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These banana chocolate chip cookies are soft, chewy, and packed with cozy flavor. Ripe bananas add natural sweetness and moisture, while melty chocolate chips make every bite feel like a treat. They’re a great way to use up overripe bananas and come together with simple pantry staples. Whether you’re baking for a snack, dessert, or just because, these cookies are always a hit. One batch might not be enough once you taste how good they are fresh from the oven!
Perfectly soft and wonderfully chewy, these delicious banana chocolate chip cookies offer vanilla and caramel flavors too, and it’s impossible to eat only one!
You might also like frozen chocolate covered bananas, banana bark, chocolate peanut butter banana bites, and brown butter banana bread.
Why You’ll Love It
So simple to make: This recipe is a breeze to prepare. You just need to combine your ingredients, shape the dough into cookies and bake them!
A 30-minute cookie recipe: You can prepare and bake the cookies in half an hour!
Such tasty flavors: Banana and chocolate pair beautifully, which is why so many desserts feature both. The recipe also has a caramel flavor from the brown sugar and a touch of vanilla.
Great for the kids: If you’re going to give the kids cookies, you’ll love that these offer nutrients from the bananas!
Banana Chocolate Chip Cookie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Salted butter: Bring it to room temperature so it’s easier to mix.
Sugar: I like using both white and brown sugar for depth of flavor.
Vanilla extract: Complements the chocolate and banana flavors.
Bananas: Ripe bananas are easier to mash and are sweeter than underripe ones.
Chocolate chips: Semi sweet chocolate chips work, or you could try something else.
Baking soda: To help achieve the perfect texture.
How to Make Banana Cookies with Chocolate Chips
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the cookie dough: Cream the butter and sugar and then whisk in the vanilla, egg and mashed bananas. Add the baking soda and flour, whisking to combine. Fold in the chocolate chips and drop balls of cookie dough on a baking sheet, leaving room between each one.
Bake the cookies: Bake them in the oven and then let them cool on the baking sheet before moving onto a wire rack to cool completely.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free flour and check the ingredients in your chocolate chips.
Vanilla extract: Use almond extract, hazelnut extract or coconut extract instead.
Chocolate chips: Feel free to swap out the semi sweet chocolate chips for milk chocolate or dark chocolate. Any chocolate would be great with the banana bread flavor.
Salted butter: If you only have unsalted butter, use that and add a little pinch of salt.
Deluxe cookies: Use Ghirardelli dark chocolate chips and add a sprinkle of sea salt flakes.
Add some spice: A pinch of cinnamon or nutmeg would be good in these.
Serving Suggestions
With brunch: Add these cookies to your brunch spread, alongside your hash brown casserole, bacon and sheet pan eggs.
With a hot drink: Enjoy them with a lavender matcha latte or perhaps with a hot chocolate.
For dessert: Serve the cookies as they are or with a scoop of ice cream and drizzle of chocolate syrup for a truly indulgent dessert experience!
How to Store Chewy Banana Cookies
Store: I recommend storing these cookies on the counter. You can store them in the refrigerator but they will dry out a little faster and the banana flavor won’t be as strong. You can store your cookies in an airtight container for up to 5 days.
Freeze: You can freeze these for a couple of months in an airtight container.
Reheat: Although they’re great served at room temperature, you might like to warm them up in the microwave for 5 to 10 seconds for that “fresh out the oven” warmth!
Top Tips
Thorough creaming: Make sure that your butter and sugar are thoroughly creamed before adding anything else. The amount of time this will take is going to depend on how much power your stand mixer or hand mixer has.
Use ripe bananas: The riper your bananas are, the more flavor they will bring. Ripe bananas are also much easier to mash. You want your bananas to have an almost pureed consistency so they mix into the cookie dough evenly. Overripe banana would also work (if you’re not saving them for banana bread!)
Cool in the pan: Let the cookies cool for a few minutes before attempting to move them on to a cooling rack, otherwise they might break.
Banana Chocolate Chip Cookies FAQs
Your cookie dough is going to seem quite wet compared to many other types of cookie dough. That’s to be expected and doesn’t mean you did anything wrong. The bananas add extra moisture to the cookie dough, so it won’t look like regular chocolate chip cookie dough.
Mine took exactly 11 minutes. They were still a little raw in the center but they continue to bake while they’re cooling and the soft center cools into a lovely gooey center. You can always pop them back in the oven if you think you whipped them out too fast!
Best Banana Chocolate Chip Cookies Recipe
Banana Chocolate Chip Cookies
Equipment
- Wooden Spoon or Spatula
- Cookie Scoop 2-Tablespoon
- Baking Sheet Large
Ingredients
- ½ Cup salted butter, at room temperature
- ½ Cup white granulated sugar
- ½ Cup brown sugar
- 1 Teaspoon vanilla extract
- 1 egg, large
- 2 bananas, ripe, mashed
- 1 Teaspoon baking soda
- 1 ¾ Cups all-purpose flour
- 1 Cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F
- Using an electric hand mixer or stand mixer with the paddle attachment, cream together the butter and sugars.
- Whisk in the vanilla, egg, and mashed bananas until fully incorporated with the creamed butter.
- Add the baking soda and flour. Make sure your mixer is on a low speed and gently whisk the dry ingredients into the wet ingredients until no pockets of flour remain in the cookie dough.
- Gently fold in the chocolate chips. Use a cookie scoop or large spoon to drop balls of cookie about 2 tablespoons in size onto a large baking sheet. Leave about 1 ½ inches between each cookie.
- Bake your cookies for 11 minutes and then let them cool for a few minutes before moving them to a wire cooling rack.
Notes
Use ripe bananas: The riper your bananas are, the more flavor they will bring. Ripe bananas are also much easier to mash. You want your bananas to have an almost pureed consistency so they mix into the cookie dough evenly.
Cool in the pan: Let the cookies cool for a few minutes before attempting to move them on to a cooling rack, otherwise they might break.
Nutrition
With chewy edges and a soft, moist center, these banana chocolate chip cookies are sure to please! A combination of mashed banana, semisweet chocolate chips, vanilla, and more, these gorgeous cookies are so easy to whip up and the kitchen is going to smell like a dream while they’re in the oven. Banana and chocolate chips go together beautifully and these banana bread cookies are delicious however they’re served, with a hot or cold drink, for dessert, or even as a sweet treat after a long, tough day.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I had a couple of ripe bananas sitting on the counter, and this was the perfect way to use them up. These cookies were soft, flavorful, and had that perfect banana-bread-meets-cookie vibe.