Do I have to chill the dough overnight?

No, but the flavour and texture improve with a longer rest. One hour works, while an overnight chill gives a chewier, more caramelised cookie.

Can I use dark chocolate instead of milk chocolate?

Yes. Dark chocolate makes the cookies less sweet and gives a stronger contrast against the banana.

How should I store these cookies?

Keep them in an airtight container for up to 3 days. You can also freeze the shaped dough balls and bake from cold with 1 to 2 extra minutes.

14 April 2026

Banana, Walnut and Milk Chocolate Cookies

Name: Banana, Walnut and Milk Chocolate Cookies
Prep time: 20 min
Cook time: 18 min
Total time: 2 h 8 min
Yield: 30
Ingredients: 60 g wholemeal flour; 110 g plain flour (all-purpose flour); 0.5 tsp salt (fine sea salt); 0.5 tsp ground cinnamon; 0.5 tsp baking soda (bicarbonate of soda); 140 g butter (unsalted, room temperature); 70 g caster sugar; 90 g light muscovado sugar; 1 pcs egg (large); 5 ml vanilla extract; 120 g banana (very ripe and mashed); 80 g rolled oats; 170 g milk chocolate (chopped into rough chunks); 60 g walnuts (toasted and roughly chopped)

RecipeShare Test Kitchen

Banana, Walnut and Milk Chocolate Cookies

These cookies sit somewhere between a classic oat cookie and a soft banana bake. They are packed with toasted walnuts and rough milk chocolate chunks, but the real difference is the banana, which keeps the centres tender even after the cookies are baked through.

They are also a good smaller-format cookie. Instead of oversized bakery rounds, these bake into more manageable portions that still feel generous enough to serve warm with a glass of milk or coffee.

Why This Recipe Works

The mix of wholemeal flour and plain flour gives the cookies more flavour than a plain white-flour dough without making them heavy. Muscovado sugar adds chew and helps the edges caramelise, while the banana and egg keep the centres soft.

The extra chill matters here. It firms the dough, improves the flavour, and helps the cookies hold a thicker shape in the oven.

Ingredient Notes

Use a very ripe banana with lots of brown speckles so the dough tastes sweet and aromatic rather than starchy. Toasted walnuts stay crunchier in the baked cookies and bring a nuttier finish than raw nuts.

Rough chocolate chunks work better than tiny chips because they melt into larger pockets through the dough.

Baking Notes

Bake until the edges are clearly golden, even if the centres still look slightly under-set. The cookies finish setting on the tray, which keeps the middle yielding instead of dry.

If you like a chewier cookie, chill the dough overnight. If you want a softer, quicker bake, the shorter chill still works well.

Portion Guidance for Goals

One cookie is a sensible snack or dessert portion. If you are serving them as an after-school or coffee-break treat, pair them with yogurt or milk instead of adding another sweet side.

Make-Ahead and Storage

The dough is ideal for making ahead because the flavour improves after resting. You can keep it covered in the fridge overnight or freeze it in portioned balls for later baking.

Prep Time

20 mins

Cook Time

18 mins

Total Time

128 mins

Servings

Comments & Reviews

Emily R.
4/14/2026
The banana kept these soft and the milk chocolate made them very kid-friendly.

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Nutrition Facts

Serving Size: 1 cookie

Calories 128

% Daily Value*

Total Fat 7g9%

Saturated Fat 3g15%

Trans Fat 0g

Cholesterol 16mg5%

Sodium 72mg3%

Total Carbohydrates 15g5%

Dietary Fiber 1g4%

Sugars 8g

Protein 2g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

14 April 2026

Banana, Walnut and Milk Chocolate Cookies

RecipeShare Test Kitchen

Banana, Walnut and Milk Chocolate Cookies

They are also a good smaller-format cookie. Instead of oversized bakery rounds, these bake into more manageable portions that still feel generous enough to serve warm with a glass of milk or coffee.

Why This Recipe Works

The extra chill matters here. It firms the dough, improves the flavour, and helps the cookies hold a thicker shape in the oven.

Ingredient Notes

Rough chocolate chunks work better than tiny chips because they melt into larger pockets through the dough.

Baking Notes

Bake until the edges are clearly golden, even if the centres still look slightly under-set. The cookies finish setting on the tray, which keeps the middle yielding instead of dry.

If you like a chewier cookie, chill the dough overnight. If you want a softer, quicker bake, the shorter chill still works well.

Portion Guidance for Goals

One cookie is a sensible snack or dessert portion. If you are serving them as an after-school or coffee-break treat, pair them with yogurt or milk instead of adding another sweet side.

Make-Ahead and Storage

The dough is ideal for making ahead because the flavour improves after resting. You can keep it covered in the fridge overnight or freeze it in portioned balls for later baking.