Banana Chocolate Chip Cookies Recipe

Banana chocolate chip cookies on a plate.

4.95 from 19 votes

Banana Chocolate Chip Cookies Recipe

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.

Prep Time15

Cook Time11

Total Time26

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 139kcal

Author: Andrea

Equipment

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.

Notes

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.

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