Banana Chocolate Chip Cookies – chewy instead of cakey, these cookies have just the right amount of banana flavor, and are loaded with chocolate chips. Kids and adults will love them!
You can’t have too many chocolate chip cookie recipes, can you? Chocolate Chip Peanut Butter Oatmeal Cookies and Seven Layer Cookies are two of my personal favorites!
Do you often find yourself with overripe bananas in your pantry that need to be used up? It is a common occurrence at my house. I have lots of banana bread recipes, but sometimes my kids are just not in the mood for banana bread.
We needed a variation. Cookies came to mind, so I started searching.
CHEWY BANANA CHOCOLATE CHIP COOKIE RECIPE
I found a recipe for peanut butter banana chocolate chip cookies from Mom on Timeout. Since I was out of peanut butter chips, so decided to modify the recipe slightly. They were a huge hit with my family!
Most banana cookies that I’ve tried are soft, fluffy, and cake-y. These cookies are more on the chewy side like traditional chocolate chip cookies, which I happen to prefer.
They are so simple to make. Just scoop the dough onto cookie sheets and bake. No chilling, no rolling, no fuss. They will be my go-to banana cookie from now on!
I ended up sending some of the cookies to work with my husband, and they got rave reviews from his co-workers as well. I didn’t add chopped nuts this time, but I think that would be a perfect addition.
Another bonus to these cookies is that they don’t have any eggs – so if you have an egg allergy or just happen to be out of eggs, they are the perfect cookie recipe!
How to make Banana Chocolate Chip Cookies
Ingredients:
- butter (I use salted)
- brown sugar
- granulated sugar
- overripe bananas (The more brown spots they have, the better.)
- vanilla extract
- all purpose flour
- cornstarch (Helps hold the cookies together but keeps them tender.)
- baking soda
- baking powder
- salt
- chocolate chips (I like using half milk and half semi sweet.)
Beat butter and sugars in a large mixing bowl till creamy. Beat in mashed bananas and vanilla. Whisk together flour, cornstarch, baking soda, baking powder, and salt in a small mixing bowl. Add to wet ingredients and stir till just combined. Fold in the chocolate chips.
Drop by spoonfuls onto silpat lined or lightly greased cookie sheets. Bake at 375° for 9-10 minutes or till lightly golden brown around the edges.
Variations for Banana Chocolate Chip Cookies:
-Add some chopped pecans or walnuts. They’re tasty in banana bread, so they’ll be tasty in these cookies as well!
-Switch up the type of chocolate chips. I like a mixture of milk and semi-sweet, but you could also add white chips, or even some peanut butter baking chips.
-Stir in some sweetened flaked coconut. You could even toast it first. Yum!
What would you put in your banana cookies?
Looking for more banana recipes? Here you go!
- Orange Banana Muffins with Sour Cream Glaze
- Strawberry Banana Crepe
- Chocolate Chip Raspberry Banana Bread
LOOKING FOR MORE AMAZING HOMEMADE COOKIES?
- Melted Butter Chocolate Chip Cookies
- White Chocolate Strawberry Cookies
- Reese’s Peanut Butter Cup Cookies
- Cookie Sticks
- Raspberry Ribbon Cookies
- Peanut Butter Chip Cookies
- Lemon Butter Cookies
- White Chocolate Cherry Cookies
- Gingersnaps Cookies
- Brookie Recipe
CHOCOLATE CHIP BANANA COOKIE RECIPE
Banana Chocolate Chip Cookies
Soft and chewy banana cookies loaded with chocolate chips.
Ingredients
- 1/2 cup butter, softened to room temperature
- 1 cup brown sugar
- 1/4 cup sugar
- 2 over-ripe bananas, mashed
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 Tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups chocolate chips
Instructions
- Preheat oven to 375 degrees.
- In a large mixing bowl, beat the butter, brown sugar, and sugar until light and fluffy. Beat in mashed bananas and vanilla.
- Whisk together flour, cornstarch, baking soda, baking powder, and salt in a small mixing bowl. Add to the wet ingredients and stir till just combined. Fold in the chocolate chips.
