These Banana Chocolate Cookies are are a marriage of soft cookies sandwiching a decadent fudgy filling. The natural sweetness of bananas pairs perfectly with the richness of chocolate, creating a balanced and indulgent flavor profile. This recipe is simple to follow and is sure to delight any banana / chocolate lover!
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Cookie ingredients
- All-purpose flour: sift flour before using to eliminate any lumps.
- Cornstarch, baking soda and ground cinnamon
- Butter: use unsalted butter at room temperature. The butter and sugars are creamed together to help aerate the cake. Cold butter will not aerate as well as room temperature butter.
- Brown sugar and granulated sugar: light brown or dark brown sugar may be used
- Egg: use a room temperature egg. Cold eggs can cause the butter to curdle when creating the cake batter.
- Sour cream: use full-fat, room temperature sour cream.
- Bananas: use ripe bananas. Mash bananas well before adding to the cookie dough.
See recipe card for quantities.
Filling ingredients
- Butter: use unsalted butter
- Heavy cream: you may use whole milk or half & half to replace the heavy cream.
- Chocolate chips: use bittersweet or semisweet chocolate chips.
See recipe card for quantities.
Cookie instructions
In a medium bowl, whisk together flour, baking soda, cornstarch and ground cinnamon (sift ingredients together if flour is lumpy). Set aside.
Using a stand mixer with the paddle attachment or a hand mixer, begin creaming the butter, brown sugar and granulated sugar until light and fluffy (2 - 4 minutes on medium speed). Scrape the bowl as needed.
Add the egg and sour cream to the bowl. Mix on medium speed until incorporated. Scrape the bowl as needed.
Add mashed bananas to the bowl. Mix on medium speed until incorporated. Scrape the bowl as needed.
Add flour mixture and mix on low speed until combined. Place mixing bowl in refrigerator for approximately 1 hour. This allows the flavors to develop and the cookie dough will firm up.
Scoop 1 ½ tablespoon of the dough using a cookie scoop or spoon. Place onto parchment-lined baking sheets leaving approximately 2 inches of space between each cookie. Using your palm or the bottom of a round drinking glass, flatten the cookie slightly. Bake cookies for 10 - 12 minutes.
Sandwich cookie assembly
Place chocolate chips in a medium-sized heat-proof bowl and set aside. Put butter and heavy cream in a small saucepan. Place saucepan on the stovetop and bring to a low boil over medium heat, stirring often. Remove saucepan from the heat and pour over the chocolate chips. Let set for 5 minutes to soften chocolate, Stir until smooth. Set bowl aside until filling reaches a spreadable consistency (approximately ½ hour at room temperature).
Arrange the cookies in pairs by matching up similar sized cookies. Pipe or spoon approximately 2 teaspoons fudge filling onto the flat side of half of the cookies. Sandwich with the remaining cookies and gently press until the filling reaches the edges.
Variations
These banana chocolate sandwich cookies are delightful when made as the recipe is written. Feel free to put your own spin on the cookies. Consider the following variations:
- Walnuts - bananas and walnuts are a match made in heaven! Stir in ½ cup of toasted, chopped walnuts after the flour in incorporated into the cookie dough. This adds a nice crunch to the cookies.
- Chocolate chips - want even more chocolate flavor in these cookies? Stir in ½ cup of mini chocolate chips after the flour in incorporated into the cookie dough
Equipment
You need the following equipment to make the Banana Chocolate Cookies recipe:
- Mixer - a hand mixer or stand mixer may be used. Since this recipe uses the creaming method to make the cookie dough it is difficult to mix by hand.
- Cookie scoop - helps to create uniformly sized cookies
- Sheet pans and parchment paper - the cookies are baked on a sheet pan and the parchment allows for easy cleanup and ensures the cookies don't stick to the pan. Alternatively, place a silicone baking mat on each pan.
- Bowls, measuring cups and spoons
Storage
The filling in these banana chocolate cookies is perishable. To store, place in an airtight container and keep in the refrigerator. When ready to serve, remove from refrigerator and let come to room temperature (approximately 1 hour)
To freeze, wrap well in plastic or foil and place in freezer for up to 2 months. Remove from freezer and defrost at room temperature for a few hours before serving.
