Name: Banana Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1 ripe banana, mashed; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon cinnamon (optional); 1 cup semisweet chocolate chips

Soft and chewy, these Banana Chocolate Chip Cookies are a delightful blend of sweet banana flavor and rich chocolate goodness. Perfect for any occasion, they are easy to whip up and sure to satisfy your sweet cravings.

Why You’ll Love This Recipe

Combines the comforting flavors of banana bread and chocolate chip cookies.

Easy to prepare with common pantry staples.

A great way to use up ripe bananas.

Perfectly soft and chewy with lightly crisp edges.

Freezes well for make-ahead convenience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1 ripe banana, mashed

1 large egg

1/2 cup brown sugar, packed

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon cinnamon (optional)

1 cup semisweet chocolate chips

Directions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.

Mix in the mashed banana, egg, and vanilla extract until smooth and well combined.

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Fold in the chocolate chips.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Servings: 24 cookies

Calories: 140 kcal per cookie

Variations

Nutty Twist: Add 1/2 cup chopped walnuts or pecans for extra crunch.

Dairy-Free: Use a dairy-free butter alternative and dairy-free chocolate chips.

Gluten-Free: Substitute gluten-free all-purpose flour for a gluten-free version.

Dark Chocolate: Swap semisweet chocolate chips with dark chocolate chips for a richer taste.

Coconut Delight: Stir in 1/4 cup shredded coconut for a tropical twist.

Storage/Reheating

Room Temperature: Store cookies in an airtight container for up to 4 days.

Freezer: Freeze baked cookies in a zip-top bag for up to 3 months. Thaw at room temperature before serving.

Reheating: Warm cookies in the microwave for 10-15 seconds to restore their soft texture.

Related Recipes:

Oatmeal Double Chocolate Chip Cookies

FAQs

Can I use frozen bananas for this recipe?

Yes, thaw frozen bananas completely and drain any excess liquid before mashing.

Can I make the dough ahead of time?

Absolutely! Refrigerate the dough for up to 24 hours before baking. Let it sit at room temperature for a few minutes to soften slightly before scooping.

What type of chocolate chips work best?

Semisweet chocolate chips are ideal, but milk or dark chocolate chips are also great alternatives.

How can I make these cookies more chewy?

For extra chewiness, slightly underbake the cookies and let them cool completely on the baking sheet.

Can I double the recipe?

Yes, double all the ingredients to make a larger batch. Be sure to bake in batches if needed.

Conclusion

These Banana Chocolate Chip Cookies are an irresistible treat that’s both nostalgic and comforting. Whether you’re baking for family, friends, or just yourself, they’re sure to please. Give them a try, and enjoy the perfect combination of banana and chocolate in every bite!

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