You know how it is – you buy a bunch of bananas with the best intentions, and then a few days later, they’re covered in brown spots and way too ripe to just peel and eat. That used to mean one thing in my house: banana bread. I like banana bread, but honestly, sometimes you just want a cookie, right?
So, one day, looking at those overripe bananas, I thought, “Why not try them in cookies?” I figured the banana would make them soft, and adding chocolate chips couldn’t hurt. I played around with my usual chocolate chip cookie recipe, made a few tweaks, and the first batch that came out of the oven was a definite winner. They weren’t just okay; they were good – super soft, with a great banana flavor that wasn’t overpowering, plus plenty of chocolate.
These Banana Chocolate Chip Cookies have become a regular bake around here since then. They’re pretty simple to whip up, a great way to use up those bananas, and everyone who tries them seems to love them. So, I wanted to share the recipe with you. If you’re looking for a tasty, comforting cookie, you’ve come to the right place!
While the traditional chocolate chip cookie has its fascinating history, originating in the United States in the 1930s, adding banana brings a whole new level of softness and flavor.
Table of Contents
Why These Banana Chocolate Chip Cookies Will Be Your New Favorite
If you’re looking for a cookie that ticks all the boxes, you’re in for a treat. These Banana Chocolate Chip Cookies aren’t just another cookie recipe; they’re a delightful experience waiting to happen. Here’s why you’ll find yourself making them again and again:
- The Perfect Texture Duo: Soft and Chewy. Forget dry or overly crispy cookies. The mashed banana in this recipe ensures an incredibly soft, moist, and delightfully chewy texture that stays that way for days (if they last that long!). Each bite is pure comfort.
- A Match Made in Flavor Heaven: Sweet, fruity banana notes blend beautifully with rich, decadent chocolate chips. It’s a classic combination, like a warm hug from your favorite banana bread, but with the exciting, melt-in-your-mouth goodness of a chocolate chip cookie. The flavors are balanced perfectly – neither one overpowers the other.
- So Easy to Whip Up! No complicated steps or fancy ingredients here. This recipe uses simple pantry staples and a straightforward method, making it perfect for bakers of all levels. Even if you’re new to baking, you can achieve amazing results.
- The Best Way to Use Those Ripe Bananas. We all know the struggle of bananas ripening too quickly! This recipe turns that problem into a delicious opportunity. The riper the banana, the more flavor and natural sweetness it brings to the cookies.
- A Guaranteed Crowd-Pleaser Whether you’re baking for family, friends, a potluck, or just yourself, these cookies are always a hit. Their comforting aroma and irresistible taste appeal to both kids and adults alike. Be prepared for requests for the recipe!
What Makes These Cookies So Delicious? Key Ingredients Spotlight
Great cookies come from understanding your ingredients. Here’s a quick look at what makes these Banana Chocolate Chip Cookies special:
Vanilla Extract: The Flavor Booster: A splash of vanilla extract enhances all the other delightful flavors in your cookies, tying everything together.
Ripe Bananas: The Secret to Softness: Those well-ripened, brown-spotted bananas are your best friend here. They add natural sweetness and crucial moisture, giving the cookies their incredibly soft texture and a lovely hint of banana flavor.
Chocolate Chips: Your Choice of Indulgence: Quality chocolate chips make a big difference. Semi-sweet is a classic choice for balanced flavor, but milk chocolate offers a sweeter touch, and dark chocolate brings richness.
Flour, Baking Soda & Salt: The Cookie Building Blocks: All-purpose flour provides structure. Baking soda gives them a little lift and chewiness. Salt sharpens the other flavors and balances the sweetness.
Butter: For Richness and a Tender Bite: Softened butter adds rich flavor and helps create a wonderfully tender cookie. Creaming it with sugar also incorporates air for a lighter texture.
Sugars (Granulated & Brown): Sweetness and Chew: A mix of granulated sugar (for slightly crisp edges) and brown sugar (for moisture, chewiness, and a hint of caramel) creates the perfect sweet profile.
Egg: The Essential Binder: An egg holds everything together, contributing to the cookies’ structure and overall richness.
