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A close-up of soft and chewy Banana Chocolate Chip Cookies on a white surface, topped with fresh banana slices and chocolate morsels.

Soft & Chewy Banana Chocolate Chip Cookies

A delightful twist on classic chocolate chip cookies, these use very ripe bananas for a soft, chewy texture and natural sweetness, making them utterly irresistible.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
Wet Ingredients
  • 1/2 cup Unsalted butter softened (1 stick)
  • 1/2 cup Granulated sugar
  • 1/2 cup Light brown sugar packed
  • 1 Large egg room temperature
  • 1 tsp Vanilla extract
  • 2 medium Very ripe bananas mashed (about 3/4 cup)
Add-ins
  • 1 cup Semi-sweet chocolate chips

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Electric mixer (handheld or stand)
  • Rubber Spatula
  • Measuring Cups
  • Measuring Spoons
  • Baking sheets
  • Parchment Paper
  • Wire Rack

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
Combine Dry Ingredients
  1. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Combine Wet Ingredients
  1. In a large mixing bowl, using an electric mixer, cream together the softened butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
  2. Beat in the large egg and vanilla extract until well combined.
  3. Add the mashed very ripe bananas to the wet mixture and mix until just combined. Do not overmix.
Form the Dough
  1. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few streaks of flour are okay.
  2. Fold in the semi-sweet chocolate chips with a rubber spatula until evenly distributed throughout the dough.
Bake the Cookies
  1. Drop rounded tablespoons of cookie dough (or use a 1.5-inch cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft. Baking time may vary depending on your oven and cookie size.
Cool and Serve
  1. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

For the best flavor and texture, ensure your bananas are very ripe (with plenty of brown spots). Store leftover cookies in an airtight container at room temperature for up to 3-4 days. You can also freeze baked cookies or raw cookie dough balls for longer storage.