Chocolate Chip Banana Cookies
These soft chocolate chip banana cookies are like an addictive grab-and-go banana bread! They are a great way to use super ripe bananas and they’re so easy to make!
I enjoy these hot out of the oven when the chocolate chips are nice and melty. But, they are also great days later!
There is nothing fancy about the ingredients in this recipe. I use a mix of white and brown sugar because I love the taste of brown sugar. If you don’t have any in the house, it’s fine to use all white sugar.
It is super important that the bananas in this recipe be not just ripe, but overripe (practically black). Keep some in the freezer so you always have them when you need them. (If your bananas aren’t overripe but are just ripe, microwave them in 30 second intervals until they are really soft. This will help to bring out the sweetness.)
I love these cookies with dark chocolate chips, but milk chocolate, semi-sweet, white chocolate, or even cinnamon chips would all work really well.
You may also choose to add other mix-ins. I’ve made these with oats and walnuts (like I do in my banana muffins) and they come out a little thicker but also delicious (see the image below).
How It’s Made
Start by whisking together the dry ingredients: flour, baking powder, and salt.
Next, mix softened butter, white and brown sugar, vanilla, and mashed bananas. Don’t worry if you still see small bits of butter in the batter after mixing; that is normal. They will melt into the cookies when you bake them.
Mix in dry ingredients a little at a time.
Fold in chocolate chips.
Scoop out a tablespoon of batter at a time onto an ungreased cookie sheet. Separate the dough balls by about 2″ to leave room for them to grow.
The first several times that I made these cookies, I baked them on a silicone mat. I’ve since learned that they bake better on an ungreased cookie sheet. Baking on an ungreased cookie sheet helps to keep the cookies from spreading.
Bake at 350 F for 12 minutes. You’ll know the cookies are done when they start to brown.
Expert Tips and FAQs
Store the cookies at room temperature in an airtight container for 3 days, in the refrigerator for 1 week, or in the freezer for months.
Yes! It works great in larger batches.
Yes, microwave ripe bananas until they are mushy before adding them to the recipe (about 1 minute in 30 second intervals).
Yes! Try adding oats, nuts, cinnamon, nutmeg, or even cardamom.
- Strawberry banana bread
- Banana oatmeal chocolate chip muffins
- Banana cupcakes
- Caramelized bananas
- Bananas Foster French toast
Chocolate Chip Banana Cookies
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 5 tablespoons unsalted butter room temperature
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 teaspoons vanilla extract
- 3/4 cup mashed overripe bananas about 2 bananas
- 1 large egg
- 1 cup dark chocolate chips substitute any chocolate chips you prefer
- Preheat oven to 350 F.
- In a medium-sized mixing bowl, whisk together flour, salt, and baking powder.
- In another medium-sized mixing bowl, mix butter, sugar, light brown sugar, vanilla extract, and bananas. It is normal if you can still see tiny butter pieces. They will melt when the cookies bake.
- Mix in the egg.
- Add the dry ingredients to the wet ingredients a little at a time until just combined.
- Gently fold in chocolate chips.
- Scoop tablespoon-sized balls of dough two inches apart from each other onto an ungreased cookie sheet.
- Bake until golden brown, about 12 minutes.
- Transfer to a cooling rack to cool completely.
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