If you like banana bread, you'll love these Banana Chocolate Chip Cookies. They are a great way to use up overripe bananas and have a soft cake-like texture
My son’s class is having a cookie exchange party tomorrow and he insisted on chocolate chip cookies for his friends. A lot of my chocolate chip cookie recipes on the blog tend to not use butter, like the Chewy Chocolate Chip Cookies and others are more sophisticated in flavor like the Chocolate Chip Tahini Cookies. So I turned to my friend Kristyn from Lil Luna, who has a ton of kid-friendly cookies, and I found the recipe for these banana chocolate chip cookies.
They were AMAZING! And we are all officially obsessed with them! The recipe uses mashed bananas so you’ll end up using less eggs and butter than traditional chocolate chips cookies, and the end result is a chewy, cake-like cookie that the kids at school are going to love! The best part is that my son Adam helped me make the cookies, and they were a breeze to bake!
How to make banana chocolate chip cookies
Here are all the ingredients you’ll need to make these banana chocolate chips cookies. It’s the usual suspects for making chocolate chip cookies, but also with an over-ripe banana that we’ll be mashing soon.
The batter will be more moist that the typical cookie dough batter. It will be fluffy and airy and this is what helps make them cake-like.
Use a cookie scoop to place the cookies on a silpat or greased baking sheet or a baking sheet lined with parchment paper. My son scooped these, so the shapes aren’t perfect, but that’s the whole point of a cookie exchange by kids for kids, right?!
The cookies are ready when you start to see the edges slightly brown. That’s your signal to remove them from the oven and let them cool on a wire rack. That’s the hardest part of baking cookies for me. I see the cookies, I smell their sweetness and I’ve pre-tasted that uncooked batter. And now I have to patiently wait for cooling time. I guess that’s the time to wash the dishes, ehy?
So worth it, because these cookies are legit chewy, rich and bursting with a sweet banana flavor. They are like little pillowy banana breads in cookie form.
Tips for making banana chocolate chip cookies
- Make sure to use a really over-ripe banana. This makes it easier to mash the banana, but it also adds a lot more sweetness and flavor to the recipe and helps give them that cake-like moist and chewy texture.
- Use butter and and egg at room temperature. This helps to make sure everything mixes well together without getting clumps. It gives the cookies an even texture and consistent taste. If you’re in a rush to get the items to room temperature, you can place the butter in the microwave for 7-10 seconds. And you can place the egg in a bowl of warm tap water.
- If you have time, chill the cookie dough. Chilling the cookie dough helps to improve the texture and flavor of the cookies. It solidifies the fat in the butter so that it doesn’t spread as quickly when baked, making for a richer tasting cookie that doesn’t spread as easily.
Not disappointed. Not one bit.
If you make this healthy-ish feel good Banana Chocolate Chip Cookies recipe, please be sure to leave a comment and/or give this recipe a rating! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
More cookie recipes:Â
- Oatmeal Raisin Cookies
- Chocolate Chip Tahini Cookies
- Chewy Chocolate Chip Cookies
- Flourless Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Date Cookies
If you like banana bread, you'll love these Banana Chocolate Chip Cookies. They are a great way to use up overripe bananas and have a soft cake-like texture
- 1/3 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1 egg at room temperature
- 1/2 cup ripe banana about 1 banana
- 1/2 teaspoon vanilla extract
- 1 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1 cup semi sweet chocolate chips
Preheat oven to 350ºF. Line baking sheets with parchment paper.
- In the bowl of an electric mixer, beat the butter and granulated sugar until well combined and fluffy, about 2 minutes. Beat in the egg, mashed banana and vanilla extract until combined.
Mix flour, baking powder, salt and baking soda and gradually add to the creamed mixture. Stir in the chocolate chips.
Scoop the dough onto the prepared baking sheets. Bake 10-14 minutes, or until the edges are lightly browned
Cool for 5 minutes before removing to wire racks to cool completely.
Recipe: This recipe is from Lil Luna. I didn't make any changes and it came out perfect.
Storage: They will typically stay fresh in a sealed container for 3-4 days but can last up to a week when stored with a piece of sliced bread.
Substitutes: For best results, follow the recipe as is. However if you have any questions for substitutions, please let me know!
Nutrition: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used. This nutrition label assumes that the batter is for 24 cookies.
