Soft and Chewy Banana Chocolate Chip Cookies

These banana chocolate chip cookies are the softest, most tender cookies you’ll bake, made with a single ripe banana and a handful of pantry staples.

They come together in one bowl, no mixer required, and the banana keeps them moist for days, making them great for lunchboxes or a last-minute treat.

Why These Cookies Are a Go-To

The banana adds natural sweetness and a soft, cake-like crumb. The chocolate chips melt into little puddles, giving you a gooey bite in every cookie.

I love that this recipe uses just one banana—it’s a great way to use up that one lonely brown banana on the counter. They’re easy enough for a weeknight and special enough that everyone asks for the recipe.

Ingredients

• 1 1/2 cups all-purpose flour: spooned and leveled for accurate measurement
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened: takes about 30 minutes at room temperature
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup mashed ripe banana: about 1 large banana, with plenty of brown spots
• 1 cup semi-sweet chocolate chips

Variations and Easy Swaps

• Use dark chocolate chips or chunks: for a deeper, slightly less sweet chocolate flavor.
• Add toasted nuts: fold in 1/2 cup chopped walnuts or pecans for crunch.
• Make them dairy-free: swap the butter for a plant-based stick and use dairy-free chocolate chips.
• Use a different fruit: swap half the banana for unsweetened applesauce, though the banana flavor will be lighter.

If you love banana and chocolate together, you might also enjoy my Double Chocolate Banana Muffins.

How to Make Banana Chocolate Chip Cookies

Step 1: Cream the Butter and Sugars

Preheat your oven to 350°F (175°C). In a large bowl, beat the 1/2 cup softened butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar with an electric mixer (or a wooden spoon and some elbow grease) until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.

The butter and sugars should look pale and creamy, not grainy. This step traps air, which helps the cookies stay soft and puffy.

Step 2: Mix in the Banana and Egg

Add the egg, 1 tsp vanilla, and the 1/2 cup mashed banana to the butter mixture. Beat until everything is combined, about 30 seconds. The batter may look a little curdled or separated at this point—that’s normal.

The banana will loosen the mixture, and you’ll see tiny dark flecks from the ripe fruit. Don’t worry if it looks thin; the flour will bring it all together.

Step 3: Add the Dry Ingredients

In a separate small bowl, whisk the 1 1/2 cups flour, 1/2 tsp baking soda, and 1/4 tsp salt. Add this dry mixture to the wet ingredients all at once. Mix on low speed or stir with a spatula just until you no longer see streaks of flour, about 30 seconds.

Overmixing after adding flour can make the cookies tough, so stop as soon as the dough comes together. It will be thick and slightly sticky.

Step 4: Fold in the Chocolate Chips

Dump in the 1 cup of chocolate chips and use a spatula to fold them through the dough until they’re evenly distributed, about 30 seconds.

The chips should peek out from every side. If you have a moment, save a few extra chips to press onto the tops of the dough balls just before baking—that way they show up beautifully on each cookie.

Step 5: Scoop and Bake the Cookies

Line a baking sheet with parchment paper. Use a tablespoon or a small cookie scoop to drop rounded mounds of dough onto the sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, until the edges are light golden brown and the centers look set.

Let the cookies cool on the baking sheet for 5 minutes—they’ll finish setting up as they cool. Then transfer them to a wire rack. The cookies will be soft and cakey, best served warm or at room temperature.

A Few Notes Before You Start

• Ripeness matters: the more brown spots your banana has, the sweeter and more flavorful your cookies will be.
• If your dough feels too soft or your kitchen is warm, pop the bowl of dough in the fridge for 20 to 30 minutes before scooping. This helps the cookies hold their shape while baking.
• A cookie scoop guarantees evenly sized cookies that bake at the same rate. A tablespoon measure works just fine, too.
• For a slightly crispier edge, gently press the dough balls flat with your fingers before baking; they’ll spread a touch more and get those golden rims.

Bake times by cookie size:

Storing and Freezing

Room temperature: Keep the cookies in an airtight container at room temperature for up to 4 days. They stay soft because of the banana.

Freeze the dough: Scoop the dough into balls and place them on a lined baking sheet. Freeze until solid, then transfer to a zip-top bag. Bake straight from frozen, adding 1 to 2 minutes to the bake time.

Freeze baked cookies: Wrap them well and freeze for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions

Can I use a flax egg instead of the egg?

Yes. Mix 1 tablespoon ground flaxseed with 3 tablespoons water, let it sit for 5 minutes, then add it in place of the egg. The cookies will be slightly less cakey but still delicious.

Can I make the dough ahead of time?

Sure. Wrap the dough and refrigerate it for up to 24 hours. Let it sit at room temperature for about 15 minutes to soften slightly before scooping and baking.

Can I make these without a mixer?

Absolutely. Soften the butter very well, then use a wooden spoon to cream the butter and sugars by hand. It takes a bit more arm work but yields the same soft result.

Banana Chocolate Chip Cookies Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 18 cookies

Calories: 145

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup mashed ripe banana
• 1 cup semi-sweet chocolate chips

Method

 

1. Preheat oven to 350°F (175°C). Cream the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
2. Beat in the egg, vanilla, and mashed banana until combined.
3. Whisk flour, baking soda, and salt in a small bowl, then mix into the wet ingredients just until no flour streaks remain.
4. Fold in the chocolate chips until evenly distributed, about 30 seconds.
5. Drop rounded tablespoonfuls of dough onto a lined baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes until edges are golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.

Notes

These cookies are naturally soft and cake-like because of the banana. If you prefer a crispier cookie, flatten the dough balls slightly before baking.