Banana Chocolate Chip Cookies

filed under: Cookies · Dessert on February 4, 2019

There’s a burst of banana bread in every bite of these banana chocolate chip cookies. These are even better though because they have milk chocolate chips stuffed in them. The cookies are soft, chewy, and the perfect spin on chocolate chip cookies. I have a feeling you are going to love all of my Cookie Recipes!

Banana Chocolate Chip Cookies

 

Banana Chocolate Chip Cookies

So I realized that many things can go horribly wrong when making banana chocolate chip cookies. A couple bunches of bananas later, I’m incredibly happy with this recipe. They had started out too sticky and just spread out too much, and that just will not do! In my mind, they need to actually look like a chocolate chip cookie and not be mini cakes.

To achieve the perfect banana chocolate chip cookies I ended up tweaking my go-to chocolate chip cookie by substituting the eggs for overripe bananas, added extra chocolate chips, a little cornstarch, and additional flour. The result is pretty amazing!

Cookie Recipes

How to Bake Banana Chocolate Chip Cookies

  • Begin by mashing up two overripe bananas in a small bowl with a fork. I tried to add the whole bananas right into the cookie dough without mashing them first but there were still large visible chunks. This doesn’t work as you don’t want to overmix your dough trying to get those chunks out… it could lead to a gummy cookie.
  • Set the bananas aside and grab a medium mixing bowl for the dry ingredients. Add the flour, baking soda, salt, and cornstarch into the bowl and whisk together. Set this bowl aside too.
  • In a large mixing bowl, add in the butter and both sugars and beat until fluffy. Add in the vanilla and bananas and beat just until the bananas are worked in. At this point, mix as little as possible to avoid the tough, gummy cookie.
  • Dump the dry ingredients into the large mixing bowl and mix just until the flour is worked in. Add in the semi-sweet or milk chocolate chips and stir with a spatula. Scoop the cookies out onto a baking sheet, top with additional chocolate chips and bake until the edges are golden brown. There you have it, a tasty little bundle of chocolate chip banana bread in cookie form!

Banana Cookies with Chocolate

Want More Banana Recipes?

I often buy bananas when they are brown and over-ripe. (My grocery store will package up 5-pound bags and sell them for .20 a pound!) I simply peel them, place them in an even layer in a freezer bag, and date the bag. I thaw them on the counter (it goes pretty fast). They can look pretty darn mushy after they have thawed, but the flavor is still there!

Other tasty recipes to make with ripe bananas:

Chocolate Chip Cookies with Banana

 

5 from 3 votes
bananachocolatesquared
Banana Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

If you love banana and chocolate you are going to love this cookie!

Course: Dessert
Cuisine: American
Keyword: Banana Chocolate Chip Cookies
Servings: 42 cookies
Author: Amanda Rettke
Ingredients
  • 2 ripe bananas, about 1 cup
  • 3 1/4 cups (406g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 cup (2 sticks or 226g) unsalted butter, room temperature
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups milk chocolate chips, divided
Instructions
  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper. Set aside.
  2. In a small bowl, add the 2 bananas. Mash them up using a fork and set aside. They will turn brown if you plan on letting them sit too long. To prevent this, add a little lemon juice to the mixture.
  3. In a medium mixing bowl, add in the flour, baking soda, salt, and cornstarch, Whisk to combine. Set aside.
  4. In a large mixing bowl, add in the butter, granulated sugar, and brown sugar, Beat on medium with a hand mixer until light and fluffy.
  5. Add in the mashed bananas and vanilla extract. Beat on medium just until the bananas are worked in.
  6. Dump in the dry ingredients and mix until the flour is worked into the dough.

  7. Set aside 1/3 cup of the milk chocolate or semi-sweet chocolate chips.
  8. Add the remaining chocolate chips to the cookie dough. Fold in using a spatula.
  9. Using a 1 1/2 tablespoon cookie scoop, scoop the cookies onto the prepared cookie sheet spacing them 2 inches apart.
  10. Add 3 to 4 chocolate chips from the reserved 1/3 cup to the tops of each ball of cookie dough.
  11. Place into the oven and bake for 10-12 minutes or until the edges are golden brown. Let cool on the cookie sheet for 5 minutes before transferring them to a cooling rack or a paper towel lined counter.

Recipe Video

Recipe Notes

Feel free to substitute the milk chocolate chips for semi-sweet chocolate chips.

I’m Miranda from the blog Cookie Dough and Oven Mitt and the author of the Easy Homemade Cookie Cookbook. Cookie Dough and Oven Mitt is a blog full of more desserts, baked goodies, and loads of tips and tricks

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Comments

  • Eva Jo says:

    Dear ma’am, I have a question? Would it be possible to make this sugar free?

  • Akismet says:

    Would it be possible to substitute 1 c of oatmeal for 1 cup of required flour. Thank you so much

    • Amanda says:

      I would just add the oatmeal and not remove any flour. 🙂

  • Kresti Lyddon says:

    I really enjoy your recipes, but I hope you will get someone else to proofread your posts. PLEASE, please do not use an apostrophe to make items plural – bananas is correct as the plural form. No apostrophe needed unless the banana owns something and you are describing that something…

    • irene g nardoni says:

      Kresti Lyddon this is not an English class. I hate when ppl like you have to proofread someone’s comment. Shame on you. People who think they are superior to others just because they spell better do not need to comment!!!! This is a recipe swap and they took the time to comment. Shame shame on you!!

  • Isabel says:

    Thank you for sharing such wonderful recipes with the worlld. I hope your generosity is returned to you many-fold!

  • Rachel Hodum says:

    Made these yesterday. Family says good but would rather just have banana bread I make often for darkening bananas. However I was up in the middle of the night to eat a few (I like them cold), and most chilled ones were gone! Sent some to bus driver and teacher today as it made a big batch. Good but they won’t go in my favorite cookie list. Love trying new recipes like this thanks Amanda! Everything turns out I’ve made in your posts.

  • Javva says:

    I divided the dough and put chocolate chips in half and peanut butter chips in the other half. They were really good ! I highly recommend giving it a try ..Thanks for the recipie

  • Sarah says:

    My kids said this is one of their favorite cookies. Even though this recipe calls for a lot of sugar its not very sweet at all. We didn’t have over ripe bananas so we just used ripe bananas. I also added a dash of banana extract, to bring out the banana flavor 😉 Have been following you for years and year! Love your recipes!

  • Vivien Ajaegbu says:

    You are Awesome miranda

  • Shrida says:

    Hi.. can I use whole wheat flour instead of all purpose flour.

  • Carrie says:

    I love your recipes!!! You are a “go to” for many of my success stories ❤️
    FYI the second time I made this recipe, I used 1/4cup peanut butter and 3/4 cup of butter for a little change up…
    They too were a success 😉

    • Amanda Rettke says:

      Love that Carrie!!

  • Evelyn B says:

    Thanks for this yummy recipe! I used half semi-sweet chips and half peanut butter chips. Do you have any tips regarding how long these will keep at room temperature, or if the baked cookies freeze well?

  • Stacy F says:

    Can I use regular butter instead of unsalted butter?

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