I enjoy this recipe because it is quick, easy, and full of flavor. The ripe banana keeps the cookies soft and moist, while the chocolate chips add just the right amount of sweetness. I also appreciate that the dough comes together in minutes and doesn’t require any chilling. Whether I serve them as an afternoon snack, dessert, or lunchbox treat, they are always a crowd-pleaser.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1/2 cup (115 grams) soft unsalted butter
1/2 cup (100 grams) light brown sugar
2 tablespoons (25 grams) granulated sugar
1 large egg
1 ripe banana, mashed
1 teaspoon vanilla extract
1 1/2 cups (190 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 cup (175 grams) chocolate chips
Directions
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, I cream together the softened butter, brown sugar, and granulated sugar on low speed for about 2 minutes until light and fluffy.
I add the egg, mashed banana, and vanilla extract, then continue mixing until everything is fully combined and smooth.
In a separate bowl, I whisk together the flour, baking soda, baking powder, and sea salt.
I gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
I fold in the chocolate chips until evenly distributed throughout the dough.
Using a cookie scoop or spoon, I portion the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
I bake the cookies for 10 to 12 minutes, or until the edges are lightly golden and the centers are set.
I remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
I transfer the cookies to a wire rack and allow them to cool completely before serving.
Servings and Timing
Servings: 18 cookies
Preparation Time: 10 minutes
Cooking Time: 10–12 minutes
Total Time: 20–22 minutes
Variations
I sometimes use dark chocolate chips for a richer chocolate flavor.
I enjoy adding chopped walnuts or pecans for extra crunch.
I occasionally sprinkle a little cinnamon into the dough for a warm, cozy flavor.
I like mixing in peanut butter chips along with the chocolate chips.
I sometimes top the cookies with a few extra chocolate chips before baking for a bakery-style appearance.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, I refrigerate them for up to 1 week. I can also freeze the baked cookies in a freezer-safe container for up to 3 months. When ready to enjoy, I let them thaw at room temperature or warm them in the microwave for a few seconds to make the chocolate chips soft and melty again.
FAQs
Can I use very ripe bananas for this recipe?
Yes, I actually prefer using very ripe bananas because they provide the best sweetness and strongest banana flavor.
Can I freeze the cookie dough?
Yes, I can scoop the dough into portions and freeze them on a baking sheet before transferring them to a freezer bag. I bake them directly from frozen, adding a couple of extra minutes to the baking time.
Why shouldn’t I overmix the dough?
I avoid overmixing because it can develop too much gluten, which may result in tougher cookies instead of soft and tender ones.
Can I use milk chocolate chips instead of semi-sweet?
Absolutely. I can use milk chocolate, dark chocolate, or even white chocolate chips depending on my preference.
How do I know when the cookies are done?
I look for lightly golden edges and set centers. The cookies may still appear slightly soft in the middle, but they continue to firm up as they cool.
Conclusion
I find these Banana Chocolate Chip Cookies to be the perfect blend of banana bread flavor and classic chocolate chip cookie goodness. They are soft, moist, and packed with chocolate in every bite. Whether I bake them to use up ripe bananas or simply because I am craving a homemade treat, they always turn out delicious and satisfying.
Soft and chewy banana chocolate chip cookies made with ripe bananas and melty chocolate chips for a delicious homemade treat.
Author:Sarah
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:27 Minutes
Yield:18–20 Cookies
Category:Cookies
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
½ cup (115 g) unsalted butter, softened
½ cup (100 g) light brown sugar
2 tbsp (25 g) granulated sugar
1 large egg
1 ripe banana, mashed
1 tsp vanilla extract
1½ cups (190 g) all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp sea salt
1 cup (175 g) chocolate chips
Instructions
1. Prepare the Oven
Preheat the oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the Wet Ingredients
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar on low speed for about 2 minutes, until light and fluffy.
Add the egg, mashed banana, and vanilla extract.
Mix for another 2 minutes until fully combined.
3. Combine the Dry Ingredients
In a separate bowl, whisk together:
All-purpose flour
Baking soda
Baking powder
Sea salt
4. Make the Cookie Dough
Gradually add the dry ingredients to the wet ingredients.
Fold gently until just combined, being careful not to overmix.
Fold in the chocolate chips until evenly distributed.
5. Shape and Bake
Using a cookie scoop or spoon, drop portions of dough onto the prepared baking sheet.
Space cookies about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
6. Cool and Serve
Remove the baking sheet from the oven.
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature.
Notes
Use a very ripe banana for the best flavor and natural sweetness.
Do not overmix the dough, as this can make the cookies dense.
Semi-sweet, dark, or milk chocolate chips all work well in this recipe.
For added texture, mix in chopped walnuts or pecans.
Store cookies in an airtight container at room temperature for up to 3 days.
Freeze baked cookies for up to 2 months and thaw before serving.
