These delicious Banana Chocolate Chip Cookies include all the components of banana bread in a chewy, moist cookie. These cookies are filled with warm cinnamon, rich chocolate, sweet banana, and comes together with a nutty, brown butter cookie dough that makes these banana cookies the best banana recipe you’ll ever make!

The Best Banana Chocolate Chip Cookies

If you love banana bread or other banana recipes, you will absolutely love these banana chocolate chip cookies. They are literally the best banana cookies I have ever eaten. There’s just something about the texture and flavor of these banana cookies that will make you “go bananas.” I really can’t put how good these cookies are in a post. You’ll just have to try them. And, the smell…I mean, gosh…the warm cinnamon, fragrant banana, rich vanilla, and toasty notes of brown butter will bring all the coziness to your home.

More Incredible Banana Recipes

• Banana Cake with Cream Cheese Frosting
• Banana Bars with Chocolate Chips
• Ultimate Banana Bread

What Ingredients are Needed for these Banana Chocolate Chip Cookies?

LIGHT BROWN SUGAR: Brown sugar plays an important role in these banana cookies. Brown sugar contributes to the rich, complex flavor of the cookies and provides additional moisture, which aids in getting the perfect chewy texture for these cookies.

GRANULATED SUGAR: Granulated sugar helps spread the cookie and promotes a tender, crisp texture. Using brown sugar and granulated sugar together creates the perfect cookies that are chewy in the middle and lightly crisp on the edges.

BANANA: This banana cookies recipe obviously calls for banana. I used about 1/4 cup of overripe banana in this recipe. And, before you ask, yes, you need overripe banana — the blacker the better. If you were ever asking what to do with your overripe bananas, you now have your answer. Overripe bananas provide the best flavor for these cookies, as they provide an extra sweetness and an intensified banana flavor. Since we are only using 1/4 cup of banana for this recipe, we definitely want to ensure we pack as much banana flavor in these cookies as possible.

BROWN BUTTER: Brown butter has a deep, rich, nutty flavor that pairs well with the banana and cinnamon flavors.

EGGS: this banana cookies recipe uses one large egg, which contributes to its chewy texture and serves as a binder for the cookie.

FLOUR: We are using all-purpose flour to form the base of the cookie dough. However, if you need these cookies to be gluten-free, I recommend using a 1 to 1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options. I also include tips on measuring flour below, which will ensure your cookies do not turn out dry or crumbly. 

BAKING SODA AND POWDER: Baking soda and baking powder helps with leveling the cookies and aids in their texture. The combination of these two compounds ensures a chewy cookie with a tender crumb.

CINNAMON: Although optional, adds warmth, depth, and a spice to the banana bars, enhancing their overall flavor and providing that classic banana bread flavor.

CHOCOLATE: For these banana chocolate chip cookies, I prefer to use a mix of semi-sweet chocolate chips and roughly chopped pieces of a dark chocolate bar, but you can opt just to use chocolate chips or chocolate pieces. I love dark chocolate and like how it balances the sweetness of the cookie, but you obviously can use whatever chocolate you like.

SALT: Yes, I know, but trust me, but salt is key to any good dessert. So this recipe calls for salt in the cookie batter, and we also add some flaky sea salt to the top of the cookies after they are out of the oven. Adding salt to your dessert adds additional flavor and helps with balancing some of that sweetness. Be sure to add the flaky sea salt as soon as the cookies are out of the oven.

How to Make These Delicious Banana Chocolate Chip Cookies 

STEP 1: First, make the brown butter by cutting the butter in small pieces and heating the butter in a small pan on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Scrap the butter (and all the of those magical brown bits) into a heat-safe bowl and let rest for about 15 minutes. 

STEP 2: Next, in a medium mixing bowl, sift the flour, baking soda, baking powder, and salt. Set aside. 

STEP 3: Then, in a large mixing bowl, add the granulated sugar, light brown sugar, cooled browned butter, vanilla and cinnamon (if using), and beat with a hand mixer on medium-low for about 2 minutes. Then, mix in mashed banana on low (or whisk) until well combined.

STEP 4: Next, add the egg. Mix on low or whisk until well combined. 

STEP 5: Next, add your “sifted flour mixture” into your wet batter and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix. 

