We have the perfect cookie for you that is a crowd favorite all year round. Banana and chocolate were meant to be together. If you have leftover bananas, whip up a batch of these amazing super moist banana chocolate chip cookies. You'll be hooked after one bite.
We love banana bread and banana desserts. When bananas are added to the mix, you know it’s going to be soft and chewy. We love these super moist Banana Chocolate Chip Cookies.
Don’t toss out those ripe bananas at the end of the week. It’s a key ingredient for these cookies. They add so much flavor mixed in with milk chocolate chips. Banana and chocolate is a match made in Heaven.
These cookies have no eggs in the dough, it’s replaced with bananas. They are so easy to make. You’ll add them to your regular cookie rotation.
How ripe should bananas be for baking in bread and cookies?
When perfect banana for banana bread, banana cake, and banana cookies are very ripe. We are talking more than just a few brown spots.
So how dark should we let them get? If you can get them to the point of dark brown, to almost black in color; that’s a sweet ripe banana.
When they are very ripe it gives your bread and cookies a delicious sweet banana flavor. You may think they are turning black and so you need to toss them out.
NO. Those are the sweet bananas that will give you the most flavor when baking.
Other add ins for these banana chocolate chip cookies
We love a few fun add ins when making cookies. These banana chocolate chip cookies are an easy cookie to throw in a few of your favorite ingredients.
If you can throw it into your banana bread, you can easily adapt the recipe and add it into these cookies. Here are a few of our favorite add ins.
- Chopped nuts (walnuts or pecans)
- Shredded Coconut
- Butterscotch Chips
- Raisins
- Cinnamon
Related Recipe: Be sure to try our delicious Sheet Pan Healthy Banana Cake. It’s moist, delicious, and feeds a crowd.
How to make banana chocolate chip cookies
You will be surprised that these amazing cookies include simple ingredients we usually have on hand.
- In a large mixing bowl combine the butter and sugars in a mixing bowl. Beat with a hand mixer for about 2 minutes until light and smooth.
- Add in the mashed bananas and vanilla and mix together on low speed.
- Add in flour, baking soda, and salt to the banana mixture. Mix just until combined.
- Fold in the chocolate chips and mix with a wooden spoon just until they are mixed in.
- Chill dough for at least 40 minutes.
- Roll into balls and place on cookie sheet lined with parchment paper.
- Bake at 350 for about 10 minutes.
- Let cool for a few minutes before removing from pan.
- Place on a cooling rack until ready to eat.
Helpful items used in banana chocolate chip cookies
- Hand Mixer– A great hand mixer that will last for years.
- Wooden Spoons– We love using wooden spoons for salad, desserts, and casseroles. A great kitchen tool.
- Non Stick Cookie Sheets– These are some of our favorite cookie sheets.
- Cooling Racks– These come in a set of 2. Great for cooling cookies.
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Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.
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Here are more of our favorite banana recipes
- No Bake Banana Cream Pie Cake
- Banana Cream Pudding Cookies
- Pineapple Banana Bread
- Banana Nut Blondies with Maple Frosting
- Banana and Peanut Butter Mini Muffins
Serves: 24
Banana Chocolate Chip Cookies Recipe
5 from 2 votes
Banana and chocolate were meant to be together. If you have leftover bananas, whip up a batch of these amazing super moist banana chocolate chip cookies. You'll be hooked after one bite.
Prep Time 50 minutes mins
Cook Time 10 minutes mins
Total Time 1 hour hr
PrintPin
Ingredients
- ½ cup butter room temp
- ½ cup brown sugar
- ⅓ cup sugar
- 2 bananas ripe and mashed
- 1 teaspoon vanilla
- 2 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups milk chocolate chips
Instructions
In a large mixing bowl combine the butter and brown sugar, and sugar. Beat with a hand mixer until light and smooth.
Add in the mashed bananas and vanilla and mix together on low speed.
Add in flour, baking soda, and salt to the banana mixture. Mix just until combined.
Fold in the chocolate chips and mix in with a wooden spoon.
Chill dough for at least 40 minutes.
Roll into balls and place on cookie sheet lined with parchment paper.
Bake at 350 degrees for about 10 minutes or until the bottom and edges start to turn brown. You'll want them a little bit golden.
