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Banana Chocolate Chip Cookies are soft and chewy cookies that are easy to make. If you have overripe bananas on hand, you will love these easy banana cookies – they taste like banana bread but with that classic cookie texture you know and love!
We always have a few bananas left on the counter every week that are too ripe to eat so I am always looking for ways to use them. You can always make banana bread but I wanted something different: cookies. I tested this original recipe so many times I lost count – but loved eating banana cookies for days. Banana cookies are like a marriage of the best chocolate chip cookies with your favorite quick bread, kind of like chocolate chip banana bread in cookie form.
Ingredients for Banana Cookies
- Unsalted Butter that has been left out at room temperature, so it’s nice and soft
- This recipe uses both Brown Sugar (make sure to pack it in the cup) and Granulated Sugar. White sugar causes spread and brown sugar keeps them moist.
- Use a banana that has turned mostly brown (those brown spots mean the banana is sweeter and are the best for baking).
- Just one egg yolk since the banana adds moisture and we don’t want too much or the cookies will be too wet.
- All-purpose flour – use the spoon and level method to measure it
- Mini chocolate chips – I like mini chips but you can use regular if you prefer
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Before You Bake Tips from Dorothy
- If you want to use salted butter, reduce the added salt to 1/4 teaspoon.
- You can freeze banana chocolate chip cookies for up to 2 months. Learn how I freeze desserts!
Banana Chocolate Chip Cookies Recipe
Recipe Video
Ingredients
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 medium overripe banana , mashed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups (217g) all-purpose flour
- 1 cup (173g) mini chocolate chips
Instructions
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
- Cream butter and both sugars with an electric mixer (use a paddle attachment if using a stand mixer).
- Mix in banana, egg yolk, vanilla salt, and baking soda. Add flour and mix until smooth. Stir in mini chocolate chips.
- Scoop 2 tablespoon size balls of cookie dough onto prepared cookie sheets, spacing 2-inches apart. Bake for 13-16 minutes, or until the tops have lost their glossy sheen and the edges are golden.
- Cool 5 minutes on cookie sheets before removing. Store in an airtight container for up to 3 days or freeze for up to 2 months.
Recipe Notes
- These are great plain or with nuts or toffee bits in place of chocolate chips.
Recipe Nutrition
How to Make Banana Chocolate Chip Cookies
- In a large bowl (or stand mixer fitted with a paddle attachment), cream the butter with both kinds of sugar. Add the mashed banana, egg yolk, vanilla, salt, and baking soda and mix to combine.
- Mix in the flour.
- Once the dough is smooth, stir in the chocolate chips.
- Scoop two tablespoons of the dough and drop it on a prepared cookie. Repeat with the rest of the dough, spacing each two inches apart.
- Bake the cookies for 13 to 16 minutes at 350°F. The cookies are done when they are no longer glossy, and the edges are golden.
FAQs
The cookies will keep in an airtight container for up to three days.
You can freeze them for up to two months in an airtight container.
They’re done baking when they just lose their glossy sheen.
I made smaller cookies and they only took 9 min to bake. They were delicious but did not have much of a banana flavor. I used a very ripe banana.
Instead of chocolate chips, I used butterscotch chips. I’ll be using some raspberry chips next time. These have geat texture and height. Easy recipe. now one of my “go-to” favorites. FABULOUS!
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