Chocolate Chip Banana Cookies

Soft and slightly chewy, these Chocolate Chip Banana Cookies are the perfect combination of banana bread and chocolate chip cookies. They’re ultimately comforting, can be made in under 30 minutes, and are extremely easy to make. Eating them directly from the oven is highly recommended.

Close up of chocolate chip banana cookies on a baking sheet.

Why This Recipe Works

If you’re looking for an easy after school snack or treat for your kids then this is the perfect cookie. Perhaps you just love a good cookie. This is the best blend of banana bread and chocolate chip cookies.

With just a handful of easy steps and basic ingredients these cookies can be made in under 30 minutes. They take just 11 minutes to bake, which achieves that soft and chewy center.

When you love chocolate chip cookies but are looking for something a little different these cookies are a great option. If you love these then you’ll enjoy these Whole Wheat Chocolate Chip Cookies too as well as these White Chocolate Chip Cookies.

Ingredients Needed

Chocolate chip banana cookies ingredients.

Ingredient Notes

  • Overripe Banana: For this recipe you’re going to need overripe bananas, which are the ones with some brown (or a bunch of brown) spots on them.
  • Butter: This recipe calls for unsalted butter but if you want to use salted then omit the 1/2 teaspoon of salt. You’ll also need to melt it, which I like to do in the microwave for 40 seconds.
  • Brown Sugar: Using brown sugar in these cookies adds a richer flavor than using granulated sugar, but you can easily swap the two or use half and half.
  • Flour: Just about any flour version can be used for this recipe. I used all-purpose flour, but if you want to make these gluten-free you can easily use a measure-for-measure gluten-free flour.

Recipe Variations

  • Gluten-Free Cookies: to make these cookies gluten-free use a measure-for-measure gluten-free flour and check your other ingredients such as the cornstarch and baking soda to ensure there isn’t any hiding gluten.
  • Vegan Cookies: to prepare vegan cookies you’ll need vegan chocolate chips as well as shortening instead of butter. You will also need to prepare a flax egg using 1 tablespoon of ground flaxseed and 2 tablespoons of warm water mixed together.
  • Different Flavor: two easy flavor swaps are to change the chocolate chips for white chocolate chips or to switch the vanilla extract for almond extract. Both of these options will create a uniquely delicious cooki.

Step-by-Step Instructions

Chocolate chip banana cookies process steps 1 and 2.
  • Prep. Preheat the oven to 350º F and line 2 baking sheets with parchment or silicone baking mats and set aside.
  • Cream. Using an electric mixer fitted with the paddle attachment or using a handheld mixer and a large mixing bowl, cream the butter and sugar together until fluffy. Add the egg and vanilla and combine until just mixed, don’t overmix.
Chocolate chip banana cookies process steps 3 and 4.
  • Mix the dry ingredients. In a medium-sized bowl whisk the flour, cornstarch, baking soda, and salt together and add to the wet ingredients. You can use the mixer to stir in the flour mixture, but I recommend using a rubber spatula to fold it in.
  • Add in the banana and chocolate chips. Add the mashed banana and chocolate chips to the dough and fold them in using a rubber spatula.
Chocolate chip banana cookies process step 5.
  • Bake. Scoop out the cookie dough using a 1 tablespoon to 2 tablespoon cookie scoop and place it on the prepared baking sheet situating them 2-inches apart. Bake the cookies for 10 to 11 minutes only. They will not look done, but trust me they will be!
  • Slightly cool. Allow the cookies, if you can, to sit for about 5 minutes for the dough to finish setting on the cookie sheet before removing them to a wire rack to finish cooling.

Helpful Equipment

  • Cookie Scoop: sometimes I like to make large cookies and sometimes I prefer smaller ones, however, I always love them to be the same size. In order to get equally proportioned cookies I love using these cookie scoops.
  • Rubber Spatula: I use my rubber spatula all the time, especially in baking. I recommend every kitchen have on hand.
  • Baking Sheets: I’ve learned the hard way that a good baking sheet makes a difference when it comes to baking cookies. You don’t have to have a super expensive baking sheet, but one that is good quality.
  • Wire Rack: I know it can be a pain to pull these out of the drawer and then clean them, but placing your cookies on a rack to finish cooling allows them to cool evenly so the bottom isn’t mushy.
Lots of chocolate chip banana cookies on a baking sheet with a bowl full of chocolate chips next to them.

