Description
These soft and chewy banana chocolate chip cookies are the perfect way to use up ripe bananas. Packed with flavor, easy to make, and freezer-friendly, they’ll quickly become your new favorite cookie recipe.
Ingredients
2 medium ripe bananas, mashed (brown spots are best for sweetness)
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon (optional, for extra warmth)
1 ½ cups semi-sweet chocolate chips
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Mash bananas in a medium bowl until mostly smooth.
In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the egg, vanilla extract, and mashed bananas.
In a separate bowl, whisk flour, baking soda, salt, and cinnamon. Slowly mix into wet ingredients until just combined.
Fold in chocolate chips.
Scoop dough onto prepared sheets, leaving 2 inches between each cookie.
Bake for 10–12 minutes, until edges are golden and centers are set but soft.
Let cool 5 minutes on the baking sheet before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days.
Freeze baked cookies for up to 2 months, or freeze dough scoops and bake when ready.
For added texture, stir in chopped walnuts or pecans.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: ~160
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
Keywords: banana chocolate chip cookies, chewy banana cookies, ripe banana dessert
