Soft and Chewy Banana Chocolate Chip Cookies Recipe

Introduction

These soft and chewy banana chocolate chip cookies combine the natural sweetness of ripe bananas with rich chocolate chips for a comforting treat. Perfectly moist and packed with warm cinnamon flavor, they’re a delightful twist on classic cookies that everyone will love.

Ingredients

• 1 small overripe banana, mashed (about 1/4 cup)
• 1/2 cup vegetable oil or melted butter
• 1 cup light brown sugar, packed
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2/3 cup chocolate chips

Instructions

1. Step 1: In a large bowl, combine the melted butter, brown sugar, and mashed banana. Mix until well combined.
2. Step 2: Add the egg yolk and vanilla extract to the bowl. Mix thoroughly.
3. Step 3: Stir in the flour, salt, baking soda, and cinnamon until no streaks of flour remain.
4. Step 4: Fold in the chocolate chips. Cover the dough and let it rest for about 15 minutes while the oven preheats to allow the flour to hydrate.
5. Step 5: Line a cookie sheet with parchment paper. Use a cookie scoop or spoon to form 1-inch dough balls and place them 2 inches apart on the sheet. The dough will be slightly wet.
6. Step 6: Bake at 350°F for 10 to 11 minutes, until the edges are set and cookies have puffed but the centers remain slightly underbaked.
7. Step 7: Let the cookies cool completely before enjoying.

Tips & Variations

• Use very ripe bananas for the best natural sweetness and moist texture.
• Try substituting chocolate chips with chopped walnuts or pecans for added crunch.
• If dough feels too wet, chill it for 10 minutes before scooping to make shaping easier.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed container for up to 1 month. To reheat, warm gently in a low oven or microwave for a few seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

Brown sugar adds moisture and a slight caramel flavor, but you can substitute with white sugar if needed. Keep in mind the texture may be less chewy.

What if I don’t have an egg yolk?

You can use a whole egg instead, although the cookies might be slightly less tender. Another option is to use a flax egg for a vegan alternative.

Soft and Chewy Banana Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.6 from 52 reviews

These Soft and Chewy Banana Chocolate Chip Cookies combine the natural sweetness and moisture of ripe bananas with rich chocolate chips, cinnamon, and a light brown sugar base to create irresistibly tender cookies. Perfect for a comforting treat, they have a unique twist with mashed banana that keeps them moist and flavorful while maintaining a classic chocolate chip cookie appeal.

• Author: Felix
• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Total Time: 31 minutes
• Yield: About 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 small overripe banana, mashed (about 1/4 cup)
• 1/2 cup vegetable oil or melted butter
• 1 egg yolk
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 1/3 cups all purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 cup light brown sugar, packed

Add-ins

• 2/3 cup chocolate chips

Instructions

1. Mix Wet Ingredients: In a large bowl, combine the melted butter (or vegetable oil), packed light brown sugar, and mashed banana. Stir thoroughly until well blended to ensure the sugar starts dissolving and the mixture is smooth.
2. Add Egg Yolk and Vanilla: Incorporate the egg yolk and vanilla extract into the wet mixture. Beat or mix well to fully combine and develop a cohesive batter base.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all purpose flour, baking soda, ground cinnamon, and salt. This ensures even distribution of the leavening and spices throughout the dough.
4. Mix Dry into Wet: Gradually add the dry flour mixture to the wet ingredients. Stir gently but thoroughly until no streaks of flour remain, forming a uniform dough.
5. Fold in Chocolate Chips: Carefully fold in the chocolate chips into the dough to distribute them evenly without overmixing, which can toughen the cookies.
6. Rest Dough: Cover the dough and set aside for about 15 minutes to allow the flour to fully hydrate. Meanwhile, preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper.
7. Scoop Cookies: Using a cookie scoop or spoon, form 1-inch balls of dough. Place the balls at least 2 inches apart on the parchment-lined cookie sheet because they will spread slightly during baking.
8. Bake Cookies: Bake in the preheated oven for 10 to 11 minutes. The edges should be set and cookies puffed up, but the centers remain slightly underbaked for that soft and chewy texture.
9. Cool and Serve: Allow the cookies to cool completely on the baking sheet before removing. This helps them set properly and enhances chewiness. Enjoy them fresh or store in an airtight container for later.

Notes

• Use a ripe banana with lots of brown spots for maximum sweetness and moisture.
• If dough feels too wet, chill for a few minutes to make it easier to scoop.
• Substitute vegetable oil with melted butter for richer flavor.
• Don’t overbake; removing the cookies when centers are still slightly soft yields the best chewy texture.
• Cookies can be stored in an airtight container at room temperature for up to 3 days.
• For a stronger cinnamon flavor, try toasting the ground cinnamon before mixing in.

Keywords: banana chocolate chip cookies, soft cookies, chewy cookies, banana dessert, homemade cookies, cinnamon cookies