Chocolate Banana Cookies- Use the brown bananas on your counter to make these decadent and delicious chocolate cookies! The chocolate banana combo is perfection!
This decadent chocolate cookie recipe is inspired by my Chocolate Banana Bread, which is a Two Peas & Their Pod favorite! If you love my chocolate banana bread, you are going to LOVE my Chocolate Banana Cookies too!
As you know, I am absolutely cookie crazy. I love baking, sharing, and eating cookies more than any other dish! When I saw how much everyone was loving my Chocolate Banana Bread, I knew I needed to make it in cookie form. And so the Chocolate Banana Cookie was born! The cookies are soft, chewy, and loaded with chocolate flavor, but don’t worry, you still get a hint of banana.
I hope you love this rich and chocolatey cookie. It’s a new favorite in our house!
This is perfect for using those brown bananas on your counter! Other than that, it’s pretty basic cookie ingredients. You’ll need:
- All-purpose flour– If you need the cookies to be gluten-free, you can use all-purpose gluten-free flour. I like Cup4Cup.
- Cocoa powder – I like to use Dutch process cocoa because it gives the cookie a richer, deeper flavor than regular cocoa powder, but regular unsweetened cocoa powder works well too.
- Baking soda– Make sure your baking soda is fresh.
- Sea salt – Salt in the cookies and on top! Flaked sea salt for sprinkling on top of the cookies is a must in my kitchen! It brings out the richness of the chocolate flavor and just adds a little something extra that everyone loves.
- Butter– I use unsalted butter so I can control the amount of salt in the recipe.
- Sugar– You need granulated sugar and light brown sugar for this recipe. Always pack the brown sugar.
- A ripe banana – The browner the banana, the better! For ultimate sweetness!
- Egg yolk– You only need an egg yolk for this recipe, no egg white. The yolk makes the cookies rich and chewy.
- Vanilla extract- Pure vanilla extract is the best!
- Semi-sweet chocolate chips – Guittard chocolate chips are my favorite!
How to Make Chocolate Banana Cookies
- Let’s get ready to rumble! Line a baking sheet with parchment paper or a Silpat and preheat your oven to 375 degrees F.
- Whisk your dry ingredients: flour, cocoa powder, baking soda, sea salt.
- Using a mixer, beat the butter and sugars until they’re combined. Add in the banana, mix, and then the vanilla and egg yolk.
- We’re going to add in dry ingredients now, but be sure you don’t over mix! Stir them in until just combined, then finish with chocolate chips. So chocolatey and delicious-looking already!
- Scoop them out onto the baking sheet, about 2 tablespoons of dough per cookie and 2 inches apart on the pan. Gently press down on the cookie dough balls with the palm of your hand to flatten the cookies a little. Don’t smash them down completely, just gently press.
- Bake the cookies for 10 minutes. The outsides will be just set and the centers will still look soft. This is just right! Once you pull them out of the oven, sprinkle the top with some sea salt. You can also press a couple chocolate chips into the tops of the cookie for presentation!
- Let them cook on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve to any and all cookie lovers you know!
How to Store
You can keep these on the counter in an airtight container for 3-5 days! You could also freeze your finished cookies for up to 3 months. Once made, cookie dough can be kept in the freezer until ready to use–just add a minute or two to the baking time.
More Cookie Recipes
Like I said, I’m cookie crazy! My site is absolutely filled with cookie recipes, but here are some of my favorites…
- Monster Cookies
- Classic No Bake Cookies
- Triple Chip Chocolate Cookies
- Ultimate Chocolate Cookies
- Banana Oatmeal Chocolate Chip Cookies
- Oatmeal Cookies
- Chocolate Lover’s Chocolate Chip Cookie
Chocolate Banana Cookies
- 1 1/4 cups all-purpose flour
- 1/2 cup Dutch process or unsweetened cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 ripe banana mashed (½ cup)
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
- Flaky sea salt, for sprinkling on cookies
- Preheat oven to 375 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat together the melted butter and sugars until combined. Add the mashed banana and mix until combined. Add the egg yolk and vanilla and mix again.
- Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in the chocolate chips.
- Use a cookie scoop or spoon to scoop the dough into balls, about 2 tablespoons of dough per cookie. Roll into a ball and place on the prepared baking sheet, about 2 inches apart. Gently flatten the tops of the cookies with the palm of your hand. Bake the cookies for 10 minutes or until set but still soft in the center. Remove from the oven and sprinkle cookies with flaky sea salt. You can also gently press a few chocolate chips onto the tops of the cookies to make them extra pretty while the cookies are still warm.
- Let the cookies cool on the baking sheet for about 5 minutes and then transfer to a cooling rack to cool completely.
Have you tried this recipe?
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Photos by Molly
Thanks for Sharing!
If you make this recipe, please leave a star rating and comment below! You can also share a picture on Instagram! Tag @twopeasandpod and use the hashtag #twopeasandtheirpod.
can these be made as a bar?
I haven’t tried it, but I am sure they would be good!
Made these today and love them! They’re best when completely cooled. Baked for 10 mins and they were just right. I’ll be making them again!
