Chocolate Chip Banana Cookies

Introduction

These cookies offer the best of both worlds: the nostalgic comfort of a chocolate chip cookie with the moist, tender crumb of banana bread. You’ll love how the ripe bananas naturally sweeten the dough and create an incredibly soft, cake-like texture.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 22 cookies

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 5 tablespoons unsalted butter (room temperature)
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2 teaspoons vanilla extract
• 3/4 cup mashed overripe bananas (about 2 bananas)
• 1 large egg
• 1 cup dark chocolate chips (substitute any chocolate chips you prefer)

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, salt, and baking powder. Set aside.
3. In a large bowl, use a hand mixer or stand mixer to cream the room-temperature butter, granulated sugar, and light brown sugar together until light and fluffy, about 2 minutes.
4. Beat in the vanilla extract, mashed bananas, and egg until the mixture is well combined. It may look slightly curdled; this is normal.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no white streaks remain. Be careful not to overmix.
6. Using a spatula, fold in the dark chocolate chips until evenly distributed.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Thinner & Crispier: Flatten the dough balls slightly with your palm or the bottom of a glass before baking for a wider, crisper edge.
• Cookie Sandwich: Once cooled, spread a small amount of peanut butter or cream cheese frosting between two cookies for a decadent treat.
• Flavor Boost: Add a sprinkle of flaky sea salt on top of the dough balls right before baking to enhance the sweet and salty flavors.
• Mini Cookies: Use a teaspoon to scoop the dough for bite-sized treats, reducing the bake time by 1-2 minutes.

Tips for Success

• Use bananas that are heavily speckled or brown for maximum sweetness and moisture.
• Ensure your butter is truly at room temperature for proper creaming and a better texture.
• For uniformly sized cookies, use a #40 cookie scoop or a standard tablespoon measure.
• The dough will be softer than traditional cookie dough. Chilling it for 15-20 minutes can make it easier to handle if it feels too sticky.

Storage & Reheating

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 2 months. To revive the texture, warm a cookie in the microwave for 8-10 seconds or in a 300°F oven for 3-4 minutes.

FAQ

Can I use frozen bananas?

Yes. Thaw frozen overripe bananas completely and drain any excess liquid before mashing and measuring.

Why are my cookies cakey and not flat?

This is the intended texture! The bananas and baking powder create a soft, cake-like cookie rather than a crisp, flat one.

My dough seems too wet. What did I do wrong?

Bananas vary in size. If your dough is too wet to scoop, simply add one extra tablespoon of flour at a time until it’s a manageable consistency.

Can I make these without eggs?

Can I make the dough ahead of time?

You can refrigerate the dough in a covered bowl for up to 24 hours. Let it sit at room temperature for 15 minutes before scooping.

What can I use if I don’t have light brown sugar?

You can substitute an equal amount of dark brown sugar for a deeper molasses flavor, or use all granulated sugar, though the cookies will be less moist and chewy.