Banana Walnut Chocolate Chips Cookies

Banana Walnut Chocolate Chips Cookies– these delicious cookies are soft, chewy, and perfect for a snack or a lunch box.

Soft and chewy banana chocolate chip cookies with nuts are my favorite.

There are so many things you can do with ripe bananas. You can bake quick loaves of bread, doughnuts, muffins, or coffee cakes, but do you know that you can also make cookies?

I have to tell you that banana cookies are my favorite cookies. I am not a big fan of crunchy cookies, but I love the “cakey” or soft ones.

If you like soft, chewy cookies, you are in the right place, my friends. The recipe is pretty simple to make, and you cannot go wrong with it.

These cookies might be soft, but chocolate chips and nuts are also part of the recipe and they bring flavor and texture to the party. What’s not to like?

Banana Walnut Chocolate Chip Cookies are part of a big family of drop cookies. Drop cookies are probably the simplest cookies to make.

They are called drop cookies because the dough is soft enough to drop off the spoon and onto the baking sheet.

The basic mixture of any drop cookies recipe is often made by the creaming method, where butter and sugar are beaten together until fluffy and light. Eggs are then added to the mixture, followed by flour and other flavorings.

Examples of drop cookies:

Lemon Cream Cheese Cookies 

Peanut Butter Cookies

Classic Oatmeal Raisin Cookies

Linseed Cinnamon Cookies

Chocolate Chip And Walnuts Cookies

What kind of ingredients go into these banana walnut chocolate chip cookies

• Unsalted butter

The butter needs to be unsalted and brought to room temperature.

• Granulated sugar

I will not give you options here because I used only granulated sugar in this recipe. I do not know how brown sugar would work here, so if you want to preserve the texture of the cookies, stay with granulated sugar.

• Large Eggs

We use large eggs because they are standard for American baking recipes.

• Bananas

Use ripe bananas, not yellow or green ones. We need their sweetness.

• All purpose flour

This is usually the standard for making cookies unless the recipe asks for a different type of flour.

• Baking Powder

Baking powder is not the same as baking soda, so please do not get confused about them.

• Nuts

I used walnuts, but you can also use pecans or almonds. You can add them directly to the recipe or toast them before. Your choice.

• Semi-sweet chocolate chips

These chocolate chips are the standard in baking, but you can use some other chocolate chips you like. Milk or dark chips are just an idea.

How to make the cookies:

Please see the recipe card at the bottom of this article for ingredients and preparation.

Preheat the oven.

Step 1. Mash the bananas and set them aside.

Step 2. Beat the butter and sugar until light and fluffy.

Steps 3 and 4. Incorporate the eggs, one by one, making sure the mixture is smooth.

Step 5. Add the mashed bananas.

Step 6. If you are using an electric mixer, this is the moment to stop it and grab a spatula. Incorporate the flour and baking powder into the batter, mixing slowly with the spatula.

Steps 7 and 8. Add the walnuts and chocolate chips. Do not overmix the batter.

Step 9. Cover a cookie sheet with parchment paper and drop dollops of batter using a spoon or a medium ice cream scoop, spacing them about 2 inches apart.

Step 10. Bake the cookies for 14-15 minutes or until the cookies are golden brown. The cookies will spread a little, as you can see in the pictures.

Transfer them to a wire rack and let them cool completely.

How to store these cookies:

With a few exceptions, cookies are best eaten on the day that they are made. These cookies with a soft, cake-like texture are delicious when they are still slightly warm from the oven.

However, these cookies need to be cooled first to firm up a little bit. They should also be stored right away to prevent them from drying out and hardening.

It is essential to keep the cookies in an airtight container, and if possible, they should also be stored in the refrigerator to retain the freshly baked flavor.

If the container’s lid is not tight, put the cookies inside a plastic bag first. They last in the refrigerator for up to a week.

How to store these banana walnut chocolate chip cookies in the freezer

Allow the cookies to cool down completely. Place them in an airtight container or a freezer bag and freeze them for up to three months.

To thaw, leave them at room temperature for about 20 minutes.

Can I freeze the dough and make the cookies later?

Any cookie dough containing leavening ingredients, like baking soda or baking powder, should not be frozen or stored in the refrigerator.

More recipes to love:

Chocolate Chip Desserts That Are Not Cookies

44 Christmas Cookies & Bars From Around The World

Cream Cheese Banana Bread

Easy Banana Bread With Sour Cream

Easy Yogurt Drop Homemade Doughnuts

Peanut Butter Snowball Cookies

Oatmeal Banana Almond Cookies

I hope you like them! Enjoy!

Continue to Content

Yield: 24 cookies

Banana Walnuts Chocolate Chips Soft Cookies

Print

Banana Walnuts Chocolate Chips Soft Cookies- delicious banana cookies that are soft and chewy. Perfect to snack on or for the lunch box.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

• 1/3 cup/6 tablespoons unsalted room temperature butter
• 1 cup granulated sugar
• 2 large eggs
• 2 large bananas
• 2 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 cup chopped walnuts
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat the oven at 350F.
2. Mash the bananas with a fork and set aside.
3. Using a standing mixer or a regular hand electrical mixer beat the butter and sugar together until light and fluffly.
4. Incorporate the eggs, one by one, and keep mixing.
5. Add the mashed bananas and mix everything well. Stop the mixer and grab a spatula.
6. Incorporate the flour and baking powder into the batter mixing slowly with the spatula.
7. Add the walnuts and chocolate chips. Do not overmix the batter.
8. Cover a cookie sheet with parchment paper and drop dollops of batter using a spoon or a medium ice cream scoop spacing them about 2 inches apart.
9. Bake at 350F for about 14-15 minutes or until the cookies are golden brown.
10. Transfer cookies to a wire racks and let them cool completely.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 150Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 51mgCarbohydrates: 24gFiber: 1gSugar: 12gProtein: 3g

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