- Drop by spoonfuls onto silpat lined or lightly greased cookie sheets.
- Bake at 375° for 9-10 minutes or till lightly golden brown around the edges. Cool for 3-5 minutes on the cookie sheet, then remove to cooling racks.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 152Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 116mgCarbohydrates: 24gFiber: 1gSugar: 15gProtein: 1g
(Originally published March 30, 2017. Updated June 2019.)
If you’re tired of using overripe bananas in banana bread, give these chewy banana chocolate chip cookies a try. They are delicious all year round!
I made this a few times and they turns out cakey each time i really don’t know where is the problem i really hope you can help me??
Can you tell me what I am doing wrong? I followed the recipe to a T and they come out super flat and spread so thin it’s like a sheet cake. The first batch I burnt so I turned it down to 350 for 9 minutes and they are flat as a board
Dang, that’s frustrating. Usually that means they need more flour, but if you followed the recipe exactly, I’m not sure why they were flat. That’s never happened to me. Maybe your bananas were extra large so the dough was too runny. You could try adding a bit more flour, that should do the trick.
i made these and they tasted really good! my only issue was the cookies fell apart quite a lot. it wasn’t so bad the day i made them, but the days after that they became increasingly prone to falling apart. could easily have been an issue with how i made them. i whacked them in the freezer and discovered they’re just as tasty when eaten frozen, and while firm they are still soft enough to eat comfortably, so these might be a good choice to make ice cream sandwiches with!
I am not sure why they fell apart, that has never happened to mine. 🙁
I have frozen them before, and they are tasty. I don’t know why I haven’t thought of making them into ice cream sandwiches. Genius idea!
I do not have cornstarch could I use baking powder, I googled substitutions and it brought me to flour or baking powder
You could use flour as a substitution, but definitely don’t use that much baking powder, it would ruin the cookies!
I’ve made these a few times and my family loves them. I like how I can adjust the time to make them more chewy or firm. I have a son with food allergies and these do the trick. Would you mind if we made a YouTube video of us baking them to promote food allergy awareness? Thanks, Jade
These cookies were heavenly. I added 2 tablespoons of peanut butter because we are not fanatic of bananas. I cut down on the chocolate chips to 1 1/4 of a cup, and added a teaspoon of cinnamon and 1/4 of pecans. These browned nicely and were soft yet crunchy. The best of it these are eggless and quick to make. It can be adjusted and be made completely dairy free and gluten free as well. I’m ready to experiment with blueberries, cranberries, and apples. Thank You Kara for this wonderful recipe.
So glad you liked them! Thanks for sharing your yummy variation ideas – I want to try them with peanut butter!
I don’t have overripe bananas.. they are perfectly yellow. I am so eager to make these lol Can I still make them if my bananas aren’t overripe?
I recommend waiting till the bananas are overripe. They not only turn softer, but sweeter and more flavorful. Baked goods just aren’t quite as tasty with yellow bananas. Trust me, it’s worth the wait! 😉
These are incredible! At the start of the pandemic, I was making these almost weekly because they’re delicious and so that we could save our milk and eggs for other recipes. Now, I’m not nearly as concerned about having milk and eggs on hand- but these have become a family favorite so I’m still making them often. Thank you so much for sharing!
Glad to hear that they have made your quarantine time a little tastier! 🙂
Are amazing. I have made them once a week since I found this recipe 3 weeks ago. Two tweaks: (1) err on the side of undercooking; take them out after 9 mins even if they seem like they’ll fall apart. Unlike cookies made with eggs, these don’t crisp well and become tough to eat. (2) 2 cups of chocolate chips is way too much for me (And this coming from someone who eats chocolate bars everyday). I would use 1-1.5 cups of choc chips.
So glad they are such a hit at your house Maggie! I agree with underbaking instead of overbaking. (I feel that way about most cookies-haha.)
And yes, you can definitely adjust the amount of chocolate chips. I have one son who always wants me to add more. 🙂
I am so excited to make these! I don’t have any cornstarch though. How will that affect my results?
I would just add an extra tablespoon of flour. They probably won’t be quite the same, but that should still work.
