Soft and Chewy Banana Chocolate Chip Cookies are a comforting treat that combines the natural sweetness and softness of ripe bananas with the melty goodness of chocolate chips. These cookies are perfect if you love a tender bite that’s a little bit cakey and a little bit chewy, with gooey chocolate pockets throughout.
I love making these cookies when I have a few overripe bananas sitting on the counter. It feels great to turn something that’s about to go bad into something so delicious! Plus, the bananas add moisture, so you don’t need as much butter or oil, making these a bit lighter but still super yummy.
My favorite way to enjoy them is fresh out of the oven, warm and soft, with a glass of cold milk or a hot cup of coffee. They’re also great for packing in a lunchbox or sharing with friends because they stay soft for days if stored in an airtight container. If you’re looking for a simple cookie that feels homemade and special, these banana chocolate chip cookies are a wonderful choice.
Key Ingredients & Substitutions
Ripe Bananas: These are the star of the recipe, adding moisture and natural sweetness that keeps cookies soft. Use very ripe with brown spots for the best flavor. If you’re short on bananas, applesauce can be a substitute but expect a slightly different texture.
Butter: Softened unsalted butter gives the cookies richness and chewiness. You can swap for coconut oil or vegan butter if needed, but the flavor will change a bit.
Brown Sugar: This adds moistness and a slight caramel taste to your cookies. If you only have white sugar, you can use it, but the cookies might be less chewy and flavorful.
Chocolate Chips: Semi-sweet chips balance nicely with the banana’s sweetness. Feel free to try milk chocolate or dark chocolate chips, or even chopped nuts for some crunch.
How Can I Ensure These Cookies Stay Soft and Chewy?
Soft and chewy cookies come down to balancing moisture, mixing, and baking time. Here’s how I do it:
- Don’t overmix: Stir the dry ingredients in just until combined. Overworking the dough can lead to tough cookies.
- Bake at the right temperature: 350°F (175°C) helps cookies bake evenly without drying out.
- Watch the baking time: Take cookies out when edges are golden but centers still look soft. They continue cooking as they cool.
- Cooling matters: Let cookies sit on the baking sheet for a few minutes before moving. This helps them set without losing softness.
Following these tips, your banana chocolate chip cookies will come out tender, moist, and full of gooey chocolate. Enjoy baking!
Equipment You’ll Need
- Mixing bowls – I like having a large one for wet ingredients and a smaller one for dry; it keeps things tidy.
- Fork or potato masher – perfect for mashing the ripe bananas smoothly without lumps.
- Hand mixer or sturdy spoon – a hand mixer speeds up creaming butter and sugar, but a strong spoon works fine too.
- Baking sheets – flat and rimmed to hold the cookies and ensure even baking.
- Parchment paper or silicone baking mats – these prevent sticking and make cleanup much easier.
- Cookie scoop or spoon – for evenly sized cookies that bake uniformly.
- Wire cooling rack – lets cookies cool evenly and keeps them from getting soggy.
Flavor Variations & Add-Ins
- Walnuts or pecans – add a crunchy texture and a nutty flavor that pairs perfectly with banana and chocolate.
- Peanut butter chips – swap or mix with chocolate chips for a creamy, nutty twist.
- Shredded coconut – gives a tropical hint and extra chewiness that balances the soft cookie.
- Dark chocolate or white chocolate chips – change up the sweetness and richness to your taste.
Soft and Chewy Banana Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 ripe bananas (about 1 cup mashed)
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (170 g) semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10-12 minutes of baking per batch. You’ll also want to allow about 5 minutes for the cookies to cool on the baking sheet before moving them. Overall, plan for around 30 minutes from start to finish, making it a quick and easy treat to whip up!
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats so the cookies don’t stick and cleanup is easy.
2. Mash the Bananas and Mix Wet Ingredients:
In a large bowl, mash the ripe bananas with a fork until smooth. Add the softened butter and light brown sugar, then beat together until your mixture is creamy and well combined. Next, stir in the egg and vanilla extract until everything is mixed evenly.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures your leavening is evenly distributed and avoids any clumps.
4. Mix Dry and Wet Ingredients:
Slowly add the dry ingredients into your wet banana mixture. Stir gently until just combined, being careful not to overmix which can make the cookies tough.
5. Add Chocolate Chips and Scoop Dough:
Fold in the chocolate chips so they spread throughout the dough. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each. Press some extra chocolate chips on top for a nice look.
6. Bake and Cool:
Bake for 10-12 minutes. The edges should turn light golden while the centers remain soft. Let the cookies cool on the baking sheet for about 5 minutes to set, then transfer them to a wire rack to cool completely or enjoy them warm right away!
Can I Use Frozen Bananas for This Recipe?
Yes! Just thaw frozen bananas completely and drain any excess liquid before mashing to avoid a soggy dough.
Can I Substitute the Butter?
Sure, you can use coconut oil or a plant-based butter substitute. Keep in mind the flavor and texture might change slightly, but the cookies will still be delicious.
How Should I Store These Cookies?
Keep them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed bag or container for up to 1 month.
Can I Make the Dough Ahead of Time?
Absolutely! Refrigerate the cookie dough in an airtight container for up to 24 hours before baking. Just let it come to room temperature briefly before scooping.
