Bake a batch of Banana Chocolate Chip Cookies to enjoy the perfect blend of sweet bananas and rich chocolate in a soft, cake-like treat.
These Banana Chocolate Chip Cookies are a soft, chewy treat that combine the natural sweetness of ripe bananas with rich, melty chocolate chips. The mashed banana keeps the cookies incredibly moist while adding a subtle fruity flavor that pairs perfectly with the buttery dough. Baked until just golden on the edges, they have a tender, almost cake-like center that makes them extra delicious.
For more chocolate and banana treats you have to check out my Chocolate Banana Muffins, Marbled Banana Chocolate Chip Bread, and Jumbo Banana Chocolate Chip Muffins.
Table of Contents
Why We Love These Banana Cookies
- These cookies are perfect for on-the-go snacks or lunchboxes.
- A guilt-free option packed with wholesome ingredients and natural sweetness.
- They take less than 30 minutes to make with ingredients you likely already have in your kitchen.
Recipe ingredients
Bananas – Use ripe, spotty, and brown bananas for the best flavor and texture. To ripen yellow bananas quickly, bake unpeeled bananas on a foil-lined baking sheet at 300 degrees Fahrenheit (150 degrees Celsius) for 15–20 minutes until the peels turn black.
Butter – Room temperature butter helps create a creamy base for the dough.
Brown Sugar – This adds a hint of molasses flavor and contributes to the soft, chewy texture of the cookies.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add-Ins – Add variety with oatmeal, peanut butter, M&Ms, sweetened coconut flakes, applesauce, different chocolate chips, or chopped pecans and walnuts.
Vegan Cookies – If you’re looking to make your cookies vegan or egg-free, replace the egg with chia seeds. Mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit for 5 minutes to create a chia “egg.”
How to Make Banana Chocolate Chip Cookies
Step 1: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line two baking sheets with parchment paper or silicone baking mats, and set aside.
Step 2: In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the butter until creamy, about 2 minutes on medium speed. Add the sugars and beat for an additional minute.
Step 3: With mixing speed on low, add the mashed banana, egg, and vanilla extract. Mix until combined.
Step 4: In a small mixing bowl, whisk together the flour, baking powder, and salt. With mixing speed on low, gradually add the dry ingredients to the wet ingredients. Mix just until combined. Fold in the chocolate chips with a spatula or wooden spoon.
Step 5: Using a standard-size cookie scoop, scoop balls of soft dough onto the prepared baking sheets. Bake for 10–12 minutes or until the edges begin to brown. The cookies will be soft and muffin-like.
Step 6: Remove from the oven and let cool for 5 minutes before transferring to a wire rack to cool completely.
FAQs
Use room temperature ingredients. It’s easier to mix and cream butter when it’s soft, making the dough smoother and the cookies chewier.
Absolutely! A hand mixer works just as well. Just be sure to beat the butter and sugar until fluffy, and mix the dough until everything is combined.
Storage Information
STORE cooled cookies in an airtight container at room temperature for up to a week. To keep them soft, place a slice of bread in the container—the bread will absorb the moisture, preventing the cookies from getting stale.
For longer storage, pre-portion the cookie dough into balls, place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag with the air removed. The dough can be frozen for up to 3 months. To bake, THAW the dough balls in the refrigerator and bake as directed.
Banana Chocolate Chip Cookies Recipe
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Ingredients
- 1/2 cup (1 stick) butter, room temperature
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup mashed ripe banana
- 1 egg
- 1 tsp. vanilla extract
- 1 1/3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp coarse kosher sea salt
- 1 cup milk or semisweet chocolate chips
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line two baking sheets with parchment paper or silicone baking mats, and set aside.
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the butter until creamy, about 2 minutes on medium speed. Add the sugars and beat for an additional minute.
- With mixing speed on low, add the mashed banana, egg, and vanilla extract. Mix until combined.
- In a small mixing bowl, whisk together the flour, baking powder, and salt. With mixing speed on low, gradually add the dry ingredients to the wet ingredients. Mix just until combined. Fold in the chocolate chips with a spatula or wooden spoon.
- Using a standard-size cookie scoop, scoop balls of soft dough onto the prepared baking sheets. Bake for 10–12 minutes or until the edges begin to brown. The cookies will be soft and muffin-like.
- Remove from the oven and let cool for 5 minutes before transferring to a wire rack to cool completely.
I loved how moist they were, almost cake-like in the center.
These are the softest cookies ever!! Love the banana flavor with the chocolate chips! My kids eat them so fast!
Chocolate chip cookie is my favorite! This recipe is genius! Thanks a lot for sharing your idea!
I’m always looking for new ideas to use my overripe bananas. I can’t wait to try these!