Gather Your Ingredients (The “Mise en Place”)
Every baker knows that a little prep work goes a long way! Taking a few minutes to gather and measure all your ingredients before you start mixing – what chefs call “mise en place” (everything in its place) – makes the whole baking process smoother and more enjoyable.
For these delicious Banana Chocolate Chip Cookies, you’ll be reaching for some familiar baking favorites. Think ripe bananas for that signature flavor and moisture, your essential dry ingredients like flour, baking soda, and salt, along with butter and a mix of granulated and brown sugars for that perfect sweetness and chew.
An egg will help bind it all together, a splash of vanilla extract will boost the flavors, and of course, a generous helping of chocolate chips is a must! You might also consider some chopped nuts if you like an extra crunch.
You’ll find the complete list with precise measurements and all the details in the printable recipe card at the end of this post. So, grab your ingredients, and let’s get ready to bake!
Step-by-Step Guide to Perfect Banana Chocolate Chip Cookies
Alright, with your ingredients gathered, it’s time for the fun part – bringing these amazing Banana Chocolate Chip Cookies to life! Follow these simple steps, and you’ll be enjoying warm, gooey cookies in no time.
(Remember, the full printable recipe card with exact measurements and timings is available at the end of this post!)
1. Get Ready: Preheat and Prep
First things first, preheat your oven to 350°F (175°C). This ensures it’s at the perfect temperature when your cookies are ready to bake. Go ahead and line your baking sheets with parchment paper or silicone baking mats too – this prevents sticking and helps with even baking.
2. Whisk the Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking soda, salt, and a pinch of cinnamon if you’re using it. Combining these dry ingredients now helps ensure they’re evenly distributed throughout the dough later.
3. Cream Butter and Sugar Until Fluffy
In a larger bowl, using an electric mixer (or some good old-fashioned elbow grease!), beat your softened butter with the granulated sugar and brown sugar. You’re looking for a light, fluffy, and pale mixture, which usually takes about 2-3 minutes. This step is key for a tender cookie!
4. Add the Wet Ingredients
Now, beat in your egg and vanilla extract until they’re just combined. Then, gently mix in your mashed ripe bananas. The batter might look a little bit curdled or separated at this stage – don’t worry, that’s perfectly normal when adding bananas!
5. Combine Wet and Dry (Gently!)
Gradually add your dry ingredient mixture to the wet ingredients. Mix on a low speed or by hand with a spatula until everything is just combined. Be careful not to overmix here; overmixing can lead to tougher cookies.
6. Fold in the Stars: Chocolate Chips (and Nuts, if using!)
Time for the best part! Gently fold in your chocolate chips. If you’re adding chopped walnuts or pecans, toss them in now too. Use a spatula for this to keep the dough tender.
7. Chill Out (Optional, but Recommended for Thicker Cookies!)
If you have the time, cover your bowl and chill the dough in the refrigerator for at least 30 minutes (or even up to overnight). Chilling helps the flavors meld and prevents the cookies from spreading too much, resulting in a thicker, chewier cookie. If you’re short on time, you can skip this, but it does make a nice difference!
8. Scoop and Bake to Golden Perfection
Drop rounded tablespoons of dough (a medium cookie scoop works wonders here) onto your prepared baking sheets, making sure to leave about 2 inches between them for spreading. Bake for 12-15 minutes, or until the edges are nicely golden brown and the centers look set.
9. Cool Down
Patience, just a little longer! Let your beautiful Banana Chocolate Chip Cookies cool on the baking sheets for about 5 minutes. This allows them to set up a bit before you carefully transfer them to a wire rack to cool completely. (Though, sneaking a warm one is highly encouraged!)
Baker’s Tips for Out-of-This-World Banana Chocolate Chip Cookies
Want to take your Banana Chocolate Chip Cookies from great to absolutely unforgettable? These tried-and-true baker’s tips will help you nail the recipe every single time and achieve cookie perfection.
1. The Riper the Banana, the Better the Cookie
We’ve said it before, but it’s worth repeating! The more brown spots on your bananas, the sweeter they’ll be and the more moisture they’ll contribute. This means a more flavorful and softer cookie. Don’t be shy about using those very ripe bananas – they’re perfect for this!
