Do you love soft, chewy chocolate chip cookies or a warm slice of banana bread? If so, these banana chocolate chip cookies are for you. No chilling required—fresh cookies straight from the oven in no time.
This post was updated October 20, 2024 with new photos and a slightly updated recipe.
Soft & Gooey Banana Chocolate Chip Cookies
These cookies are the best of both worlds: the comforting banana flavor of banana bread with the texture of a classic chocolate chip cookie. Expect soft, chewy centers with lightly crisped edges, a hint of cinnamon, and brown sugar depth that highlights the banana.
During testing, many banana cookie versions turned out cakey or more like muffin tops when made thick. This version balances thickness and chewiness so you get a tender cookie with slightly crisp edges every time.
Ingredients Needed
For this recipe, you’ll need:
- 1/4 cup mashed banana (about one small banana)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg yolk (discard the white)
- 1 teaspoon vanilla extract
- 1 tablespoon honey, molasses, or maple syrup (helps produce slightly crisp edges)
- 1 1/4 cups all-purpose flour (measured carefully)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
Note: This recipe uses only the egg yolk because the mashed banana provides significant moisture. Using a whole egg often produced cakier, muffin-top textures in testing.
Baking Tips
- Use a ripe, spotty banana. Brown spots mean the banana is sweeter and better for baking. Trim away any bruised parts before mashing.
- Cookie scoop is helpful. The dough is sticky from the banana. A cookie scoop speeds forming and keeps hands cleaner. If you don’t have one or the dough is too sticky, cover and chill the bowl for 30 minutes to firm it up.
- Space cookies well. Place dough balls at least 2 inches apart on the sheet; they will spread while baking.
- Top with extra chips. After baking, press a few extra chocolate chips into each cookie for an attractive finish.
- Cool on the sheet. These cookies are very soft when hot; allow them to cool fully on the cookie sheet so they set without breaking.
The result is a tender cookie with a pleasant banana flavor and melty pockets of chocolate. If you want to change up your usual chocolate chip cookie, these are worth a try.
More Banana & Chocolate Recipes
- Chocolate Chip Banana Bread
- Peanut Butter Banana Chocolate Chip Cookies
- Banana Chocolate Chip Muffins
- Double Chocolate Banana Bread
Banana Chocolate Chip Cookies
Equipment
- Cookie sheets
Ingredients
- 1/2 cup unsalted butter (112 g), softened
- 1/3 cup brown sugar (70 g)
- 1/2 cup granulated sugar (100 g)
- 1 tablespoon honey (15 ml), or molasses or maple syrup
- 1 large egg yolk (discard the white)
- 1 teaspoon vanilla extract
- 1/4 cup mashed banana (60 ml), about 1 small banana
- 1 1/4 cups all-purpose flour (156 g) — whisk first, then spoon and level or weigh
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup chocolate chips (about 180 g)
Instructions
- Preheat the oven to 375°F (190°C).
- Line cookie sheets with parchment paper or silicone baking mats.
- In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until combined.
- Mix in the egg yolk, honey (or molasses/maple), vanilla extract, and mashed banana until smooth.
- Add the flour, cinnamon, baking soda, and salt. Start the mixer on low and gradually incorporate the dry ingredients into the butter mixture.
- Stir in the chocolate chips, reserving about 1/4 cup to press on top after baking if desired.
- Using a cookie scoop or tablespoon, drop 1-tablespoon portions of dough onto the prepared sheets about 2 inches (5 cm) apart.
- Bake one tray at a time on the middle rack for 8–10 minutes, or until the tops are just set.
- Remove from the oven and optionally press a few extra chocolate chips onto each cookie. Let the cookies cool completely on the cookie sheet so they set without breaking.
Notes
- Butter: You can use salted butter; just omit the added salt in the recipe.
- Sticky dough: Dough will feel sticky because of the banana. Chill the covered bowl for 30 minutes (up to 48 hours) to firm it if needed.
- Storage: Store cooled cookies in an airtight container at room temperature up to 4 days. Freeze baked cookies between layers of wax paper in an airtight container; thaw in the fridge and bring to room temperature before serving.
- Nutrition: Values are estimates per cookie, assuming 22 equal cookies.
Nutrition