If banana bread and chocolate chip cookies had a love child, this would be it. These Chocolate Chip Banana Bread Cookies are soft, thick, and packed with cozy banana flavor and melty chocolate chips. They’re the perfect way to use up ripe bananas, and honestly, maybe even better than banana bread. I love baking a batch on lazy Sunday afternoons or when I want to impress friends with something a little unexpected (but super comforting). And the best part? You don’t even have to wait for the butter to soften because I use cold, right out of the fridge butter.

This recipe was born when I had one lonely overripe banana and a cookie craving I couldn’t ignore. I tested this recipe with softened butter and without refrigerating the dough, and they turned into the saddest flat cookies ever, so make sure to refrigerate the dough! I brought these cookies to my husband’s work, and every last one was devoured.

The weather is finally starting to cool down, which only intensifies my urge to bake warm baked goods. If you're also looking for a cozy, bakery-style cookie that’s a little different but still classic—this is it

How to Make Chocolate Chip Banana Bread Cookies

Here’s how to make them step-by-step:

Step 1: Cream the Butter and Sugar

In a stand mixer fitted with the paddle attachment, beat 1 cup of cold, cubed salted butter and 1 cup brown sugar on medium-high speed for about 3–4 minutes, until the mixture is light and fluffy.

Tip: Using cold butter helps create thicker, bakery-style cookies!

Step 2: Add the Wet Ingredients

While the butter and sugar are mixing, mash ½ cup of ripe banana (about one large banana) in a small bowl. You might need a little more depending on the size of your banana.

Once the butter mixture is fluffy, scrape down the sides of the bowl. Add:

1 egg
½ cup mashed banana

Mix until just combined, then add:

1 tablespoon vanilla extract
½ teaspoon maple extract

Mix again briefly.

Step 3: Add the Dry Ingredients

Add the following dry ingredients directly to the bowl:

1½ cups cake flour
1½ cups all-purpose flour
1½ teaspoons cornstarch
¾ teaspoon baking soda
2 teaspoons cinnamon
¾ teaspoon salt

Mix on low speed just until no streaks of flour remain. Avoid overmixing; the dough should be soft and a bit sticky.

Step 4: Fold in the Chocolate Chips

Add 2 cups of chocolate chips and mix briefly until evenly distributed throughout the dough.

Optional: Save a few chips to press into the tops before or after baking for that perfect bakery look!

Step 5: Scoop and Chill the Dough

Use a large cookie scoop to form dough balls. Don’t level them off; the extra chunk on top gives that rustic, homemade shape.

Place the scoops on a parchment-lined baking sheet, spacing them about 2 inches apart. Cover with plastic wrap and refrigerate for at least 30–60 minutes.

Tip: Chilling helps prevent spreading and enhances flavor.

Step 6: Bake the Cookies

While the dough chills, preheat your oven to 400°F (204°C).

Once ready, bake the cookies for 14–16 minutes, or until the edges are golden and the centers are still slightly soft and gooey.

Step 7: Shape and Cool

Right after baking, use the rim of a round glass or cookie cutter to “scoot” the cookies into a more circular shape by gently swirling them while they’re still hot.

Let the cookies cool slightly on the pan, then transfer to a wire rack to cool completely (if you can wait!).

Extra Baking Tips for Success

1. Use ripe bananas with brown spots.
The riper the banana, the sweeter and more flavorful your cookies will be. A banana that’s soft and speckled with brown is perfect.

2. Don’t skip the chilling step.
Chilling the dough solidifies the fat in the butter, which helps prevent the cookies from spreading too much in the oven. It also gives the flavors more time to develop.

3. Use a kitchen scale for accuracy.
Flour measurements can vary a lot when using cups. Weighing your ingredients (especially the flours) ensures consistent results every time.

4. Combine flours for the perfect texture.
The mix of cake flour and all-purpose flour gives these cookies a soft, tender center while still holding structure. Don’t substitute unless necessary.

5. Don’t overmix the dough.
Once you add the dry ingredients, mix only until you no longer see dry flour. Overmixing develops gluten, which can make cookies tough.

6. Bake one tray at a time.
To ensure even baking, bake your cookies one sheet at a time on the center rack. If baking in batches, let your pan cool between rounds or use a second pan.

7. Customize your chocolate.
Mix in a blend of semisweet, dark, or even milk chocolate chips, or chopped chocolate chunks, for variety and melty pockets.

8. Make ahead & freeze.
Freeze scooped cookie dough balls on a tray, then transfer to a zip-top bag. Bake straight from frozen, just add 1–2 minutes to the baking time.

9. Want a bakery-style finish?
Add extra chocolate chips on top before baking for a professional finish.

10. Add texture with mix-ins.
For a twist, try adding chopped walnuts, pecans, or a sprinkle of flaky sea salt before baking.

How to Store Your Cookies

To keep your cookies soft, gooey, and full of flavor, here’s how to store them properly:

At Room Temperature:

Store cooled cookies in an airtight container at room temperature for up to 3–4 days. To maintain their soft texture, you can place a slice of bread or a tortilla in the container, and the cookies will absorb moisture from it and stay fresh longer!

Tip: Keep the container out of direct sunlight or heat to prevent melting the chocolate chips.

In the Fridge:

If your kitchen is especially warm or humid, you can store the cookies in the fridge. Just bring them to room temp (or warm them slightly in the microwave for 8–10 seconds) before enjoying—they’ll taste freshly baked!

Freezing Baked Cookies:

Place fully cooled cookies in a single layer in a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw at room temperature, or warm them in the oven or microwave for that fresh-out-of-the-oven feel.

Freezing Cookie Dough:

You can also freeze the unbaked dough balls:

Scoop dough onto a baking sheet and freeze until solid.
Transfer to a zip-top freezer bag, label with the date, and store for up to 3 months.
Bake directly from frozen, just add 1–2 extra minutes to the baking time.

Final Thoughts

I hope you love these Chocolate Chip Banana Bread Cookies as much as I do. They're the perfect mix of cozy comfort and classic indulgence. Whether you’re baking for friends, family, or just yourself (no judgment here), these cookies are guaranteed to disappear fast.

If you try this recipe, I’d love to hear how it went! Leave a comment below, tag me on Instagram, or share your batch with me and tag me online. Happy baking!

c

Chocolate Chip Banana Bread Cookies