Go Back

Chocolate Chip Banana Cookies

Chocolate chip banana cookies with soft, pillowy centers and melted chocolate chips throughout. The tops slightly puff and turn golden at the edges for chewy banana chocolate chip cookies with an easy drop-cookie method.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 servings
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Banana cookie dough
  • 2 ripe bananas Mash until smooth for even texture.
  • 0.5 cup butter Soften to room temperature so it creams smoothly.
  • 0.75 cup sugar Use granulated sugar for classic cookie structure.
  • 1 large egg Room temperature helps the batter blend.
  • 1 tsp vanilla extract Adds warmth and rounds out banana flavor.
  • 1.5 cup all-purpose flour Measure with a light hand for tender cookies.
  • 1 tsp baking powder Helps the cookies puff slightly on top.
  • 0.25 tsp baking soda Balances sweetness and aids rise.
  • 0.5 tsp cinnamon Optional but adds cozy flavor to banana cookies.
  • 0.25 tsp salt Enhances chocolate and banana flavor.
  • 1.5 cup semi-sweet chocolate chips Fold gently so they melt into glossy pockets.

Equipment

  • 1 sheet pan

Method
 

Prepare and mix
  1. Preheat the oven to 375°F and line baking sheets with parchment paper.
  2. Beat the softened butter and sugar until light and fluffy, about 2–3 minutes, then beat in the egg and vanilla until smooth.
  3. Stir in the mashed bananas until combined; the mixture may look slightly curdled, which is normal.
  4. Fold in the all-purpose flour, baking powder, baking soda, cinnamon, and salt until just combined, then fold in the semi-sweet chocolate chips.
Bake and cool
  1. Drop heaping tablespoons of dough onto the prepared sheets, spacing the mounds about 2 inches apart.
  2. Bake for 10–12 minutes at 375°F until the edges are golden and the centers are just set, with the tops slightly puffed and soft.
  3. Cool on the pan for 5 minutes before transferring, so the cookies finish setting without breaking.

Notes

For thicker, chewier centers, pull the cookies when the middles still look slightly underdone—they’ll finish setting as they cool on the pan. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a lighter option, use a baking stick-style vegan butter substitute, keeping the same amount for best texture.