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Banana Bread Chocolate Chip Cookies

Banana bread chocolate chip cookie sandwiches with creamy banana filling and a glossy dark chocolate half-dip. Thick cookie layers stay tender while the filling squeezes neatly, finished with flaky salt on the chocolate line.
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Prep Time 1 hour
Cook Time 15 minutes
Chill 20 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

banana bread cookie base (batch of 12 thick cookies)
  • 0.5 cup brown butter
  • 1 ripe banana Mash for cookie base.
  • 0.5 cup brown sugar
  • 0.25 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1.75 cup flour
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon
  • 1 cup chocolate chips
banana cream filling
  • 4 oz cream cheese Softened.
  • 0.25 cup butter
  • 1 cup powdered sugar
  • 1 ripe banana Mash for filling.
  • 1 tsp vanilla
dark chocolate dip
  • 200 g dark chocolate Melted.
  • 1 tsp coconut oil
finish
  • 1 flaky salt To finish.

Equipment

  • 1 sheet pan

Method
 

Bake the cookies
  1. Preheat the oven to 350°F and bake the banana bread cookie base (batch of 12 thick cookies) until set and lightly golden around the edges, 12–15 minutes. Visual cue: the centers should look puffy and dry rather than wet.
  2. Let the baked cookies cool completely on the sheet pan, about 20–25 minutes. Visual cue: the cookie bottoms should feel firm to the touch.
Make the banana cream filling
  1. Beat the cream cheese, butter, powdered sugar, mashed ripe banana, and vanilla until fluffy, 2–3 minutes. Visual cue: the mixture should turn pale and spreadable with no visible lumps.
  2. Refrigerate the banana cream filling to firm slightly for easier assembly, 20 minutes. Visual cue: it holds its shape when spooned.
Assemble and dip
  1. Sandwich a generous amount of banana cream filling between two cookies. Visual cue: a neat ring of filling should appear at the edges without fully squeezing out.
  2. Melt the dark chocolate with coconut oil, then dip the bottom half of each cookie sandwich, about 1–2 seconds. Visual cue: the dipped bottoms look glossy and evenly coated on the dip line.
  3. Sprinkle flaky salt before the chocolate fully sets, 10–20 seconds. Visual cue: salt stays on the chocolate surface at the dip line.
Chill and serve
  1. Refrigerate the assembled sandwiches for 20 minutes to set the chocolate. Visual cue: the chocolate appears matte and firm on the bottom half.
  2. Serve slightly chilled for best texture. Visual cue: the filling should stay creamy and the cookies should not feel dry.

Notes

Pro tip: keep the banana cream filling cold from the fridge so it squeezes neatly instead of running. Store assembled cookies in the refrigerator up to 3 days; bring to room temperature for 5–10 minutes before eating. Freezing is not recommended because the dipped chocolate and cream filling can soften after thawing. If you want a dairy-light version, use vegan cream cheese and vegan butter in the filling.