2. Measure Your Flour Correctly
How you measure flour can significantly impact your cookie texture. Instead of scooping flour directly from the bag with your measuring cup (which can pack it in), try the “spoon and level” method: fluff up the flour in its container, lightly spoon it into your measuring cup, and then level off the excess with a straight edge. This prevents using too much flour, which can make cookies dry and tough.
3. Don’t Overmix the Dough
This is a golden rule for tender cookies! Once you add the dry ingredients to the wet, mix only until they’re just combined. A few streaks of flour are okay. Overmixing develops the gluten in the flour too much, leading to tougher cookies instead of soft and chewy ones.
4. Embrace the Chill (If You Can!)
While we mentioned it’s optional in the steps, chilling the cookie dough for at least 30 minutes (or even up to 24 hours) really does make a difference. Chilled dough spreads less, resulting in thicker, chewier cookies. It also allows the flavors to meld and deepen.
5. Use a Cookie Scoop for Uniformity
A cookie scoop isn’t just for looks! Using one ensures all your cookies are roughly the same size. This means they’ll bake evenly, so you won’t have some overdone while others are still doughy. Plus, it makes the scooping process quicker and neater.
6. Know When They’re Perfectly Baked
Oven temperatures can vary, so keep an eye on your cookies. They’re ready when the edges are lightly golden brown and the centers look set but are still soft (they’ll continue to cook a bit on the hot baking sheet). For a chewier cookie, err on the side of slightly underbaking.
7. Let Them Cool (Mostly!) on the Rack
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This initial cooling helps them firm up enough to be moved without breaking. Cooling completely on the rack allows air to circulate, preventing them from becoming soggy on the bottom.
8. Room Temperature is Your Friend
For the best results, make sure your butter is properly softened (not melted!) and your egg is at room temperature. These ingredients incorporate much better and create a smoother, more uniform dough, leading to a better texture in your finished cookies.
Fun Variations & Add-in Ideas
Love the classic, but want to mix things up? This recipe is wonderfully adaptable! Here are a few quick ideas:
- Add a Crunchy Twist: Mix in ½ to ¾ cup of chopped walnuts, pecans, or macadamia nuts.
- Warm Spice Boost: Enhance the flavor with a pinch (¼ to ½ tsp) of nutmeg or allspice along with the cinnamon.
- Chocolate Choices: Swap semi-sweet chips for dark chocolate chunks, milk chocolate chips, white chocolate chips, or even mini chips.
- Beyond Chocolate: Try substituting some chocolate chips with peanut butter chips, butterscotch chips, or toffee bits.
- Heartier Texture: For a chewier, more wholesome cookie, stir in ½ cup of old-fashioned rolled oats.
- Tropical Hint: Add ½ cup of shredded coconut for a subtle sweetness and chew.
- Subtle Flavor Shift: A tiny dash (¼ tsp) of almond extract can offer a new dimension.
- Sweet & Salty Pop: Sprinkle a little flaky sea salt on top of the cookies before baking.
Tip for experimenting: Start with small changes to see what you love best. Enjoy making them your own!
Okay, we’ll keep the “Storage” section concise as well! Here’s a draft:
How to Store Your Banana Chocolate Chip Cookies
Baked a big batch? Lucky you! Here’s how to keep your Banana Chocolate Chip Cookies tasting fresh:
- At Room Temperature: Once completely cooled, store your cookies in an airtight container. They’ll stay soft and delicious for up to 3-4 days. (A slice of bread added to the container can help keep them extra soft!)
- Freezing Baked Cookies: For longer storage, freeze cooled cookies. Place them in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months. Thaw at room temperature or gently warm in the oven.
- Freezing Cookie Dough: Want cookies on demand? Scoop the dough onto a baking sheet, freeze until solid, then transfer the dough balls to a freezer-safe bag. Frozen dough keeps for up to 3 months. Bake directly from frozen, adding a couple of extra minutes to the baking time.
Ready to Bake? Here’s the Full Banana Chocolate Chip Cookie Recipe!
You’ve heard all about why these cookies are amazing, what goes into them, and how to make them perfectly. Now it’s time to get down to baking! Below you’ll find the complete, printable recipe for these delicious Banana Chocolate Chip Cookies. I can’t wait for you to try them!
