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Banana Chocolate Chip Cookies are soft and chewy cookies that are easy to make. If you have overripe bananas on hand, you will love these easy banana cookies – they’re soft and taste like banana bread!
Best Banana Chocolate Chip Cookies
We always have a few bananas left on the counter every week that have passed their prime. Or, I should say, they’re too ripe to enjoy as is, so I am always looking for ways to use them. Yes, you can always make banana bread, but today I have something different – banana chocolate chip cookies!
Banana cookies are like a marriage of the best chocolate chip cookies with the best banana bread. If you love chocolate chip banana bread, you will love these cookies. Same flavor combo, but baked up as a soft and chewy cookie instead. They are soft, chewy with chocolate chips in every bite. You will love them.
Ingredients for Banana Cookies
- Unsalted Butter – leave it out at room temperature, so it’s nice and soft
- Sugars – this recipe uses both Brown Sugar (make sure to pack it in the cup) and Granulated Sugar
- Banana – use a banana that has turned mostly brown – those brown spots mean the banana is sweeter. Those are best for baking.
- Egg yolk – just a yolk since the banana adds moisture, we don’t need the whole egg
- All-purpose flour – use the spoon and level method to measure it
- Mini chocolate chips – I like mini chips but you can use regular if you prefer
How to Make Banana Chocolate Chip Cookies
- In a large bowl (or stand mixer fitted with a paddle attachment), cream the butter with both kinds of sugar. Add the mashed banana, egg yolk, vanilla, salt, and baking soda and mix to combine.
- Mix in the flour.
- Once the dough is smooth, stir in the chocolate chips.
- Scoop two tablespoons of the dough and drop it on a prepared cookie. Repeat with the rest of the dough, spacing each two inches apart.
- Bake the cookies for 13 to 16 minutes at 350°F. The cookies are done when they are no longer glossy, and the edges are golden.
Tip From Dorothy
Expert Tips
- Make sure your bananas are really brown spotted. The more overripe the banana, the better!
- Chocolate chips, nuts, toffee bits – all are great in banana cookies!
- If you want to use salted butter, reduce the added salt to 1/4 teaspoon.
- You can freeze banana chocolate chip cookies for up to 2 months. Learn how I freeze desserts!
FAQs
The cookies will keep in an airtight container for up to three days.
You can freeze them for up to two months in an airtight container.
They’re done baking when they just lose their glossy sheen.
Save this banana cookie recipe and pick up some bananas at the store this week. Once they’ve over ripened, you can treat yourself to the best banana chocolate chip cookies – I know you will love them!
Banana Chocolate Chip Cookies Recipe
Ingredients
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 medium overripe banana , mashed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups (217g) all-purpose flour
- 1 cup (173g) mini chocolate chips
Instructions
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
- Cream butter and both sugars with an electric mixer (use a paddle attachment if using a stand mixer).
- Mix in banana, egg yolk, vanilla salt, and baking soda. Add flour and mix until smooth. Stir in mini chocolate chips.
- Scoop 2 tablespoon size balls of cookie dough onto prepared cookie sheets, spacing 2-inches apart. Bake for 13-16 minutes, or until the tops have lost their glossy sheen and the edges are golden.
- Cool 5 minutes on cookie sheets before removing. Store in an airtight container for up to 3 days or freeze for up to 2 months.
Recipe Video
Recipe Notes
- These are great plain or with nuts or toffee bits in place of chocolate chips.
Recipe Nutrition
If you have overripe bananas on hand, try these Banana Cookies instead of your usual banana bread recipe. They are soft, chewy and the perfect flavor combo!
I made smaller cookies and they only took 9 min to bake. They were delicious but did not have much of a banana flavor. I used a very ripe banana.
Instead of chocolate chips, I used butterscotch chips. I’ll be using some raspberry chips next time. These have geat texture and height. Easy recipe. now one of my “go-to” favorites. FABULOUS!
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