Banana Bread Chocolate Chip Cookies
Published on April 15, 2026
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Quick Summary
These Banana Bread Chocolate Chip Cookies are soft, chewy, and packed with cozy banana bread flavor, rich brown butter, warm cinnamon, and melty chocolate chips. They're the perfect way to use up ripe bananas, like banana bread, but in irresistible cookie form!
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Pin ItBanana Bread Chocolate Chip Cookies (A Delicious Way to Use Ripe Bananas!)
I've made a lot of cookies over the years—hundreds, actually (and yes, I even wrote a cookie cookbook!). So when I tell you these Banana Bread Chocolate Chip Cookies are special, I mean it.
They have everything you love about classic banana bread: sweet, ripe banana flavor, warm cinnamon, and that cozy, nostalgic vibe… but baked into a soft, chewy cookie with crisp edges and gooey chocolate in every bite. Honestly? They might be even better than banana bread. Bold statement, I know, but they are COOKIES…and I love cookies.
The secret is browned butter. It adds this deep, nutty flavor that takes these cookies to bakery-level good. Combine that with mashed ripe banana and a sprinkle of flaky sea salt at the end, and you've got a cookie that feels a little fancy but is still super approachable.
If you've got a spotty banana sitting on your counter, this is your sign. Skip the loaf pan and make cookies instead. Bake them once, and they'll be on repeat in your kitchen.
Ingredients (with Helpful Notes)
- Unsalted butter: Browning the butter is key here. It adds rich, nutty flavor, don't skip it! Let it cool before mixing.
- Brown sugar: Adds moisture and a deeper caramel flavor that pairs perfectly with banana.
- Granulated sugar: Helps balance sweetness and gives the cookies those slightly crisp edges.
- Egg yolk: Just the yolk keeps the cookies tender and rich without making them cakey.
- Mashed ripe banana: Use very ripe bananas (brown spots = more flavor and sweetness).
- Vanilla extract: Enhances all the cozy flavors, always use pure vanilla extract.
- All-purpose flour: Spoon and level for accuracy!
- Baking soda: Gives the cookies just the right lift.
- Kosher salt: Balances sweetness and enhances flavor.
- Cinnamon: Adds warmth and that classic banana bread vibe.
- Chocolate chips: I like to use semisweet chocolate chips, but dark or milk chocolate work well too!
- Flaky sea salt: Optional, but highly recommended for finishing, it makes the flavors pop!
Tips for Making the Best Cookies
- Don't rush the brown butter: Cook until it smells nutty and you see golden brown bits, this is where the magic happens.
- Cool the butter: If it's too hot, it can affect the texture of the dough.
- Don't overmix: Mix until just combined to keep the cookies soft and tender.
- Chill the dough: This step is essential! It helps develop flavor and prevents spreading. Chill for at least one hour, preferably 2 or more. You can chill for up to 24 hours. I promise, the cookies are worth the wait!
- Use a cookie scoop: For even-sized cookies that bake uniformly.
- Pan bang for texture: Tapping the pan after baking creates those beautiful ripples and chewy centers.
- Slightly underbake: The centers should look soft, they'll set up as they cool.
- Sprinkle with flaky sea salt. The perfect finishing touch to take the cookies to the next level.
Storing and Freezing
- At room temperature: Store in an airtight container for up to 2 days.
- In the freezer (baked cookies): Freeze for up to 2 months. Thaw at room temp or warm briefly in the microwave or oven.
- Freeze the dough: Scoop dough balls and freeze. Bake straight from frozen, just add 1–2 extra minutes.
Banana Bread Chocolate Chip Cookies
Soft and chewy Banana Bread Chocolate Chip Cookies made with browned butter, ripe banana, warm cinnamon, and gooey chocolate chips. The perfect mashup of banana bread and cookies!
Ingredients
- 1/2 cup unsalted butter, cut into tablespoon pieces
- 2/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/3 cup mashed ripe banana
- 1 1/2 teaspoons pure vanilla extract
- 1 2/3 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1 cup chocolate chips or chunks
- Flaky sea salt, for sprinkling
Instructions
- Brown the butter. Place the butter in a medium saucepan over medium heat. Melt, then continue cooking, stirring frequently, until the butter foams and turns golden brown with a nutty aroma and brown specks form at the bottom. Remove from heat and let cool to room temperature, about 20 minutes. You can put it in the fridge to speed up the process.
- Mix the wet ingredients. In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth and glossy. Add the egg yolk, mashed banana, and vanilla extract. Mix until fully combined.
- Add the dry ingredients. Add the flour, baking soda, salt, and cinnamon.
- Mix. Add the dry ingredients to the wet ingredients and mix just until combined. Fold in the chocolate chips. The dough will be soft.
- Chill. Cover and refrigerate the dough for at least 1 hour (or up to 24 hours).
- Bake. Preheat oven to 350°F. Line baking sheets with parchment paper. Scoop the dough into balls (about 2 tablespoons each) and place on the prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are set and the centers are still soft.
- Pan Bang. When the cookies come out of the oven, tap (or “pan bang”) the baking sheet on the counter once or twice, this helps create those beautiful ripples and gives the cookies a slightly chewier texture.
- Cool. Sprinkle the cookies with flaky sea salt and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor and natural sweetness (brown spots are perfect!).
- Brown the butter for extra flavor, don't skip this step! Let it cool before mixing so it doesn't melt the sugars.
- Chill the dough for at least 1 hour. This helps the cookies develop flavor and prevents them from spreading too much.
- The dough will be soft after mixing, this is normal and why chilling is important.
- Slightly underbake the cookies for soft, chewy centers. They will continue to set up as they cool.
- Pan banging the baking sheet right after baking creates those signature ripples and a chewier texture.
- Sprinkle with flaky sea salt for the perfect sweet-salty finish.
- You can chill the dough up to 24 hours for even deeper flavor.
- Freeze cookie dough balls for later, bake straight from frozen, just add 1–2 minutes to the bake time.
Nutrition
Calories: 219kcal, Carbohydrates: 29g, Protein: 2g, Fat: -4g, Saturated Fat: 5g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 28mg, Sodium: 112mg, Potassium: 111mg, Fiber: 1g, Sugar: 15g, Vitamin A: 202IU, Vitamin C: 0.4mg, Calcium: 21mg, Iron: 1mg
Have you tried this recipe?
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Variations to Try
- Walnut Banana Bread Cookies: Add chopped walnuts (or even pecans) for crunch.
- Chocolate Chunk Version: Swap chips for chopped chocolate for gooey pools.
- Espresso Twist: Add a pinch of espresso powder to enhance the chocolate.
- Coconut Banana Cookies: Stir in shredded coconut for a tropical vibe.
More Must-Try Cookie Recipes
- Banana Oatmeal Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
- Chocolate Chip Sugar Cookies
- Brown Butter Oatmeal Chocolate Chip Cookies
- Salted Malted Crispy Chocolate Chip Cookies
Check out all of my delicious COOKIE RECIPES!