When you think of banana chocolate chips cookies, you’re probably picturing something soft, warm, and just sweet enough to make you pause mid-bite. This recipe brings all that comfort and more. With rich peanut butter swirls, melty chocolate chips, and the natural sweetness of a ripe banana, these cookies are the kind of treat that disappears as fast as they cool. Whether you’re baking for a family gathering, meal prepping snacks, or just trying to use up that last banana, this banana chocolate chip cookie recipe is about to become your go-to. Simple ingredients, big flavor, and chewy texture—every time.
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Why These Banana Chocolate Chips Cookies Hit Home
I still remember the first time I mixed mashed bananas into a cookie dough. It was a rainy afternoon in Asheville, and I had one overripe banana staring me down on the counter. I didn’t want banana bread again—I wanted something chewy, chocolatey, and comforting. I grabbed some peanut butter and chocolate chips, and before I knew it, the smell of warm banana chocolate chip cookies filled the kitchen. That was the start of something magical.
These days, this recipe is a staple in my kitchen. There’s something about the way banana and chocolate blend that feels nostalgic, almost like a childhood treat reimagined for grown-up cravings. Add in peanut butter and you’ve got the holy trinity of comfort food. Every batch I bake takes me back to that very first one, reminding me that cooking doesn’t need to be complicated—it just needs to be real.
I’ve taught this cookie recipe during virtual classes, and it’s always a hit. What surprises people is how effortlessly it comes together. No chilling, no special tools—just one bowl, a spoon, and a good playlist. Whether it’s your first time baking or your hundredth, these banana chocolate chip cookies deliver every single time.
If you’re anything like me, you probably have a favorite cookie recipe you go back to. I’m willing to bet this one’s about to earn a permanent place in your rotation. And if you’re browsing other cozy creations, you might love my Soft Chocolate Chip Banana Cookies or these Peanut Butter Banana Oatmeal Bars that share the same comfort-first DNA.
The Secret Sauce: Texture, Flavor & Simplicity
The beauty of banana chocolate chip cookies is in the balance. You’ve got the moisture from the mashed banana, richness from peanut butter, and those golden edges that make a cookie truly satisfying. The inside stays soft and chewy, while the chocolate chips and peanut butter chips melt into each bite. These cookies aren’t dry or overly sweet—they’re just right.
Another secret? You don’t need to be a seasoned baker. This recipe is foolproof, forgiving, and designed for real life. Forget the mixer—use a fork to mash, a spoon to stir, and your hands to shape. The end result? Bakery-level cookies that you can proudly say are homemade.
If you’re craving more cozy, chewy treats, definitely check out my Chewy Banana Oat Breakfast Cookies or the reader-favorite Chocolate Chips Peanut Butter Banana Bread. They play in the same sweet and soft flavor neighborhood.
Peanut Butter Banana Chocolate Chip Cookies
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl (for wet ingredients)
- Medium mixing bowl (for dry ingredients)
- Whisk or electric mixer (for mixing)
- Spatula (for folding and scraping)
- Fork or potato masher (for mashing banana)
- Tablespoon or cookie scoop (for portioning dough)
- Measuring cups and spoons
- Wire cooling rack
- Oven
Ingredients
- 1 large ripe banana mashed
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips
- 1/4 cup peanut butter chips optional
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream butter, granulated sugar, and brown sugar until smooth.
- Mix in peanut butter, banana, egg, and vanilla until combined.
- Stir in flour, baking soda, and salt. Do not overmix.
- Fold in chocolate chips and optional peanut butter chips.
- Scoop dough onto baking sheet, 2 inches apart.
- Bake for 10–12 minutes, or until edges are golden and centers are soft.
- Cool on baking sheet 5 minutes, then transfer to a wire rack.
Ingredients & Tools Breakdown
These banana chocolate chip cookies shine with ingredients you probably already have sitting in your pantry or fridge. What makes them extra special is how customizable they are—perfect for real-life home bakers. Here’s the breakdown:
Start with 1 large ripe banana, mashed well. The riper the banana, the sweeter and more flavorful your cookies will be. If your bananas are overripe and frozen, just thaw them first and drain off any extra liquid.
Next, add 1/2 cup of creamy peanut butter. You can swap it for almond butter or sunflower seed butter if you’re working around allergies or just want to mix things up.
