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Banana Chocolate Chip Cookies

Perfectly Soft Banana Chocolate Chip Cookies to Savor

Delightful Banana Chocolate Chip Cookies that are soft and chewy, utilizing ripe bananas for natural sweetness.
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Prep Time 15 minutes
Cook Time 11 minutes
Resting Time 15 minutes
Total Time 41 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2-3 medium ripe bananas Natural sweetness and moisture source; use bananas with brown spots for best results.
  • 1/2 cup vegetable oil or melted butter Adds moisture and richness; opt for vegetable oil for a dairy-free treat.
  • 3/4 cup light brown sugar Provides sweetness and depth; white sugar can substitute for a lighter flavor.
  • 1 1/2 cups all-purpose flour Gives structure; make sure it’s spooned and leveled for accurate measurement.
  • 1 teaspoon baking soda Acts as a leavening agent; keep it fresh for maximum lift.
  • 1 teaspoon cinnamon Adds warmth and complexity; adjust to taste for a spicier kick.
  • 1/4 teaspoon salt Balances flavors perfectly; consider using flaky sea salt for a gourmet finish.
  • 1 cup chocolate chips Bring chocolatey goodness; feel free to swap for dark or semi-sweet chips based on preference.

Equipment

  • Mixing bowl
  • Whisk
  • Baking Sheet
  • Parchment paper
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Start by mashing 2 to 3 ripe bananas in a large mixing bowl until they are smooth and creamy. Then, mix in 1/2 cup of melted butter or vegetable oil along with 3/4 cup of light brown sugar until the mixture is glossy and well combined. Stir in 1 egg yolk and 1 teaspoon of vanilla extract until everything is mixed thoroughly.
  2. In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and 1/4 teaspoon of salt. Gradually add this dry mixture to your banana and sugar combination, gently stirring until just combined.
  3. Gently fold in 1 cup of chocolate chips into the cookie dough, ensuring even distribution. Then, cover the bowl with plastic wrap and let the dough rest for about 15 minutes.
  4. Preheat your oven to 350°F (175°C) while the dough rests. Line a baking sheet with parchment paper. Using a cookie scoop or tablespoon, drop rounded tablespoonfuls of dough about 2 inches apart onto the prepared baking sheet.
  5. Bake for 10 to 11 minutes, until the edges are set but the centers look soft and slightly underbaked for that perfect chewy texture.
  6. Remove your Banana Chocolate Chip Cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 100mgPotassium: 80mgFiber: 0.5gSugar: 8gVitamin A: 50IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Use ripe bananas with brown spots for best results. Don't overmix to maintain the soft and chewy texture of the cookies. Letting the dough rest will enhance flavors.

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