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    Home » Dessert » Cookies

    Banana Chocolate Chip Cookies

    Published: Jan 19, 2012 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe

    These soft, chewy, moist banana chocolate chip cookies bring together the best qualities of both heartwarming banana bread and classic chocolate chip cookies. Plus they are so quick and easy. What are you waiting for?

    Banana chocolate chip cookies on a counter.

    Ever been stuck on what to bake? You know you're craving something familiar that harkens back to walking into the kitchen as a kiddo and smelling delicious sweetness wafting from the oven. In my house, it was always banana bread or chocolate chip cookies. Which one should you make? What if you didn't have to decide between the two?

    These banana chocolate chip cookies marry the best of both worlds. The moist, soft quality inherent in a comforting, warm loaf of banana bread is matched beautifully with the chewy center and just-the-right-amount-of-crunchy exterior of your favorite chocolate chip cookie. Look no further for the perfect recipe when you can't decide what to make.

    A hand holding a banana chocolate chip cookie that has been broken in half.

    Why You'll Love These Banana Cookies

    These soft, chewy, banana-y, chocolaty cookies are pretty tough not to love (unless you hate chocolate...or bananas). It's hard to pick just a couple of favorite things about them but I did my best. Here they are.

    • Best of both worlds. I love that these cookies really bring together two heartwarming classics; chocolate chip cookies and banana bread. They are moist and soft (and banana-y) like banana bread and chewy with an ever so slightly crisp exterior just like your favorite chocolate chip cookie. Never choose between baking one or the other again.
    • Quick and easy. 15 minutes of prep time (just a little whisking and mixing), 10 minutes in the oven, and you're done? You can whip these cookies up in a heartbeat regardless of your level of culinary mastery.
    • Waste not. Ever hold onto that last banana in the bunch for a little bit too long? These cookies are a great way to use your past-prime bananas. Waste not want not.
    Ingredients for banana chocolate chip cookies in seperte bowls.

    Recipe Ingredients

    It doesn't take much to make these scrumptious treats. In fact, you may already have most (if not all) of the ingredients in your kitchen. Here's a list of what you'd need. Scroll to the recipe below for more details.

    • Banana - Very ripe and mashed.
    • Butter
    • Light brown sugar - For a richer cookie, feel free to use dark brown sugar instead.
    • Granulated sugar
    • Vanilla extract
    • All-purpose flour
    • Salt
    • Baking soda
    • Baking powder
    • Cornstarch - The cornstarch helps keep the cookies from spreading and will produce a softer, fluffier cookie.
    • Chocolate chips - I like milk chocolate chips here, but semi-sweet or dark chocolate chips (or chunks!) will work great too.
    A plate of banana chocolate chip cookies near a bunch of bananas.

    How to Make Banana Chocolate Chip Cookies

    In just 15 minutes of prep time and 10 minutes in the oven, you will have yourself a magnificently comforting, tasty treat. Here's a basic rundown of how to make banana chocolate chip cookies. Scroll to the recipe below for more detailed instructions.

    Mashed banana, melted butter, brown sugar, granulated sugar, and vanilla in a mixing bowl for banana chocolate chip cookies.
    Wet ingredients for banana chocolate chip cookies incorporated in a bowl.
    • Whisk together the mashed banana, melted butter, brown sugar, granulated sugar, and vanilla.
    • Mix together the flour, salt, baking soda, baking powder, and cornstarch in a separate bowl.
    Adding chocolate chips to banana chocolate chip cookie dough.
    Banana chocolate chip cookie dough in a mixing bowl ready to be formed into dough balls.
    • Combine the wet and dry ingredients. Gradually whisk the flour mixture into the mashed banana mixture until combined. Fold in the chocolate chips.
    • Chill the dough. Cover the cookie dough and refrigerate for at least 1 hour.
    Banana chocolate chip cookie dough balls arranged on a silicone mat lined cookie sheet ready to be baked.
    Banana chocolate chip cookies baked on a cookie sheet lined with a silicone mat.
    • Bake. Form the dough into balls and arrange them on a cookie sheet lined with parchment paper. Bake for 9-11 minutes at 350 degrees F
    Baked banana chocolate chip cookies cooling on a silicone mat baking sheet near a bunch of bananas and a ramekin of chocolate chips.
    • Cool. Let the baked cookies sit for a few minutes before transferring them to a wire rack to cool.
    A hand holding a banana chocolate chip cookie.

