If you're dreaming of the best version of a cookie, this one is for you. I've made the chewiest banana bread cookie recipe, and you are going to absolutely devour them. Ripe banana and chocolate chips are the perfect pairing for soft and chewy cookies, so let's dive right in!
I love making these cookies for friend gatherings, birthdays, or for a weekend treat.
Cookies lend itself to creating variations, and so this recipe is inspired by my cookie skillet, my cookies and cream cookies, and my chewy chocolate peppermint cookies.
What are the ingredients for these cookies?
This recipe is actually pretty straightforward when it comes to ingredients. This recipe calls for typical ingredients, such as:
- All purpose flour - I use Bob's Red Mill All-Purpose Flour for these cookies, and they come out amazing every single time.
- Baking soda
- Sugar (both cane and light brown -- the light brown helps with the chewy texture)
- Vanilla extract
- Chocolate chips
Then, to make this recipe even better, we add in one medium sized ripe banana! It's truly that easy!
See the recipe card below for specific information about quantities.
How do I make this recipe?
Making these cookies doesn't take much time other than letting the butter come to room temperature, which typically takes about 20 minutes. These cookies, in particular, make the entire house smell like bakery, just one of those extra fun aspects of making cookies at home. Here's how we make them:
Start by creaming the butter and sugar together until it comes light and fluffy, approximately 3-5 minutes. To the wet ingredients, add in the egg and vanilla, and whisk to combine. Add in the mashed banana and whisk again. To the same bowl, pour in the flour, baking soda, and chocolate chips. Using a spatula, fold in the flour and chocolate chips until fully combined.
Take a large cookie scoop and form cookie dough balls. Place on a baking sheet and let chill in the fridge for at least 2 hours or overnight. Once ready to bake, preheat the oven to 350º and line a separate baking sheet with parchment. Place 6-8 balls of cookie dough on the baking sheet and bake for 12 minutes.
Let cool for at least 30 minutes before transferring to a cooling rack to finish cooling for an additional 30 minutes.
HINT: These cookie bars will continue to bake and set after they are taken out of the oven, so be sure to time them efficiently so that they don't over bake!
Recipe Swaps and Substitutions
If you're looking to adapt some things in this cookie recipe to fit your lifestyle, here's what I would suggest:
- Flour: you can swap out the all purpose flour to use gluten free, but the texture will change a little bit. If you are swapping out the regular flour, I recommend Bobs Red Mill Gluten Free All Purpose Flour for these.
- Butter: you can swap out the regular butter and opt in plant-based butter
- Chocolate: I used mini chocolate chips here, but you can easily use chopped chocolate. I love buying chocolate bars and chopping them into pieces, then add the chopped chocolate to the batter. Once they bake, they form delicious chocolate puddles and it's fabulous.
Cookies naturally lend itself to a variety of different add ins, so if you're trying to make this recipe your own, consider these variations:
- Skillet - throw the entire batter into one large cast iron skillet and bake for 30 minutes.
- Cookie Bars - add the batter to a 9x9 tin and bake for 25-30 minutes to form cookie blondies or bars
- Mix-ins: Get creative! Make these cookies with Reese’s pieces, chopped chocolate chunks instead of chips, or even some pecans or walnuts.
Kitchen Equipment and Tools
Having a few trusty baking tools in your kitchen really makes a difference. Here are a few must-haves if you're looking to make delicious cookies every single time:
- Baking sheets
- Parchment paper
- Hand or stand mixer - I only have a hand mixer, and I love it!
- Cookie scoop
One other kitchen tool that I rely on heavily is the use of a scale. Kitchen scales help to make sure that the recipe turns out the exact same each time. A gram is a gram, however, a cup is not the same as a cup for me and for you. Why? We all scoop flour or sugar differently, so when we measure, we are getting the same weight each time. I highly suggest investing in a quality scale, I promise you it makes a difference. Some of my favorites are listed here.
How do I store these cookies?
You can store any cookies in a plastic or glass container and can be left on the countertop for up to 5 days. If you have leftover or want to make a batch for another day, freeze the cookie dough in an air tight freezer storage bag and be sure to label the date in which the dough was formed. Also, indicate the bake time and temp: bake at 325º for 18 minutes.
One of the easiest tricks for mashing a banana without having to deal with a big mess is mashing the banana with your fingers in the peel itself. Hold the banana, and using your fingertips, work your hands from side to side to "mash" the banana until it becomes soft inside the peel. Once you are ready to add the banana, it's all mashed and ready to go.
Hungry for More?
Looking for other recipes like this? Try these:
The Chewiest Banana Bread Cookie Recipe
- 1 kitchen scale optional
- 1 large mixing bowl
- 1 whisk
- 1 hand or stand mixer
- 1 Cookie scoop
- 1 baking sheet
- parchment paper
- measuring cups and spoons
- 256 grams All Purpose Flour 2 cups
- 1 teaspoon Baking Soda
- 1 large Banana mashed
- 1 large Egg room temperature
- 8 oz Butter room temperature
- 100 grams Cane Sugar ½ cup
- 100 grams Light Brown Sugar ½ cup
- 1 tablespoon Vanilla Extract
- In a large mixing bowl, cream the butter and sugar together until it comes light and fluffy, approximately 3-5 minutes.
- Add in the egg and vanilla, and whisk to combine.
- To the wet mixture, add in the mashed banana and whisk again.
- To the same bowl, pour in the flour, baking soda, and chocolate chips. Using a spatula, fold in the flour and chocolate chips until fully combined.
- Take a large cookie scoop and form cookie dough balls. Place on a baking sheet and let chill in the fridge for at least 1 hour or overnight.
- Once ready to bake, preheat the oven to 350º and line a separate baking sheet with parchment.
- Place 6-8 balls of cookie dough on the baking sheet and bake for 12 minutes.
- Let cool for at least 30 minutes before transferring to a cooling rack to finish cooling for an additional 30 minutes.