I just love sharing this Soft and Chewy Banana Chocolate Chip Cookies Recipe because it combines two of my favorite treats into one irresistible cookie. The ripe banana adds a natural sweetness and incredible softness while the chocolate chips bring that classic melty, gooey decadence. Every bite feels like a warm hug, and I’m always amazed at how easy this recipe is to whip up, even on a busy day.
Why You'll Love This Soft and Chewy Banana Chocolate Chip Cookies Recipe
Ingredients You'll Need
What really excites me about this Soft and Chewy Banana Chocolate Chip Cookies Recipe is the balance of flavors and textures. You get the subtle fruity richness from the banana that makes the cookie moist and tender, and then the chocolate chips offer bursts of rich sweetness that contrast so nicely with the spice of the cinnamon. It’s a flavor profile that feels cozy yet refreshingly different from your average cookie.
I also appreciate how straightforward the preparation is. With just a handful of simple ingredients and no complicated steps, it’s perfect for those times when I want homemade cookies but don’t want to spend all afternoon baking. Plus, the resting step where the dough hydrates makes a noticeable difference in texture and allows me to preheat the oven without rushing.
These cookies are perfect for all kinds of occasions. Whether it’s a casual afternoon snack with coffee, a sweet treat for a family gathering, or even a little comfort after a long day, they really shine. What makes this recipe stand out for me is how it transforms a humble banana into a cookie that’s soft, chewy, and utterly addictive.
Ingredients You'll Need
All the ingredients for this recipe are simple pantry staples, but each one plays an essential role in shaping the taste, texture, and look of these cookies. From the brown sugar’s caramel notes to the warmth of cinnamon, everything works together beautifully to create that crave-worthy bite.
TIP : You'll find the full list of ingredients and measurements in the recipe card below
- Mashed banana: Using a small overripe banana gives these cookies natural sweetness and moisture that keep them soft.
- Vegetable oil or melted butter: Adds richness and tenderness to the cookie crumb.
- Light brown sugar: Provides a deep caramel flavor and a chewy texture.
- Egg yolk: Helps bind the dough while adding extra softness—so no egg whites needed here.
- Vanilla extract: Enhances all the flavors with a fragrant warmth.
- All-purpose flour: The base that holds everything together.
- Baking soda: Gives a gentle lift and helps with the perfect texture.
- Ground cinnamon: Brings a cozy spice that pairs wonderfully with banana and chocolate.
- Salt: Balances the sweetness and intensifies the other flavors.
- Chocolate chips: The star chocolatey moments that melt just right in every bite.
Directions
Step 1: In a large bowl, I combine the melted butter, brown sugar, and mashed banana. I mix them together until the mixture is smooth and homogenous, which makes sure the sweetness and moisture are evenly distributed.
Step 2: Next, I add the egg yolk and vanilla extract to the bowl. I mix them in thoroughly, so the dough starts to take on a lovely creamy texture.
Step 3: I then sift in the flour, salt, baking soda, and ground cinnamon. Stirring gently, I make sure there are no streaks of flour left. This step is important for that tender but structured cookie texture.
Step 4: Now for the best part, I fold in the chocolate chips carefully to keep them evenly scattered without overmixing the dough. Then, I cover the bowl and set it aside for about 15 minutes while the oven preheats to 350°F, letting the flour hydrate and the flavors meld.
Step 5: With the oven ready, I line a cookie sheet with parchment paper. Using a 1-ounce cookie scoop or spoon, I scoop out wet dough balls, making sure to leave about 2 inches between each. Because the dough is on the wetter side, I handle it gently. I bake the cookies for 10 to 11 minutes, watching for set edges and puffed-up tops while the centers stay slightly underbaked for that perfect chewy bite.
Step 6: Once out of the oven, I let the cookies cool on the sheet before enjoying them. This resting time helps them firm up just right without losing their softness inside.
Servings and Timing
This recipe makes about 16 cookies, which I find perfect for sharing or keeping a delicious stash at home. The prep time is quick, around 7 minutes for mixing everything together. Then there’s about 15 minutes of resting while the oven heats up. The baking itself takes 10 to 11 minutes, so the total time from start to finish is roughly 22 to 25 minutes. I love how this fits perfectly into a cozy afternoon baking session without feeling like a huge time commitment.
How to Serve This Soft and Chewy Banana Chocolate Chip Cookies Recipe
I often enjoy these cookies fresh and warm, straight from the oven with the chocolate still gooey and soft—there’s something so satisfying about that melty chocolate contrasting with the tender banana base. When serving, I like to stack them on a pretty plate or arrange them in a rustic basket lined with a colorful napkin to add a cozy, inviting touch.
To make it more of a special treat, I sometimes serve them alongside a scoop of vanilla ice cream or with a drizzle of caramel sauce. These additions elevate the experience without overpowering the cookie’s wonderful banana and cinnamon flavors. For beverages, I’m a big fan of pairing them with a rich cup of coffee or a creamy chai tea. For a non-caffeinated option, a cold glass of milk or an almond milk latte works beautifully too.
These cookies are ideal for family dinners, afternoon tea, holiday celebrations, or even as a thoughtful gift for friends. I usually suggest serving them at room temperature or slightly warm. If you have guests over, placing a few on a decorative platters encourages easy sharing and invites everyone to dig in without fuss.
Variations
If you want to customize this Soft and Chewy Banana Chocolate Chip Cookies Recipe, there are so many ways to experiment. For example, swapping out the all-purpose flour for a gluten-free blend can make these cookies accessible to more people without sacrificing taste or texture. I’ve also tried using coconut oil instead of vegetable oil or butter for a subtle tropical twist.