Top tip
Make chocolate filling while the banana cookies are baking. The filling will take about half an hour to set up so it is spreadable. The consistency should be similar to peanut butter.
FAQ
Can I make these banana chocolate cookies gluten-free?
More cookie sandwich recipes
Looking for other sandwich cookie recipes? Try these:
📋 Recipe
Banana Sandwich Cookies with Chocolate Filling
Equipment
- 2 Parchment paper or silicone baking mat
- Cookie Scoop or spoon for scooping cookies
- Bowls, measuring cups and spoons
Ingredients
Banana Cookies
- ½ cup Unsalted Butter, room temperature
- 1 Large Egg room temperature
- ½ cup Light brown sugar (dark brown sugar may also be used)
- ¼ cup Granulated sugar
- 2 Tablespoons Sour cream full fat and room temperature
- 1 ½ cup All Purpose Flour
- 2 Tablespoons Cornstarch
- ½ teaspoon Baking soda
- ½ teaspoon Ground cinnamon
- ½ cup Ripe bananas, mashed well approximately 2 - 3 medium bananas
Chocolate Filling
- ⅔ cup Chocolate chips, bittersweet
- 2 Tablespoons Heavy cream (may also use whole milk or half & half)
- 2 Tablespoons Unsalted butter
Instructions
Cookies
- Preheat oven to 350°
- Prepare 2 baking sheets by lining with parchment paper or a silicone baking mat
- In a medium bowl, whisk together flour, baking soda, cornstarch and ground cinnamon (sift ingredients together if flour is lumpy). Set aside.
- Using a stand mixer with the paddle attachment or a hand mixer, begin creaming the butter, brown sugar and granulated sugar until light and fluffy (2 - 4 minutes on medium speed). Scrape the bowl as needed.
- Add egg and sour cream to bowl and mix on medium speed until incorporated. Scrape the bowl as needed.
- Add mashed bananas to bowl and mix on medium speed until incorporated. Scrape the bowl as needed.
- Add flour mixture and mix on low speed until combined.
- Place mixing bowl in refrigerator for approximately 1 hour. This allows the flavors to develop and the cookie dough will firm up.
- Scoop 1 ½ tablespoon of the dough using a cookie scoop or spoon.
- Place onto parchment-lined baking sheets leaving approximately 2 inches of space between each cookie.
- Using your palm or the bottom of a round drinking glass, flatten the cookie slightly.
- Bake cookies for 10 - 12 minutes.
- Let cookies cool on baking sheets for 5 to 10 minutes, then transfer to a wire rack to cool completely.
Chocolate Filling
- Place chocolate chips in a medium-sized heat-proof bowl.
- Place butter and heavy cream in a small saucepan. Place on stovetop and bring to a low boil over medium heat, stirring often.
- Remove saucepan from heat and pour over chocolate chips. Let set for 5 minutes to soften chocolate, Stir until smooth. (note: if chocolate does not melt completely, heat in the microwave for 30 seconds at 50% power. Stir until smooth)
- Set bowl aside until filling reaches a spreadable consistency, stir frequently (approximately ½ hour at room temperature)
Assembling Cookies
- Arrange cookies in pairs by matching up similar sized cookies.
- Pipe or spoon approximately 2 teaspoons fudge filling onto the flat side of half of the cookies.
- Sandwich with the remaining cookies and gently press until filling reaches the edges.
Notes
- The filling in these banana chocolate cookies is perishable. To store, place in an airtight container and keep in the refrigerator. When ready to serve, remove from the refrigerator and let come to room temperature (approximately 1 hour).
Denny L. says
The cookies are delicious. I didn't use the fudge filling - I made a peanut butter swirl for the filling - yum!
dessertswithstephanie says
That sounds like a great combo! Thank you for the feedback.
Jean says
You captured one of my favorite flavor combinations, bananas and chocolate. We devoured these in one day.
JC says
I made these for my neighbors and they were obsessed with them! Thank you for the recipe.
Sonja says
Finally a delicious ripe banana recipe that isn't banana bread! These cookies are so yummy with that chocolate filling. And hey, they have banana, so they must be healthy. That's my excuse and I'm sticking with it. 😉