    Tips for Success

    As per usual, I have some tips and tricks to set you up for success when making these banana chocolate chip cookies. It's an easy recipe to get right but these little gems will end you with the best cookies possible.

    • Ripe banana. The sugar content in the overly ripe banana (not present in an under to medium-ripe banana) plays an important role in this cookie. So have patience and wait for your bananas to ripen. Want to speed along the process? Seal a banana in a brown paper bag with an apple and place it in the refrigerator. This will quicken the ripening process.
    • Don't over-mix. Overmixing cookie dough causes the glutens in the flour to develop too much. Gluten provides structure to the cookie but, when overdeveloped, it can cause the finished product to be unpleasantly tough. So mix to incorporate, but not much more than that.
    • Don't skip the chill. It might be tempting to pop the cookies in the oven right after mixing the dough. I get it! But try to be patient. The chilling process allows the dry ingredients to absorb some of the moisture in the dough, which helps prevent excess spreading in the baking process.
    A plate of banana chocolate chip cookies near a bunch of bananas and a ramekin of chocolate chips.

    How to Store and Freeze

    I'm guessing you won't have leftovers, as these cookies tend to fly right off the plate. But, in the rare case that you do, allow the cookies to cool completely before storing them in an airtight container. They will be happy on the counter at room temperature for up to 3 days.

    If you want to keep them for longer, skip the refrigerator and go straight to the freezer. Storing cookies in the refrigerator can dry them out. Instead, allow the cookies to cool, seal them in an airtight container with parchment paper between each layer, and store them in the freezer for up to 2 months. Allow the cookies to thaw at room temperature before enjoying them.

    Banana chocolate chip cookies stacked on a place near a bunch of bananas and a ramekin of chocolate chips.

    More Chocolate Chip Cookie Recipes

    Chocolate chip cookies are such a classic. So, naturally, I have spent a lot of time playing with variations on that most loved cookie. This banana chocolate chip version is delicious but don't stop there. Here are some of my other favorites.

    • My Favorite Chocolate Chip Cookies
    • Espresso Chocolate Chip Cookies
    • Peanut Butter Chocolate Chip Cookies
    • Andes Chocolate Chip Cookies
    • Cookie Butter Pudding Chocolate Chip Cookies
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    A plate of banana chocolate chip cookies near a bunch of bananas.

    Banana Chocolate Chip Cookies

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    These soft, chewy, moist banana chocolate chip cookies bring together the best qualities of both heartwarming banana bread and classic chocolate chip cookies. Enjoy!

    • Total Time: 25 minutes

    Ingredients

    Units Scale
    • 4oz (½ Cup) Ripe Banana, mashed
    • 2oz (¼ cup) Melted Butter
    • 100 grams (½ Cup) Light Brown Sugar
    • 50 grams ( ¼ Cup) Granulated Sugar
    • 1 Teaspoon Vanilla Extract
    • 188 grams (1 ½ Cups) All-Purpose Flour
    • ¼ Teaspoon Salt
    • ½ Teaspoon Baking Soda
    • ¼ Teaspoon Baking Powder
    • 1 Teaspoon Cornstarch
    • 120 grams (¾ Cup) Chocolate Chips

    Instructions

    1. In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a whisk mix together mashed banana, melted butter, brown sugar, granulated sugar, and vanilla. Mix until fully combined. 
    2. In a separate bowl mix together the flour, salt, baking soda, baking powder, and cornstarch.
    3. Slowly add the flour mixture to the butter mixture, mixing just until combined. Fold in chocolate chips. Place dough covered in the fridge while you turn your oven on to preheat to 350F/180C and line a baking sheet with a Silpat line or parchment paper.
    4. Use a medium cookie scoop to portion 1.5 tablespoons of dough balls. Bake for 9-11 minutes or until just set and lightly golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store leftovers in an air-tight container for up to 3 days, note the cookies will soften the longer they sit.
    • Author: Elizabeth Waterson
    • Prep Time: 15 minutes
    • Cook Time: 10 minutes
    • Category: Cookies
    • Method: Baking
    • Cuisine: American

    Keywords: banana cookies, banana chocolate chip cookies, banana bread cookies

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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