If you love the flavor of real banana in desserts, these banana chocolate chip cookies are just for you! Soft and with a cake-like texture, these easy banana chocolate chip cookies are impossible to resist.
Chocolate chip banana bread is one of my favorite comfort foods to bake. It’s soft, sweet and oozing with chocolate in every bite. Sometimes, though, I get a craving and don’t want to wait over an hour for the banana bread to bake and cool before I can cut a slice. That’s where these banana bread cookies save the day.
Made with the same basic ingredients, these banana chocolate chip cookies have a soft, cake-like texture that resemble the fluffy inside of banana bread. The chocolate chips are the perfect addition, since nobody can resist a gooey chocolate chip cookie.
This banana chocolate chip cookie recipe is loved by kids and adults. I had to hide the cookies from my daughter and my husband, as I caught them both sneaking cookies from the kitchen. My daughter recently discovered chocolate chips, and she can spot a bag a mile away (definitely my kid!).
How to make banana chocolate chip cookies
These banana chocolate chip cookies couldn’t be any easier to make. The banana cookie recipe requires no chilling and no special ingredients.
- To start, whisk together the dry ingredients: flour, baking soda, and salt.
- Then, in a mixer bowl fitted with the paddle attachment, beat the butter and brown sugar until light and fluffy, about 3 minutes. It’s important to take time on this step as it adds lightness.
- Add the eggs and vanilla extract and mix until just combined.
- Then, add the flour mixture and mix in gently.
- Lastly, stir in the chocolate chips and nuts (if using). Be careful not to overmix your cookie dough.
- Roll the dough into balls, about 1.5 tablespoons (or use this medium sized scoop) and place on a baking sheet lined with parchment paper. The cookies spread slightly, so make sure you give them space.
- Bake the banana chocolate chip cookies for 12-14 minutes at 350°F/180°C, just until they begin browning at the edges. The tops may not be golden just yet, but that is fine as they will firm up as they cool. If the tops do start getting golden, take them out of the oven so they stay soft inside.
- Let the cookies cool for 10 minutes on the sheet, then transfer to a wire rack to cool completely.
Tips for making perfect banana chocolate chip cookies
- Use over-ripe bananas: Just like with banana bread, you want your bananas to be dark brown, spotty and slightly over-ripe. This adds sweetness and moisture to the cookies.
- Don’t skip the brown sugar: For this banana chocolate chip cookie recipe, I like to use brown sugar instead of white. It lends a deeper caramel flavor to the cookies, and makes them extra moist and chewy.
- Use room temperature butter: Make sure your butter is at room temperature. This plays an important role in the creaming process, giving the cookies an even texture and softness.
- Don’t overbake: These cookies are very soft, so they may even look underdone when baking (they firm up as they cool). You want to take them out of the oven as soon as the edges start to brown, but the center will still be light and not yet golden.
Commonly asked questions
Can I make the cookie dough ahead of time?
Yes. You can chill the cookie dough for up to a week or freeze it for up to 2 months, just keep in mind the cookies will take a little bit of extra time to bake when the cookie dough is cold.
What type of chocolate chips should I use?
You can use any type of bittersweet or semisweet chocolate. If using chocolate bars, cut into small pieces and fold into the cookie dough the same way you would chocolate chips.
Do I need to chill the cookie dough before baking?
Nope! These cookies don’t require any chilling before baking. However, you certainly can chill the dough if you don’t want to make cookies right away.
More recipes with bananas
- Peanut Butter Banana Muffins: Moist, fluffy and made with creamy peanut butter.
- Chocolate Banana Tart: Rich and creamy with a crunchy cookie crust.
- Banana Cake: Sweet and irresistibly delicious, this cake is topped with fluffy cream cheese frosting.
- Banana Cream Pie: Layers of cookie crust, banana pastry cream, and whipped cream.
- Banana White Chocolate Blondies: Thick, chewy, and delicious.
Banana Chocolate Chip Cookies
Moist, delicious cookies with a slightly cakey interior, bursting with banana flavor and lots of chocolate chips!
Ingredients
- 2 ⅔ cups (360g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅔ cup (150g) unsalted butter, softened to room temperature
- 1 ⅓ cups (270g) light brown sugar
- ½ cup mashed bananas (about 2 small bananas/130g without the peel)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ½ cups (250g) bittersweet or semi-sweet chocolate chips or chunks
- 1 cup walnuts , coarsely chopped, optional
Instructions
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Preheat oven to 350°F/180°C. Line 2 pans with parchment paper.
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In a medium bowl whisk together flour, baking soda and salt. Set aside.
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In a mixer bowl fitted with the paddle attachment, beat together butter and brown sugar on low-medium speed for 3 minutes. Add mashed banana and mix until combined. Add eggs and vanilla extract and beat until combined. Add flour mixture and beat just until combined. Mix in chocolate chips and walnuts if using.
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Roll dough into balls, the size of 1.5 tablespoons each (tip: use a medium ice cream scoop to scoop out dough), and place on prepared pans 3-inches apart.
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Bake for 12-14 minutes, until cookies just begin to brown at the edges. The tops will still be light and not brown like the edges. If they start to get golden on top, that’s ok too, but at this point make sure to take them out of the oven (this way they will stay soft inside). Allow cookies to cool for 10 minutes in the cookie sheet, then gently transfer them to a wire rack to cool completely. Serve cookies warm or at room temperature.
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Store cookies in an airtight container at room temperature for up to 2 days or in the fridge for up to one week (but serve them at room temperature). Cookies can also be frozen for up to 3 months. To thaw, leave on the counter, still covered, or overnight in the fridge.
