Soft and Chewy Banana Chocolate Chip Cookies are the perfect treat when you want something sweet, comforting, and just a little bit special. These cookies blend the natural sweetness and moistness of ripe bananas with melty chocolate chips that make every bite a little surprise. Their soft and chewy texture means they’re great for dunking in milk or just enjoying on their own any time of day.
I love making these cookies when I have a few bananas that are extra ripe and ready to be used up. Instead of letting them go to waste, I mash them right into the cookie dough. It gives the cookies a lovely softness without needing much butter or oil. Plus, the chocolate chips create tiny pockets of gooey goodness that everyone always asks for seconds!
My favorite way to enjoy these cookies is fresh out of the oven with a cold glass of milk or a warm cup of tea. They’re fantastic for lunchbox treats or unexpected guests stopping by because they’re simple to make and almost disappear as soon as you put them on the table. These banana chocolate chip cookies always feel like a little bit of comfort wrapped up in a sweet, chewy bite.
Key Ingredients & Substitutions
Banana: Use a very ripe banana for natural sweetness and moisture. It keeps cookies soft and chewy. If you’re out, applesauce can work, but it changes flavor slightly.
Butter: Softened unsalted butter adds richness. You can swap for coconut oil for a dairy-free version, which also adds a subtle tropical note.
Chocolate Chips: Semi-sweet chips balance the banana’s sweetness well. Try dark chocolate chips for a richer taste, or use dairy-free chips if needed.
Sugars: Brown sugar keeps cookies moist and chewy, while granulated sugar adds just a bit of crunch. For a healthier twist, try coconut sugar instead of brown sugar.
How Do You Keep These Banana Chocolate Chip Cookies Soft and Chewy?
Soft texture is the star here! The mashed banana adds moisture, so don’t skip it. Also, avoid overmixing the dough—just combine until dry ingredients are absorbed to keep them tender.
- Use softened butter, not melted, for better cookie structure.
- Don’t overbake: pull cookies out when edges are golden but centers look slightly soft—that’s perfect for chewy centers.
- Let cookies cool on the baking sheet for a few minutes; they firm up a bit but stay soft inside.
Equipment You’ll Need
- Baking sheet – a flat, rimmed tray holds the cookies as they bake evenly.
- Parchment paper or silicone baking mat – keeps cookies from sticking and makes cleanup easy.
- Mixing bowls – one for dry ingredients and one for wet, to keep things organized.
- Hand mixer or wooden spoon – helps cream butter and sugars smoothly.
- Measuring cups and spoons – for accurate ingredient amounts, which is key to cookie success.
- Cooling rack – lets cookies cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Walnuts or pecans – add crunch and a nutty flavor that pairs great with banana.
- White chocolate chips – swap or mix with semi-sweet for a sweeter, creamier taste.
- Shredded coconut – a small handful adds texture and a tropical touch.
- Cinnamon or nutmeg – a pinch of warm spices brightens the banana flavor beautifully.
Soft and Chewy Banana Chocolate Chip Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large ripe banana, mashed (about 1/2 cup)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Allow an extra 5 minutes for cookies to cool on the baking sheet and a few more minutes on a wire rack. So, plan for around 30 minutes total for soft, chewy banana chocolate chip cookies.
Step-by-Step Instructions:
1. Prep Your Oven and Baking Sheet:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat so the cookies don’t stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This keeps everything evenly distributed.
3. Cream Butter and Sugars:
In a large bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture looks light and fluffy. This helps create the perfect cookie texture.
4. Add Banana, Egg, and Vanilla:
Beat in the mashed ripe banana, egg, and vanilla extract until everything is combined well.
5. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet mixture. Stir just until everything is mixed—don’t overmix to keep the cookies tender.
6. Add Chocolate Chips:
Fold the chocolate chips evenly into the dough, making sure each cookie will be nice and chocolaty.
7. Shape and Bake:
Drop rounded tablespoons of dough onto your prepared baking sheet, leaving about 2 inches between cookies. Bake for 10-12 minutes, or until the edges are light golden brown but the centers still look soft.
8. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes so they set properly. Then move them to a wire rack to cool completely. Now, enjoy the soft, chewy banana chocolate chip cookies fresh or store them for later!
Can I Use Frozen Bananas for This Recipe?
Yes, you can! Just thaw the bananas completely and drain any excess liquid before mashing to avoid extra moisture in the dough.
How Should I Store Leftover Cookies?
Store leftover 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 2 months.
Can I Substitute the Butter?
Absolutely! You can use coconut oil or margarine as a substitute for butter. Keep in mind this may slightly alter the flavor and texture.
Will These Cookies Work Without Eggs?
Yes, to make egg-free cookies, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as a replacement.
