Soft and Chewy Banana Chocolate Chip Cookies are a perfect treat that combines the natural sweetness of ripe bananas with melty chocolate chips in every bite. These cookies are tender and moist, with just the right amount of chewiness that makes them so satisfying. If you love bananas and chocolate, this cookie will quickly become one of your favorites.
I love making these cookies when I have a few extra bananas that need to be used up. The bananas add a lovely flavor and keep the cookies soft without needing a lot of butter or oil. Plus, the chocolate chips add little surprises of gooey sweetness. I find that the cookies are even better the next day when the flavors have a chance to settle.
My favorite way to enjoy these cookies is with a cold glass of milk or a cup of tea. They are great for a quick snack or even as a simple dessert. I’ve also found that kids especially love them, making them a hit in any household. If you want, you can toss in some chopped nuts for a bit of extra crunch, but honestly, they’re perfect just the way they are.
Key Ingredients & Substitutions
Bananas: Ripe bananas are the star here, giving sweetness and moisture. The softer and browner they are, the better! If you can’t find ripe bananas, you can mash banana puree or even applesauce, but flavor will be milder.
Sugar: Granulated sugar is used for a nice balance of sweetness and texture. You can swap half with brown sugar for more chewiness and a hint of caramel flavor.
Butter: Softened unsalted butter adds richness and helps with the chewy texture. You can use melted butter but it might make the cookies a bit thinner.
Flour and Leavening: All-purpose flour gives a classic cookie texture while baking soda helps lift the dough lightly. If you like, you can try whole wheat flour but the cookies may be denser.
Chocolate Chips: Semi-sweet chips complement the sweet bananas nicely. Dark or milk chocolate can work too. For a twist, try mixing in white chocolate chips or nuts like walnuts for crunch.
How Can You Make These Cookies Soft and Chewy Every Time?
Getting that soft and chewy texture is all about how you mix and bake:
- Cream the Butter and Sugar well to trap air and create a light texture.
- Fold in Dry Ingredients Gently just until combined to avoid tough cookies.
- Don’t Overbake: Bake just until edges turn golden but centers stay soft. They’ll firm up while cooling.
- Cool on the Baking Sheet: Let the cookies rest 5 minutes on the tray to finish setting before moving.
Following these tips will help ensure each cookie stays soft, chewy, and full of banana goodness! If you want extra softness, bake a little less time or add a touch more banana.
Equipment You’ll Need
- Baking sheet – a flat tray is perfect for even baking of your cookies.
- Parchment paper – helps prevent sticking and makes cleanup easy.
- Mixing bowls – one large for wet ingredients and one for dry; keeps mixing simple.
- Hand or stand mixer – makes creaming butter and sugar quick and smooth.
- Spoon or cookie scoop – for even-sized cookies that bake evenly.
- Wire cooling rack – lets cookies cool fully without getting soggy underneath.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a crunchy contrast to the soft cookies.
- Swap chocolate chips for butterscotch or peanut butter chips for a new twist.
- Mix in a teaspoon of cinnamon or nutmeg to warm up the flavor.
- Stir in shredded coconut for a tropical touch and chewy texture.
Soft and Chewy Banana Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 medium) ripe bananas, mashed
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This cookie recipe takes about 10 minutes to prepare and 10-12 minutes to bake. Add a few minutes for cooling, so the total time is about 25 minutes from start to finish—quick and easy!
Step-by-Step Instructions:
1. Prepare Your Baking Space:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent cookies from sticking.
2. Mix the Wet Ingredients:
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Then, add the mashed bananas, egg, and vanilla extract. Stir everything well until fully combined.
3. Combine the Dry Ingredients:
In another bowl, whisk the all-purpose flour, baking soda, and salt to mix them evenly.
4. Put It All Together:
Gradually add the dry ingredients into the wet banana mixture. Fold gently until just combined—don’t overmix, or the cookies might become tough. Then, fold in the chocolate chips evenly.
5. Bake the Cookies:
Scoop tablespoon-sized portions of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow room to spread. Bake for 10-12 minutes until the edges turn golden but the centers are still soft.
6. 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. Enjoy these soft and chewy banana chocolate chip cookies with your favorite drink!
Can I Use Frozen Bananas for This Recipe?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing. This helps avoid making the dough too wet.
Can I Substitute the Butter?
You can use margarine or coconut oil as a substitute, but keep in mind it may slightly change the flavor and texture. Avoid using melted butter to keep the cookies soft and chewy.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. To keep them soft longer, you can add a slice of bread to the container to maintain moisture.
Can I Add Nuts or Other Mix-Ins?
Absolutely! Chopped walnuts, pecans, or even shredded coconut work great. Just fold them in with the chocolate chips before baking for extra flavor and texture.
