Soft & Chewy Banana Cookies with Chocolate Chips

Warm, tender, and studded with melty chocolate, these cookies taste like banana bread in cookie form. I developed this version after testing it eight times with different ripeness levels and butter methods to get a reliably soft, chewy texture. The result keeps a pronounced banana flavor without becoming cakey or flat. This recipe is simple enough for busy home cooks and forgiving enough for beginners, and it’s the go-to when I want a quick bake that feels special. Read on for the technique notes I use to keep the cookies soft, plus swaps and storage tips so you can make them any night of the week. For another classic take on chocolate chip cookies, see this best-ever chocolate chip cookie recipe I often compare to when testing texture.

Why This Recipe Works

Ripe banana brings natural sweetness and moisture while keeping structure when combined with the right flour ratio.
A blend of melted and room-temperature butter yields chewiness plus good spread.
Baking soda reacts with banana acidity for lift and browning without a cakey crumb.
Quick chilling sets the dough so cookies don’t spread too thin.
Testing across banana ripeness and butter temperatures ensured consistent results every bake.

Ingredients Breakdown

Ripe bananas (2 medium, about 240 g peeled): Provide moisture, flavor, and sugar. Overripe (lots of brown spots) gives stronger banana taste; underripe will be bland.
Unsalted butter (113 g / 1/2 cup): Melted then cooled slightly to add chew and encourage spread. Using salted butter is okay—reduce added salt.
Granulated sugar (100 g / 1/2 cup) and brown sugar (110 g / 1/2 cup packed): Granulated controls spread; brown sugar adds moisture and depth. Do not swap all granulated for white or texture will be drier.
Large egg (1): Adds structure and shine. For an egg-free swap, see the FAQ.
Vanilla extract (1 tsp / 5 ml): Enhances sweetness and rounds the banana flavor.
Baking soda (1 tsp / 5 g): Key leavening with banana acidity for lift.
Kosher salt (3/4 tsp Diamond Crystal / 1/2 tsp Morton’s): If using Morton’s, halve the volume because it’s denser.
All-purpose flour (250 g / 2 cups): The main structure. Using bread flour increases chewiness; using cake flour makes them softer and more fragile.
Chocolate chips (175 g / 1 cup): Semi-sweet is classic; chopping a bar gives pockets of melty chocolate and texture.
Optional: 60 g (1/2 cup) chopped walnuts or pecans for crunch.

Substitutions with notes:

Gluten-free: Use a 1:1 gf flour blend and add 1/4 tsp xanthan gum if the blend lacks it. Expect slight crumbliness.
Dairy-free: Replace butter with 113 g (1/2 cup) coconut oil, but expect a faint coconut flavor and slightly different spread.

Essential Equipment

Baking sheets (two, rimmed): Rotate sheets halfway through for even browning.
Parchment paper or silicone baking mats: Prevent sticking and help even browning.
Kitchen scale (recommended): Weigh flour and bananas for consistency.
1-tablespoon cookie scoop or two spoons: For even cookies.
Cooling rack: Cool cookies quickly to stop carryover cooking.
Fork or potato masher: To mash bananas evenly. No stand mixer required.
If you don’t have a kitchen scale: Use the volume measures given, but spoon and level flour for accuracy.

Step-by-Step Instructions

Prep Time: 15 minutes | Cook Time: 12 minutes per batch | Inactive Time: 10 minutes chilling | Total Time: 37 minutes | Servings: About 24 cookies (1 cookie each)

Step 1: Prep and preheat

Preheat the oven to 175°C (350°F). Line two baking sheets with parchment or silicone mats. Mash 2 medium ripe bananas to a smooth pulp, about 1–2 minutes.

Step 2: Mix wet ingredients

In a medium bowl, whisk 113 g (1/2 cup) melted butter and 100 g (1/2 cup) granulated sugar until smooth, about 30 seconds. Whisk in 110 g (1/2 cup packed) brown sugar, 1 large egg, and 1 tsp (5 ml) vanilla, then fold in the mashed banana until combined, about 15 seconds.

Step 3: Combine dry ingredients

In a separate bowl, whisk 250 g (2 cups) all-purpose flour, 1 tsp (5 g) baking soda, and 3/4 tsp kosher salt for 10 seconds to evenly distribute the leavener.

Step 4: Bring dough together

Fold the dry ingredients into the wet mixture until just combined — do not overmix — about 10–15 gentle folds. Stir in 175 g (1 cup) chocolate chips and 60 g (1/2 cup) nuts if using, about 10 seconds.

Step 5: Chill briefly

Scoop dough into 1-tablespoon rounds and place on a plate. Chill in the fridge for 10 minutes to firm the dough and reduce excessive spread. This step takes 10 minutes.

