Banana Chocolate Chip Cookies (Soft & Chewy Recipe)

Soft and chewy banana chocolate chip cookies are the perfect way to use up overripe bananas. These family-friendly treats combine the classic comfort of chocolate chip cookies with moist banana flavor in under 30 minutes of active time. Get ready for bakery-style results at home.

Why You’ll Love This Recipe

These cookies stand out for their perfect balance of chewiness and softness. Ripe bananas add natural sweetness and moisture without overpowering the chocolate. They stay fresh for days and freeze beautifully for quick desserts.

Ingredients

Makes 24 cookies.

Dry Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional, for warmth)

Wet Ingredients:

• 3/4 cup unsalted butter, softened to room temperature
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 large ripe bananas, mashed (about 1 cup)
• 1 large egg
• 2 teaspoons vanilla extract

Mix-Ins:

• 1 1/2 cups semi-sweet chocolate chips (or a mix of milk and dark)
• 1/2 cup chopped walnuts or pecans (optional)

How to Make Banana Chocolate Chip Cookies

Follow these simple steps for foolproof results. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

1. Cream butter and sugars: In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2 minutes.
2. Add wet ingredients: Mix in the mashed bananas, egg, and vanilla extract until fully combined and smooth.
3. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
4. Mix wet and dry: Gradually add dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep cookies tender.
5. Fold in chocolate chips: Gently stir in chocolate chips and nuts if using. The dough will be soft and sticky.
6. Chill dough: Cover and refrigerate for 30-60 minutes. This step prevents spreading and ensures thick, chewy cookies.
7. Scoop and bake: Drop rounded tablespoon-sized portions onto prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes, until edges are lightly golden but centers are still soft.
8. Cool properly: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Total Time: 30 minutes active + chill time
Prep Time: 15 minutes
Cook Time: 12 minutes per batch

Tips for Perfect Cookies

• Use very ripe bananas with brown spots for the best banana flavor and natural sweetness.
• Chill the dough to achieve thicker, chewier cookies that hold their shape.
• For extra gooey centers, slightly underbake and let them finish setting on the pan.
• Measure flour by spooning into the cup and leveling with a knife to avoid dense cookies.
• Line pans with parchment or a silicone mat for easy release and even baking.

Texture Guide: Soft vs. Chewy

These cookies bake up soft and chewy by design, thanks to the banana moisture and brown sugar. For softer, cake-like results, add an extra 1/4 cup mashed banana. For even chewier cookies, increase brown sugar to 1 cup and chill longer.

Substitutions and Variations

Customize easily with these swaps:

• Egg-free: Replace the egg with 1/4 cup unsweetened applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water).
• Vegan: Use vegan butter, flax egg, and dairy-free chocolate chips.
• Gluten-free: Swap all-purpose flour for a 1:1 gluten-free baking blend.
• Brown butter version: Cook butter until golden and fragrant before creaming for nutty depth.
• Add oats: Stir in 1/2 cup rolled oats for heartier texture.

Storage and Freezing

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate up to a week.

Freezing tips:

• Freeze baked cookies in a freezer bag for up to 3 months. Thaw at room temperature.
• Freeze dough balls on a tray, then transfer to a bag. Bake straight from frozen, adding 1-2 minutes to bake time.
• Cookie dough freezes perfectly for up to 3 months, making fresh-baked cookies anytime.

Troubleshooting Common Issues

Cookies spread too flat: Dough was too warm; chill longer next time, or use cooler butter.

Cookies too dry: Bananas weren’t ripe enough or overbaked; check doneness earlier.

Cookies cakey instead of chewy: Too much flour; spoon and level carefully.

Not enough banana flavor: Use overripe bananas or add 1 tsp banana extract.

Frequently Asked Questions

Can I use frozen bananas?
Yes, thaw and drain excess liquid first to avoid soggy dough.

How long do these cookies last?
Up to 5 days at room temperature or 1 week in the fridge.

Can I skip chilling the dough?
Chilling is best for shape, but bake immediately if needed; cookies will spread more.

Why are my cookies flat?
Common causes include warm dough, over-softened butter, or no chill time.

Are these cookies gluten-free friendly?
Yes, with a 1:1 gluten-free flour swap.

More Cookie Recipes You’ll Love

Try these next for endless baking fun: chewy chocolate chip cookies, classic banana bread, peanut butter banana cookies, or no-bake energy bites. Enjoy your soft, chewy banana chocolate chip cookies!

Print