There’s something almost magical about the way a ripe banana can transform a simple cookie into something extraordinary. I remember the first time I made these Chocolate Chip Banana Cookies—it was one of those lazy Sunday afternoons when the kitchen smelled like caramelized sugar and nostalgia. My youngest had begged for something sweet, but I wanted to sneak in a little fruit (mama win!). The result? A batch of soft, chewy cookies with pockets of melty chocolate and the gentle sweetness of banana—so good, they disappeared before the tea kettle had even cooled.

Ingredients You’ll Need

Gather these cozy staples—you might already have most in your pantry:

• 2 ripe bananas – The spottier, the better! They add natural sweetness and moisture.
• 1/2 cup softened butter – Salted or unsalted both work, but I adore the depth salted butter brings.
• 3/4 cup brown sugar – That caramel-like richness is key.
• 1 egg – Room temperature, please—it blends smoother.
• 1 tsp vanilla extract – The secret whisper of warmth.
• 1 3/4 cups all-purpose flour – Spoon and level it for the perfect texture.
• 1/2 tsp cinnamon – Optional, but oh-so-cozy with banana.
• 1 cup chocolate chips – Semi-sweet is my go-to, but dark or milk work too!

Let’s Make the Cookies

1. Mash the bananas in a small bowl until smooth—a few tiny lumps are fine for texture.
2. Cream butter and sugar in a large mixing bowl until fluffy (about 2 minutes). Scrape the sides—this matters!
3. Add the egg and vanilla, mixing just until combined. Then gently fold in the mashed banana.
4. Whisk dry ingredients (flour, baking soda, salt, and cinnamon if using) in another bowl. Gradually add to the wet mix—don’t overwork the dough.
5. Fold in chocolate chips with a spatula, then let the dough rest for 10 minutes (this helps the flour hydrate).
6. Scoop onto a lined baking sheet (I use a medium cookie scoop for evenness) and bake at 350°F for 10–12 minutes, until edges are golden but centers are still soft.

Tip: For extra gooeyness, press a few extra chocolate chips on top of the cookies right after they come out of the oven. They’ll melt into pools of happiness.

There’s something undeniably comforting about biting into a warm, chewy chocolate chip banana cookie. The sweetness of ripe bananas melds perfectly with melty chocolate chips, creating a treat that feels like a hug in cookie form. Whether you’re looking for a way to use up overripe bananas or just craving a cozy homemade dessert, these cookies are sure to hit the spot.

Pro Tips, Variations, and Substitutions

Want to make these cookies even more irresistible? Here are a few tricks and tweaks to try:

• Extra Chewy: For an even softer texture, slightly underbake the cookies by 1–2 minutes—they’ll firm up as they cool.
• Nutty Twist: Add chopped walnuts or pecans for a delightful crunch.
• Dairy-Free: Swap butter for coconut oil and use dairy-free chocolate chips.
• Spiced Up: A pinch of cinnamon or nutmeg enhances the banana flavor beautifully.
• Oatmeal Boost: Stir in ½ cup of rolled oats for a heartier bite.

What to Serve With Chocolate Chip Banana Cookies

These cookies are delicious on their own, but pairing them with a few extras takes them to the next level:

• A cold glass of milk (or almond milk for a dairy-free option).
• A scoop of vanilla ice cream for an indulgent cookie sundae.
• A warm cup of coffee or chai tea for a cozy afternoon treat.

Storage and Reheating Tips

To keep your cookies fresh and delicious:

• Room Temperature: Store in an airtight container for up to 3 days.
• Freezing: Place cooled cookies in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm briefly in the microwave.
• Reheating: Pop them in the microwave for 10 seconds or warm in a 300°F oven for 3–5 minutes to revive that just-baked softness.

Frequently Asked Questions

Can I use frozen bananas?
Absolutely! Thaw and drain any excess liquid before mashing them into the batter.

Why are my cookies spreading too much?
This can happen if the butter is too soft or the dough is too warm. Chill the dough for 30 minutes before baking to help them hold their shape.

Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend for equally delicious results.

How ripe should the bananas be?
The spottier, the better! Overripe bananas add natural sweetness and moisture to the cookies.

Final Thoughts

There’s no better way to turn a few overripe bananas into pure joy than with these chocolate chip banana cookies. They’re soft, sweet, and packed with just the right amount of chocolatey goodness. Whether you’re baking them for a crowd or just treating yourself, every bite is a little reminder that the simplest ingredients can create the coziest moments. Happy baking!