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
If you’re looking for easy cookie recipes like my Chewy Chocolate Chip Cookies or my Pumpkin Chocolate Chip Cookies, you should try Banana Chocolate Chip Cookies. I make them with mashed bananas so you’ll end up using less eggs and butter than traditional chocolate chips cookies. The result is chewy cake-like irresistible cookies!
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.
First start by creaming the sugar and butter together until light and fluffy. And continue by adding in the egg, mashed banana and vanilla extract. Those are all the wet ingredients for the banana cookies.
Next, you’ll add the combined dry ingredients into the mixer and blend until there are no more streaks of flour. Finally, it’s time to fold in the chocolate chips.
The banana cookies 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.
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. They will look slightly undercooked on the top, but as long as the edges start to brown, then they are ready and will continue to set as they cool.
Tips for making banana cookies
- Use 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 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.
More cookie recipes:
- Banana Breakfast Cookies
- Oatmeal Raisin Cookies
- Chocolate Chip Tahini Cookies
- Chewy Chocolate Chip Cookies
- Flourless Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- 3 Ingredient Peanut Butter Cookies
These banana chocolate chip cookies are legit chewy, rich and bursting with a sweet banana flavor. They are like little pillowy banana breads in cookie form and make the perfect treat for kids, holiday gatherings or just Friday night cookie cravings!
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!
Banana Chocolate Chip Cookies
- 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.