When the bananas on my counter start to speckle with brown, I see a golden opportunity. One whiff of the sweet, chocolate chip-laden cookies baking in my oven transports me back to carefree afternoons, where the sun streamed in, illuminating my kitchen like a cozy nook of joy. These Soft and Chewy Banana Bread Chocolate Chip Cookies are not just another dessert — they’re a delightful fusion that perfectly marries the comforting flavors of banana bread with the irresistible indulgence of chocolate chip cookies.

What I love most about these treats is how forgiving they are; just a handful of ingredients, all tossed together in a single bowl, and in less than 30 minutes, you’re rewarded with warm cookies that boast a moist, gooey center and slightly crisp edges. Whether you’re a novice baker eager to tackle a simple project or someone looking to make the most of those overripe bananas, this recipe is your ticket to a crowd-pleasing dessert that feels like a warm hug. Plus, with a quick adjustment, you can easily tailor this recipe to fit a vegan lifestyle. Let’s dive into the deliciousness!

Why Are Banana Bread Chocolate Chip Cookies So Special?

Delightfully unique: Combining the best of banana bread and cookies creates an irresistible treat that pleases all palates.
Quick & easy: With just ten ingredients and a one-bowl method, this recipe is perfect for bakers of any skill level.
Versatile options: Easily adjust to vegan preferences or switch up flavors with different mix-ins like nuts or other chocolates.
Time-saving: In under 30 minutes, you can enjoy warm, homemade cookies without the fuss of traditional baking.
Crowd favorite: These cookies are sure to impress friends and family, making them ideal for gatherings or a cozy night in.

Banana Bread Chocolate Chip Cookies Ingredients

For the Dough
• Overripe Banana (1 small, mashed) – Adds natural sweetness and moisture; ensure it measures 1/4 cup; discard excess.
• Vegetable Oil or Melted Butter (1/2 cup) – Provides fat for chewiness; use melted butter for a richer flavor.
• Light Brown Sugar (1 cup, packed) – Contributes sweetness and hint of molasses flavor; can substitute with granulated sugar but may alter texture.
• Egg Yolk (1) – Acts as a binder to enrich texture; for a vegan option, substitute with 1.5 teaspoons ground flaxseed mixed with 2 tablespoons cold water.
• Vanilla Extract (1 teaspoon) – Enhances flavor; use pure extract for best results.
• All-Purpose Flour (1 1/3 cups) – Provides structure; can substitute with gluten-free flour; adjust baking time if needed.
• Baking Soda (1/2 teaspoon) – Leavening agent that helps cookies rise.
• Ground Cinnamon (2 teaspoons) – Adds warmth and spice to the cookie flavor.
• Salt (1/2 teaspoon) – Balances sweetness for a well-rounded flavor.
• Chocolate Chips (2/3 cup) – Provides richness and flavor; use semi-sweet or dark chocolate for varied sweetness in your Banana Bread Chocolate Chip Cookies.

Optional Additions
• Chopped Nuts (1/3 cup) – Adds delightful crunch; walnuts or pecans work wonderfully.
• Other Mix-Ins (1/2 cup) – Consider incorporating peanut butter, white chocolate, or butterscotch chips for flavor twists.

How to Make Banana Bread Chocolate Chip Cookies

Combine Ingredients: In a large bowl, mix the melted butter (or oil), brown sugar, and mashed banana until well combined and smooth. This creates the sweet base, so take your time ensuring it’s blended nicely.
Add Egg and Vanilla: Incorporate the egg yolk and vanilla extract, mixing until fully integrated. This step adds richness and enhances the cookie’s overall flavor.
Mix Dry Ingredients: Stir in the flour, salt, baking soda, and ground cinnamon until no streaks of flour remain. Be gentle here to avoid overmixing; you want a soft dough.
Fold in Chocolate Chips: Carefully fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough. This is the moment when the anticipation of chocolatey goodness begins!
Rest Dough: Let the dough rest for 15 minutes while preheating your oven to 350°F. This rest period enhances the hydration of your dough, resulting in a better texture.
Prepare for Baking: Line a cookie sheet with parchment paper. Scoop 1-inch balls of dough and place them on the sheet, ensuring they are spaced about 2 inches apart for even baking.
Bake: Place in the oven and bake for 10-11 minutes, until the edges are set and the middles are still slightly underbaked. They’ll finish cooking as they cool, so err on the side of caution!
Cool & Serve: Allow the cookies to cool on the tray for a few minutes before transferring to a wire rack. This step helps maintain their soft and chewy texture.

Optional: Serve warm with a scoop of ice cream on top for a deliciously indulgent treat!

Exact quantities are listed in the recipe card below.

Make Ahead Options

These Banana Bread Chocolate Chip Cookies are perfect for meal prep enthusiasts! You can prepare the dough up to 24 hours in advance, allowing busy home cooks to save time during hectic weekdays. Simply mix the ingredients and store the cookie dough in an airtight container in the refrigerator. This not only keeps the dough fresh but also enhances the flavors as they meld together overnight. When you’re ready to bake, simply scoop the dough onto a lined baking sheet and bake as directed. You’ll have soft and gooey cookies just as delicious as if they were made fresh that day—what a wonderful way to embrace baking without the last-minute rush!

What to Serve with Banana Bread Chocolate Chip Cookies?

Looking to create the perfect meal around your sweet and chewy cookies? Let’s explore delightful pairings!

