Banana Bread Chocolate Chip Cookies

Why You’ll Love Banana Bread Chocolate Chip Cookies Recipe

• Soft, chewy edges with a gooey center that melts in your mouth

• Packed with banana flavor and chocolate chips — like banana bread in cookie form

• Made with only 10 simple ingredients you likely have on hand

• No chill time required — bake and enjoy in under 25 minutes

• Great way to use up one ripe banana without making a whole loaf

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Overripe banana, mashed

• Vegetable oil or melted butter

• Light brown sugar, packed

• Egg yolk

• Vanilla extract

• All-purpose flour

• Baking soda

• Ground cinnamon

• Salt

• Chocolate chips

Directions

1. Preheat oven to 350 °F (175 °C) and line a baking sheet with parchment paper.

2. In a large bowl, mix mashed banana, brown sugar, and oil (or butter) until smooth.

3. Stir in egg yolk and vanilla extract until fully combined.

4. Add flour, baking soda, cinnamon, and salt. Mix until just combined.

5. Fold in chocolate chips. Let dough rest for 15 minutes to hydrate.

6. Scoop 1-inch balls of dough and place on baking sheet, spaced 2 inches apart.

7. Bake for 10–11 minutes, until edges are set and centers slightly underbaked.

8. Cool on the sheet before serving.

Servings and timing

Makes about 16 cookies
Prep time: 10 minutes
Cook time: 11 minutes
Total time: 21–22 minutes

Variations

• Use melted butter for a richer, denser cookie

• Make it vegan by replacing the egg yolk with a flax egg (1½ tsp ground flaxseed + 2 tbsp water)

• Substitute whole wheat or gluten-free flour for a dietary-friendly option

• Add chopped nuts like walnuts or pecans for crunch and extra flavor

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 4 days.
To reheat, place in a 300 °F (150 °C) oven for 3–5 minutes until warmed through.
For longer storage, freeze baked cookies in a sealed container for up to 3 months.

FAQs

Why is my dough so wet?

The mashed banana and oil create a naturally moist dough. It’s expected and results in soft, chewy cookies.

Can I use a regular egg instead of just the yolk?

Using only the yolk gives a chewier texture. A whole egg will make the cookies more cake-like.

My cookies came out flat — what happened?

Possible causes include over-mixing the dough, too large scoop sizes, or old baking soda. Letting the dough rest also helps reduce spreading.

Can I double the recipe?

Yes, just ensure proper spacing on your baking sheet and monitor bake time closely if cookies are larger.

Can I freeze the dough?

Yes. Scoop dough into balls, freeze on a tray, then store in a freezer-safe bag. Bake directly from frozen or thaw slightly before baking.

Can I freeze the baked cookies?

Absolutely. Once cooled, freeze in an airtight container for up to 3 months. Reheat for a fresh-baked texture.

I don’t have brown sugar — can I use white sugar?

You can, but brown sugar adds moisture and chewiness. White sugar will make the cookies crisper and less rich.

Can I omit the cinnamon?

Yes. Cinnamon adds warmth, but the cookies will still be delicious without it.

Do I really need to wait 15 minutes before baking the dough?

Yes, resting helps the flour hydrate, which improves texture and reduces spreading during baking.

What if I only have slightly ripe bananas?

You can still make the cookies, but they’ll be less sweet and flavorful. Very ripe (brown) bananas are best for full flavor.

Conclusion

These banana bread chocolate chip cookies are the perfect mash-up of cozy banana bread and indulgent chocolate chip cookies. They’re quick to make, packed with flavor, and ideal for using up that one overripe banana. Whether you’re baking for guests or just need a quick dessert fix, this recipe delivers comfort and satisfaction in every bite.