Banana Chocolate Chip Cookies

5 from 1 vote

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Do you love cookies that are pillowy soft and maybe even a little gooey? What about a warm slice of banana bread? If you answered a big fat yes to either of those questions – then this recipe for banana chocolate chip cookies is definitely for you! Stack of banana chocolate chip cookies with glass of milk

**This post was updated February 28th with new photos and a slightly updated recipe**

Soft & Gooey Banana Chocolate Chip Cookies

These banana chocolate chip cookies are an incredible thing. They’re the perfect cross between a warm slice of banana bread and your favorite chocolate chip cookies. They’re extra soft, a little cake-y and a little gooey. They have hint of cinnamon and the perfect banana flavor.

You’ll notice that the texture is a little different than most chocolate chip cookies. That’s because the banana adds moisture – which makes the cookies softer and a cakier as opposed to thin and crispy.

Ingredients Needed

Ingredients formaking banana chocolate chip cookies.

For this recipe, you’ll need

  • 1/3 cup mashed banana – you should need about 1 brown banana for this
  • 1/2 cup unsalted butter
  • 3/4 cup light brown sugar – if you don’t have light brown sugar, feel free to use 1/2 cup brown sugar and 1/4 cup white sugar
  • 1 large egg white
  • 1 teaspoon vanilla – I used a vanilla paste, but vanilla extract is totally fine too
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips

**Note that we’re only using the egg yolk, and not the white. The banana adds so much moisture to the cookies, that we don’t need the whole egg.

Baking Tips

  • Make sure to use a brown banana, but cut out any bruises. Brown bananas are sweeter and are best for baking.
  • The dough for this recipe is very sticky due to the banana. I recommend using a cookie scoop because your hands won’t get as sticky.
  • If you don’t have a cookie scoop, or find that the dough is too sticky too work with, cover the bowl and place it in the fridge for at least 30 minutes to firm up.
  • Press the dough balls down slightly before baking. This ensures that they don’t end up like muffin tops. If the dough is sticking to your fingers, lightly grease them with non-stick cooking spray.
  • After taking the cookies out of the oven, place a few extra chocolate chips on top of each cookie for the perfect appearance.

Stack of banana bread cookies with the top cookie broken in half.

These banana cookies end up oh so soft with a delicious hint of banana – and then the chocolate chips…. well enough said. So if you’re looking to switch up your chocolate chip cookie recipe, or like your cookies extra pillowy soft – then these banana chocolate chip cookies are the thing for you.

For more banana chocolate chip recipes, try these:

5 from 1 vote

Banana Chocolate Chip Cookies

Banana chocolate chip cookies are thick, pillowy soft and a little gooey. They have a delicious hint of banana bread, lots of chocolate chips, and it's an easy recipe you can whip up in no time. 
Prep: 15 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 24 cookies
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  • Cookie Sheets


  • 1/2 cup unsalted butter (112 grams) , softened
  • 3/4 cup light brown sugar (150 grams) , or 1/2 cup dark brown sugar and 1/4 cup white sugar
  • 1 large egg yolk, discard the white
  • 1 tsp vanilla extract
  • 1/3 cup mashed banana (80 ml) , you'll need about 1 medium banana
  • 1 1/2 cups all-purpose flour (188 grams)
  • 1/2 tsp baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cups chocolate chip (180 grams) , your favorite variety


  • Preheat the oven to 375F degrees.
  • Line cookie sheets with parchment paper or baking mats.
  • Beat together the butter and sugar in a large bowl until fluffy.
  • Mix in the egg yolk and vanilla extract. 
  • Mix in the mashed banana until combined. If there's a few chunks of banana - that's ok.
  • Add in the flour, cinnamon, baking soda and salt. Start with the mixer on a low speed, and gradually mix the dry ingredients into the batter.
  • Stir in the chocolate chips.
  • Using a cookie scoop, drop 1 tablespoon scoops of the dough onto lined cookie sheets about 2 inches apart. Flatten slightly with lightly greased fingers.
  • Bake 1 tray at a time for 8-10 minutes or until the tops look just set.
  • Remove from the oven. Let the cookies cool on the cookie sheets. Optionally, place a few extra chocolate chips on the top of each cookie. 


  1. Butter: Unsalted butter can be replaced with salted butter. Simply remove the salt from the recipe. 
  2.  Sticky Cookie Dough: The dough for this recipe will feel sticky. If you don't have a cookie scoop and/or feel the dough is too sticky to work with, cover the bowl with plastic and place in the fridge for 30 minutes or up to 48 hours before forming the dough into balls and baking. 
  3. Storage: Store cookies in an airtight container at room temperature for up to 4 days. I find that these cookies can stick together. Make sure they're fully cooled before storing and place a piece of wax paper between layers.
  4. Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 24 equal-sized cookies. 


Calories: 118kcal, Carbohydrates: 17g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 19mg, Sodium: 52mg, Potassium: 31mg, Fiber: 1g, Sugar: 10g, Vitamin A: 131IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 1mg
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