Delicious Banana Chocolate Chip Cookies
Ingredients
- 1 ½ cups 180g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon optional, but recommended
- ½ cup 113g unsalted butter, softened
- ½ cup 100g granulated sugar
- ¼ cup 50g packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup about 2 medium mashed ripe bananas (the riper, the better!)
- 1 ½ cups 255g semi-sweet chocolate chips (or your preferred type)
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.
- n a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
- Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl as needed.
- Add the mashed ripe bananas and mix on low speed until just combined. Don't overmix. The batter might look a little curdled at this point – that's okay.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips and chopped nuts (if using) with a spatula.
- For thicker cookies and more developed flavor, cover the bowl and chill the dough in the refrigerator for at least 30 minutes, or up to overnight. (If chilling for longer than an hour, you may need to let it sit at room temperature for a few minutes to soften slightly before scooping.)
- Drop rounded tablespoons of dough (or use a medium cookie scoop) onto the prepared baking sheets, about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
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Notes
- Ripe Bananas are Key: The riper your bananas, the sweeter and more flavorful your cookies will be. Look for bananas with lots of brown spots.
- Don’t Overmix: Overmixing the dough, especially after adding the flour, can lead to tougher cookies. Mix until just combined.
- Chocolate Chip Variations: Feel free to use milk chocolate, dark chocolate, or even white chocolate chips. Mini chocolate chips also work well.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days.
- Freezing Dough: Cookie dough can be scooped and frozen. Place scoops on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.
- Freezing Baked Cookies: Baked and cooled cookies can also be frozen in an airtight container for up to 3 months.
FAQs: Your Banana Chocolate Chip Cookie Questions Answered
Have a question about making these Banana Chocolate Chip Cookies? You might find your answer here!
Can I use frozen bananas for this recipe?
Yes, you absolutely can! Just make sure to thaw them completely first. Drain off any excess liquid before mashing them, as frozen bananas can sometimes release more water. The flavor will still be great.
Can I make these cookies gluten-free?
While this recipe was developed with all-purpose wheat flour, you can often have good results using a good-quality gluten-free all-purpose flour blend (one that contains xanthan gum or another binder). The texture might be slightly different, but it’s worth experimenting if you need a gluten-free option. Results can vary between GF flour brands.
How ripe should my bananas be for the best flavor?
Think “banana bread ripe.” The more brown spots on the outside, the better! Bananas that are mostly brown or even black are ideal as they are sweeter and more intensely flavored. Avoid using bananas that are still green or mostly yellow without many spots, as they won’t provide the same level of sweetness or moisture.
Okay, here’s a draft for the final concluding section of your article. This is where you encourage interaction and leave your readers with a warm, positive feeling!
Share Your Amazing Banana Chocolate Chip Cookie Creations!
And there you have it – everything you need to bake up a batch of truly delicious homemade Banana Chocolate Chip Cookies! I hope you’re as excited to try this recipe as I am to share it with you. There’s nothing quite like the smell of these beauties baking in the oven and the joy of that first warm, gooey bite.
Now it’s your turn to fill your kitchen with that wonderful aroma!
I’d love to hear how your cookies turn out!
- Did you try any fun variations?
- Have any questions I didn’t cover?
- Most importantly, did you and your loved ones enjoy them?
Please feel free to leave a comment and a star rating below to share your experience. If you snap a photo of your creations, I’d be thrilled to see it! You can often tag us on social media (if you have a specific hashtag or social media handles, you can mention them here, e.g., “tag us @reciptu or use #bananachocolatechipcookies”
You Might Also Like These Delicious Treats!
If you loved making (and eating!) these Banana Chocolate Chip Cookies, why not try your hand at some other delightful desserts? Here are a couple of favorites from our collection that you might enjoy:
- Coffee Cheesecake: For the coffee lovers out there, this rich and creamy cheesecake offers a sophisticated flavor profile that’s both indulgent and memorable. A perfect make-ahead dessert for any occasion!
- Grilled Peaches with Vanilla Ice Cream: A wonderfully simple yet elegant dessert, especially perfect for warmer weather. The smoky sweetness of grilled peaches paired with cool, creamy vanilla ice cream is a match made in heaven.
