Name: Banana Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 ripe banana (mashed); ½ cup unsalted butter (softened); ½ cup brown sugar; ¼ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1½ cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon cinnamon; ¼ teaspoon salt; 1 cup semi-sweet chocolate chips

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If you’re looking for a cookie that’s as comforting as a warm hug, Banana Chocolate Chip Cookies are about to become your new favorite treat. Imagine the irresistible aroma of bananas mingling with melty chocolate and buttery dough, all baked into soft, pillowy cookies. This recipe is the perfect way to use up that lone ripe banana sitting on your counter, transforming it into a batch of nostalgic, bakery-worthy cookies. Every bite is a delightful blend of sweet banana flavor and rich chocolate, making these homemade Banana Chocolate Chip Cookies a guaranteed crowd-pleaser for kids and adults alike.

Banana Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of pantry staples come together to create something so magical. Each ingredient in these Banana Chocolate Chip Cookies serves a purpose, building layers of flavor and ensuring that signature soft, cakey texture we all love.

Ripe banana (1, mashed): The secret to moist, tender cookies with natural sweetness—make sure it’s spotty and fragrant for the best flavor.
Unsalted butter (½ cup, softened): Adds rich, creamy flavor and helps create a soft crumb.
Brown sugar (½ cup): Provides moisture and a hint of caramel flavor that pairs beautifully with banana.
Granulated sugar (¼ cup): Balances the sweetness and helps the cookies spread just right.
Large egg (1): Binds everything together and adds a bit of lift.
Vanilla extract (1 teaspoon): Enhances all the other flavors—don’t skip it!
All-purpose flour (1½ cups): The sturdy base that gives your cookies structure without being too dense.
Baking soda (½ teaspoon): Ensures the cookies rise and stay soft.
Cinnamon (½ teaspoon): Adds a warm, cozy note that complements both banana and chocolate.
Salt (¼ teaspoon): Balances the sweetness and brings out all the flavors.
Semi-sweet chocolate chips (1 cup): Just the right amount for gooey pools of chocolate in every bite.

How to Make Banana Chocolate Chip Cookies

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. This little bit of prep ensures your Banana Chocolate Chip Cookies bake evenly and release easily.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, use an electric mixer or sturdy spoon to cream together the softened butter, brown sugar, and granulated sugar. Mix until the mixture looks light and fluffy—this step is key to creating those soft and tender cookies you’re dreaming of.

Step 3: Add Wet Ingredients

Now, blend in the mashed banana, egg, and vanilla extract. The banana adds moisture and subtle fruitiness, while the egg and vanilla round out the flavor. Stir until everything is well combined and smooth.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures the baking soda and spices are evenly distributed throughout the dough, so every cookie is perfectly flavored and rises evenly.

Step 5: Mix Wet and Dry Ingredients

Gradually add your dry ingredients to the wet mixture, stirring just until no streaks of flour remain. Be careful not to overmix—just a gentle stir will keep your Banana Chocolate Chip Cookies tender and cakey.

Step 6: Fold in Chocolate Chips

Gently fold in the semi-sweet chocolate chips, making sure they’re evenly distributed. You want a little chocolate in every bite! Now your dough is ready for baking.

Step 7: Portion and Bake

Drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 10–12 minutes, or until the edges are golden and the centers look just set—the cookies will continue to firm up as they cool.

Step 8: Cool and Enjoy

Let your cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This little rest time helps set their soft, cakey centers and makes them easy to handle (if you can resist eating them warm!).

How to Serve Banana Chocolate Chip Cookies

Garnishes

For a little extra flair, sprinkle your Banana Chocolate Chip Cookies with a pinch of flaky sea salt right after baking. You can also drizzle them with melted chocolate or dust with a touch of powdered sugar for a bakery-worthy finish.

Side Dishes

These cookies are delightful with a cold glass of milk, a mug of hot cocoa, or even alongside a scoop of vanilla ice cream. If serving for brunch, try pairing with fresh berries and a creamy yogurt parfait for a sweet contrast.

Creative Ways to Present

Stack your Banana Chocolate Chip Cookies in a pretty tin or glass jar for a thoughtful homemade gift. For parties, arrange them on a platter with other cookies or sandwich a scoop of ice cream between two cookies for the ultimate homemade ice cream sandwich.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store your Banana Chocolate Chip Cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to 3 days—if they last that long! Placing a slice of bread in the container can help keep them extra moist.

Freezing

These cookies freeze beautifully. Place cooled cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months—just thaw at room temperature whenever a cookie craving strikes.

Reheating

To enjoy that fresh-from-the-oven warmth, pop a Banana Chocolate Chip Cookie in the microwave for about 10 seconds. This will soften the cookie and melt the chocolate chips just enough to recreate that irresistible, gooey texture.

FAQs

Can I use frozen bananas for this recipe?

Absolutely! Thaw the banana first and drain any excess liquid before mashing. This ensures your dough won’t be too wet and your Banana Chocolate Chip Cookies keep their perfect texture.

Can I make these cookies vegan?

Yes, with a few swaps: use plant-based butter, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and dairy-free chocolate chips. The cookies will still be soft and flavorful!

What if I don’t have brown sugar?

You can substitute with all granulated sugar, but brown sugar adds a lovely depth and moisture to the cookies. If possible, try making your own by mixing a bit of molasses into granulated sugar.

Can I add nuts to the dough?

Definitely! Chopped walnuts or pecans add a wonderful crunch and pair beautifully with both banana and chocolate. Stir in up to ½ cup with the chocolate chips for extra texture.

Why are my cookies cakey instead of chewy?

Banana Chocolate Chip Cookies are meant to be soft and cakey thanks to the banana. If you’d like them a little chewier, try reducing the banana slightly or baking for a minute less to keep more moisture in.

Final Thoughts

There’s truly nothing like the cozy aroma and comforting taste of Banana Chocolate Chip Cookies fresh from your own oven. This recipe is a simple, joyful way to use up ripe bananas and treat yourself or loved ones to something special. I hope you’ll give these cookies a try and make them a sweet staple in your kitchen!

Banana Chocolate Chip Cookies Recipe

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4.9 from 9 reviews

Author: admin
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Deliciously soft and cakey Banana Chocolate Chip Cookies made with ripe bananas, buttery dough, and melty semi-sweet chocolate chips. Perfect for a quick dessert or snack, these cookies incorporate the natural sweetness and moisture of bananas for a tender, flavorful treat that’s easy to make and sure to satisfy.

Ingredients

Scale

Wet Ingredients

1 ripe banana (mashed)
½ cup unsalted butter (softened)
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Dry Ingredients

1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt

Add-ins

1 cup semi-sweet chocolate chips

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Instructions

Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light in color and fluffy in texture, which helps incorporate air for tender cookies.
Add Banana, Egg, and Vanilla: Mix in the mashed ripe banana, large egg, and vanilla extract to the creamed butter and sugars, combining thoroughly for a smooth, cohesive batter.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt to evenly distribute the leavening and spices throughout the dough.
Incorporate Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can make cookies tough.
Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips, evenly distributing them throughout the dough for melty pockets of chocolate in every bite.
Shape and Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading. Bake for 10–12 minutes, or until the edges turn golden brown and the centers are set but still soft.
Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they hold their shape and texture.