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Chocolate Chip Banana Cookies

Chocolate chip banana cookies are soft, pillowy banana drop cookies with melted chocolate chips glistening throughout. The tops slightly puff and turn golden at the edges while the centers stay just set for a chewy bite.
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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
  

Bananas
  • 2 ripe bananas Mash until smooth; no large chunks.
Wet ingredients
  • 0.5 cup butter Softened to room temperature.
  • 0.75 cup sugar Granulated sugar.
  • 1 large egg Room temperature helps it beat in smoothly.
  • 1 tsp vanilla extract
Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
Chocolate chips
  • 1.5 cup semi-sweet chocolate chips Fold in last so they stay intact.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375°F and line baking sheets with parchment paper for easy release.
Mix wet ingredients
  1. Beat butter and sugar until light and fluffy.
  2. Beat in the egg and vanilla until smooth.
  3. Stir in mashed bananas until combined; the mixture may look slightly curdled, and that is normal.
Fold in dry ingredients and chips
  1. Fold in all-purpose flour, baking powder, baking soda, cinnamon, and salt until just combined.
  2. Fold in semi-sweet chocolate chips until evenly distributed.
Shape and bake
  1. Drop heaping tablespoons of dough onto the sheets, spacing them 2 inches apart.
  2. Bake for 10–12 minutes until edges are golden and centers are just set.
  3. Cool on the pan for 5 minutes, then transfer.

Notes

Pro tip: measure flour by spooning it into the cup and leveling to keep the cookies soft rather than dense. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked cookies for up to 2 months (thaw at room temperature). For a simple swap, use an all-purpose gluten-free flour blend in a 1:1 measure if you want gluten-free cookies.