoid overmixing. Overmixing can make the cookies tough.
Use room-temperature butter and egg yolk so the cookies bake evenly.
Slightly underbake the cookies. Remove them when the edges are set, and the centers are still slightly soft. They will firm up as they cool.
Let the cookies rest on the pan for a few minutes before transferring them to a wire rack.
Banana Bread Chocolate Chip Cookie Recipe Storage Tips
Let the cookies cool down to room temperature. Store in an airtight container at room temperature for 3-5 days.
Ingredient Substitution
Butter –> Vegetable oil (1:1 ratio)
All-purpose flour –> Whole Wheat flour
Chocolate chips –> chopped chocolate
Cinnamon –> all spice, nutmeg
Banana Bread Chocolate Chip Cookies
Ingredients
- 1 stick unsalted butter melted and slightly cooled
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 medium ripe banana mashed
- 1 tsp vanilla extract
- 1 large egg yolk
- 1⅓ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ⅔ cup chocolate chips plus extra for topping
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
- In a separate bowl, mash the banana until smooth. Add it to the butter mixture along with the vanilla extract and egg yolk. Gently mix until just combined—avoid overmixing to prevent incorporating too much air.
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips.
- Scoop the dough into balls and place them on the prepared baking sheet. Top each dough ball with extra chocolate chips and gently press them into the surface.
- Bake for 10–12 minutes, or until the edges are set and the centers are slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
- For flatter cookies, gently slam the pan on the counter once immediately after removing it from the oven.
If you enjoyed the banana bread chocolate chip cookie recipe, you might also like my small batch brown butter chocolate chip cookies recipe.
