Enjoy the delicious taste of banana chocolate chip cookies! Our family loves chocolate chip cookies, but this time, I added a special twist by using some overripe bananas I had lying around.
I didn't want them to go to waste, so I mashed them up and mixed them into the cookie dough. The result was truly amazing!
These Banana Chocolate Chip Cookies turned out wonderfully soft and chewy, with a delightful banana flavor and bittersweet chocolate.
While baking, the kitchen filled with the fantastic scent of bananas and cookies. The cookies came out golden and slightly gooey in the middle, making them even more tempting.
When my family tried them, they absolutely loved it! So, if you're looking for something new to try, these cookies are a must! They're chocolaty, soft, and have a delightful hint of banana taste. I'm certain your family and friends will enjoy them too.
For even more recipes for chocolate chip cookie variations, be sure to check out our Chocolate Chip Cookie Layer Cake, Oatmeal Cookies with Chocolate Chips, Walnut Chocolate Chip Cookies, Chocolate Chip Cookies, Coconut Chocolate Chip Cookies, Brown Butter Chocolate Chip Cookies, Chocolate Chip Cookie Cake and for a healthier twist, our Whole Wheat Chocolate Chips, and Giant Whole Wheat Chocolate Chip Cookie Cake that are equally delicious. And for a quick and easy option, try our Chocolate Chip Cookie in a Mug. With so many delicious options, you'll find a new favorite!
How to Make Banana Chocolate Chip Cookies
Note: The full instructions are provided in the recipe card below.
In the bowl of a stand mixer with the paddle attachment, add the cooled butter, light brown sugar, granulated sugar, mashed bananas, lemon juice, egg yolk, salt, and vanilla extract. Mix everything on medium speed until the wet ingredients are fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and ground cinnamon. Add the dry ingredient mixture to the wet ingredients until a soft dough forms and all the ingredients are well combined. Be careful not to overmix the dough; stop mixing as soon as the dry ingredients are fully incorporated.
Fold in the chocolate chips and chopped pecans (if using) into the cookie dough until they are evenly distributed throughout. Cover the bowl with plastic wrap and let the cookie dough rest in the refrigerator for at least 30 minutes or overnight.
Chilling the dough will help solidify the butter and enhance the cookies' texture and flavor.
Using a medium cookie scoop (2 tablespoons), drop evenly sized portions of the chilled dough onto the prepared baking sheets, leaving sufficient space between each cookie for spreading during baking.
After scooping, roll each portion by hand into a smooth ball between your palms. The dough may be slightly sticky.
Chill the rolled cookies for an hour, or once chilled, the cookies can be frozen for baking later. Preheat your oven to 400 °F (200°C)-line baking sheets with parchment paper or silicone mats.
Bake the banana chocolate chip cookies in the oven for about 12-15 minutes or until the edges turn golden brown and the tops are set. The centers should still be slightly soft.
Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Camila's Tips: Lightly grease the inside of the cookie scoop with cooking spray, oil, or softened butter. This will help the dough release more easily.
Remember to cover the dough while chilling to prevent it from drying out and absorbing any unwanted odors from the refrigerator.
Chilling the dough is an important step in this recipe to achieve the best possible Banana Chocolate Chip Cookies, so be sure not to skip it!
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Recipe
Easy Banana Chocolate Chip Cookies
Equipment
Ingredients
- 375 g (3 cups) all-purpose flour
- 2 Tablespoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 185 g (⅔ cup) well-mashed very-ripe bananas (about 2 small bananas)
- 1 teaspoon freshly squeezed lemon juice
- 170 g (¾ cup) unsalted butter melted and cooled
- 200 g (1 cup) light brown sugar firmly packed
- 100 g (½ cup) granulated sugar
- 1 large egg yolk
- 3 teaspoons vanilla extract
- 10 oz bittersweet chocolate chips such as Ghirardelli
- 115 g (1 cup) lightly toasted pecans or walnuts, chopped
Instructions
- In the bowl of a stand mixer with the paddle attachment, add the cooled butter, light brown sugar, granulated sugar, mashed bananas, lemon juice, egg yolk, salt, and vanilla extract. Mix everything on medium speed until the wet ingredients are fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and ground cinnamon. Add the dry ingredient mixture to the wet ingredients and mix until a soft dough forms and all the ingredients are well combined. Be careful not to overmix the dough; stop mixing as soon as the dry ingredients are fully incorporated.
- Fold in the chocolate chips and chopped pecans (if using) into the cookie dough until they are evenly distributed throughout. Cover the bowl with plastic wrap and let the cookie dough rest in the refrigerator for at least 30 minutes or overnight. Chilling the dough will help solidify the butter and enhance the cookies' texture and flavor.
- Using a medium cookie scoop (2 tablespoons), drop evenly sized portions of the chilled dough onto the prepared baking sheets, leaving sufficient space between each cookie for spreading during baking. After scooping, roll each portion by hand into a smooth ball between your palms. The dough may be slightly sticky.
- Chill the rolled cookies for a least an hour, or once chilled, the cookies can be frozen for baking later. Preheat your oven to 400 °F (200°C)-line baking sheets with parchment paper or silicone baking mats. Bake the banana chocolate chip cookies in the preheated oven for about 12-15 minutes or until the edges turn golden brown and the tops are set. The centers should still be slightly soft. Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Camila's Tips: Lightly grease the inside of the cookie scoop with cooking spray, oil, or softened butter. This will help the dough release more easily.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
