Banana Chocolate Chip Cookies

Soft banana cookies are filled with chocolate chips. These Banana Chocolate Chip Cookies are the perfect use for overripe bananas.

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Love bananas and love cookies? These Banana Oatmeal Cookies are also a favorite, as well as these Breakfast Cookies with Peanut Butter, Banana, and Granola.

What do you make when you’ve got overripe bananas? I’ve made my fair share of banana bread and banana muffins. I love them both, but sometimes you are just in the mood for something different.

These Banana Chocolate Chip Cookies are a great way to change up not only what you make with those overripe bananas, but also a great way to add something different to your cookie jar! We love these cookies. They are more cake-like (like a pumpkin cookie) and they are super easy to make.

Ingredients

• Flour: I use all-purpose flour.
• Baking Powder, Baking Soda, and Salt: The baking powder and baking soda help to give the cookies their lift and tenderness. The salt will help balance the flavors.
• Sugar: I use light brown sugar.
• Butter: This recipe calls for unsalted butter, but if all you have is salted, then cut back on the salt by half.
• Eggs: Use large eggs. I have not tested any substitutes.
• Bananas: You’ll need one cup of mashed bananas. This will take 2-3 bananas, depending on their size.
• Vanilla: I use pure vanilla extract.
• Chocolate Chips: I like semi-sweet chocolate chips in these cookies. You could use whatever you’d like, though. I’ll often use milk chocolate, or even white chocolate or butterscotch chips would be delicious!

How to Make Banana Chocolate Chip Cookies

1 – Whisk together the dry ingredients.

2 – Mix together the butter and the brown sugar. You can totally do this by hand, but I just use a hand mixer.

3 – Add the eggs to the butter and sugar mixture and mix to combine. Scrape down the sides of the bowl as needed.

4 – Pour in the mashed bananas, as well as the vanilla extract. Mix again.

5 – Now add in the dry ingredients that you whisked together earlier.

6 – Mix this all together, but not completely. It’s ok if there are some dry spots still.

7 – Add the chocolate chips.

8 – Now you’ll want to mix it all together. Don’t overmix, but mix until you can’t see anymore patches of flour. The dough is pretty wet and soft – that is how it is supposed to look.

9 – Scoop the dough into mounds on your baking sheet that is lined with parchment paper or a silpat liner. I like to use a spring-loaded cookie scoop because the batter is wet. If you don’t have one, you’ll want to use a spoon. You won’t be able to roll it into balls like regular cookie dough.

10 – This last step is just if you want pretty cookies – I take a few extra chocolate chips and press them into the outside of the dough before baking. You can totally skip this – they are still delicious if you skip this step – they just look prettier with the extra chips on the outside.

11 – Bake the cookies until the edges are golden.

Storing and Freezing

Store the cookies in an airtight container to keep them fresh. Since these cookies are softer than most, I don’t usually store them in a ziplock bag, just because they can stick together and break apart.

If you want to freeze them for later, you’ll want to freeze the baked cookies. Set the cooled cookies on a baking sheet in a single layer and place in the freezer until frozen. Then you can transfer them to a freezer safe container or ziplock bag.

To thaw, set the cookies out at room temperature for about an hour. Because they are such soft cookies, they may get a little sticky on top once thawed.

More banana recipes:

Banana Cake with Cream Cheese Frosting
Banana Cream Pie
Banana Oat Bread
Banana Chocolate Chip Muffins with Coconut
Peanut Butter Banana Bread with Chocolate Chips
Blueberry Banana Bread with Coconut

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Banana Chocolate Chip Cookies

5 from 4 votes

Author: Deborah Harroun

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 36 servings

Course: Dessert

Cuisine: American

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Soft banana cookies are filled with chocolate chips. These Banana Chocolate Chip Cookies are the perfect use for overripe bananas.

1x2x3x

Ingredients

• ▢ 2 1/2 cups all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon baking soda
• ▢ 1 cup brown sugar
• ▢ 2/3 cup unsalted butter, softened
• ▢ 2 large eggs
• ▢ 1 cup mashed bananas
• ▢ 1 teaspoon vanilla extract
• ▢ 1 1/2 cups semi-sweet chocolate chips

Instructions

• Preheat the oven to 400ºF. Line 3 baking sheets with parchment paper or silpat liners.
• In a large bowl, whisk together the flour, baking powder, salt and baking soda. Set aside.
  2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda
• In another bowl, beat the brown sugar and butter together until creamy. Add the eggs and continue to beat. Mix in the mashed banana and vanilla extract.
  1 cup brown sugar, 2/3 cup unsalted butter, softened, 2 large eggs, 1 cup mashed bananas, 1 teaspoon vanilla extract
• Pour the wet ingredients into the dry ingredients and mix until almost combined. Add the chocolate chips and continue to mix until you can no longer see any dry spots.
  1 1/2 cups semi-sweet chocolate chips
• Scoop the dough onto the baking sheet. I like to use a 1 1/2 tablespoon scoop. Place at least 2 inches apart. Bake, one sheet at a time, until the edges have browned, 10-12 minutes.
• Let the cookies sit on the baking sheet for about a minute before removing to a cooling rack or a sheet of parchment paper to cool completely.

Recipe Notes:

SUBSTITUTIONS: If using salted butter, cut back on the salt to 1/4 teaspoon. Other flavors of baking chips can be used instead of semi-sweet.

FREEZE: The dough for these cookies is quite wet and soft, so if you are wanting to freeze the cookies, you’ll want to freeze them once baked. Place the cooled cookies on a baking sheet and place in the freezer until frozen, then transfer to a freezer-safe container or ziplock bag. Thaw by placing the cookies at room temperature. They may get a little sticky once thawed, so it is best to thaw them in a single layer.

STORE: Store in an airtight container for up to 5 days.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1cookie, Calories: 140kcal (7%), Carbohydrates: 20g (7%), Protein: 1g (2%), Fat: 6g (9%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 1g, Trans Fat: 0g, Cholesterol: 19mg (6%), Sodium: 71mg (3%), Fiber: 1g (4%), Sugar: 12g (13%)

Keywords: banana chocolate chip cookies