Chocolate Chip Banana Bread Cookies

Banana Bread Had a Cookie Era...

I love banana bread.

I love chocolate chip cookies.

So naturally, at some point I thought, Why are we making these separately?

And that is how these Chocolate Chip Banana Bread Cookies happened.

These cookies have all the cozy flavors I love about banana bread, but in a thick, chewy, bakery-style cookie. You get ripe banana, warm cinnamon, a little maple, and lots of melty chocolate chips packed into every chunky bite.

They're soft in the middle, golden around the edges, and just messy enough to feel homemade.

Basically, if banana bread and a chocolate chip cookie had a very delicious little baby, I'd like to think this would be it.

Why You'll Love These Cookies

• Soft, thick, and chewy

• Packed with real ripe banana

• Loaded with chocolate chips

• Warm cinnamon flavor

• A hint of maple for extra coziness

• Bakery-style chunky cookies

• A fun way to use that lonely overripe banana sitting on the counter

And yes, you only need about half a cup of mashed banana.

So if you have one banana that's reached the "please use me immediately" stage, this recipe has entered the chat.

Ingredients You'll Need

For the Cookies

• Cold salted butter

• Brown sugar

• Ripe banana

• Egg

• Vanilla extract

• Maple extract

• Cake flour

• All-purpose flour

• Cornstarch

• Baking soda

• Cinnamon

• Salt

• Chocolate chips

Scroll down to the recipe card for the full measurements and instructions.

The Banana Situation

Let's talk about the most important ingredient.

The banana.

You want a ripe banana with plenty of sweetness and flavor. The riper it is, the better.

You're looking for the kind of banana that has started developing those brown spots and looks like it's about five minutes away from being thrown into the freezer.

That's the one. Mash it well with a fork until mostly smooth. You may need slightly more than one banana to get the amount needed for the recipe, which means you are legally required to eat the leftover banana. I don't make the rules.

A Few Tips for Perfect Banana Bread Cookies

Use a Ripe Banana

A ripe banana gives you the best flavor and natural sweetness.

Don't Overmix

Once you add the dry ingredients, mix just until the flour disappears.

Overmixing can lead to tougher cookies.

Chill the Dough

The banana makes this dough softer and slightly stickier, so the refrigerator is your friend.

Give those dough balls at least 30 minutes to chill.

Watch the Centers

You want golden edges and soft, gooey centers when they come out of the oven.

They'll continue to bake on the hot baking sheet as they cool.

Let Them Cool

I know.

This is the worst part.

But giving the cookies a few minutes on the baking sheet helps the centers set while keeping them soft.

Why Add Maple Extract?

This is a small addition, but I really love it here.

The maple extract gives these cookies another layer of cozy flavor without overpowering the banana. It's subtle enough that you might not immediately say, "Oh, that's maple."

You'll just think:

Why does this taste so cozy?

That's the maple.

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Storage

Store completely cooled cookies in an airtight container at room temperature for up to 4–5 days.

Because these cookies contain banana, I think they're best within the first few days when the texture is at its softest.

You can also freeze the baked cookies for longer storage. And if you're freezing cookie dough, scoop the dough into portions first so you can bake only what you need later. Future you will appreciate this.

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