These Soft and Chewy Banana Chocolate Chip Cookies are a delightful twist on your classic cookie. They combine ripe bananas with gooey chocolate chips, resulting in a treat that’s both sweet and moist with a perfect chewiness. The bananas give these cookies a gentle, fruity flavor while keeping them soft and tender inside.
I love making these cookies whenever I have some ripe bananas that need a quick use-up. It feels like a little bonus dessert and a way to sneak in some natural sweetness without adding too much sugar. Plus, the chocolate chips melt just right, making every bite gooey and delicious. I often find myself sneaking a second one before they even cool down!
My favorite way to enjoy these cookies is warm, straight from the oven, maybe with a big glass of milk or a cup of coffee. They’re perfect for sharing with friends or packing in lunchboxes. Honestly, they’re so good, you might want to double the batch because they disappear fast around here!
Key Ingredients & Substitutions
Bananas: Use ripe bananas with brown spots—they add natural sweetness and moisture. If bananas are scarce, unsweetened applesauce can work, but expect a slight texture change.
Butter: Softened unsalted butter helps these cookies stay tender. For a dairy-free option, replace with coconut oil or vegan butter sticks, but flavor will differ slightly.
Brown Sugar: This gives the cookies chewiness and a subtle caramel note. You can swap with coconut sugar for a richer flavor or white sugar for a crisper cookie.
Flour: All-purpose flour provides structure. For gluten-free baking, try a 1:1 gluten-free flour blend, but add a bit more moisture if the dough feels dry.
Chocolate Chips: Semi-sweet chocolate chips balance the banana’s sweetness well. Use dark, milk, or even white chocolate chips depending on your preference.
How Do You Keep These Cookies Soft and Chewy?
Softness comes from the right balance of wet and dry ingredients and careful baking.
- Use ripe bananas and brown sugar for extra moisture and chew.
- Don’t overmix after adding the flour; just stir to combine.
- Watch your baking time—10 to 12 minutes is perfect. Cookies will look a bit underbaked but firm up as they cool.
- Let cookies cool on the baking sheet for 5 minutes before moving; this helps them set without becoming hard.
Equipment You’ll Need
- Mixing bowls – handy for combining wet and dry ingredients separately.
- Hand mixer or wooden spoon – a mixer speeds up creaming butter and sugar, but a spoon works fine too.
- Measuring cups and spoons – for accurate ingredient amounts to get the best texture.
- Baking sheet – a flat surface to bake your cookies evenly.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easier.
- Cookie scoop or tablespoon – helps drop uniform cookie dough portions for even baking.
- Wire cooling rack – lets your cookies cool without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Swap chocolate chips for chopped walnuts or pecans to add crunch and a nutty flavor.
- Add 1/2 teaspoon cinnamon or pumpkin pie spice for a warm, cozy twist perfect in fall.
- Mix in dried cranberries or raisins for a chewy, sweet contrast that pairs well with banana.
- For a richer cookie, stir in white chocolate chips or butterscotch chips instead of semi-sweet chocolates.
Soft and Chewy Banana Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup ripe banana, mashed (about 2 medium bananas)
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10-12 minutes to bake. Allow an additional 5 minutes for cookies to cool on the baking sheet before moving them to a wire rack. Total time is around 25-30 minutes from start to finish – quick and easy!
Step-by-Step Instructions:
1. Get Ready to Bake:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a non-stick baking mat to keep the cookies from sticking.
2. Mix Wet Ingredients:
In a large bowl, cream together the softened butter and brown sugar until the mixture is smooth and fluffy. Add in the egg, mashed banana, and vanilla extract, mixing until everything is combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk the all-purpose flour, baking soda, and salt together. Then gradually add these dry ingredients to the banana mixture, stirring gently until just combined.
4. Add Chocolate Chips:
Fold in the chocolate chips evenly throughout the dough so every cookie gets some chocolaty goodness.
5. Shape and Bake Cookies:
Use a tablespoon or cookie scoop to drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set and slightly golden while the centers stay soft.
6. Cool and Serve:
Let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely if you prefer them at room temperature. Either way, enjoy these soft, chewy, banana-chocolate treats with your favorite drink!
Can I Use Frozen Bananas for These Cookies?
Yes! Just make sure to fully thaw and drain any excess liquid from the bananas before mashing to avoid soggy dough.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed bag for up to 2 months and thaw at room temperature before enjoying.
Can I Substitute the Butter?
Certainly! You can use equal parts coconut oil or vegan butter for a dairy-free option. Keep in mind the flavor and texture may be slightly different.
Are These Cookies Gluten-Free?
Not as written, but you can swap the all-purpose flour for a gluten-free baking blend to make them gluten-free. Just watch the dough consistency and adjust with a bit more banana or flour if needed.
