The Ultimate Soft and Chewy Banana Chocolate Chip Cookies

If you find yourself with a couple of overripe bananas sitting on your counter, you are holding the secret to the most tender, flavorful cookies imaginable. Banana Chocolate Chip Cookies are the perfect hybrid between a classic, buttery chocolate chip cookie and a moist loaf of banana bread. Unlike traditional cookies that rely solely on fats and sugars for texture, the addition of mashed banana introduces a natural sweetness and a cake-like softness that stays fresh for days. This recipe strikes the ideal balance—crisp around the edges, pillowy in the center, and loaded with melting pockets of dark chocolate.

Ingredients You’ll Need

To achieve the perfect texture, ensure your refrigerated items are at room temperature before you begin.

• Bananas: 1 cup mashed (about 2 large, very spotty bananas).

• Butter: ½ cup unsalted butter, softened to room temperature.

• Sugar: ½ cup granulated white sugar and ½ cup packed light brown sugar.

• Egg: 1 large egg.

• Vanilla: 1 teaspoon pure vanilla extract.

• Flour: 2 cups all-purpose flour (spooned and leveled).

• Baking Powder & Soda: 1 teaspoon baking powder and ½ teaspoon baking soda.

• Salt: ½ teaspoon fine sea salt to balance the sweetness.

• Cinnamon: ½ teaspoon ground cinnamon (optional, for warmth).

• Chocolate Chips: 1 ½ cups semi-sweet or dark chocolate chips.

Step-by-Step Instructions

1. Prep the Oven and Pans: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even browning.

2. Cream the Butter and Sugars: In a large mixing bowl or the bowl of a stand mixer, beat the softened butter with the granulated and brown sugars. Cream them together on medium-high speed for about 2–3 minutes until the mixture is light and fluffy.

3. Add Wet Ingredients: Add the egg and vanilla extract, beating until well combined. Fold in the mashed bananas. Don’t worry if the mixture looks slightly curdled at this stage; the moisture from the bananas often causes this, and it will smooth out once the dry ingredients are added.

4. Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

5. Combine: Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until no streaks of flour remain. Overmixing at this stage can lead to a tough cookie, so keep it brief.

6. Fold in Chocolate: Using a spatula, gently fold in the chocolate chips by hand.

7. Scoop and Bake: Using a cookie scoop or a tablespoon, drop rounded mounds of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look soft.

8. Cool: Allow the cookies to rest on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.

The Science of Using Overripe Bananas

The success of this recipe depends heavily on the state of your bananas. As a banana ripens, its starch converts into sugar, providing a deeper flavor and a more fluid consistency. For cookies, you want bananas that are covered in brown spots or are nearly black. These “ugly” bananas contain the highest concentration of fructose and aromatics, which ensures the cookies taste distinctly of banana rather than just being a generic sweet treat.

Because bananas add significant moisture, these cookies behave differently than a standard shortbread or sugar cookie. The fruit acts as a humectant, trapping moisture within the flour structure. This results in a “muffin-top” texture—soft, airy, and slightly springy. If you prefer a flatter, crisper cookie, you can slightly reduce the amount of mashed banana, but doing so will sacrifice that signature tender crumb that makes this variety so beloved.

Customizing Your Flavor Profile

While chocolate chips are the classic pairing, this base recipe is incredibly versatile. For those who enjoy a bit of crunch, adding ½ cup of toasted chopped walnuts or pecans creates a “Banana Nut Bread” inspired cookie. The earthiness of the nuts cuts through the sweetness of the chocolate beautifully.

If you want to lean into a more decadent profile, try using a mix of white chocolate chips and dried cranberries, or even peanut butter chips. Peanut butter and banana are a legendary duo; swirling two tablespoons of creamy peanut butter into the dough right before adding the flour can add a rich, savory depth. For a final professional touch, sprinkle a tiny pinch of flaky sea salt over the cookies the moment they come out of the oven. This enhances the cocoa notes in the chocolate and brightens the fruit flavor.

Storage and Freezing Tips for Longevity

Because of the high moisture content from the fruit, banana chocolate chip cookies should be stored with care. At room temperature, they will stay soft in an airtight container for up to three days. If you live in a humid environment, you may find they become too soft; in this case, storing them in the refrigerator can help maintain their structure for up to a week.

These cookies also freeze exceptionally well. To freeze the baked cookies, place them in a single layer on a tray until solid, then transfer them to a freezer-safe bag for up to three months. Alternatively, you can freeze the raw dough balls. When you’re ready for a fresh treat, simply bake the frozen dough balls at the usual temperature, adding 2–3 minutes to the total baking time. This allows you to have “fresh from the oven” banana cookies whenever the craving strikes, ensuring no overripe banana ever goes to waste again.