These are delicious! I have made the chocolate banana bread from two peas and it’s fantastic, so are these cookies. I made a triple batch and they all turned out perfect. I used vegan margarine due to allergies and half whole wheat flour, half all purpose flour. I skipped the flaky sea salt, didn’t have it, still delicious. Thanks for another great recipe!!
Made these last night. Very easy. They came out great. Nice chocolatey flavor (I used dark chocolate cocoa) with just a hint of banana. Had a brownie-like texture. I would make these again.
Made these and they were really good. I didn’t make them as large as yours so had a few more. My son said they were really good with a glass of milk.
Glad you liked cookies!
Had some left over bananas, some cacao powder that had just expired so wanted to use them both up. Made this recipe, and wow, loved them so much. Husband had one and his reaction was the same. This will now be a regular baking item. Thanks so much for sharing.
So happy you loved the cookies!
Can I switch baking soda to baking powder?
Absolutely delicious! So easy and quick! A keeper for sure.
These were wonderful and they stay super-soft for days! Love ’em!
So glad you loved the cookies!
Just made these with my kids and taste tested before seriving…They’re one of a kind; thick yet fluffy cake-like center, gently crisp on the outside… super indulgent and right up our ally. I think they would pair well with any berries or an unsweetened berry smoothie.
Thank you for this recipe, its just what the house needed today!
I made these for the first time today. I pressed some chopped walnuts on top as well. The recipe is perfect and delicious!
Oh my goodness! I came across this recipe when I had one banana sitting there (too ripe and ugly to eat!). This recipe was so amazingly easy to whip together. I chose to use salted caramel chips instead of chocolate chips and made them cookies smaller (about half the size that was recommended). They are amazing! I wonder if, next time, I can halve the butter and include some unsweetened applesauce to make it healthier. Thoughts?
I am so glad you loved the cookies. I haven’t tried them with applesauce. I am guessing it would be ok, but the texture might be more soft and cake like.
These cookies are wonderful. They have a nice soft tender but gooey interior. It was difficult waiting for them to cool down, but I think that would be essential in order to keep them intact. The banana flavor was certainly evident, and the cookies were just sweet enough. Thank you for sharing.
Made these today… really good!Same as all the other reviewers,I give 5 stars.I did add walnuts,used mini chocolate chips, Truly brand unsalted Irish butter, Hershey Special Extra Dark Cocoa& sprinkle of sea salt on top.For me,no need of the salt on top.Great recipe to use up bananas!!Nicely melt in the mouth.
I made these for our picnic, thought they were very good but not great. I wound up icing them and everyone raved about them. Thanks for the recipe.
These cookies are so good! The dough was stickier than I expected, but I love how craggy the cookies turned out.
I made these for a party last week. They were sensational, delicious just a hint of banana that blended real well with the chocolate flavor. I iced them with a semi sweet chocolate glaze. Wow! I’ve been getting calls all week for the recipe.I have another party next week and your cookies are at yhe top of my request list .
These are fantastic!! I didn’t have chocolate chips on hand so omitted them, so maybe missing a bit of texture, but still very chocolatey and good. Sea salt is a great touch. Cookie dough is VERY sticky. Whole family loved these, will definitely make again.
Glad you loved the cookies!
These cookies were certainly decadent! Thank you!
Glad you enjoyed them!
Perfect.Even though I used chopped chocolate rather than choc-chips and added 1/2 cup of chopped walnuts.Delicious recipe.Thank you
Heavenly! Like a soft fluffy brownie and a cookie mixed together. Only change I made was reduce white sugar to 1/4 cup and threw in a handful of walnuts I had on hand. Amazing!
Delicious!! Crispy on the outside and chewy on the inside. Next time I’m going to double the recipe—need more cookies!!
One question—how are they if you don’t flatten them before baking?
Oh heck yes! These are delicious. I made no changes to the ingredients and put the extra chips and sea salt on top. I think the sea salt added a lot of depth to the flavour. At first taste, you get the chocolate, but then calmly and lovingly the banana creeps around the corner to join the flavour-party. The one change I made was in shaping them. I prefer ridges and bumps, so I used my hands to drop messy blobs on the baking sheet. I tried the ball and smash technique but those ones turned out a little more blah looking. Great recipe indeed, thank you.
If you use the entire egg should you just add a little more flour?
They are absolutely decadent! They taste like something out of a gourmet shop’s oven. And don’t skimp on a good brand of cocoa, it makes a big difference.
I agree, get the good stuff:)
Oh my god i just tried this, it became so flakey at first so i added extra milk to it and its awesome!! I even made a taste test with my dad and he loved it too. The chocolate is the perfect hit to the cravings and the banana just adds a perfect flavour to it. Thanks for sharing this recipe!
These are amazing! I love your chocolate banana bread recipe and I stumbled across your cookie recipe looking for a banana cookie and I’m so glad I did! I had some bananas going bad so I made up some dough. I baked a few cookies and froze the rest of the dough to save for later. Thanks so much!
You are welcome!
Let me just say that I am not a chocolate lover, but I made a batch of these cookies today as a thank-you gift for some neighbors who are. Of course, I had to taste one before I gifted them and all I have to say about them is WOW! They are really, really good. So good that this “not a chocolate lover” had to eat a second one.
I am so glad you tried them and loved them.