Banana Chocolate Chip Cookies

Introduction

These Banana Chocolate Chip Cookies are the perfect solution for using up those spotty bananas on your counter. They combine the comforting chew of a classic chocolate chip cookie with the sweet, moist richness of banana bread. You’ll love how the brown sugar and banana create a caramel-like depth that makes every bite irresistible.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 42 cookies

Ingredients

• 1 cup (2 sticks) butter (room temperature)
• 1 cup light brown sugar (packed)
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 ripe bananas (about 1 cup)
• 3 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon cornstarch
• 2 cups milk chocolate chips (divided)

Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
2. In a large mixing bowl, cream together the room-temperature butter, packed brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
3. Mash the ripe bananas with a fork until mostly smooth. Add the mashed bananas and vanilla extract to the butter-sugar mixture and beat until well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch.
5. Stir in 1 1/2 cups of the milk chocolate chips, reserving the remaining 1/2 cup for later.
6. Scoop dough into rounded tablespoons (about 1.5 tablespoons each) and place them 2 inches apart on the prepared baking sheets. Press a few of the reserved chocolate chips onto the top of each dough ball for a bakery-style look.
7. Bake for 11-13 minutes, or until the edges are lightly golden and the centers look just set. The cookies will continue to firm up as they cool.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Cookie Sandwich: Spread a thin layer of peanut butter, Nutella, or vanilla buttercream between two cooled cookies for an indulgent treat.
• Skillet Cookie: Press all the dough into a greased 10-inch cast-iron skillet and bake for 20-25 minutes for a shareable, soft-centered cookie cake.
• Frozen Dough Balls: Scoop the dough onto a tray, freeze solid, then store in a freezer bag. Bake straight from the freezer, adding 1-2 extra minutes to the bake time for fresh cookies anytime.
• Thinner & Crispier: For a crisper edge, slightly flatten the dough balls with your palm before baking and use the full 13-minute bake time.

Tips for Success

• Use bananas with plenty of brown spots for maximum sweetness and easy mashing.
• Ensure your butter is truly at room temperature (soft but not melted) for proper creaming and texture.
• Chilling the dough for 30-60 minutes before baking can prevent excess spreading if your kitchen is warm.
• For uniformly sized cookies, use a medium cookie scoop (about 1.5 tablespoons).

Storage & Reheating

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies or portioned dough for up to 3 months. To recapture that fresh-from-the-oven warmth and softness, microwave a cookie for 8-10 seconds.

FAQ

Why is my dough sticky/wet?

Bananas vary in size and moisture. If your dough seems too wet to scoop, you can gently mix in an extra 2-3 tablespoons of flour until it’s manageable. Chilling the dough will also make it easier to handle.

Can I use a different type of chocolate chip?

Yes, absolutely. You can swap the milk chocolate chips for semi-sweet, dark, or even white chocolate chips based on your preference, using the same total quantity.

Why did my cookies spread too much?

This is often due to butter that is too warm or melted. Ensure your butter is cool room temperature. Also, double-check your baking soda is fresh and that you measured the flour correctly (spoon and level method).

Can I make the dough ahead of time?

Yes. You can cover the bowl and refrigerate the dough for up to 48 hours before baking. Let it sit at room temperature for 15-20 minutes to soften slightly before scooping.

My bananas aren’t ripe yet. Can I still make these?

For the best flavor and sweetness, it’s highly recommended to use ripe, spotted bananas. You can quickly ripen bananas by baking them (in their peels) at 300°F for 15-20 minutes until the skins blacken.

What does the cornstarch do?

Cornstarch helps create a softer, more tender cookie with a slightly chewy center by inhibiting the formation of excess gluten.