Let me share one of my absolute favorite treats with you: the Banana Chocolate Chip Cookies Recipe. These cookies are a delightful twist on the classic chocolate chip cookie, bringing in the natural sweetness and moistness of ripe bananas that take every bite to a whole new level. They bake up soft, chewy, and bursting with melty chocolate chips, making them the perfect comfort snack for any time of day. Whether you’re a banana lover or just looking to sneak in some fruitiness while indulging in a cookie, this recipe is a total winner that you’ll want to keep going back to.
Ingredients You’ll Need
What I love about this Banana Chocolate Chip Cookies Recipe is how straightforward the ingredients are—every one of them plays a crucial role in creating that perfect harmony of flavor and texture. From the creamy butter adding richness to the cinnamon hinting at warmth and depth, these essentials come together seamlessly.
- 1/2 cup unsalted butter, softened: Gives the cookies a tender, rich base and helps with that classic melt-in-your-mouth texture.
- 1/2 cup granulated sugar: Adds sweetness and helps create that light, crisp edge we all love.
- 1/2 cup brown sugar, packed: Brings moisture and a subtle caramel flavor that complements the banana perfectly.
- 1 ripe banana, mashed: The star of the show, providing natural sweetness and a moist, chewy texture.
- 1 large egg: Binds everything together and adds structure to the cookies.
- 1 teaspoon vanilla extract: Enhances all the flavors with its warm, fragrant notes.
- 1 1/2 cups all-purpose flour: The foundation that holds the cookie dough together.
- 1 teaspoon baking soda: Helps the cookies rise just enough for that perfect fluffiness.
- 1/2 teaspoon salt: Balances sweetness and enhances the overall flavor profile.
- 1/2 teaspoon cinnamon (optional): Adds a cozy spice note that pairs beautifully with banana and chocolate.
- 1 cup semisweet chocolate chips: The gooey, chocolatey pockets that make these cookies utterly irresistible.
How to Make Banana Chocolate Chip Cookies Recipe
Step 1: Prepare Your Baking Space
First things first, preheat your oven to 350°F (175°C). This ensures it’s ready to bake your cookies evenly and to perfection. Line your baking sheets with parchment paper or silicone mats to prevent sticking and make cleanup a breeze.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter along with the granulated and brown sugars until the mixture becomes light and fluffy. This step is key to incorporating air, which helps keep your cookies tender and creates that slightly crisp edge that’s so satisfying.
Step 3: Add Banana, Egg, and Vanilla
Now, stir in your mashed ripe banana, egg, and vanilla extract. The banana lends moisture and a subtle sweetness that keeps the cookies soft, while the egg binds everything together, and the vanilla brings out all those lovely flavors.
Step 4: Mix Dry Ingredients Separately
Whisk together the flour, baking soda, salt, and cinnamon in a separate bowl. This step ensures the leavening agent and spices are evenly distributed for consistent flavor and texture in every bite.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix here because too much stirring can lead to tough cookies rather than soft, chewy ones.
Step 6: Fold in Chocolate Chips
Time for the best part—folding in the chocolate chips. This ensures the chips are evenly dispersed throughout the dough, so you get delicious pockets of chocolate in every cookie.
Step 7: Shape and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches of space between each so they can spread without sticking together. Bake in the preheated oven for 10-12 minutes until the edges turn a lovely golden brown.
Step 8: Cool and Enjoy
Once baked, let your cookies cool right on the baking sheets for about 5 minutes. This resting time allows them to set up properly before you transfer them to a wire rack to cool completely. Then, get ready to indulge in warm, soft, and chocolatey wonders.
How to Serve Banana Chocolate Chip Cookies Recipe
Garnishes
For a little extra flair, sprinkle a pinch of sea salt on top of the cookies just as they come out of the oven. It beautifully balances the sweetness of the banana and chocolate while enhancing all the other flavors. Alternatively, a light dusting of powdered sugar brings a delicate sweetness and festive look.
Side Dishes
These cookies pair wonderfully with a cold glass of milk, a creamy cup of coffee, or a soothing herbal tea. If you want to turn dessert into a mini celebration, serve alongside vanilla ice cream for a nostalgic, ice-cream-sandwich treat that’s so dreamy.
Creative Ways to Present
Try stacking these cookies with a spread of peanut butter or Nutella between two for a decadent sandwich. Or crush a few up and use them as a topping for yogurt or smoothie bowls to add a crunchy, flavorful twist. The Banana Chocolate Chip Cookies Recipe is versatile and lends itself to lots of fun presentations!
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for up to 4 days, perfect for snacking anytime.
Freezing
If you want to keep these treats around longer, freeze the baked cookies in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. They’ll remain excellent for up to 2 months. You can also freeze the dough itself, shaped into balls, for quick baking later on.
Reheating
To enjoy your Banana Chocolate Chip Cookies Recipe as if freshly baked, warm them in the microwave for 10-15 seconds or pop them in the oven at 300°F for 5 minutes. This revives the softness and melts the chocolate chips perfectly.
FAQs
Can I use overripe bananas for this recipe?
Yes! Overripe bananas are actually ideal because they are sweeter and softer, which enhances the flavor and texture of the cookies without needing additional sugar.
Is it possible to substitute the butter?
You can substitute butter with coconut oil or a plant-based margarine to make these cookies dairy-free. Keep in mind the flavor and texture might vary slightly, but they’ll still be delicious.
Can I use dark or milk chocolate chips instead of semisweet?
Absolutely! Feel free to customize the chocolate chips to your preference. Dark chocolate will add a richer taste while milk chocolate makes it sweeter and creamier.
Why does the recipe call for baking soda instead of baking powder?
Baking soda helps the cookies spread and brown nicely by reacting with the acids in the banana and brown sugar. It creates a tender crumb and a perfect chewiness.
How can I make these cookies vegan?
To make vegan Banana Chocolate Chip Cookies, replace the butter with vegan butter or coconut oil, and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg.
Final Thoughts
This Banana Chocolate Chip Cookies Recipe is one of those simple pleasures in life that brings big smiles and full hearts. It’s easy to make, wonderfully comforting, and endlessly delicious. Once you try it, I’m sure these cookies will become a beloved staple in your baking repertoire just like they have in mine. So, grab your ingredients and start baking—your kitchen is about to smell amazing!
Print
Banana Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Banana Chocolate Chip Cookies combine the natural sweetness and moisture of ripe bananas with rich semisweet chocolate chips for a soft, flavorful treat. Perfectly spiced with a hint of cinnamon and easy to make, these cookies are a delicious twist on a classic favorite, suitable for sharing or enjoying as a comforting snack.
Ingredients
Wet 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
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Add-ins
- 1 cup semisweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Wet Ingredients: Mix in the mashed ripe banana, large egg, and vanilla extract until the batter is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and optional cinnamon to evenly distribute the leavening and spices.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the dough, ensuring even distribution without overmixing.
- Shape Cookies: Using a rounded tablespoon, drop dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown while the centers remain soft.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, allowing them to set and maintain their shape.
Notes
- You can substitute the all-purpose flour with a gluten-free blend for a gluten-free version.
- For a stronger banana flavor, use a very ripe or overripe banana.
- Optional cinnamon adds warmth and dimension but can be omitted if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Ensure butter is softened but not melted for best creaming results.
