Banana Chocolate Chip Cookies

If you love soft, chewy cookies with a burst of chocolate in every bite, these Banana Chocolate Chip Cookies are sure to become your new favorite.

The natural sweetness and moisture from ripe bananas give the cookies a tender texture that’s impossible to resist. They’re perfect for a quick snack, dessert, or even breakfast on the go.

Why You’ll Love This Recipe

Soft and chewy texture thanks to mashed overripe bananas and brown sugar.

Burst of chocolate with melty chocolate chips folded throughout.

Subtle warmth and spice from cinnamon.

Quick and easy prep with no fancy ingredients needed.

Perfect size to pack for lunches, picnics, or snack time.

Freezer-friendly dough so you can bake fresh cookies anytime.

What You’ll Need (Ingredient Highlights)

Overripe banana – Mashed for natural sweetness and moisture.

Vegetable oil or melted butter – Keeps cookies soft and tender.

Light brown sugar – Adds caramel notes and chewiness.

Egg yolk – Binds ingredients and enhances richness.

Vanilla extract – For warm, aromatic flavor.

All-purpose flour – The base for the dough.

Baking soda – Helps cookies rise and spread.

Ground cinnamon – Adds subtle spice.

Salt – Balances sweetness and enhances flavor.

Chocolate chips – Melty pockets of indulgence in every bite.

Pro Tips Before You Start

Use a small, very ripe banana with brown spots for maximum sweetness.

Measure mashed banana carefully (about ¼ cup); discard excess to keep dough balanced.

Let the dough rest for about 15 minutes before baking — it helps hydrate the flour for better texture.

Use parchment paper on baking sheets to prevent sticking and ensure even baking.

Don’t overbake! The cookies should be set on the edges but still soft in the middle.

Cool cookies on the pan for a few minutes before transferring to a wire rack.

How to Make Chewy Banana Chocolate Chip Cookies

Step 1: Combine Wet Ingredients

In a large mixing bowl, stir together the melted butter (or vegetable oil), packed light brown sugar, and mashed banana until fully combined and smooth.

Step 2: Add Egg and Vanilla

Mix in the egg yolk and vanilla extract until the mixture is uniform and creamy.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.

Step 4: Incorporate Dry Ingredients into Wet

Add the dry ingredients to the wet ingredients, stirring gently just until no streaks of flour remain.

Avoid overmixing to keep cookies tender.

Step 5: Fold in Chocolate Chips

Gently fold the chocolate chips into the dough, distributing them evenly without breaking.

Step 6: Rest the Dough

Cover the dough and let it rest at room temperature for about 15 minutes while the oven preheats.

This step helps the flour absorb moisture and improves cookie texture.

Step 7: Prepare for Baking

Line a cookie sheet with parchment paper.

Preheat the oven to 350°F (175°C).

Step 8: Scoop and Bake

Using a cookie scoop or spoon, portion out dough balls about 1 inch in diameter.

Place them on the prepared sheet about 2 inches apart to allow spreading.

Step 9: Bake

Bake for 10 to 11 minutes, until the edges are set and cookies are puffed up but the centers still look slightly underbaked.

This ensures a soft, chewy center.

Step 10: Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Enjoy warm or at room temperature!

What to Serve It With

A cold glass of milk or almond milk.

A hot cup of coffee or tea.

A scoop of vanilla ice cream for a decadent dessert.

Fresh fruit or yogurt for a balanced snack.

Variations / Substitutions

Swap vegetable oil for melted coconut oil or butter for a different flavor profile.

Use dark chocolate chips or chunks for a richer taste.

Add chopped walnuts or pecans for extra crunch.

Stir in a handful of rolled oats for a chewy texture boost.

Replace cinnamon with pumpkin pie spice for a fall-inspired twist.

Use gluten-free flour blend to make this recipe gluten-free.

Storage & Leftovers

Store cookies in an airtight container at room temperature for up to 4 days.

Freeze baked cookies for up to 3 months; thaw at room temperature before serving.

Cookie dough can be frozen in scooped portions for baking fresh cookies anytime.

FAQs

Can I use regular bananas instead of overripe?
Overripe bananas are best for sweetness and moisture.

Using less ripe bananas may result in less flavor and drier cookies.

Can I substitute egg yolk with whole egg?
Yes, but the texture might be slightly less tender. For best results, stick with egg yolk.

What if I don’t have cinnamon?
The cookies will still taste great without it, but cinnamon adds warmth and depth.

Can I make these vegan?
Use a flax egg substitute and coconut oil instead of butter, and dairy-free chocolate chips.

How do I prevent cookies from spreading too much?
Make sure the dough is chilled, and don’t over-grease the baking sheet.

Are these cookies healthy?
They include bananas for natural sweetness but are still a treat due to sugar and chocolate chips.

Final Thoughts

These Banana Chocolate Chip Cookies are an easy, crowd-pleasing recipe that’s perfect for all occasions.

Soft, chewy, and bursting with chocolate, they showcase the magic of ripe bananas in baked goods.

With simple ingredients and a straightforward process, you can whip these up any time you want a cozy, homemade cookie fix.