Home · Recipes · Desserts & Baking · Cookies Banana Chocolate Chip Cookies Author: Maryanne CabreraPublished: May 21, 2021Updated: Feb 21, 2024 View RecipeRead ReviewsThis post may contain affiliate links. Read our disclosure policy. Banana chocolate chip cookies are a cross between banana bread and soft chewy cookies. Enjoy the best of both worlds! Table of Contents IngredientsRecipe VariationsStep by Step InstructionsExpert Baking TipsCookie Storage and LeftoversMore Banana RecipesBanana Chocolate Chip CookiesView moreView less There is never a shortage of bananas in our kitchen. Bananas are a staple fruit. We primarily use bananas for breakfast: overnight steel-cut oatmeal, yogurt, protein pancakes, or tropical green smoothies. And of course, once the bananas have turned brown, spotty, and soft- they are given new life as fig banana bread! Here’s another way to use up those soft, ripe bananas. Banana bread chocolate chip cookies! Banana cookies are soft, moist, and chewy. From the outside, they look like your standard soft chocolate chip cookie. Don’t let its appearance fool you! Unlike my classic chocolate chip cookie recipe, the banana cookie dough for does not need to be chilled or rested. Bake the cookie dough as soon as it is mixed together! Ingredients This easy recipe uses standard pantry ingredients. For best results, measure your ingredients by weight. Otherwise, if you prefer volume, be sure to use the spoon and level method for measuring flour. Banana: This recipe only needs one banana. Be sure to use a ripe, spotty banana for best flavor. The riper the banana, the sweeter and more flavorful the banana chocolate chip cookies will turn out. Cinnamon: The cookies are lightly spiced with ground cinnamon. It adds a nice touch of warmth and flavor. Butter: Unsalted butter, along with the mashed bananas, helps to bind all the ingredients together. You may sub in shortening or coconut oil if desired. Chocolate: Use your choice of chocolate chips, chocolate chunks, or chopped chocolate. Dark, semi-sweet, milk, or white chocolate all work. Or, you could add some peanut butter chips or butterscotch chips into the mix. You will also need all-purpose flour, brown sugar, granulated sugar, baking soda, and salt. These banana chocolate chip cookies are eggless! Eggs serve many purposes in baked goods. Generally, eggs act as a binder or emulsifier thanks to the lecithin in egg yolks. This recipe uses the moisture of mashed bananas to help bind the cookie dough together. Recipe Variations Peanut Butter Banana Cookies: Swap out the chocolate chips for peanut butter chips. Banana Chip Banana Cookies: Swap out the chocolate chips for chopped banana chips. This further enhances the banana flavor while adding additional sweet crunch. Banana Cookie Ice Cream Sandwiches: Take two banana chocolate chip cookies and sandwich them together with roasted banana cheesecake ice cream. Banana Nut Cookies: Omit the chocolate chunks. Instead, add toasted walnuts or toasted pecans. It’ll taste like your favorite banana nut bread! Signs of a Ripe Banana Ready for Baking INGREDIENT INTEL: Signs of a ripe banana Similar to making banana bread, this recipe requires use of ripe bananas. Use bananas with deep yellow skin spotted with brown freckles throughout, or bananas that have already turned brown all over. The brown spots indicate sugar content has risen. More spots means sweeter bananas! The best indicator of whether the bananas are ready for this recipe- you should be able to easily smash bananas with a fork. The resulting mashed bananas should be loose in texture similar to apple puree, like the image above. Chocolate Chips vs Chocolate Chunks I highly recommend using chocolate chunks. Chocolate chunks simply refers to chopped chocolate bars. Take a large chocolate bar and use a sharp knife to chop off chunks. Melted chocolate is the biggest difference between using chips versus chunks. Chocolate chunks melt during baking to create large puddles and pockets of luscious chocolate. Packaged chocolate chips or “chocolate morsels” tends to have a lower amount of cocoa butter compared to chocolate bars. Along with stabilizers and emulsifiers, chocolate chips can withstand heat and maintain their dollop shape during baking. Step by Step Instructions Beat together butter, sugar, brown sugar, and vanilla until smooth and creamy. Add in mashed bananas. Mix together. Do not be alarmed. The mixture may look curdled (broken or separated) after mixing in the mashed bananas. The dough will come together when the dry ingredients are added. In a separate bowl, whisk together all the dry ingredients. Add to mixing bowl. Stir until almost combined. Add in chocolate chunks. Fold until chocolate is evenly distributed. Use a size 24 scoop to portion dough into 17 equal balls. Size 24 is roughly 2 2/3 tablespoons. How to Portion