For richness, you’ll need 1/4 cup of unsalted butter, softened to room temperature. If you’re dairy-free, go with a plant-based butter alternative that has a similar fat content.
The sweetness comes from 1/2 cup of granulated sugar and 1/4 cup of packed brown sugar. The brown sugar brings a warm, molasses-like depth to the flavor. Prefer things a little healthier? Sub coconut sugar or maple sugar, or even try using honey or maple syrup—but cut back slightly on the flour to balance the moisture.
Mix in 1 large egg and 1 teaspoon of vanilla extract to bind everything together and enhance the cookie’s aroma. For an egg-free version, a flax egg (1 tbsp ground flaxseed + 3 tbsp water) will do the trick.
The dry mix is simple: 1¼ cups of all-purpose flour, ½ teaspoon of baking soda, and ¼ teaspoon of salt. You can swap the all-purpose flour with a 1:1 gluten-free baking blend to make these gluten-free without compromising texture.
And now, the stars of the show: 1 cup of semi-sweet chocolate chips—because you can’t have banana chocolate chip cookies without melty chocolate in every bite. Feel free to use dark chocolate, milk chocolate, or even a combo.
For an extra nutty twist, toss in ¼ cup of peanut butter chips (optional). White chocolate chips also work great here if you want contrast.
This ingredient list is flexible, forgiving, and perfect for beginners. For a heartier texture, you can stir in 1/4 cup of quick oats—just like in my Chewy Banana Oat Breakfast Cookies. Or, for extra indulgence, top with a few extra chips before baking like I do with my Soft Chocolate Chip Banana Cookies.
Kitchen Tools You’ll Need for Success
This is a no-fuss cookie recipe, which means fewer dishes and no special equipment. Here’s what I use every time:
- One large mixing bowl
- Rubber spatula or wooden spoon
- Hand mixer (optional, but helpful)
- Cookie scoop for even sizing
- Baking sheet lined with parchment paper
If you’re just starting out or want more easy recipes like this, check out the Healthy Brownie Baked Oatmeal for a one-bowl breakfast treat, or these Peanut Butter Sandwich Cookies for the same cozy flavors in a sandwich form.
You don’t need a stand mixer, fancy silicone mats, or anything intimidating. Just a good spoon and a little love.
Step-by-Step Baking Guide
How to Make Banana Chocolate Chips Cookies Like a Pro
The best part about this banana chocolate chip cookie recipe is how effortlessly it comes together. No chilling, no stand mixer, and no complicated techniques—just simple steps with satisfying results. Here’s how to make it:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, cream together 1/4 cup of softened butter, 1/2 cup granulated sugar, and 1/4 cup packed brown sugar until smooth and fluffy. If you’re using a hand mixer, this should take about a minute. A wooden spoon works fine too—just give it some elbow grease.
- Add 1/2 cup creamy peanut butter, 1 large mashed ripe banana, 1 large egg, and 1 teaspoon vanilla extract. Mix until everything is well combined. The batter will look a bit soft and glossy—this is exactly what we want.
- In a separate bowl (or right on top if you’re careful), whisk together 1¼ cups all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt. Gradually stir the dry ingredients into the wet mixture, mixing just until the flour disappears.
- Gently fold in 1 cup of semi-sweet chocolate chips and, if you’re feeling extra indulgent, ¼ cup of peanut butter chips too.
- Use a cookie scoop or tablespoon to drop the dough onto the prepared baking sheet, spacing them about 2 inches apart. These cookies don’t spread too much, so feel free to press them down slightly if you like a flatter shape.
- Bake for 10–12 minutes, or until the edges just start to turn golden. The centers might look a little soft—that’s perfect. They’ll firm up as they cool.
- Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Or sneak one warm—we all do it.
You’ll get about 20 cookies from this batch, and I promise every bite is packed with gooey chocolate and that signature banana-peanut butter goodness.
If you love easy, foolproof baking like this, don’t miss out on my Chocolate Chips Peanut Butter Banana Bread or the super hearty Peanut Butter Smores Oatmeal Cookie Bars. They follow a similar no-stress style.
Troubleshooting + Texture Control
- Too wet? If your dough feels overly sticky, it’s probably the banana. Add 1–2 tablespoons of flour to tighten it up.