For a vegan version, you can replace the egg yolk with a flaxseed meal “egg” and use a plant-based butter alternative. The bananas help keep moisture so these substitutions work surprisingly well. I sometimes add chopped walnuts or pecans for a bit of crunch, which pairs especially nicely with the cinnamon and chocolate.
If you’re in the mood for a flavor tweak, try adding a pinch of nutmeg or swapping chocolate chips for white chocolate chunks or even peanut butter chips. You could also briefly chill the dough before baking for a slightly denser texture and thicker cookie. Every little change keeps this recipe fresh and fun to revisit.
Storage and Reheating
Storing Leftovers
I store any leftover cookies in an airtight container at room temperature, which keeps them soft and chewy for up to 3 days. I prefer glass containers with a tight seal to maintain freshness. If it’s warm or humid, I might add a small piece of bread to the container, which helps absorb moisture and keeps the cookies wonderfully tender.
Freezing
These cookies freeze incredibly well, whether baked or as raw dough balls. To freeze baked cookies, I place parchment paper between layers and seal them in a freezer-safe bag or container. They keep for up to 3 months this way. For cookie dough, I shape and freeze the dough balls on a sheet tray first, then transfer them to a freezer bag once firm. When ready to bake, I simply add a couple of extra minutes to the bake time.
Reheating
When I want to bring refrigerated or frozen cookies back to life, I warm them gently in a 300°F oven for about 5 minutes or pop one in the microwave for 10-15 seconds until soft and just warmed through. Avoid reheating too long since that can dry them out. This quick method restores the gooey chocolate and the soft banana texture so beautifully.
FAQs
Can I use regular granulated sugar instead of light brown sugar?
While granulated sugar will work, I highly recommend sticking with light brown sugar because it adds moisture and a deeper caramel flavor. If you only have granulated sugar, consider adding a tablespoon of molasses to mimic the brown sugar taste and texture.
What if I don’t have an overripe banana? Can I use a regular banana?
Overripe bananas are best because they’re sweeter and softer, which contributes to the cookie’s moist texture and natural sweetness. If your banana isn’t ripe enough, you can soften it by microwaving it for about 20 seconds or baking it briefly to enhance sweetness before mashing.
Can I make these cookies gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend that includes xanthan gum for best results. The coconut or almond flour alone might not give the same texture. I’ve found gluten-free blends keep the cookies soft and chewy, just like the original.
Why does the dough need to rest before baking?
Letting the dough rest for about 15 minutes lets the flour fully hydrate, which improves the cookie’s texture, making it more tender and chewy. It also helps the flavors meld together so you get a more balanced, delicious cookie.
Can I add nuts or dried fruit to this cookie recipe?
Definitely! Adding chopped walnuts, pecans, or even dried cranberries or raisins adds great texture and flavor. Just fold them in with the chocolate chips at the end. I usually add about ⅓ cup to keep the balance just right.
Conclusion
I can’t recommend this Soft and Chewy Banana Chocolate Chip Cookies Recipe enough if you want a cozy, flavorful treat that’s easy to make and always a crowd-pleaser. The blend of banana, cinnamon, and chocolate hits every comfort food note for me, and I hope you enjoy baking and sharing these cookies as much as I do. Give it a try—you’ll be amazed at how quickly these become a favorite in your cookie rotation!
Print
Soft and Chewy Banana Chocolate Chip Cookies Recipe
- Prep Time: 7 minutes
- Cook Time: 11 minutes
- Total Time: 22 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Soft and Chewy Banana Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, incorporating ripe banana for extra moisture and natural sweetness. They offer a tender, chewy texture with a gentle cinnamon spice, perfect for a comforting treat that’s both easy to make and irresistibly delicious.
Ingredients
Wet Ingredients
- 1 small overripe banana, mashed (about ¼ cup, discard any excess)
- ½ cup vegetable oil or melted butter
- 1 cup light brown sugar, packed
- 1 egg yolk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ⅓ cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
Add-ins
- ⅔ cup chocolate chips
Instructions
- Combine Wet Ingredients: In a large bowl, mix together the melted butter, packed brown sugar, and mashed banana until fully combined and smooth.
- Add Egg Yolk and Vanilla: Stir in the egg yolk and vanilla extract thoroughly to create a well-incorporated mixture.
- Mix Dry Ingredients: Add the all-purpose flour, baking soda, ground cinnamon, and salt to the wet ingredients. Stir gently until no streaks of flour remain and the dough is uniform.
- Fold in Chocolate Chips: Carefully fold the chocolate chips into the dough. Cover the bowl and allow it to rest for about 15 minutes at room temperature to let the flour hydrate while you preheat the oven.
- Prepare for Baking: Line a cookie sheet with parchment paper and preheat the oven to 350°F (175°C). Using a 1-ounce cookie scoop or spoon, drop dough balls approximately 2 inches apart onto the cookie sheet. The dough will be somewhat wet, which is normal.
- Bake Cookies: Bake for 10 to 11 minutes, or until the edges are set and the cookies have puffed up but the centers are still slightly underbaked for a soft, chewy texture.
- Cool and Serve: Allow the cookies to cool on the baking sheet before transferring to a wire rack or serving. Cooling helps them firm up while maintaining chewiness.
Notes
- Use a small overripe banana for natural sweetness and moisture; discard excess banana if more than ¼ cup.
- Egg yolk contributes to the chewy texture—avoid using the whole egg.
- Resting the dough before baking helps hydrate the flour for better texture.
- Do not overbake; cookies should look slightly underbaked in the center for optimal softness.
- Substitute vegetable oil with melted butter for a richer flavor if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days.
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