Let cool in pan for a few minutes and then place on a cooling rack.
Nutrition
Calories: 119 kcal · Carbohydrates: 19 g · Protein: 1 g · Fat: 4 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 10 mg · Sodium: 129 mg · Potassium: 57 mg · Fiber: 1 g · Sugar: 8 g · Vitamin A: 124 IU · Vitamin C: 1 mg · Calcium: 7 mg · Iron: 1 mg
Equipment
Mixing Bowl
Cookie Sheet
Recipe Details
Course: Dessert
Cuisine: American
Author: Momma Cyd
Have you seen ourYouTube channel?
Watch how easy it is to make Monkey Tails – Chocolate Covered Bananas.
Join The Discussion
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Linda says:
Just wanted to say thank you for sharing! I love receiving new recipes to try. Definitely going to try this one!
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Gloria says:
How would you store banana chocolate chip cookies since it contains fruit. How long can you keep them.
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Cyd says:
They are fine left out for the day. But you could put them in an airtight container and store them in the fridge if you think they will stick around longer than that.
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Jeri says:
Which butter do you use salted or unsalted?
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Debi hunt says:
No eggs?
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Cyd says:
That's right! No eggs in these Banana Chocolate Chip Cookies. You might also like our Best Chocolate Chip Cookies. They are one of our favorites. Here is the link https://www.sixsistersstuff.com/recipe/the-best-chewy-chocolate-chip-cookies/
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Cyd says:
We have made these Banana Chocolate Chip Cookies with both Salted and Unsalted Butter. If you use salted butter, you could leave out the extra salt if you are trying to cut back.
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Courtney says:
These are absolutely amazing!
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Hailey says:
I am very excited to try out this recipe
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Brianne says:
Not sure what I did wrong but mine did not turn out.
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Lori says:
What size should I roll the balls into before baking? Some recipes say "golf ball size" but I don't want to follow that rule of thumb with these if that's way off 😅. Excited to use my bananas for something other than banana bread!
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Hannah says:
Can you taste the banana in these cookies? That’s the only thinking I’m worried about lol
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Saudia says:
I cant wait to make these! Just one question, how many cookies does this recipe make?
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Cyd says:
This recipe makes about 2 dozen cookies. It really depends on how big you make each cookie.
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Cyd says:
You can taste the banana but it isn't overpowering. It's the perfect blend of flavors.
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Cyd says:
These are probably closer to 1-1 1/2 inch balls.
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Melissa Rich says:
How long can I chill the dough in the refrigerator? I made the dough two days ago and it's been in an airtight container in the refrigerator. Still okay to bake?
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Cyd says:
It should be fine to bake. The dough may darken because of the bananas. But the flavor should be fine.
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Shay says:
These are amazing! I made a batch last night & they're so good the next day too!
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Shay says:
I actually did 1/2 the batch with regular milk chocolate chips, and the other 1/2 I used white chocolate chips. I think white chocolate are my favorite.
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Sam says:
Can you freeze the dough?
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Marion says:
I used semisweet choc chips. I also made large cookies, about 20 total. Need to press dough together to form balls. Baked 15 minutes. Perfect.
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Cyd says:
The dough won't freeze very well with the bananas. They will definitely go dark.
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Michelle H says:
These did not turn out the way they were supposed to. They were puffy like biscuits
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Sarah says:
Cookies were great but didnt hold their shape well. We added red and green M&Ms for Christmas.
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Lisa says:
I made these and they are delish!!! Any idea on calorie count per cookie?
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Momma Cyd says:
Hi Lisa. We are slowly getting all of the nutritional info on our recipes. I made a note and hopefully it will be done tomorrow. :)
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Pat says:
These were great! Gone in one night! My family loved them. Great use for ripe bananas but didn't taste too much banana, which was great.
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Maeghan says:
These were SO good! Like pillowy soft right out of the oven. I followed the recipe exactly, except replaced the sugars with 1/2 cup of coconut sugar. The only think I was a bit dissapointed with was that they didn't flatten out. They stayed in little mounds. But I was amazed with how soft and and delicious they are. Definitely will make again.
About The Author:
Momma Cyd
Cyd is the mom of the six sisters and joined the team early on to help out. She shares the best of the best recipes from her kitchen.
Read More
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