These soft and chewy banana chocolate chip cookies are the perfect way to use up overripe bananas. The banana adds a delicious moisture and subtle sweetness to the cookies, while the chocolate chips provide that melty, gooey goodness we all crave. Every bite is a perfect balance of flavors and textures—chewy on the inside with a light, slightly crisp edge.
Why You’ll Love This Recipe?
Banana and chocolate are a match made in dessert heaven, and when you add them to a chewy cookie base, it’s pure bliss. These cookies are the kind of treat you want to keep on hand at all times—they’re comforting, sweet, and perfect for any occasion. Plus, they’re so easy to make!
Ingredients You’ll Need
Here’s a quick peek at the ingredients. The full list is below in the recipe card.
- Overripe bananas (the more spots, the better)
- All-purpose flour
- Baking soda for a perfect rise
- Butter (softened)
- Brown sugar and granulated sugar for sweetness
- Eggs
- Chocolate chips (semi-sweet or dark)
- A pinch of salt
Directions to Make Soft and Chewy Banana Chocolate Chip Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter with both brown and granulated sugars until the mixture is light and fluffy. This will take about 2–3 minutes.
Step 3: Add the Wet Ingredients
Mash the bananas in a separate bowl until smooth (you can leave a few lumps if you prefer). Add the mashed bananas and eggs to the butter mixture and beat until well combined.
Step 4: Mix the Dry Ingredients
In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 5: Fold in the Chocolate Chips
Gently fold the chocolate chips into the cookie dough. Be careful not to overmix to keep the cookies soft.
Step 6: Scoop and Bake
Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are golden and the centers are set.
Step 7: Let Cool and Enjoy
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these chewy, chocolatey treats with a glass of milk!
Expert Tips and Tricks
- Banana consistency: The riper the banana, the better! Overripe bananas add more moisture and natural sweetness to your cookies.
- Chill the dough: If you have time, chill the dough for 30 minutes before baking for even chewier cookies.
- Texture tip: For slightly crispier edges, bake the cookies a minute or two longer, but keep an eye on them!
Recipe Variations and Possible Substitutions
- Add-ins: Try adding chopped walnuts, pecans, or shredded coconut for extra texture and flavor.
- Healthier version: Use whole wheat flour or oat flour for a more wholesome option, or swap out half of the butter for applesauce.
- Banana-free option: If you don’t have bananas, you can substitute with unsweetened applesauce for a similar moist texture.
Serving and Pairing Suggestions
These banana chocolate chip cookies are delicious on their own, but they’re even better with a cold glass of milk or a scoop of vanilla ice cream. For an extra special treat, drizzle a little peanut butter over the top for a fun twist.
Storage and Reheating Tips
Store leftover cookies in an airtight container at room temperature for up to 3–4 days. If you want to keep them fresh for longer, freeze the cookies in a single layer, then transfer them to a freezer bag for up to 2 months. To reheat, pop them in the microwave for 10–15 seconds or enjoy them cold!
FAQs
Q: Can I use frozen bananas for this recipe?
A: Yes! Thaw the frozen bananas and drain any excess liquid before using.
Q: Can I freeze the cookie dough?
A: Absolutely! Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. You can bake from frozen, just add an extra minute or two to the baking time.
Q: How can I make these cookies gluten-free?
A: Use a 1:1 gluten-free flour blend in place of the all-purpose flour.
Q: Can I use dark chocolate chips instead of semi-sweet?
A: Yes, dark chocolate chips would be a great choice for a richer, less sweet cookie.
Conclusion
These soft and chewy banana chocolate chip cookies are the ultimate treat for anyone who loves a little sweetness and comfort in every bite. With their perfectly chewy texture, melted chocolate, and hint of banana, they’re sure to become your new favorite cookie. Bake a batch today, and get ready to enjoy a sweet moment that’s hard to resist!
Print
Ultra-Soft Banana Chocolate Chip Cookie Bliss
- Prep Time: 10 minutes
- Cook Time: 12minutes
- Total Time: 22 minutes
- Yield: 16–18 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Ultra-Soft Banana Chocolate Chip Cookies are a delicious twist on a classic treat, featuring ripe bananas that add natural sweetness and moisture. With gooey chocolate chips in every bite, these cookies are soft, chewy, and bursting with flavor—perfect for any cookie lover!
Ingredients
- 2 ripe bananas, mashed
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the Wet Ingredients: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the mashed bananas, egg, and vanilla extract, and mix until well combined.
- Add the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon (if using). Gradually add the dry ingredients to the wet ingredients, stirring until combined.
- Fold in the Chocolate Chips: Gently fold the chocolate chips into the dough, making sure they are evenly distributed.
- Scoop and Bake: Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges of the cookies are golden brown. The centers should still appear soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- For extra flavor, add chopped walnuts or pecans to the dough.
- Make sure the bananas are very ripe for the best sweetness and moisture.
- These cookies are perfect for an afternoon treat or a quick dessert!
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg