Chocolate Chip Banana Cookies

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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!

Stack of cookies on a white plate with a cooling rack of cookies in the background

I enjoy these hot out of the oven when the chocolate chips are nice and melty. But, they are also great days later!

Ingredients

Top down photo of labeled ingredients for chocolate chip banana cookies

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.)

black banana

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).

Banana Cookies

How It’s Made

Start by whisking together the dry ingredients: flour, baking powder, and salt.

Whisking dry ingredients in a glass bowl.

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.

Pouring a bowl of mashed bananas into a stand mixer

Mix in dry ingredients a little at a time.

Fold in chocolate chips.

A cup of chocolate chips being poured into a glass mixing bowl

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.

Adding cookie dough to a cookie sheet using two spoons

Bake at 350 F for 12 minutes. You’ll know the cookies are done when they start to brown.

Adding a cookie to a stack of cookies using a spatula

Expert Tips and FAQs

How do I store these cookies?

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.

Can I double the recipe?

Yes! It works great in larger batches.

I don’t have overripe bananas; can I still make this recipe?

Yes, microwave ripe bananas until they are mushy before adding them to the recipe (about 1 minute in 30 second intervals).

Can I add spices or other ingredients to these cookies?

Yes! Try adding oats, nuts, cinnamon, nutmeg, or even cardamom.

Banana cookie split in half on a plate
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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 so easy to make!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 22 cookies
Calories 122kcal
Author Stefani

Ingredients

  • 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

Instructions

  • 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.

Notes

It is super important that the bananas in this recipe be not just ripe, but overripe (practically black). If they aren’t quite overripe, microwave them in 30 second intervals until they are really soft. This will help to bring out the sweetness.
Keep the banana cookies at room temperature in an airtight container for 3 days, in the refrigerator for 1 week, or in the freezer for months.

Nutrition

Calories: 122kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 40mg | Potassium: 113mg | Fiber: 1g | Sugar: 8g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
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