Soft and Chewy Banana Chocolate Chip Cookies bring together the best of two worlds: ripe banana sweetness and melty chocolate chips all wrapped up in a tender, chewy cookie. These treats are gently fragrant with banana and have little pockets of gooey chocolate that make every bite a little celebration. They’re perfect if you love cookies that feel fresh and moist, not dry or crumbly.
I love making these cookies when I have some bananas starting to get too ripe—I feel like it’s the best way to use them up without letting them go to waste. Plus, the banana adds this natural moisture that keeps the cookies soft for days. One of my favorite things is that they’re a bit healthier than your typical cookie since the banana adds natural sweetness, so I feel good about having one (or two) with my afternoon coffee.
My go-to way to enjoy these cookies is warm right out of the oven, with a cold glass of milk or a nice cup of tea. They’re also fantastic for packing in lunchboxes or taking on road trips because they stay soft and chewy without crumbling apart. If you’re a banana fan and love chocolate chip cookies, these are definitely worth baking—it’s a tasty twist that always feels a little special in the everyday cookie lineup!
Key Ingredients & Substitutions
Bananas: Use ripe or very ripe bananas for the best sweetness and moisture. Overripe ones work great here and help keep the cookies soft. If you can’t find bananas, you could try applesauce, but the flavor will change.
Butter: Softened unsalted butter gives richness and helps create a soft texture. You can swap for margarine or coconut oil, but butter gives the best flavor and chewiness.
Baking Soda: This helps the cookies rise and get tender. Don’t replace it with baking powder—it won’t work the same with bananas.
Chocolate Chips: Semi-sweet is great, but feel free to use dark, milk, or even white chocolate chips depending on your taste. You could mix in nuts for extra crunch too.
How Do I Make Sure These Cookies Stay Soft and Chewy?
The secret to soft, chewy cookies here is moisture and the right baking time. Bananas add natural moisture, which keeps the cookies tender. Follow these tips for success:
- Use ripe bananas mashed well to blend smoothly with the dough.
- Cream butter and sugars well to trap air for a lighter feel.
- Don’t overmix after adding flour—mix just until combined to avoid tough cookies.
- Watch the baking time carefully; pull the cookies out when edges turn light golden but centers still look soft.
- Let cookies cool on the baking sheet before moving to a wire rack. This helps them set up while staying chewy.
Equipment You’ll Need
- Mixing bowls – a large one for wet ingredients and another for dry ingredients keeps things organized.
- Hand mixer or stand mixer – makes creaming butter and sugar easier and faster.
- Measuring cups and spoons – for accurate ingredient amounts to get the right cookie texture.
- Spatula – great for folding in bananas and chocolate chips gently without overmixing.
- Baking sheets – sturdy flat pans help the cookies bake evenly without spreading too much.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup simple.
- Wire cooling rack – cool cookies quickly and keep bottoms from getting soggy.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a crunchy contrast to the soft cookie.
- Swap chocolate chips for white chocolate or peanut butter chips to change the flavor profile.
- Mix in a teaspoon of cinnamon or nutmeg for a warm, spicy hint that pairs well with banana.
- Use dark chocolate chunks instead of chips if you like bigger melty chocolate bites.
Soft and Chewy Banana Chocolate Chip Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (2 medium) ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Plus, allow around 5 minutes for the cookies to cool before moving them to a rack. Overall, you should expect to spend about 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
First, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking and to make cleanup easier.
2. Mix Wet Ingredients:
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Then, add the egg and vanilla extract, mixing well. Stir in the mashed bananas until everything is blended evenly.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This will help ensure the baking soda and salt are evenly distributed in the dough.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet banana mixture. Stir gently and just mix until combined—be careful not to overmix, as this can make the cookies tough.
5. Add Chocolate Chips:
Fold the semi-sweet chocolate chips evenly through the dough to ensure every cookie gets a good amount of chocolate.
6. Scoop and Bake:
Drop heaping tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow spreading. Bake them in the preheated oven for 10-12 minutes. Watch for the cookie edges to turn a light golden color while the centers stay soft.
7. Cool and Enjoy:
Let the cookies cool on the baking sheets for about 5 minutes, so they firm up slightly. Then transfer them to a wire rack to cool completely. Enjoy warm for a wonderfully soft and chewy experience, or store in an airtight container to keep them fresh.
Can I Use Frozen Bananas for This Recipe?
Yes! Just thaw them completely and drain any excess liquid before mashing. This helps keep the dough from becoming too wet and ensures the cookies bake properly.
How Should I Store Leftover Cookies?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed bag for up to 2 months and thaw at room temperature before enjoying.
Can I Substitute the Butter?
You can use coconut oil or margarine instead of butter, but keep in mind this may slightly alter the flavor and texture. Butter generally gives the best richness and chewiness.
What Can I Do If My Cookies Spread Too Much?
Try chilling the dough in the fridge for 30 minutes before baking. Also, make sure not to over-grease your baking sheet and use parchment paper or a silicone mat to help control spreading.
