If you love banana bread and cookies then these banana chocolate chip cookies are just for you! Soft and with a cake-like texture, these easy banana cookies are impossible to resist.
Chocolate chip banana bread is one of my favorite comfort foods to bake. It’s soft, sweet and oozing with chocolate in every bite. Sometimes, though, I get a craving and don’t want to wait over an hour for the banana bread to bake and cool before I can cut a slice. That’s where these banana bread cookies save the day.
Made with the same basic ingredients, these banana chocolate chip cookies have a soft, cake-like texture that resemble the fluffy inside of banana bread. The chocolate chips are the perfect addition, since nobody can resist a gooey chocolate chip cookie.
This banana chocolate chip cookie recipe is loved by kids and adults. I had to hide the cookies from my daughter and my husband, as I caught them both sneaking cookies from the kitchen. My daughter recently discovered chocolate chips, and she can spot a bag a mile away (definitely my kid!).
How to Make Banana Chocolate Chip Cookies
These banana chocolate chip cookies couldn’t be any easier to make. The banana cookie recipe requires no chilling and no special ingredients.
To start, whisk together flour, baking soda, and salt. Then, in a mixer bowl, beat the butter and brown sugar until light and fluffy, about 3 minutes. It’s important to take time on this step as it adds lightness to the banana bread chocolate chip cookies.
Once creamed, add the eggs and vanilla extract and mix until just combined. Add the flour mixture and mix in. Lastly, stir in the chocolate chips and nuts (if using). Be careful not to overmix your cookie dough.
Roll the dough into balls, about 1.5 tablespoons (or this medium sized scoop) and place on a prepared baking sheet. The cookies spread slightly, so make sure you give them space.
Bake the banana chocolate chip cookies for 12-14 minutes, just until they begin browning at the edges. The tops may not be golden just yet, but that is fine as they will firm up as they cool. If the tops do start getting golden, take them out of the oven so they stay soft inside.
Let the cookies cool for 10 minutes on the sheet, then transfer to a wire rack to cool completely. They take way less time to cool than a whole loaf of banana bread, so you can get your banana bread fix in record time.
Helpful Cookie Tips
These banana chocolate chip cookies are quick and easy to make, so I’ve made them several times and have some tips to share with you.
- Over-ripe bananas: Just like with banana bread, you want your bananas to be dark brown, spotty and slightly over-ripe. This adds sweetness and moisture to the cookies.
- Brown sugar: For this banana chocolate chip cookie recipe, I like to use brown sugar instead of white. It lends a deeper caramel flavor to the cookies, and makes them extra moist and chewy.
- Room temperature butter: Make sure your butter is at room temperature. This plays an important role in the creaming process, giving the cookies an even texture and softness.
- Don’t overbake: These cookies are very soft, so they may even look underdone when baking (they firm up as they cool). You want to take them out of the oven as soon as the edges start to brown, but the center will still be light and not yet golden.
Other banana recipes:
- Peanut Butter Banana Muffins
- Chocolate Banana Tart
- Banana Cake
- Banana Cream Pie
- Banana White Chocolate Blondies
- 2 2/3 cups (360g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup (150g) unsalted butter, softened to room temperature
- 1 1/3 cups (270g) light brown sugar
- 1/2 cup mashed bananas (about 2 small bananas/130g without the peel)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups (250g) bittersweet or semi-sweet chocolate chips or chunks
- 1 cup walnuts , coarsely chopped, optional
- Preheat oven to 350°F/180°C. Line 2 pans with parchment paper.
- In a medium bowl whisk together flour, baking soda and salt. Set aside.
- In a mixer bowl fitted with the paddle attachment, beat together butter and brown sugar on low-medium speed for 3 minutes. Add mashed banana and mix until combined. Add eggs and vanilla extract and beat until combined. Add flour mixture and beat just until combined. Mix in chocolate chips and walnuts if using.
Roll dough into balls, the size of 1.5 tablespoons each (tip: use a medium ice cream scoop to scoop out dough), and place on prepared pans 3-inches apart.
Bake for 12-14 minutes, until cookies just begin to brown at the edges. The tops will still be light and not brown like the edges. If they start to get golden on top, that’s ok too, but at this point make sure to take them out of the oven (this way they will stay soft inside). Allow cookies to cool for 10 minutes in the cookie sheet, then gently transfer them to a wire rack to cool completely. Serve cookies warm or at room temperature.
Store cookies in an airtight container at room temperature for up to 2 days or in the fridge for up to one week (but serve them at room temperature). Cookies can also be frozen for up to 3 months. To thaw, leave on the counter, still covered, or overnight in the fridge.