Banana Chocolate Chip Cookies Recipe

4.84 from 12 votes

Banana Chocolate Chip Cookies Recipe

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!!

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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.

Video

Notes

Recipe tips.

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.

Prep ahead of time. The dough can be mixed up ahead of time, covered, and refrigerated for 1-2 days until baking.

Store the 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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