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Chocolate Chip Banana Cookies

Chocolate chip banana cookies made with mashed ripe bananas for soft, pillowy cookies with melty chocolate chips throughout. Easy cookie recipe that bakes until the tops puff slightly and the edges turn golden.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 servings
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Banana cookie dough
  • 2 ripe bananas Mashed until smooth.
  • 0.5 cup butter Softened to room temperature.
  • 0.75 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 1.5 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the cookies
  1. Preheat the oven to 375°F and line baking sheets with parchment paper for nonstick release.
  2. Beat the butter and sugar until light and fluffy, then beat in the egg and vanilla extract until smooth.
  3. Stir in the mashed ripe bananas until combined; the mixture may look slightly curdled, and that is normal.
  4. Fold in the all-purpose flour, baking powder, baking soda, cinnamon, and salt until just combined.
  5. Fold in the semi-sweet chocolate chips until evenly distributed with no dry flour streaks.
  6. Drop heaping tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.
  7. Bake for 10–12 minutes until the edges are golden and the centers are just set, then cool on the pan for 5 minutes before transferring.

Notes

For thick, bakery-style cookies, keep the dough heaping and don’t overbake—the centers will firm up as they cool on the pan. Store in an airtight container at room temperature up to 3 days, or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a lighter option, replace half the butter with neutral oil (about 1/4 cup) to keep the banana softness with less saturated fat.