Chocolate Chip Banana Cookies

Chocolate chip banana cookies are soft, pillowy banana drop cookies with melted chocolate chips glistening throughout and lightly puffed, golden edges. This easy cookie recipe uses mashed ripe bananas for moist, chewy centers.

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 24 servings

Course: Dessert, Snack

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

banana base and wet ingredients

2 ripe bananas Mash until smooth for even cookie texture.
0.5 cup butter Soften so it creams smoothly with sugar.
0.75 cup sugar Use regular granulated sugar for a classic cookie chew.
1 large egg Room temperature helps the batter blend.
1 tsp vanilla extract Adds warm aroma that complements banana.

dry ingredients and flavor

1.5 cup all-purpose flour Measure carefully for tender cookies.
1 tsp baking powder Helps the tops puff slightly.
0.25 tsp baking soda Balances acidity from bananas.
0.5 tsp cinnamon For subtle warmth in every bite.
0.25 tsp salt Enhances sweetness and chocolate flavor.

chocolate

1.5 cup semi-sweet chocolate chips Fold in at the end so chips stay intact but melt during baking.

Equipment

1 sheet pan

Method

Prep and preheat

Preheat oven to 375°F and line baking sheets with parchment paper.

Cream and combine

Beat butter and sugar until light and fluffy, then beat in egg and vanilla.
Stir in mashed bananas until combined; the mixture may look slightly curdled, and that is normal.

Mix batter and form cookies

Fold in all-purpose flour, baking powder, baking soda, cinnamon, and salt until just combined.
Fold in semi-sweet chocolate chips until evenly distributed.
Drop heaping tablespoons onto prepared sheets, spacing 2 inches apart.

Bake and cool

Bake for 10–12 minutes until edges are golden and centers are just set.
Cool on pan 5 minutes before transferring.

Notes

For the softest, pillowy centers, don’t overmix after adding the flour—stop as soon as no dry streaks remain. Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days; freeze baked cookies up to 2 months (thaw overnight). For a lighter swap, use light butter or replace half the sugar with brown sugar for extra moisture and a slightly deeper flavor.