If you are anything like us, you tend to have an overripe banana or two on the counter. It seems our kids go through phases where either we never have enough bananas or we have “I’d better freeze these” black bananas sitting out.
That’s where some of our favorite banana recipes come in…cue banana chocolate chip cookies. They combine two of our favorite things – cookies AND bananas! The cookies turn out to be soft, cake-like, and delicious.
These cookies are perfect for getting rid of over-ripe bananas. You know the bananas are ripe enough to use when they’re brown all over. The more brown they are, the sweeter they taste! And they will mix better with the batter/dough. The bananas also make the cookies super moist and chewy! So yummy and so easy – the best kind of treat!
For more favorite cookies, try Mini Chocolate Chip Cookies, Bakery Style Chocolate Chip Cookies, and Chocolate Chip Cookie Bites.
Why we think you’ll love it:
- Extra easy. We love that these cookies are so simple that even the kids can help make them – just mix and bake.
- Soft and sweet. These cake-like cookies have the best texture and are a little sweeter than our Banana Bread.
- Perfect for freezing for later. Like most sweet breads and cookies, these banana cookies are great for freezing and saving for later!
Banana Chocolate Chip Cookie Ingredients and Substitutions
- ⅓ cup butter, softened – We use unsalted butter, but salted butter can also be used. see How to Soften Butter Quickly
- ½ cup sugar – granulated
- 1 large egg – A room temperature egg will incorporate better than a cold egg.
- ½ cup ripe banana, mashed – about 2-3 medium ripe bananas; mash with a fork or use an electric mixer.
- ½ teaspoon vanilla extract
- 1¼ cups all-purpose flour – see How to Measure Flour; for gluten-free cookies, try gluten-free 1:1 baking flour
- 1 teaspoon baking powder
- ¼ teaspoon salt – Reduce or omit if using salted butter.
- ⅛ teaspoon baking soda
- 1 cup semisweet chocolate chips – or milk chocolate chips, dark chocolate chunks, white chocolate chips, or even peanut butter chips
- optional – Once the dough balls are on the baking pan, sprinkle chopped nuts, like walnuts or pecans, or shredded coconut on top before baking.
How to Make Banana Chocolate Chip Cookies
- PREP. Preheat oven to 350°F
- BATTER. Cream butter and sugar in a medium bowl. Add egg, vanilla, almond extract, and mashed bananas. Beat to combine.
- In a separate bowl, mix flour, baking soda, cocoa, and salt. Add the dry ingredients to your butter and sugar mixture and mix well. Stir in chocolate chips.
- BAKE. Spoon onto a greased cookie sheet and bake at 350°F for 8-10 minutes.
Kristyn’s Recipe Tips
- The bananas should be very ripe, heavily speckled with brown or almost fully black. If you don’t have ripe bananas, see how we ripen bananas faster.
- The butter must be softened. Too cold, and it won’t cream properly. Too warm, and the cookies will spread too much and be flat.
- Pull the cookies out when the edges are lightly golden, but the centers look a bit soft. They will continue to cook on the hot baking sheet as they cool. This is our secret for the perfect texture!
- Try milk chocolate, dark chocolate, white chocolate, or even peanut butter chips; sprinkle chopped nuts or shredded coconut on top of the dough balls before baking.
Banana Chocolate Chip Cookies Recipe
Video
Ingredients
- ⅓ cup butter, softened
- ½ cup sugar
- 1 egg
- ½ cup ripe banana, mashed
- ½ teaspoon vanilla extract
- 1¼ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- 1 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350°F.
- In a medium bowl, cream the butter and sugar until light and fluffy. Beat in egg, banana, and vanilla until combined.
- Mix flour, baking powder, salt, and baking soda. Gradually add to the creamed mixture. Stir in chocolate chips.
- Scoop onto sprayed baking sheets. Bake at 350°F for 10-14 minutes, until the edges are lightly browned.
Notes
- The bananas should be very ripe, heavily speckled with brown or almost fully black. If you don’t have ripe bananas, check out our post on how to ripen bananas faster.
- The butter must be softened. Too cold, and it won’t cream properly. Too warm, and the cookies will spread too much and be flat.
- Pull the cookies out when the edges are lightly golden, but the centers look a bit soft. They will continue to cook on the hot baking sheet as they cool.
- Try milk chocolate, dark chocolate, white chocolate, or even peanut butter chips; sprinkle chopped nuts or shredded coconut on top of the dough balls before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
The cookie dough can be mixed up ahead of time, covered, and stored in the fridge for 1-2 days until baking.
Store the chocolate chip banana cookies, separate the layers with wax or parchment paper, in an airtight container at room temperature for 5-7 days, or in the freezer for up to 3 months.
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This recipe was originally published June 2014.
Love, love, this cookie receipe. My husband, my children, and my grandkids (which range from 16 to 6) love these cookies. I make them twice a month. I have tried other receipes, but they don’t even come close to this one. I also love your other receipes.
These definitely remind me of the muffies you get from Panera. They are certainly cake-like. Even the cookie dough in the mixer is more banana batter-like than traditional moldable cookie dough. Don’t get me wrong, these were a hit in our home! Just a little different than I was expecting. My husband can’t get enough of them. We added a hint of cinnamon as well as some chopped walnuts. They were delicious. The baking time is a little less than the recipe calls for, from my experience. But as long as you just keep an eye for those golden edges, you’ll be fine.
And FYI, these are downright dangerous warm out of the oven with a little spread of butter on them. Definitely only eat 1/2 or 1 muffie if you’re going to go that route when you enjoy. 😉
Thanks for the feedback! I’m so glad to hear you all enjoyed the cookies.
I replaced the butter with organic coconut oil and added some nuts and they turned out delicious!
Perfect!! Thank you for sharing what you did!
These are super yummy and super easy! A great way to use my overripe bananas that wasn’t banana bread. I did add a little bit extra flour and they turned out perfect! We love them!
Glad you think so! Yes, perfect for when you need to use bananas! Thanks!
I REALLY ENJOYED MAKING THESE COOKIES. I TWEAKED A BIT SINCE IT’S QUARANTINE TIME NOW AND ADJUSTED THE SUGAR FOR MY HUBBY. THANK YOU SO MUCH FOR THE LOVELY IDEA!
Glad I could help 🙂 Thank you so much!!
Making this cookies now. In the written out portion you say to bake at 325 but in the recipe form underneath it says at 350. Can you clarify which temperature to bake them at?
It’s 350 🙂 I fixed it. Thank you for catching that!