If you’ve got a ripe banana on the counter, these small batch banana chocolate chip cookies are the perfect way to use it up! They’re soft, chewy, and packed with the cozy flavor of banana bread—plus melty chocolate chips in every bite. This easy banana cookie recipe makes just the right amount for one or two people, so you can enjoy a fresh batch of banana chocolate chip cookies without worrying about leftovers.
These small batch banana chocolate chip cookies bake up soft, tender, and full of rich banana flavor. They’re quick to make—no mixer needed—and made with simple pantry ingredients you probably already have on hand. Whether you’re craving a fun twist on classic chocolate chip cookies or looking for an easy way to use up a ripe banana, this small batch banana cookie recipe is one you’ll want to make again and again. It’s perfect for those slow, cozy mornings in November.
Ingredients
- 8 tablespoons unsalted butter
- 1 ripe banana
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 & 1/2 cups + 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips, plus more for topping
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
Step 1: Roast the banana. Preheat oven to 300° F. Line a baking sheet with parchment paper. Remove banana peel and place banana on baking sheet. Gently mash up the banana with a fork. Roast for 30 minutes. Set aside to cool.
Step 2: Brown the butter. Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Add brown butter to a medium bowl and set aside to cool for 10 minutes.
Step 3: Add the sugars. Add dark brown sugar and granulated sugar to bowl with brown butter. Mix until combined.
Step 4: Add the egg, vanilla extract, and banana. Add the egg, vanilla extract, and banana. Mix until combined.
Step 5: Add the dry ingredients. Add salt, baking soda, and all-purpose flour and mix until just combined.
Step 6: Add the chocolate chips. Stir in chocolate chips. Be careful not to over mix.
Step 7: Scoop the cookies. Scoop out 12 cookies using a #20 (3 tablespoon) cookie scoop.
Step 8: Top with extra chocolate chips. Top each cookie with a few more chocolate chips. Press them gently into the dough.
Step 9: Roll in cinnamon sugar. Roll each cookie in the cinnamon sugar.
Step 10: Bake. Line a baking sheet with parchment paper and preheat oven to 350° F. Place each cookie about 2 inches apart on the prepared baking sheet. Bake for 13-14 minutes or until the edges are set and the cookies have puffed up. Allow to cool before eating.
Why you’ll love these banana chocolate chip cookies
- Soft Texture – They have the texture of a banana bread but in cookie form!
- No Mixer Required – Quick and easy to make with just a bowl and whisk.
- Simple Ingredients – Everything comes together with basic pantry staples and one ripe banana.
- Cinnamon Sugar – A light dusting adds a sweet, warm flavor that makes every bite irresistible.
- Chocolate in Every Bite – Gooey chocolate chips pair perfectly with the sweet banana flavor.
- Perfect Small Batch – Makes just enough for one or two people—no huge batch or leftovers!
Tips for the best banana chocolate chip cookies
- Use a very ripe banana – The riper, the sweeter and more flavorful your cookies will be.
- Slow roast the banana – Slow roasting the banana intensifies its natural sweetness and deepens the flavor, giving your cookies a richer, more caramelized banana taste.
- Don’t overmix the dough – Stir just until combined to keep your cookies soft.
- Chill the dough (optional) – For slightly thicker cookies, refrigerate the dough for an hour before baking.
- Add chocolate chips last – Fold in chocolate chips gently so they stay evenly distributed without overworking the dough.
- Watch baking time closely – These cookies bake fast—soft edges and a slightly underbaked center will yield the best texture.
Frequently asked questions
Absolutely! You can omit the chocolate chips or swap them for nuts, white chocolate, or dried fruit for a different twist.
Use a very ripe banana with brown spots for the sweetest, most flavorful cookies. Overripe bananas work best for a soft texture.
Slow roasting enhances the banana’s natural sweetness and caramel flavor while reducing moisture, giving your cookies a richer taste and soft texture.
Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just allow the dough to come to room temperature for easier scooping.
No mixer required! These cookies come together quickly with just a bowl and a spoon or whisk.
Did you make this?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Banana Chocolate Chip Cookies
Ingredients
Cookies
- 8 tablespoons unsalted butter (browned)
- 1 banana (ripe)
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 & 1/2 cups + 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips
Cinnamon Sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
For the cinnamon sugar
- Add granulated sugar and ground cinnamon to a small bowl. Mix until combined.
For the cookies
- Preheat oven to 300° F. Line a baking sheet with parchment paper. Remove banana peel and place banana on baking sheet. Gently mash up the banana with a fork. Roast for 30 minutes. Set aside to cool.
- Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Add brown butter to a medium bowl and set aside to cool for 10 minutes.
- Add dark brown sugar and granulated sugar to bowl with brown butter. Mix until combined.
- Add the egg, vanilla extract, and banana. Mix until combined.
- Add salt, baking soda, and all-purpose flour and mix until just combined.
- Stir in chocolate chips. Be careful not to over mix.
- Scoop out 12 cookies using a #20 (3 tablespoon) cookie scoop.
- Top each cookie with a few more chocolate chips. Press them gently into the dough.
- Roll each cookie in the cinnamon sugar.
- Line a baking sheet with parchment paper and preheat oven to 350° F. Place each cookie about 2 inches apart on the prepared baking sheet. Bake for 13-14 minutes or until the edges are set and the cookies have puffed up. Allow to cool before eating.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
