Soft and Chewy Banana Chocolate Chip Cookies are a delicious twist on classic cookies, combining the natural sweetness and moisture of ripe bananas with melty chocolate chips. These cookies have a tender, chewy texture that makes them feel like a comforting treat any time of day. They’re perfect for when you want something sweet but not too heavy.
I love making these cookies because the bananas keep them soft and add a little extra flavor without needing a lot of sugar. Plus, they’re such a great way to use up those bananas that are getting too ripe to eat on their own. I always find myself sneaking a few warm from the oven before they even cool down!
My favorite way to enjoy these cookies is with a glass of milk or a cup of tea in the afternoon. They’re great for sharing, too—friends and family always ask for the recipe after tasting them. If you want a little crunch, try adding chopped nuts on top before baking. These cookies are simple, tasty, and sure to bring a smile to your face.
Key Ingredients & Substitutions
Ripe Bananas: Bananas add moisture and natural sweetness. Use very ripe bananas with brown spots for best flavor. If you’re out of bananas, try unsweetened applesauce as a substitute, but expect a slight change in taste.
Butter: Softened unsalted butter gives a rich, creamy texture. You can swap it with coconut oil or margarine for a dairy-free option, but expect a subtle difference in flavor.
Brown Sugar: It adds moisture and a mild caramel flavor that helps keep cookies chewy. White sugar can work too but might make cookies a bit crisper.
Flour: All-purpose flour is standard here. For a gluten-free version, use a 1-to-1 gluten-free baking flour blend. Just make sure it has xanthan gum or another binder.
Chocolate Chips: Semi-sweet chips balance sweetness well. Feel free to use dark chocolate or milk chocolate chips depending on your preference. For nut lovers, adding chopped nuts is a nice touch.
How Do You Get Soft and Chewy Banana Chocolate Chip Cookies?
The key is in mixing and baking time. Overmixing dries out cookies, so stir the dry ingredients into the wet only until combined. That keeps the cookies tender.
- Cream butter and sugar: Beat these together until light and fluffy for airiness.
- Add bananas and egg: Mix gently for moist texture.
- Don’t overmix flour: Fold flour just enough to combine.
- Watch the baking time: Bake for 10-12 minutes until edges start to brown but centers remain soft.
- Cool on the baking sheet: Let cookies sit a few minutes before moving—they firm up while staying chewy inside.
I find that using ripe bananas and brown sugar together really helps keep these cookies soft. Also, slightly underbaking them makes the inside melt-in-your-mouth good!
Equipment You’ll Need
- Mixing bowls – you’ll want two: one for wet ingredients and one for dry to keep things organized.
- Hand mixer or stand mixer – makes creaming butter and sugar quick and easy for a fluffy dough.
- Measuring cups and spoons – accurate measurements help your cookies turn out just right.
- Baking sheet – a rimmed one keeps cookies from sliding off and spreading too thin.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup simple.
- Rubber spatula – great for folding in chocolate chips gently without overmixing.
- Cooling rack – lets cookies cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Use white chocolate chips instead of semi-sweet for a sweeter, creamier taste that pairs nicely with banana.
- Add chopped walnuts or pecans for a crunchy texture and nutty flavor you’ll enjoy in every bite.
- Mix in a teaspoon of cinnamon or nutmeg to add warm, cozy spice notes perfect for fall baking.
- Try peanut butter chips or swirl in some peanut butter for a rich, nutty twist that complements the banana well.
Soft and Chewy Banana Chocolate Chip Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup (2 medium) ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 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 of preparation, plus 10-12 minutes for baking. Cooling time adds another 5 minutes. In all, you’ll have soft and chewy cookies ready in about 30 minutes, perfect for a quick and tasty treat!
Step-by-Step Instructions:
1. Get Ready
First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will keep your cookies from sticking and make cleanup easier.
2. Mix The Wet Ingredients
In a large bowl, cream together the softened butter and brown sugar using a hand mixer or wooden spoon until the mixture is light and fluffy. Then, add the mashed bananas, egg, and vanilla extract. Stir everything together until it’s well combined and smooth.
3. Combine The Dry Ingredients
In a separate bowl, whisk the all-purpose flour, baking soda, and salt so they are evenly mixed.
4. Make The Dough
Gradually add the dry ingredients into the wet mixture. Stir gently and just enough so everything comes together. Avoid overmixing, as that can make your cookies tough. Then, fold in the chocolate chips evenly through the dough.
5. Shape And Bake
Drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. Place the tray in the oven and bake for about 10-12 minutes, or until the cookies are set around the edges but still soft in the middle.
6. Cool And Enjoy
Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes to firm up. Then transfer them to a wire rack to cool completely or enjoy them warm if you can’t wait!
These banana chocolate chip cookies are soft, chewy, and filled with melty chocolate chips — a perfect treat anytime!
Can I Use Frozen Bananas for This Recipe?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before mashing. This helps prevent the dough from becoming too wet.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. Thaw at room temperature before enjoying.
Can I Substitute Chocolate Chips with Something Else?
Absolutely! You can use white chocolate chips, chopped nuts, or dried fruit like raisins or cranberries for a different flavor and texture.
Is It Okay to Use Overripe Bananas?
Definitely! Overripe bananas with plenty of brown spots are perfect because they’re sweeter and softer, which helps make the cookies tender and flavorful.