Step 6: Bake

Place scoops 5 cm (2 inches) apart on prepared sheets. Bake at 175°C (350°F) for 10–12 minutes, rotating sheets halfway if baking two trays. Cookies are done when edges are set and centers still look slightly soft; they will firm as they cool.

Step 7: Cool

Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Cooling time 10–15 minutes.

Expert Tips & Pro Techniques

Common mistake: Using underripe bananas. If bananas are firm, microwave them in 20‑second bursts until soft, then mash. Underripe fruit gives little flavor.
Don’t overmix: Overworking the dough develops gluten and leads to cakier cookies. Fold until no dry streaks remain.
Use a two-stage butter method: Melted butter mixed with some room-temp butter gives both chew and proper spread. If only melted, cookies may be flatter.
Make-ahead: Freeze scooped dough on a tray, then transfer to a bag. Bake from frozen with an extra 1–2 minutes.
Professional hack: For even browning, rotate the sheet once and switch rack positions halfway through baking.
To adjust chew vs. crisp: More brown sugar equals chewier cookies; more granulated sugar equals crispier edges.

Storage & Reheating

Refrigerator: Store cooled cookies in an airtight container for up to 5 days. Place a slice of bread in the container to help keep them soft.
Freezer: Cookies freeze well for up to 3 months. Flash-freeze on a tray, then move to a freezer bag. To thaw, leave at room temperature for 30–60 minutes.
Reheating: Warm in a 175°C (350°F) oven for 4–6 minutes to refresh softness and melt chocolate. Avoid microwaving for more than 10–12 seconds — it can make them gummy.

Variations & Substitutions

Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with a 1:1 GF blend and add 1/4 tsp xanthan gum. Baking time may increase by 2–3 minutes.
Vegan/Dairy-Free: Replace butter with 113 g (1/2 cup) coconut oil and use a flax “egg” (1 tbsp ground flax + 3 tbsp water, rested 5 minutes). Texture will be slightly crisper.
Banana Oat Cookies: Replace 50 g (1/2 cup) flour with 50 g (1/2 cup) rolled oats for a heartier chew. See a similar oat approach in this chocolate oatmeal cookie guide.
Nut-Free: Omit nuts and increase chocolate chips by 30 g (2 tbsp). Everything else stays the same.
Holiday Twist: Add 1 tsp mixed spice and swap semi-sweet chips for dark chocolate and chopped candied ginger. For a cookie that leans festive, check inspiration from a chocolate chip Christmas cookie technique here: chocolate chip Christmas cookies.

Serving Suggestions & Pairings

Serve warm with a glass of cold milk or a shot of espresso for contrast.
Top with a scoop of vanilla ice cream for a quick dessert sandwich.
For brunch, plate alongside Greek yogurt and berries to balance sweetness — a playful riff inspired by chocolate chip bread pudding.
Garnish with flaky sea salt for a salted-sweet finish.

Nutrition Information

Per serving (1 cookie). Recipe yields ~24 cookies.

Calories: 165 kcal
Total Fat: 8 g
Saturated Fat: 4 g
Cholesterol: 25 mg
Sodium: 95 mg
Total Carbohydrates: 22 g
Dietary Fiber: 1 g
Sugars: 12 g
Protein: 2 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cookies turn out flat and greasy?
A: Likely the butter was too hot when mixed. Let melted butter cool slightly before adding egg and sugars. Also chill dough briefly to prevent excess spread.

Q: Can I make this without eggs?
A: Yes. Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let rest 5 minutes) or a commercial egg replacer. Texture will be slightly denser.

Q: Can I double this recipe?
A: Yes. Double all ingredients and bake on multiple sheets, leaving space between scoops. Rotate trays and bake in batches to keep consistent heat.

Q: Can I prepare the dough the night before?
A: Yes. Cover the mixed dough and refrigerate up to 24 hours. Bring to scoopable firmness and add 1–2 minutes to baking time if very cold.

Q: How long do these keep in the fridge?
A: Stored in an airtight container, they keep 4–5 days in the refrigerator.

Q: Can I use instant mashed banana or jarred banana puree?
A: Fresh mashed banana is best for flavor and texture. Jarred banana can be used but may alter moisture; drain any excess liquid before measuring.

Q: My cookies are cakey — how do I get chewier cookies?
A: Use slightly more brown sugar, slightly less flour, and don’t overmix. Also prefer room-temp egg for structure and a small chill before baking.

Conclusion

These cookies are a quick way to turn ripe bananas into something irresistible. If you want more inspiration that blends banana flavor with chocolate chips in cookie form, read this take from Broma Bakery’s banana bread chocolate chip cookies. For another approachable home-baker version, try the recipe at Mom On Timeout’s chocolate chip banana cookies for comparison and variations. Enjoy baking, and save those overripe bananas — they make excellent cookies.