Banana chocolate chip Cookies are Soft, Cake-like and the perfect treat for any banana lover. Use those over-ripe bananas in a tasty way!!
For more banana recipes try Frosted Banana Bars, BEST Banana Bread, Banana Crumb Muffins, and Cream Cheese Filled Banana Bread.
The Best Banana Cookies!
I love to share quick, easy, and delicious desserts with you. I have a yummy one for you today! If you are anything like me, you tend to have an overripe banana or two on the counter. It seems my 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 my fav banana recipes come in…cue Banana Chocolate Chip Cookies. They combine two of my favorite things – cookies AND bananas!
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!
How to make Easy Banana Cookies
We love that these cookies are so simple that even the kids can help make them. Here is what you’ll need to do to make them…
PREP. Preheat oven to 350 degrees
WET INGREDIENTS. Cream together butter and sugar in your mixer. Add egg, vanilla and almond extract, and bananas and mix well.
DRY INGREDIENTS. In a separate bowl mix flour, baking soda, cocoa and salt. Add this to your butter and sugar mixture and mix well. Stir in chocolate chips.
BAKE. Spoon onto a greased cookie sheet and bake at 350° for 8-10 minutes.
TIps + Storing Info
- Bananas: I would start with 2-3 medium bananas to get ½ cup of mashed bananas.
- Mashing Bananas: To mash, place the bananas in a bowl and use a fork to mash the bananas until smooth. If you want you can also use an electric hand mixer to get a smooth result.
- Chewy Cookies: If you want chewy cookies you can opt to use brown sugar instead of white sugar. You can also chill your dough before baking so that you don’t lose all of the moisture in your dough.
- Thicken: If the dough is really runny and it results in flat cookies try adding some more flour. Try adding ¼ cup of flour and see if that helps.
- Soft Cookies: Keep cookies soft in an airtight container on the counter. Don’t overmix or overbake the cookies!
STORE cookies in an airtight container at room temperature for up to a week.
FREEZE in an airtight container for up to 3 months. You can store your cookie dough in the fridge in a covered container for up to 5 days, just make sure that there is an airtight seal on the container so that the dough doesn’t dry out.
For more cookie recipes, try:
- BEST Chocolate Chip Cookies
- Funfetti Cookies
- Oatmeal Cookies
- 3 Ingredient Peanut Butter Cookies
- M&M Cookies
- Mini Peanut Butter Cookies
Banana Chocolate Chip Cookie Recipe
- 1/3 cup butter softened
- 1/2 cup sugar
- 1 egg
- 1/2 cup ripe banana mashed
- 1/2 tsp vanilla extract
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1 cup semi sweet chocolate chips
- Preheat oven to 350.
- In a medium bowl, cream your butter and sugar until light and fluffy. Beat in egg, banana and vanilla until combined.
- Mix flour, baking powder, salt and baking soda and gradually add to creamed mixture. Stir in chocolate chips.
- Scoop onto sprayed baking sheets. Bake at 350° for 10-14 minutes, the until edges are lightly browned.
I think this would be great for tricking my little picky eater to eat a banana! Thanks for sharing.
These cookie look delicious! And I can’t wait until my daughter is old enough to help me with my blog like you do!! I love these posts 🙂 Pinned!
They look delicious, I just made them they taste very good, but they are a bit flat. I don’t know why this keeps happening but last week I made some chewy chocolate chip cookies and they were not chewy.
I follow the recipe but 🙁 I’m from Europe and normally I use grams/ml. I bought some cups though.
Add more flour. did the same to me, but when I added more flour they fluffed up.
cups are the least aquerate form of measurments if you can, try to convert everythibg to wieght. then theres altitude. you need to make ajustments if you are at an elivation of 5000 or higher.
i to had to add more flour other wise they run all over the pan
love your recipes for bananas they so easy to do ….Thank you so much for sharing 🙂
Lily I am sorry you had pneumonia I am sorry they had to prick your arm and neck and had to get an x-Ray but your nice dad took you to ice cream and I am sorry that you had to take that yucky cherry medicine but you had fun bowling
Hi I’m a newbie (not even) in baking sweets. I have failed once before and I’m actually still afraid to give baking another shot.
Anyway, here are my questions:
1. What do you mean by “cream the butter…”?
2. Do I need a mixer? Like I said, I’m a newbie, so I haven’t invested in baking stuff yet.
3. Is this unsalted butter?
4. Can I use brown sugar instead of white?
Ask away 🙂 Creaming the butter means mixing with a hand mixer or like a kitchen aid. It gets light & fluffy 🙂 I do like to use unsalted butter when baking & I have not substituted for brown sugar. I would stick to the white 🙂 Good luck!!
you can use br sugar. only thing you have to compisate for is the mallases in the sugar. like to a tablespoon reduction. br sugar works great with this recipe it works well with the bananas
WOW!! These cookies look and sound incredible!! My kids would LOVE them!!
Mine did!! I hope you give them a try & that they are a hit!!
Such a delicious idea! This are amazing!!
Thanks! They are super delicious!!
Love this recipe, great use for bananas that’s NOT bread 🙂
Exactly!! Thanks so much!
Oh I bet these are super moist! Love the chocolate and banana together!
They are super moist & soft!! We loved them! I hope you give them a try! Enjoy 🙂
Flavour is great, but they don’t change shape, I have little funny shaped lumps. They didn’t come out looking like the picture.
Oh, I am sorry! I am glad you liked them flavor though 🙂 Thank you for trying them!
Do you think this cookies could be frozen?
I have not tried, but it should be ok 🙂
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!
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!!
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 replaced the butter with organic coconut oil and added some nuts and they turned out delicious!
Perfect!! Thank you for sharing what you did!