Those cookies are delicious!! Mine did not look at all like the picture – I shoud definitely work on my presentation skills, Haha. 🙌
So yummy!
Anne-Marie
The important thing is that they taste good! My family likes them just as much even when I haven’t made them picture perfect for the website. 😉
These are exactly how I like my cookies! Thank you for my new go-to healthier cookie recipe! They are delicious!
So glad you like them Theresa! 🙂
Found this recipe less than an he ago. Whipped em’ up and yumm! Great cookie
I just made these, using cinnamon chips. OMG! Awesome recipe, thank you!
Just made this as I had some over ripe bananas I wanted to use up. OMG DELISH! And so easy! Thanks for a great recipe!
So glad you liked them Carmen! Thanks for taking the time to stop by and leave a comment. 🙂
I only have Self-Rising flour. How can I use this in your recipe?
You can omit the baking powder, baking soda, and salt. The self rising flour still has more leavening, so your cookies will probably be more puffy than the original recipe, but they should still be tasty. Let me know how they turn out!
I made these cookies exactly they way the recipe stated to and they were perfect…. I froze 1/2 the dough for later use however we finished all the baked cookies this morning so I ended up thawing and baking the rest… just as perfect as the unfrozen dough..
Very cakey. Wouldn’t recommend unfortunately
I’ve made this recipe twice now. Awesome banana bread-ish flavor! Very soft insides, almost a little cakey. Everyone loved them!
Can this dough be made beforehand & frozen?
Wondering if I can add almond flour instead of cornstarch
I suspect you would be better off substituting arrowroot or tapioca starch.
Love the cookies…next time I make them we will use 1/2 the amount of chocolate chips.
I was just wondering if you use salted Or unsalted butter.
I always just use regular salted butter, but you could use unsalted if you prefer.
Would love to make these, where do I find the steps and ingredients to make the cookies?
Apparently my site had a temporary glitch and all the recipe cards disappeared. 🙁 They are all working again, so you should see the recipe now. Sorry about that!
Absolutely love love love these cookies!!! Amazing banana flavor and great texture. The only thing is, they’re a little too soft but if I let them cook longer then the bottom may have been too dark. I wonder if adding a touch more flour would solve this issue. I live at 4600 ft so I wonder if the high altitude makes any kind of difference. Still amazingly yummy!!!!! One for my collection for sure.
They are soft because of the banana, so there’s not much you can do to change the texture. Just enjoy them soft. 😉
Cookies was on time had 3-ripe banana I forgot eggs I though til I went back to recipe just now my 22year old love them I had to stop him from eating them up
from me had no corn starch what was it for,I was going to add oatmeal forgot to love oatmeal in cookies. thank you
The cornstarch just gives them a nice texture, but they would still be tasty without it – as you discovered. 🙂
These were great! I followed the recipe except I added one egg. They were delicious and a perfect fluffy yet chewy texture and just the right amount of banana.
Thanks for sharing your variation. Glad you loved them!
Just wanted to say THANK YOU!! Just made these and holy cow, sooooo yummy! I’m super picky when it comes to my cookies and I didn’t want to just make banana bread again with my over ripe bananas and got brave trying a new recipe and I’m so happy I did!
Yay! I’m so glad you tried them and loved them. Thanks so much for stopping by!
I made the banana/chocolate chip cookies yesterday. I didn’t have quite enough brown sugar so I adjusted the regular sugar to equal the right amount. I use all organic/NON GMO ingredients and they were Amazing!! I’m in training classes for my new job, took them to class with me and they dissapered Fast!! So today I had some pumpkin puree and cream cheese that I needed to use so I adjusted the recipe a little. 1/4 brick of softened cream cheese with the butter, about 1 1/2 cups pumpkin puree, 1 teaspoon pumpkin pie spice, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg. I bumped the cooking time to 13 minutes to make sure they weren’t doughy. They are Amazing too!! Both flavors came out cake like for me.
This recipe is so good! I just thought that it was a bit too sugary because my bananas were very sweet so I’ll put less sugar next time but otherwise they turned out delicious!
