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!

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Banana Chocolate Chip Cookies From Overhead on a Pan. Cookies, Cookie Recipes, Baking, Chocolage Chip Cookies, Banana Cookies, Dessert, Banana Desserts, Cookie Exchange, Chewey Cookies, i am baker, iambaker

Banana Chocolate Chip Cookies

After extensive testing and a few 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 chocolate chip cookies and not be mini cakes.

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How to Freeze Bananas

Don’t throw out your over-ripe bananas, especially when there are so many delicious ways to use them! In fact, I often buy bananas when they are brown and over-ripe. 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!

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Yes! This dough freezes really well so it is ready to go when you are ready to bake the cookies. To freeze the dough, place the scoops of cookie dough onto a parchment paper-lined baking sheet, close together, but not touching. Transfer the baking sheet to the freezer to flash freeze, or become solid. Then, the balls of dough are easy to store in a freezer-safe container.

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How to Store Banana Chocolate Chip Cookies

Store the cookies in an airtight container for up to 3 days. Or, for longer storage, freeze the baked cookies for a few months.

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4.84 from 12 votes

Banana Chocolate Chip Cookies

Prep Time 10 mins
Cook Time 11 mins
Total Time 22 mins
If you love banana and chocolate you are going to love this cookie!

Ingredients

  • 2 ripe bananas, mashed (about 1 cup)
  • cups (406 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 tablespoon cornstarch
  • 1 cup (2 sticks / 227 g) unsalted butter, room temperature
  • 1 cup (200 g) light brown sugar, packed
  • ½ cup (100 g) granulated sugar
  • 1 tablespoon vanilla extract
  • 2 cups (364 g) milk chocolate or semi-sweet chocolate chips, divided

Instructions

  • Preheat oven to 350°F. Line a cookie sheet with parchment paper. Set aside.
  • In a small bowl, add the 2 bananas. Use a fork to mash them and set them aside. To prevent the bananas from turning brown, add a little lemon juice.
  • To a medium mixing bowl, add the flour, baking soda, salt, and cornstarch. Whisk to combine. Set aside.
  • To a large mixing bowl, add the butter, brown sugar, and granulated sugar. Use a hand mixer to beat on medium speed until light and fluffy.
  • Add in the mashed bananas and vanilla extract. Beat on medium just until the bananas are worked in.
  • Pour in the dry ingredients and mix with the hand mixer until incorporated. (The dough will be very thick.)
  • Set aside ¼ cup of milk chocolate chips.
  • Use a spatula to fold in the remaining chocolate chips.
  • Using a 1½ tablespoon cookie scoop, scoop the cookies onto the lined cookie sheet, spacing them 2 inches apart.
  • Add 3-5 chocolate chips from the reserved ¼ cup to the tops of each ball of cookie dough.
  • Place into the oven and bake for 9 minutes. Turn the cookie sheet and bake for an additional 2 minutes – a total of 11 minutes. (You may not need to turn should you have a convection oven.)
  • Let the cookies cool on the cookie sheet for 5 minutes before transferring them to a cooling rack or a paper towel-lined counter.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Oh my gosh, these are amazing!! I modified them a bit for gluten free, used less flour (3 cups Robin Hood Gluten-free Blend) and a bit more cornstarch (3 tbsp), but that’s it! So so good! And perfect for the kids lunches tomorrow!! 😀 Thank you!!

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