Cold Milk: A classic companion, the creamy texture balances the cookie’s sweetness, creating a nostalgic moment reminiscent of childhood treats.
Vanilla Ice Cream: Elevate your cookies by serving them warm with a scoop of velvety ice cream. The contrast of temperatures makes for a divine experience.
Fresh Berries: Juicy strawberries or raspberries add a refreshing tartness, brightening your dessert and providing a lovely pop of color on your plate.
Nut Butter Spread: A dollop of peanut or almond butter takes the cookie experience to another level, infusing richness and an extra layer of flavor.
Herbal Tea: A warm cup of chamomile or mint tea introduces a soothing element, perfectly complementing the comforting flavors of banana and chocolate.
Caramel Sauce: Drizzle warm caramel over the cookies for an indulgent touch that brings a sophisticated sweetness to the dish.
Coffee: A rich cup of coffee, with its deep, roasted flavors, juxtaposes the sweetness of the cookies beautifully, providing a delightful afternoon treat.
Chocolate Milkshake: For a fun dessert twist, pair your cookies with a thick chocolate milkshake; the creamy texture and chocolate flavor harmonize perfectly.
Cheesecake Dip: Serve a sweet cheesecake dip alongside for a fun twist — dip your cookies for a creamy, delightful experience.

Storage Tips for Banana Bread Chocolate Chip Cookies

Room Temperature: Store your cookies in an airtight container at room temperature for up to 1 week. This keeps them soft and chewy, ready for snacking anytime!

Fridge: If you live in a warm climate or want to extend their freshness, you can refrigerate the cookies for up to 2 weeks. Just ensure they’re well-sealed to prevent drying out.

Freezer: Freeze your Banana Bread Chocolate Chip Cookies for longer-lasting freshness. They can be stored in a freezer-safe container for up to 3 months. Just thaw and enjoy!

Reheating: For that fresh-baked taste, warm cookies in the microwave for about 10-15 seconds. This brings back their gooey chocolate centers and soft texture!

Expert Tips for Banana Bread Chocolate Chip Cookies

Perfect Measurement: Weigh your overripe banana to ensure you have 1/4 cup; too much or too little affects texture.
Avoid Overmixing: Mix until just combined; overmixing can result in tough cookies instead of the soft, chewy goodness you want.
Resting Time Matters: Letting the dough rest for 15 minutes optimizes hydration and enhances the chewy texture of your Banana Bread Chocolate Chip Cookies.
Watch for Baking: Keep a close eye during the last minutes; cookies may look underbaked but will firm up as they cool.
Vegan Substitutions: Swap the egg yolk for a flaxseed mixture for a delightful vegan option without compromising the cookie’s richness.

Banana Bread Chocolate Chip Variations

Customize your cookies and elevate your baking game with these fun and flavorful twists!

Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend for a delicious version suitable for everyone.
Vegan: Use applesauce or a flaxseed mixture instead of egg yolk, and swap in coconut oil for a fully plant-based treat.
Nutty Delight: Add 1/3 cup of chopped walnuts or pecans for a crunchy texture that complements the softness of the cookie.
Peanut Butter Swirl: Mix in 1/3 cup of creamy peanut butter to the dough for a rich, nutty flavor that’ll steal the show.
Spiced Up: Enhance the flavor by adding a pinch of nutmeg or clove to the dough—perfect for cozy, autumn-inspired baking.
Flavorful Fusions: Exchange chocolate chips for white chocolate or butterscotch chips for a sweet, buttery twist.
Coconut Bliss: Stir in 1/3 cup of shredded coconut for a tropical touch that adds both taste and delightful texture.
Zesty Kick: Add a teaspoon of orange or lemon zest to brighten up the flavor and complement the bananas beautifully.

Banana Bread Chocolate Chip Cookies Recipe FAQs

How do I select the best overripe bananas for this recipe?
Absolutely! Look for bananas with dark spots all over the peel; this indicates maximum sweetness and moisture. The more speckles, the better! If they are too green, they won’t provide the rich flavor we’re after.

What’s the best way to store leftover cookies?
Store your Banana Bread Chocolate Chip Cookies in an airtight container at room temperature for up to 1 week. To maintain their soft and chewy texture, make sure they are completely cooled before sealing them to avoid moisture buildup.

Can I freeze these cookies, and if so, how?
Very! To freeze, let your cookies cool completely and then place them in a freezer-safe container, layering parchment paper between layers to prevent sticking. They can be stored for up to 3 months. When ready to enjoy, simply thaw at room temperature or pop them in the microwave for 10-15 seconds for that fresh-baked feel!

What should I do if my cookie dough seems too sticky?
If your dough feels overly sticky, don’t worry! This can happen if your bananas were too wet or you added more liquid than intended. I recommend chilling the dough for 20-30 minutes in the fridge. This will help firm it up and make it easier to scoop.

Can I make these cookies vegan?
Absolutely! Substitute the egg yolk with a flaxseed mixture made from 1.5 teaspoons of ground flaxseed mixed with 2 tablespoons of cold water. Let it sit for a few minutes to thicken before mixing it into your batter. This will keep your cookies just as rich and delicious while meeting vegan dietary needs!

What are some alternatives for flour if I want to make these gluten-free?
You can substitute the all-purpose flour with a gluten-free blend. Make sure to check the packaging for specific instructions, as some blends may require added binding agents like xanthan gum. If you’re using almond or oat flour, adjust the baking time slightly, as they tend to behave differently during baking.