Soft and Chewy Banana Chocolate Chip Cookies are a delicious twist on classic chocolate chip cookies with the natural sweetness and moistness of ripe bananas. These cookies are perfect if you love soft treats that almost melt in your mouth, with little bursts of chocolate in every bite. The bananas keep them tender and add a subtle fruity flavor that pairs so well with the chocolate chips.
I really enjoy making these cookies when I have some overripe bananas sitting on the counter that need to be used up. It feels so good to turn them into something yummy and not waste any food. Plus, the banana helps keep the cookies soft even the next day, so they’re great for snacks or a little sweet treat after dinner. I like to scoop the dough fairly large to get those big, soft cookie vibes!
One of my favorite ways to serve these is fresh out of the oven with a cold glass of milk or a cup of tea. They’re also perfect to pack in lunchboxes or share with friends because who doesn’t love soft chocolate chip cookies with a hint of banana? Whenever I bake these, the smell fills the house and makes everyone excited to try one right away.
Key Ingredients & Substitutions
Bananas: Ripe bananas add natural sweetness and keep cookies moist and soft. Overripe bananas work best because they mash easily and have more sugar. If you’re out, unsweetened applesauce can be a substitute but expect a milder banana flavor.
Butter: I like using unsalted butter to control the saltiness, and make sure it’s softened for easy mixing. You can swap with coconut oil for a dairy-free option—it will change the flavor slightly but still keep cookies tender.
Sugar: Granulated sugar gives a nice texture and sweetness. Brown sugar can replace it to add moisture and a slight caramel taste, which pairs really well with bananas.
Flour: All-purpose flour is great here for that perfect chewy texture. For a gluten-free version, try a 1-to-1 gluten-free baking flour blend.
Chocolate Chips: Semi-sweet chips balance the banana sweetness well. Feel free to use dark, milk, or even white chocolate chips depending on your preference.
How Do I Make Sure These Cookies Stay Soft and Chewy?
Softness comes from the right moisture and avoiding overbaking. Here are my tips:
- Use ripe bananas: Their moisture tenderizes the dough naturally.
- Don’t overmix: Combine wet and dry ingredients just until mixed to keep cookies tender.
- Bake at 350°F: Baking just until edges are set but centers look slightly soft is key.
- Cool on the baking sheet: Let them sit for 5 minutes after baking so they finish cooking gently without drying.
Following these steps gives you soft, chewy cookies that hold their shape but feel tender when you bite in. Bigger cookie scoops help achieve a soft center too!
Equipment You’ll Need
- Baking sheet – a flat, rimmed sheet works best for even baking and easy cookie removal.
- Parchment paper or silicone baking mat – stops cookies from sticking and helps with easy cleanup.
- Mixing bowls – you’ll need at least two: one for wet ingredients and one for dry.
- Hand mixer or stand mixer – makes creaming butter and sugar easy and smooth, but you can use a wooden spoon too.
- Spoon or cookie scoop – helps portion dough evenly so cookies bake in the same time and size.
- Wire cooling rack – lets cookies cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a crunchy texture that pairs well with soft bananas and chocolate.
- Stir in 1/2 cup shredded coconut for a tropical twist and extra chew.
- Use peanut butter chips or butterscotch chips instead of or alongside the chocolate chips to change the flavor profile.
- Mix in a teaspoon of ground cinnamon or a pinch of nutmeg for a warm, cozy spice note that complements banana perfectly.
Soft and Chewy Banana Chocolate Chip Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (2 medium) ripe bananas, mashed
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (155g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips
- Optional: 1/2 teaspoon ground cinnamon for extra warmth and flavor
How Much Time Will You Need?
This recipe takes around 10 minutes to prepare, plus 10-12 minutes for baking. Additionally, allow 5 minutes to let the cookies cool on the baking sheet before moving them to a wire rack. Altogether, expect about 30 minutes from start to enjoying these soft, chewy treats!
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
2. Mix Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy using a hand or stand mixer, or by hand with a wooden spoon.
3. Add Wet Ingredients:
Stir the mashed bananas, egg, and vanilla extract into the butter-sugar mixture. Mix until everything is fully combined and smooth.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, and if you like, the ground cinnamon. This will ensure even distribution of leavening and flavor.
5. Mix Dry Into Wet:
Gradually add the dry ingredients into the wet banana mixture. Stir gently just until everything is combined. Avoid overmixing to keep the cookies tender and soft.
6. Add Chocolate Chips:
Fold in the chocolate chips evenly through the dough, distributing them so every cookie has plenty of chocolatey goodness.
7. Shape Cookies:
Use a tablespoon or cookie scoop to drop rounded balls of dough onto your prepared baking sheet. Space them about 2 inches apart to allow room for spreading.
8. Bake the Cookies:
Bake in the preheated oven for 10 to 12 minutes. The edges should be set and lightly golden, but the centers will still look slightly soft to keep that lovely chewiness.
9. Cool and Enjoy:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely or enjoy warm. Serve with your favorite drink for the perfect treat!
Can I Use Frozen Bananas for These Cookies?
Yes! Just make sure to fully thaw and drain any excess liquid from the bananas before mashing to avoid adding too much moisture to the dough.
Can I Substitute Butter with Oil in This Recipe?
You can replace butter with an equal amount of coconut or vegetable oil, but the texture may be slightly different—cookies might be a bit denser and less rich.
How Should I Store Leftover Cookies?
Keep cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 3 months—just thaw at room temperature before enjoying.
Can I Add Nuts or Other Mix-Ins?
Absolutely! Chopped walnuts, pecans, or shredded coconut make great additions to add texture and flavor. Just fold in about 1/2 cup along with the chocolate chips.