Recipe Notes and Tips:

Pro Tip: To get the melted chocolate chip look press some chocolate chips into the tops of the cookies once you’ve scooped them out onto the baking sheet. You can also press some additional chocolate chips on top of them when you pull them straight from the oven.

  • No overripe bananas? No, problem! If you don’t have any you can quickly ripen a banana in the oven by placing it on a lined baking sheet and heating it for 30 minutes at 350ºF.
  • When adding the flour mixture to the wet ingredients using a rubber spatula to fold it in instead of the mixer. This keeps the dough from being over mixed.
  • Don’t over mix the batter. It’s really easy to beat the batter too much after you’ve added the egg, which is why I also suggest folding the dry ingredients in.
  • If you don’t have one I highly recommend buying a cookie scoop to help scoop the dough and arrange it evenly on the baking sheet. They allow you to have perfectly even-sized cookies.

FAQ’s

Can I make the dough in advance?

Absolutely! You can make this dough up to 2 days in advance and store it in the fridge or place it in the freezer to keep for up to 3 months.

Can you freeze banana cookies?

Yes. Allow the cookies to cool completely before placing them in an air-tight freezer-safe container and store them in the freezer for up to 3 months.

If you made these Chocolate Chip Banana Cookies I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!

Chocolate chip banana cookies on a baking sheet.

Chocolate Chip Banana Cookies

If banana bread and chocolate chip cookies married this would be the result. These Chocolate Chip Banana Cookies are soft and chewy with a slightly crunchy bottom and are super easy to prepare. Not too sweet, but with the perfect amount of chocolate to banana ratio.
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes
Servings: 24 Cookies
Calories: 135kcal
Author: Aimee Mars

Equipment

  • Parchment Paper or a silicone liner
  • Handheld or Electric Mixer
  • Whisk
  • Cookie Scoop optional

Ingredients

  • 1 Overripe Banana about 1/3 cup mashed
  • 1/2 cup Butter melted
  • 3/4 cup Brown Sugar
  • 1 large Egg
  • 2 teaspoons Vanilla Extract
  • cups Flour
  • 2 teaspoons Cornstarch
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Chocolate Chips

Instructions

  • Preheat the oven to 350ºF and line 2 baking sheets with parchment paper or a silicone baking mat and set aside.
  • Using an electric mixer or a handheld mixer cream the butter and sugar together until light and fluffy. Add the egg and vanilla extract and mix until combined.
  • In a separate bowl whisk the flour, cornstarch, baking soda, and salt together until well combined.
  • Add the flour mixture to the mixing bowl and mix until fully combined, but don't overmix.
  • Mash the banana and fold into the batter along with the chocolate chips.
  • Using a cookie scoop or spoon scoop the batter out and roll into balls. Place about 2 inches a part and bake for 10 to 11 minutes.

Notes

  • No overripe bananas? No, problem! If you don’t have any you can quickly ripen a banana in the oven by placing it on a lined baking sheet and heating it for 30 minutes at 350ºF.
  • When adding the flour mixture to the wet ingredients using a rubber spatula to fold it in instead of the mixer. This keeps the dough from being over mixed.
  • Don’t over mix the batter. It’s really easy to beat the batter too much after you’ve added the egg, which is why I also suggest folding the dry ingredients in.
  • If you don’t have one I highly recommend buying a cookie scoop to help scoop the dough and arrange it evenly on the baking sheet. They allow you to have perfectly even-sized cookies.
  • Pro Tip: To get the melted chocolate chip look press some chocolate chips into the tops of the cookies once you’ve scooped them out onto the baking sheet. You can also press some additional chocolate chips on top of them when you pull them straight from the oven.

Nutrition

Serving: 1cookie | Calories: 135kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 135mg | Potassium: 40mg | Fiber: 1g | Sugar: 12g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @AimeeMarsLiving or tag #AimeeMarsLiving!

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About The Author

Aimee

I’m thrilled you’ve stopped by my space here and love to connect with new friends through food. I’ve always felt sharing meals brings people together, which is one of the many reasons I began this site.

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9 thoughts on “Chocolate Chip Banana Cookies

  1. 5 stars
    I made these cookies last weekend and they were a total hit with my whole family! Thanks so much for sharing the recipe!

  2. 5 stars
    These look so good! I’ve never tried bananas in cookies before so I’m super excited to try these!

  3. 5 stars
    These are a DREAM! I’ve always loved adding chocolate chips to banana breads and this is so reminiscent of that! But better. Because it’s a cookie. Haha.

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