These Soft and Chewy Banana Chocolate Chip Cookies are a wonderful twist on the classic cookie, blending the natural sweetness and moisture of ripe bananas with gooey chocolate chips. The cookies come out tender, with a slight chew that makes each bite feel like a little homemade hug. The bananas not only add flavor but also keep the cookies soft, so you don’t end up with a crumbly mess.
I love making these cookies when I have a few overripe bananas sitting on the counter—they’re a great way to use them up without waste. What’s fun is how the chocolate chips melt just enough to create pockets of rich, melty sweetness, pairing perfectly with the subtle banana flavor. I usually sneak a few extra chocolate chips into the dough because, well, who can resist more chocolate?
These cookies are perfect with a glass of cold milk or a cup of hot tea, especially on a cozy afternoon. They’re a hit with both kids and adults alike, and I find they’re great for packing in lunches or sharing with friends. I like to store them in an airtight container so they stay soft for days—though honestly, they rarely last that long in my house!
Key Ingredients & Substitutions
Bananas: Use ripe or very ripe bananas for natural sweetness and moisture. Overripe bananas with brown spots work best. If you’re out, you could try unsweetened applesauce, but it changes the flavor.
Butter: Unsalted and softened butter gives the cookies richness and chewiness. For a dairy-free option, use plant-based margarine or coconut oil—just expect a slightly different texture.
Flour: All-purpose flour is standard for these cookies. If you want a gluten-free version, try a 1-to-1 gluten-free baking blend, but avoid whole wheat as it can make cookies denser.
Chocolate Chips: Semi-sweet chips balance the sweetness. You can use dark, milk, or even white chocolate chips depending on your preference. Adding a few more on top before baking creates a nice look.
How Do I Make These Cookies Soft and Chewy?
Achieving that perfect soft and chewy texture depends on a few key steps:
- Use ripe bananas: Their moisture keeps the cookies soft.
- Don’t overmix the dough: Mix just until combined to avoid tough cookies.
- Bake until edges are set but centers look soft: The cookies firm up as they cool, so take them out on time.
- Cool on the baking sheet for a few minutes: This helps the cookies set without drying out.
Equipment You’ll Need
- Baking sheet – a flat, sturdy tray that helps cookies bake evenly without spilling.
- Parchment paper or silicone baking mat – keeps cookies from sticking and makes cleanup easy.
- Mixing bowls – you’ll want one large bowl for wet ingredients and one for dry to keep things tidy.
- Electric mixer or hand whisk – makes creaming butter and sugars quicker and ensures a smooth batter.
- Spoon or cookie scoop – helps you portion even-sized cookies for consistent baking.
- Wire cooling rack – allows cookies to cool evenly and stay soft by preventing sogginess.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a nice crunch and nutty flavor that pairs well with banana.
- Swap chocolate chips for butterscotch or peanut butter chips for a different sweet twist.
- Mix in shredded coconut to add a chewy texture and tropical note.
- Stir in a pinch of cinnamon or nutmeg to warm up the flavor, especially nice in cooler months.
Soft and Chewy Banana Chocolate Chip Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips (plus extra for topping if desired)
How Much Time Will You Need?
This recipe takes about 15 minutes of mixing and prepping, plus 10-12 minutes of baking time. Allow an extra 5 minutes to cool the cookies before enjoying or storing. So, plan for around 30 minutes from start to finish for delicious, soft, and chewy banana chocolate chip cookies!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Baking Sheet:
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to keep the cookies from sticking and help with easy cleanup.
2. Mix Wet Ingredients:
In a large bowl, use a mixer to cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the mashed bananas, egg, and vanilla extract, mixing everything until well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently and only until everything is combined. Avoid overmixing to keep the cookies soft and tender.
4. Add Chocolate Chips and Shape Cookies:
Fold the chocolate chips evenly into the dough. Using a tablespoon or cookie scoop, drop portions of dough onto your prepared baking sheet, spacing them about 2 inches apart. If you like, press a few extra chocolate chips on top of each cookie for a pretty finish.
5. Bake and Cool:
Bake the cookies in your preheated oven for 10-12 minutes. You’re looking for edges that are set and lightly golden while the centers remain soft. Let the cookies cool for about 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
6. Store and Enjoy:
Place your cooled cookies in an airtight container to keep them soft and chewy for days. Then, enjoy your fresh-baked banana chocolate chip treats with a glass of milk or your favorite beverage!
Can I Use Overripe Bananas for These Cookies?
Yes! Overripe bananas with brown spots are perfect because they’re sweeter and mash easily, helping make the cookies soft and flavorful.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature. They’ll stay soft and chewy for up to 3 days. You can also freeze them for longer storage—just thaw at room temperature before enjoying.
Can I Substitute the Butter?
Absolutely! You can use margarine or coconut oil as a dairy-free alternative, but expect slight changes in texture and flavor. Make sure the substitute is softened to blend well.
What If I Don’t Have an Electric Mixer?
No worries! You can mix the dough by hand using a sturdy spoon or whisk. It might take a bit more effort to cream the butter and sugars, but the cookies will still turn out delicious!