STEP 6: Then, fold in your chocolate. Transfer the cookie dough to a fridge and let chill for at least 30 minutes to allow the flour to hydrate and obtain those brown butter, cinnamon, banana, and vanilla flavors (Pro tip: Allowing your dough to refrigerate for at least 2 hours will result in the best flavored cookie; however, 30 minutes works just fine). PRO TIP: Allowing your dough to refrigerate for at least 2 hours will result in the best flavored cookie; however, 30 minutes works just fine.

STEP 7: Reheat your oven to 350°F. Line a nonstick baking sheet with parchment paper. 

STEP 8: Remove your chilled dough from the refrigerator and scoop dough into the lined baking sheet with a medium (2 tablespoon sized) cookie scooper. The dough should be about 2 inches apart. 

STEP 9: Bake these banana chocolate chip cookies at 350 degrees for 9-11 minutes or until the edges of the cookies are set and the center is soft. Top with flaky sea salt as soon as you take them out of the oven to cool. Let rest for about 15-20 minutes or until set. This step is the hardest part. You will be tempted to steal a taste, but resist, haha. When cooled, enjoy!

Tip & Tricks for the Best Banana Chocolate Chip Cookies

1. Chill your dough before baking your cookies. Chilling the dough will hydrate the flour and will produce cookies with a thicker texture and enhanced flavor. I recommend that you let you dough chill for at least 30 minutes, but if you have time, chilling your dough for at least 2 hours of refrigeration will result in the best flavor and texture. 
2. Be sure to use room temperature eggs. 
3. Make sure your brown butter is cooled before adding to the sugar. You want to throughly beat the butter with the banana and sugars(i.e., beat with a mixer for 2-3 minutes), which requires your butter to be room temperature. This step will ensure you have the best texture. 
4. You want overripe bananas here! You want to mash your bananas and measure 1/4 cup. Using too much banana could change the texture of the cookie. 
5. Mash the bananas thoroughly to create a smooth consistency in the dough. This ensures even distribution of banana flavor throughout the cookies.
6. Use a cookie cutter with a diameter larger than the cookies (or a large cup with a wide rim or salsa bowl) to shape the cookies into perfect circles. Place the cookie cutter over each cookie and gently swirl the cookie cutter around the edges to reshape and smooth them, being careful not to flatten the cookie. 

How to Get an Accurate Flour Measurement for Your Banana Chocolate Chip Cookies with a Measuring Cup? 

1. Use the Correct Measuring Cup: Use a dry measuring cup. These cups typically come in sizes like 1 cup, 1/2 cup, etc.
2. Fluff the Flour: Before measuring, fluff up the flour in the bag or container using a spoon. This helps prevent compacting and ensures a more accurate measurement.
3. Spoon into the Cup: Gently spoon the fluffed-up flour into the measuring cup, allowing it to pile up above the rim.
4. Level Off: Use a flat edge, like the back of a knife, to level off the excess flour from the top of the measuring cup. Do this without tapping or shaking the cup to avoid settling.

Can I Freeze this Cookie Dough?

Freezing your cookie dough allows you to have freshly baked cookies whenever you want. Here’s how you can store your banana chocolate chip cookie dough in the freezer:

1. Shape the Dough: After preparing the cookie dough, shape it into a log, disc, or portioned balls, depending on your preference. This makes it easier to handle when it comes time to bake.
2. Place in Gallon Freezer-Safe Bag: Carefully place the shaped dough in a gallon-size freezer bag or wrap with plastic wrap and store in a freezer safe container. Make sure it is well-sealed to prevent air and moisture from reaching the dough.
3. Label and Date
4. Store in the Freezer for up to 3 months. 
5. Bake When Ready to Use. When you’re ready to bake, simply remove the cookie dough from the freezer, let it thaw slightly if needed, and follow the original baking instructions. Note, you may need to add 2-3 minutes to the bake time to account for the frozen dough. 

More Delicious Cookies

• Peanut Butter Cookies

• Classic Chocolate Chip Cookies

• Brown Butter Chocolate Chip Cookies

• Sweet Potato Cookies

• Pumpkin Chocolate Chip Cookies

I hope you love these Banana Chocolate Chip Cookies! They are chewy, chocolatey, moist, and simply incredible! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on Instagram. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes. 

Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan