Chewy Banana Chocolate Chip Cookies Recipe for Perfect Bakes

If chocolate chip banana bread and a classic chocolate chip cookie had a baby, you’d get these banana chocolate chip cookies — a cross between banana bread and cookies. The mashed bananas contribute chew and flavor, and the chocolate chips add gooey richness. These are perfect with a cold glass of milk, a cup of coffee, or alongside a mug cake and ice cream for a decadent treat.

Why you’ll love these Banana Chocolate Chip Cookies

• No stand mixer needed. This is an easy recipe you can make in under an hour.
• Super soft, melt-in-your-mouth texture.
• Great for using overripe bananas. If you have brown bananas on your counter, this recipe is a perfect solution.
• Banana bread in cookie form. A delightful bite of banana and chocolate in every cookie.

(Full ingredient measurements are in the recipe card below.)

Very ripe bananas – Use overripe bananas for the best banana flavor; as bananas ripen their starches convert to sugar, enhancing sweetness and aroma.

Semi-sweet chocolate chips – Dark or white chocolate chips work as well; choose your favorite melty chocolate.

All-purpose flour – Provides structure to the cookies.

Salted butter – Adds flavor; if you use unsalted butter, increase kosher salt by 1/4 tsp.

Cornstarch – Helps prevent spreading and creates a soft, tender center.

Brown sugar and granulated sugar – For sweetness and moistness.

Egg yolk – Adds chewiness and richness.

Spices – Cinnamon and nutmeg lend a subtle banana-bread-like warmth.

Pecans – Optional; any chopped nut can be used or omitted for a nut-free cookie.

Variations

Gluten-free option – substitute 1-to-1 gluten-free flour.

Add oats – for banana oatmeal chocolate chip cookies, fold in about 1/2 cup old-fashioned oats.

Change the nuts – swap pecans for walnuts, almonds, or pistachios, or leave nuts out entirely.

How to make Banana Chocolate Chip Cookies

Step 1: Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, mash the banana until smooth.

Step 2: Add brown sugar, granulated sugar, melted butter, egg yolk, and vanilla extract. Beat with an electric mixer until combined, fluffy and smooth, about 2–3 minutes.

Step 3: In a separate bowl, whisk together all-purpose flour, baking soda, cornstarch, cinnamon, nutmeg, and kosher salt until evenly combined.

Step 4: Fold the dry ingredients into the wet until just combined and no streaks of flour remain, about 1 minute. Stir in semi-sweet chocolate chips and chopped pecans. Chill the dough uncovered in the refrigerator for 20 minutes.

Step 5: Scoop 1/4 cup portions of dough onto the prepared baking sheet, spacing the dough so cookies have room to spread. Bake 3–4 cookies at a time for 12–13 minutes, until edges are set and centers look puffy.

Step 6: Right out of the oven, place a small bowl over each cookie and rotate to round the edges if desired. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling.

Helpful Tips

• Weigh your ingredients when possible for consistent results.
• Overripe bananas give the best banana flavor. If your bananas are fresh, roast them at 300°F for 15–30 minutes until soft and darkened to intensify sweetness.
• Use an oven thermometer to ensure accurate baking times—oven temperatures can vary significantly.

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