Banana Chocolate Chip Cookies
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Do you love chocolate chip cookies that are soft and chewy? 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! There’s no need to chill the dough – so you’ll have fresh from the oven cookies in no time!
**This post was updated October 20, 2024 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, chewy and a little gooey. They have hint of cinnamon and brown sugar for the perfect banana flavor.
When recipe testing, I found that a lot of banana bread cookies turned out more like muffin tops than cookies. If I tried to make the cookies thick, then the texture became too cakey instead of chewy. After so many recipe tests and taste tests – this is the perfect recipe for chewy banana bread cookies with slightly crispy edges.
Ingredients Needed
For this recipe, you’ll need
- 1/4 cup mashed banana – you should need not quite an entire small banana
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon honey or molasses or maple syrup – this helps the cookies have slightly crispy edges
- 1 1/4 cup all-purpose flour – measured carefully
- 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. When recipe testing, I found that using an entire egg (yolk and white) lead to cookies that were too much like muffin tops and too cakey in texture.
Baking Tips
- Use a brown, spotty banana. Brown bananas are sweeter and best for baking. Be sure to cut out any bruises before mashing the banana.
- Use a cookie scoop. 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.
- Place the cookies at least 2 inches apart on the cookie sheet. The cookies will spread as they bake.
- Add some extra chocolate chips. After taking the cookies out of the oven, place a few extra chocolate chips on top of each cookie for the perfect appearance.
- Cool the cookies on the cookie sheet. Because these cookies are really soft, I recommend cooling them fully while they’re still on the cookie sheet.
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 – then these banana chocolate chip cookies are the thing for you.
For more banana chocolate chip recipes, try these:
- Chocolate Chip Banana Bread
- Peanut Butter Banana Chocolate Chip Cookies
- Banana Chocolate Chip Muffins
- Chocolate Banana Bread
Banana Chocolate Chip Cookies
Equipment
- Cookie Sheets
Ingredients
- 1/2 cup unsalted butter (112 grams), softened
- 1/3 cup brown sugar (70 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 tablespoon honey (15 ml), or molasses or maple syrup
- 1 large egg yolk, discard the white
- 1 teaspoon vanilla extract
- 1/4 cup mashed banana (60 ml), you'll need about 1 small banana
- 1 1/4 cups all-purpose flour (156 grams), whisk first, then spoon into a dry measuring cup and level off the top – or measure with a scale in grams
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup chocolate chip (about 180 grams), your favorite variety
Instructions
- Preheat the oven to 375F degrees.
- Line cookie sheets with parchment paper or baking mats.
- Beat together the butter, brown sugar and granulated sugar in a large bowl.
- Then mix in the egg yolk, honey, vanilla extract and mashed banana until combined.
- 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 butter mixture.
- Stir in the chocolate chips. I typically stir in 3/4 cup chocolate chips, and reserve 1/4 cup for dotting on top of the baked cookies.
- Using a cookie scoop, drop 1 tablespoon scoops of the dough onto lined cookie sheets about 2 inches (about 5 cm) apart.
- Bake 1 tray at a time in the middle of the preheated oven for 8-10 minutes or until the tops look just set.
- Remove from the oven. Optionally, place a few extra chocolate chips on the top of each cookie. Let the cookies cool on the cookie sheets.
Notes
- Butter: Unsalted butter can be replaced with salted butter. Simply remove the salt from the recipe.
- 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.
- Storage: Store cookies in an airtight container at room temperature for up to 4 days. Baked and cooled cookies can be frozen in an airtight container with sheets of wax paper between each layer of cookies. Thaw in the fridge, then bring to room temperature before enjoying.
- Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 22 equal-sized cookies.
Nutrition
Seriously, I am in love with these. They are perfectly balance a must in my family