Cookie Dough Use a cookie scoop or ice cream scooper to evenly portion out dough. Equal sized cookie dough balls result in evenly sized baked cookies. More importantly, equal size portions cook at the same rate. I recommend using a size 24 scoop for this recipe. That is roughly 2 2/3 tablespoons of dough. NOTE: The number of a scoop is located inside the scooper! BAKING 101: Cookie Scoop Sizes The number size of a scooper is equal to how many scoops it would take to fill a quart container. For example, size 1 scoop takes one scoop to fill a quart. A size 20 scoop would take twenty scoops to fill a quart. In other words, the large the scoop number, the smaller to scoop capacity. Or, the smaller the scoop number, the bigger the scooper size. Bang Baking Sheet Directly Out of the Oven The cookies will look a bit puffy at first. Immediately after removing baking sheet from the oven, bang the sheet against a heat-safe hard surface. Yes, it will be loud. But this step is crucial! That force will deflate the puffed up cookie. It will flatten the fresh baked cookie slightly to give them the traditional chocolate chip cookie look. Otherwise, you’ll end up with puffy muffin top looking cookies. Expert Baking Tips Hot cookies fresh from the oven will be soft and fragile. Cool cookies on the baking sheet for about 5 minutes before transferring cookies to wire rack or cooling rack. Cooling rack allows air to circulate around the cookies. Cookies left too long on a hot baking sheet will build steam, causing the cookies to turn soggy. Cookie Storage and Leftovers Cool banana cookies to room temperature on wire rack. Cookies will keep in an airtight container for up to 3 days. Keep in the fridge for longer storage, up to 5 days. Enjoy chilled or warm cookies to room temperature. Due to the mashed bananas, cookies will remain soft and moist even days after baking. More Banana Recipes Double Chocolate Chip Banana Bread Banana Cream Cake Choco-Hazelnut Banana Bread Banana Bread Donuts Banana Chocolate Chip Cookies 5 from 1 vote Banana chocolate chip cookies are a cross between banana bread and soft chewy cookies. These cookies remain soft even days after baking. Prep Time: 10 minutes minutesCook Time: 15 minutes minutesTotal Time: 25 minutes minutes Servings: 17 cookies Print Recipe Pin Recipe Rate Recipe Ingredients▢ ½ cup unsalted butter (113 g) softened▢ ½ cup brown sugar (100 g) packed▢ ¼ cup granulated sugar (50 g) ▢ 1 ½ teaspoon pure vanilla extract▢ ½ cup mashed ripe banana (120-125 g)* 1 medium banana▢ 2 cup all-purpose flour (260 g)▢ 1 teaspoon baking soda▢ ½ teaspoon kosher salt▢ ½ teaspoon ground cinnamon▢ 6 oz chocolate chunks or chocolate chips Instructions Preheat oven to 350°F. Line baking sheets with parchment paper or reusable silicone baking mats. Set aside.In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), cream together butter, brown sugar, granulated sugar, and vanilla extract until smooth. Scrape down bowl as needed.Add mashed banana. Mix on low speed until combined. *Do not be alarmed. The batter may look separated or curdled after incorporating the banana.In a separate bowl, whisk together flour, baking soda, kosher salt, and ground cinnamon. Add to mixing bowl. Mix on low speed until almost combined. Fold in chocolate chunks until well distributed and there are no longer any dry streaks of flour.Portion out cookie dough using a size 24 scoop (2 ⅔ Tbsp). Place on prepared baking sheet, spacing them about 2-inches apart. Bake for 12-15 minutes, rotating baking sheet midway through baking. Immediately out of the oven, bang the hot baking sheet against a heat-proof hard surface. *This will deflate the puffed up cookie and help them flatten slightly like a traditional chocolate chip cookie. Cool in pan for 3-5 minutes. Then, transfer cookies to wire rack. Enjoy cookies warm or cool to room temperature. Notes I highly recommend using a kitchen scale to weigh out the ingredients for this recipe. Test recipe has been tested three times using different banana weights. Medium banana anywhere from 120-125 grams works best. This is about 1/2 cup mashed. Baking Notes: The cookies will look a bit puffy at first. Immediately after removing baking sheet from the oven, bang the sheet against a heat-safe hard surface. That blunt force will deflate the puffed up cookie. It will flatten the fresh baked cookie slightly to give them the traditional chocolate chip cookie look. Otherwise, you’ll end up with puffy muffin top looking cookies. Storage and Leftovers Cool cookies to room temperature. Store in an airtight container for up to 3 days. Keep in the fridge for longer storage. Enjoy chilled or warm to room temperature. NutritionCalories: 202kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 137mg | Potassium: 107mg | Fiber: 1g | Sugar: 14g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.