Extra ripe bananas would make it extra sweet, so that’s a good idea.
This is a great recipe for those with banana bread fatigue. Also better than the usual cakey type banana cookie. Mine came out a little soft but letting them cool on the sheet for at least five minutes then moving to a rack to cool completely helps. I used a mix of semi sweet and milk chocolate chips, the flavour is very nice. I’m going to try your banana orange muffins next time I have extra bananas.
Nice work!
Thanks so much for taking the time to comment Cathy! I like these so much more than the traditional cakey banana cookies, glad you liked them as well. I hope you enjoy the banana orange muffins just as much! 🙂
Just made these and they turned out delicious. Forgot to add cornstarch but still came out perfect. They didn’t spread too much while baking and I added an extra minute or too. Family and kids loved them as well
Glad to hear that they turned out even without the cornstarch. 🙂
My daughters loved the fact that they could eat the cookie dough raw due to no eggs! I used milk chocolate chips and so good! This will be a repeat recipe for sure!
That is definitely a bonus of this recipe! We love cookie dough at our house as well. 🙂
Love the chewy and crispness of these. My tweak was cut chips to 1 1/2 cups and add 1/2 coconut flakes. Delish!!!
I love coconut, so I’ll have to try that!
I have not made these yet but they seem similar to a recipe I have for Pumpkin cookies. Although these sound delish and will make these as written. I want to make some with oatmeal. I am wondering what the ratio of adding oats Quick or Old Fashioned to reduced flour would be. I doubled recipe with flour being 4 cups. I estimated ratio of 1 1/2 flour 2 1/2 Oats also added cinnamon.
Thank you for sharing your recipe. I bet butterscotch chips would be good too
I haven’t tried subbing oats for flour in this recipe, so I’m not sure of the ratio, but it doesn’t hurt to experiment. And yes, I bet they would be delicious with butterscotch chips!
My family wanted banana cookies and so I delivered they were amazing
So glad to hear it Amber!
Im currently baking these cookies. I was so excited to try this new recipe because I love banana and I’m always looking for new Ideas. I skipped the cornstarch and baking powder because I didn’t have any. Does that make a big difference? I noticed when the cookies were baking they were really fluffy and they took longer than 10 minutes to get brown. I was hoping for a more thinner cookie result although the cookies came out amazing! They’re delicious!! Please let me know if the steps I missed could have caused the fluffiness. I plan on making these cookies again !
I would have thought that omitting them would have had the opposite effect, so I’m not sure what happened!
I used 1 cup of chocolate chips instead of 2 cups and mine turned out more cake like. They are PHENOMENAL!!! I am keeping this recipe forever!!!
I am so happy to hear that you love them. Yay! 🙂
How long these can stay on room temperature? incase I bake a big batch do I need to freeze them?
They are fine at room temperature for 3-4 days at least, but they also freeze really well.
This is a perfect banana chocolate chip recipe—chewy, with a crisp exterior. I used milk chocolate chips. Delish. Just what I was looking for. Thanks, Kara!
So glad you loved them! 🙂
so glad I come across this!
These are amazing! I followed the recipe exactly and they came out perfect!
So glad to hear it Michelle!
I made these with Stevia instead of the white sugar (did use the brown sugar) and added 1/3 c nonfat greek yogurt to the mix. Everything else was the same. They turned out great! Mine were more like muffins (cakelike) than cookies, but no one cared. My son ate 3 and asked for another.
My family loves these so much I just made a second batch in a week! I used gluten-free flour and room temp coconut oil in place of regular flour and butter.
So glad to hear that they turned out with your substitutions. Thanks for letting me know, I bet some of my readers will be happy to hear it!
These cookies are so good! Super soft and tasty. I did not have any cornstarch on hand, so I substituted with arrowroot. Added 1 cup of toasted chopped walnuts. Will definitely make these again 🙂
I just mixed up the banana chocolate chip cookie recipe and realized there were no eggs in the recipe. Is that correct?
Thanks
I read the whole thing and she made the recipe without eggs for anyone who might have an egg allergy. I’ll be giving this one a try