Why Make This Recipe

These Soft and Chewy Banana Chocolate Chip Cookies are perfect for any occasion. They combine the sweetness of bananas with rich chocolate chips, making them a delicious treat. The texture is soft and chewy, ensuring that every bite is delightful. If you have overripe bananas lying around, this is a great way to use them up!

How to Make Soft and Chewy Banana Chocolate Chip Cookies

Ingredients:

1 small overripe banana, mashed (it should measure 1/4 cup – if it’s more, just discard the overflow)
1/2 cup vegetable oil or melted butter
1 cup light brown sugar, packed
1 egg yolk*
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2/3 cup chocolate chips

Directions:

In a large bowl, combine the melted butter (or oil), brown sugar, and mashed banana. Mix to combine well.
Add the egg yolk and vanilla extract. Mix until thoroughly combined.
Add the flour, baking soda, salt, and cinnamon. Stir until there are no streaks of flour.
Fold in the chocolate chips gently. Cover the dough and set aside for about 15 minutes to let the flour hydrate while the oven preheats.
Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
Using a cookie scoop or spoon, scoop about 1-inch balls of dough and place them about 2 inches apart on the cookie sheet. The dough will be a little wet!
Bake the cookies for 10 to 11 minutes, until the edges are set and the centers are still underbaked.
Let them cool before enjoying!

How to Serve Soft and Chewy Banana Chocolate Chip Cookies

These cookies are deliciously enjoyed warm, straight from the oven. You can also serve them with a glass of milk or a scoop of ice cream for an extra treat. For a fun twist, try drizzling some melted chocolate over the top before serving.

How to Store Soft and Chewy Banana Chocolate Chip Cookies

To keep these cookies fresh, store them in an airtight container at room temperature. They will stay soft for several days. If you’d like to keep them longer, you can freeze them. Just make sure to place parchment paper between layers of cookies to prevent sticking.

Tips to Make Soft and Chewy Banana Chocolate Chip Cookies

Ensure that your banana is very ripe for the best flavor.
Don’t overbake the cookies. They should look slightly underbaked when you take them out of the oven.
You can use a mix of chocolate chips and nuts for added texture.

Variation

If you like, you can add walnuts or pecans to the cookie dough for a crunchier texture. You can also substitute half of the chocolate chips with white chocolate chips for a different flavor.

FAQs

Can I use frozen bananas?

Yes, you can use frozen bananas! Just make sure to thaw and mash them before adding.

What can I use instead of vegetable oil?

You can use melted butter, coconut oil, or any neutral oil in place of vegetable oil.

How long do these cookies last?

When stored properly in an airtight container, these cookies can last up to one week at room temperature or up to three months in the freezer.

Soft and Chewy Banana Chocolate Chip Cookies

Print Recipe

Delicious, soft, and chewy cookies made from overripe bananas and rich chocolate chips.

Author: lila-monroe
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 small overripe banana, mashed (1/4 cup)
1/2 cup vegetable oil or melted butter
1 cup light brown sugar, packed
1 egg yolk
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2/3 cup chocolate chips

Instructions

In a large bowl, combine the melted butter (or oil), brown sugar, and mashed banana. Mix to combine well.
Add the egg yolk and vanilla extract. Mix until thoroughly combined.
Add the flour, baking soda, salt, and cinnamon. Stir until there are no streaks of flour.
Fold in the chocolate chips gently. Cover the dough and set aside for about 15 minutes.
Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
Using a cookie scoop or spoon, scoop about 1-inch balls of dough and place them about 2 inches apart on the cookie sheet.
Bake the cookies for 10 to 11 minutes, until the edges are set and the centers are still underbaked.
Let them cool before enjoying!

Notes

Store in an airtight container at room temperature. They can also be frozen with parchment paper between layers.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg

Keywords: banana cookies, chocolate chip cookies, dessert recipes