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–+ servings
Banana Chocolate Chip Cookies

Soft & Chewy Banana Chocolate Chip Cookies Everyone Loves

Discover the perfect banana chocolate chip cookies that are soft, chewy, and utterly delicious.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Butter Softened fat source, adds richness. Can substitute with margarine.
  • 1 cup Sugar Sweetens the dough and contributes to caramelization. Brown sugar can replace half for a deeper flavor.
  • 1 large Egg Binding agent, gives structure and moisture. Can use a flax egg for vegan substitutions.
  • 1 cup Mashed Ripe Banana Primary flavor component, contributes to moisture and natural sweetness. Choose very ripe bananas; can use applesauce as a substitute.
  • 1 teaspoon Vanilla Extract Enhances flavor. Optional but recommended; can omit for allergy concerns.
  • 2 cups All-Purpose Flour Provides structure to the cookies. Gluten-free flour blends can be used for gluten-sensitive diets.
  • 1 teaspoon Baking Powder Leavening agent that helps cookies rise. No suitable substitute, as baking powder is essential for texture.
  • 1 teaspoon Salt Balances sweetness and enhances flavor. Can omit in low-sodium diets.
  • 1 teaspoon Baking Soda Works with baking powder, provides rise. Essential for texture, do not replace.
  • 1 cup Semisweet Chocolate Chips Sweetens the cookie and adds a chocolatey flavor. Use dark chocolate chips or nuts for variations.

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Baking Sheets
  • Parchment paper
  • Spatula

Method
 

Baking Steps
  1. Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
  2. In a mixing bowl, combine the softened butter and sugar. Beat until light and fluffy, about 5-7 minutes.
  3. Beat in the egg, mashed ripe banana, and vanilla extract until well combined and smooth.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda.
  5. Gradually add the dry mixture into the wet ingredients, stirring gently until just combined.
  6. Gently fold in the semisweet chocolate chips.
  7. Drop rounds of dough onto the prepared baking sheets, spacing them 2 inches apart.
  8. Bake for 13-16 minutes, or until the edges are lightly browned.
  9. Let the cookies sit on the baking sheets for about 5 minutes before transferring to wire racks to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 105mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg

Notes

For best results, use very ripe bananas and don't overmix the dough to keep cookies soft and chewy.

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