- Too dry? Add a tablespoon of milk or an extra splash of vanilla.
- Want cakier cookies? Let the dough sit for 10 minutes before baking.
- Prefer chewy? Bake closer to 10 minutes and don’t overmix the dough.
If you’re a fan of thick cookies, chilling the dough for 20 minutes helps them hold their shape. But honestly? They’re fantastic straight from the bowl to the tray.
Storage, Variations & Serving Ideas
How to Store & Freeze Banana Chocolate Chips Cookies
These banana chocolate chips cookies are just as irresistible the next day—if they make it that long. To keep them soft and chewy, allow them to cool completely before storing. Once cooled, place them in an airtight container at room temperature. They’ll stay fresh for 3 to 4 days, though the texture may soften slightly due to the moisture from the banana.
If you want them to last longer, you can refrigerate them for up to a week. Just let them come to room temperature before serving, or pop them in the microwave for 10–15 seconds to bring back that just-baked feel.
Freezing Instructions:
You’ve got two options. You can freeze the baked cookies by placing them in a single layer on a baking sheet, freezing until solid, and then transferring to a zip-top bag. They’ll keep for up to 3 months.
Prefer to prep ahead? Freeze the cookie dough instead. Scoop it into balls and flash-freeze the same way. When you’re ready to bake, just add 1–2 extra minutes to the bake time straight from frozen.
I use the same method for my Healthy Brownie Baked Oatmeal and it works like a charm for weekday baking.
Fun Variations You’ll Love
These banana chocolate chips cookies are endlessly customizable. Once you’ve made the base recipe, you can experiment with flavors to make them your own.
- Add nuts: Chopped walnuts or pecans add a nice crunch and balance the softness.
- Spice it up: A pinch of cinnamon or nutmeg deepens the banana flavor.
- Swap chips: Try dark chocolate, white chocolate, or butterscotch chips.
- Mix in oats: For added texture and fiber, stir in 1/4 cup quick oats—just like in my Peanut Butter Banana Oatmeal Bars.
Want to make cookie bars instead? Just press the dough into a square baking dish and bake at 350°F for 18–22 minutes. Slice and enjoy! It’s a great trick I use in my Soft Chocolate Chip Banana Cookies, especially when I’m in a hurry but still want that homemade feel.
Serving Ideas
These cookies are best served warm with a glass of milk, a cup of coffee, or sandwiched around a scoop of vanilla ice cream. They make great lunchbox treats, quick desserts, or midnight snacks.
Hosting friends? Plate them alongside Peanut Butter Smores Oatmeal Cookie Bars or Healthy Banana Oatmeal Muffins for a cozy dessert spread everyone will love.
FAQs
What makes banana chocolate chips cookies soft and chewy?
The mashed banana provides natural moisture and softness, while the combination of brown sugar and peanut butter gives the cookies a tender, chewy texture. Underbaking slightly (just until edges are golden) also helps keep the centers moist.
Can you use overripe bananas for banana chocolate chips cookies?
Yes, and you should! The riper the banana, the sweeter and more flavorful your cookies will be. Black-spotted bananas are ideal. If your banana is frozen, just thaw and drain any excess liquid before using.
How do you store banana chocolate chips cookies to keep them fresh?
Store them in an airtight container at room temperature for up to 4 days. For longer freshness, refrigerate for up to a week or freeze them (baked or unbaked) for up to 3 months. Reheat gently for best texture.
Can I freeze banana chocolate chips cookies dough?
Absolutely. Scoop the dough into portions, freeze on a tray until solid, then store in a freezer-safe bag. Bake straight from frozen by adding 1–2 minutes to the bake time. This is a great make-ahead option!
These banana chocolate chips cookies bring together everything I love about home baking—comfort, flexibility, and irresistible flavor. Whether you’re using up that last banana, baking with kids, or just craving something soft and sweet, this recipe delivers. It’s simple enough for beginners but satisfying for any level of baker.
If this recipe brought a little joy to your kitchen, I’d love to hear how you made it your own. Want to try more like this? Don’t miss my Soft Chocolate Chip Banana Cookies or Peanut Butter Sandwich Cookies for even more flavor-packed fun.
