Banana Chocolate Chip Cookies Recipe

My Banana Secret

I have a little secret. I buy too many bananas on purpose. I let two get nice and spotty. That’s the magic. Those soft, sweet bananas make these cookies so moist. My grandkids call them “cake cookies.” I still laugh at that.

Why does this matter? It teaches us not to waste. A ripe banana is not a sad banana. It is a cookie waiting to happen. What is your favorite way to use ripe bananas? Tell me in the comments.

The Mixing Dance

Creaming the butter and sugar is important. You beat it for 5-7 minutes. It gets pale and fluffy. This makes the cookie light. Then you add the egg, banana, and vanilla. Doesn’t that smell amazing already?

Here is a mini-anecdote. My grandson once tried to “cream” with a fork. His arm got so tired! We use a mixer now. *Fun fact*: The tiny bubbles from creaming help your cookies rise. It’s like a science project you can eat.

Chocolate Chip Choices

The recipe says semisweet chips. I always use them. They are not too sweet. They balance the banana flavor perfectly. But you can use what you love. Milk chocolate or dark chocolate chips work too.

Why does this matter? Cooking is about making it yours. Your kitchen, your rules. Do you prefer semisweet, milk, or dark chocolate in your cookies? Let me know. I’m curious.

Watching Them Bake

Drop the dough by spoonfuls onto your pan. Give them space to grow. Bake at 350 degrees. Watch for the edges to turn golden. It takes about 15 minutes. Your whole house will smell like a bakery.

The waiting is the hardest part. But let them cool on the rack. This helps them set. A warm cookie is wonderful. A cooled cookie holds its perfect, soft shape. Which do you like better, warm cookies or cooled ones?

A Sweet Little Treat

These cookies feel like a hug. They are soft and full of flavor. The nutrition facts say they are 69 calories each. That means you can enjoy one without worry. It’s a sensible little joy.

I love them with a glass of cold milk. They are perfect for lunchboxes. Or for a quiet afternoon with a book. Food is more than eating. It is a small moment of happiness. I hope you find that happiness in your kitchen today.

Ingredients:

Ingredient	Amount	Notes
Butter	1/3 cup	softened
Sugar	1/2 cup
Egg	1 large	room temperature
Banana	1/2 cup	mashed, ripe
Vanilla extract	1/2 teaspoon
All-purpose flour	1-1/4 cups
Baking powder	1 teaspoon
Salt	1/4 teaspoon
Baking soda	1/8 teaspoon
Semisweet chocolate chips	1 cup

Banana Chocolate Chip Cookies: A Sweet Little Story

Hello, my dear. Come sit at the counter. Let’s bake something cozy. These cookies are my favorite way to use up spotty bananas. They make the whole kitchen smell like a hug. My grandson calls them “monkey cookies.” I still laugh at that.

They are soft, sweet, and full of melty chocolate. Doesn’t that sound perfect? The banana keeps them wonderfully moist. You just need one bowl and a happy heart. Let me tell you how it’s done.

Step 1:

First, let’s cream the butter and sugar. Mix them until they look pale and fluffy. This takes about five minutes. It gives our cookies a lovely light texture. Now beat in the egg, mashed banana, and vanilla. That banana smell is amazing, isn’t it?

Step 2:

In another bowl, whisk the flour, baking powder, salt, and baking soda. Add this to our banana mixture. Mix it gently until just combined. (My hard-learned tip: don’t overmix the dough! It makes cookies tough.) Now, stir in those glorious chocolate chips. The dough will be quite soft.

Step 3:

Drop spoonfuls of dough onto your baking sheet. Leave space for them to grow. I like using a tablespoon. Pop them into a 350° oven. Bake for 13-16 minutes. You’ll know they’re done when the edges turn golden. What makes these cookies so soft and moist? Share below!

Let them cool on the sheet for a minute. Then move them to a rack. Try not to eat them all at once! I always sneak one while it’s warm. The chocolate is so gooey.

Cook Time: 13-16 minutes
Total Time: About 30 minutes
Yield: About 3 dozen cookies
Category: Dessert, Snack

Three Fun Twists to Try

Once you master the classic, get playful! Here are three easy twists. They feel like a whole new cookie.

Peanut Butter Swirl: Drop a tiny spoonful of peanut butter on each dough ball. Swirl it with a toothpick.

Cinnamon Oatmeal: Replace 1/4 cup flour with rolled oats. Add a big teaspoon of cinnamon to the dry mix.

Trail Mix Cookies: Swap half the chocolate chips for raisins and sunflower seeds. It’s a chewy, crunchy surprise.

Which one would you try first? Comment below!

Serving Them Up with Style

These cookies are stars all on their own. But a little presentation is fun. Stack them on a pretty plate. Serve them slightly warm with a scoop of vanilla ice cream. You could also crumble one over your morning yogurt. It’s a sweet start to the day.

For drinks, a cold glass of milk is the classic choice. It just belongs with cookies. For the grown-ups, a nice cup of coffee with cream pairs beautifully. The bitter coffee loves the sweet chocolate. Which would you choose tonight?

Keeping Your Cookies Cozy

Let’s talk about keeping these cookies happy. They stay fresh in a tin for three days. Want to keep them longer? Freeze them! Place cooled cookies in a single layer on a tray. Once frozen, pop them into a bag. They will keep for two months. I once forgot a batch in my freezer for a month. They tasted just-baked when I thawed them! This matters because a ready treat brings joy on busy days. Have you ever tried storing cookies this way? Share below!

You can also freeze the dough. Roll it into tablespoon-sized balls first. Freeze them on a baking sheet, then bag them. Bake a few straight from the freezer anytime. Just add a minute or two to the bake time. Batch cooking like this is a gift to your future self. It makes a warm snack easy any day of the week.

Cookie Troubles? Easy Fixes!

Sometimes cookies can be tricky. Here are simple fixes. First, if your cookies spread too much, your butter was too soft. Your dough should be cool and firm. I remember when my first batch turned into one giant cookie! Chilling the dough for 30 minutes fixes this. Which of these problems have you run into before?

Second, if they are too cakey, you may have over-measured the flour. Spoon flour into your cup, then level it off. Don’t scoop right from the bag. This matters for texture. Getting it right builds your cooking confidence. Third, if they are too dark on the bottom, your pan might be dark metal. Use a light-colored baking sheet or lower the oven temperature by 25 degrees. A fun fact: ripe bananas with brown spots add the best sweetness and moisture!

Your Quick Cookie Questions

Q: Can I make these gluten-free? A: Yes! Use a 1-to-1 gluten-free flour blend. The results are wonderful.

Q: Can I make the dough ahead? A: Absolutely. Cover and chill it for up to two days before baking.

Q: What can I use instead of chocolate chips? A: Chopped nuts or raisins work nicely. Use the same amount.

Q: Can I double the recipe? A: You sure can. Just mix in a bigger bowl. Everything else stays the same.

Q: Any optional tips? A: A pinch of cinnamon is lovely. It adds a warm, cozy flavor. Which tip will you try first?

From My Kitchen to Yours

I hope you love baking these as much as I do. There is nothing like the smell of bananas and chocolate in a warm kitchen. It reminds me of my grandkids after school. I would love to see your creations. Sharing food stories connects us all. Have you tried this recipe? Tag us on Pinterest @ChloesCozyKitchen! I can’t wait to see your cookie photos. Happy cooking!

—Chloe Hartwell.