If you’re craving something that feels like a cozy hug in cookie form, this Soft and Chewy Banana Chocolate Chip Cookies Recipe will quickly become your go-to. I absolutely love how the ripe banana brings natural sweetness and moisture, making these cookies irresistibly soft—plus, the chocolate chips add just the perfect melty touch.
Whether you’re whipping up an after-school snack or need a comforting treat on a lazy afternoon, these cookies deliver every time. You’ll find that they’re simple enough for a weeknight baking session but special enough to impress any guest or family member.
Why You’ll Love This Recipe
- Naturally Moist: The mashed banana keeps each cookie soft and chewy – no drying out here.
- Quick & Easy: It takes less than 30 minutes from start to finish, perfect for last-minute cravings.
- Family Favorite: My kids ask for these by name—they’re a total hit across ages.
- Perfect Texture: You get that delicate balance of crispy edges with a chewy center every time.
Ingredients You’ll Need
Here, every ingredient works in harmony to deliver cookies that are soft, flavorful, and satisfyingly chewy. The overripe banana is key, so be sure to pick one with plenty of spots—it’s the secret to unbeatable texture.
- Overripe Banana: The riper, the better! It adds natural sweetness and moisture without extra sugar or fat.
- Vegetable Oil or Melted Butter: I usually go with vegetable oil for a lighter result, but butter adds a lovely richness if you prefer.
- Light Brown Sugar: Packed tightly, this brings a gentle molasses flavor and helps keep the cookies chewy.
- Egg Yolk: Just the yolk helps bind without over-drying or toughening the dough like a whole egg might.
- Vanilla Extract: For that warm, cozy flavor that makes cookies feel like home.
- All-Purpose Flour: The foundation of the dough, balancing structure and tenderness.
- Baking Soda: Gives the cookies a little lift and helps with browning along the edges.
- Ground Cinnamon: A touch of spice that perfectly complements the banana and chocolate.
- Salt: Just a pinch to bring out all those sweet flavors.
- Chocolate Chips: Of course! I love semi-sweet for contrast, but feel free to use milk, dark, or even chunks.
Variations
I love tweaking this Soft and Chewy Banana Chocolate Chip Cookies Recipe depending on my mood or what I have on hand. It’s such a flexible base that you can easily personalize without losing the magic.
- Nutty Twist: I sometimes stir in chopped walnuts or pecans for extra crunch—my family loves the texture contrast!
- Healthier Swap: Use whole wheat flour for a nuttier flavor and a bit more nutrition; keep an eye on baking time as it might need a minute or two longer.
- Spiced Up: Add a pinch of nutmeg or cardamom when you want a more complex, cozy spice profile.
- Dairy-Free: Stick to vegetable oil and a vegan chocolate chip to keep these allergy-friendly while still delicious.
How to Make Soft and Chewy Banana Chocolate Chip Cookies Recipe
Step 1: Mix the Wet Ingredients
Start by combining the mashed banana, vegetable oil (or melted butter), and brown sugar in a large bowl. I like to mash the banana thoroughly with a fork so there are no big chunks—this helps the moisture distribute evenly. Give everything a good stir until it looks smooth and glossy; this ensures your cookies will be nice and tender.
Step 2: Add the Egg Yolk and Vanilla
Next, mix in the egg yolk and vanilla extract. I’ve found that skipping the egg white makes these cookies softer and less cakey—exactly what you want for that chewy bite. Beat gently so everything combines without overmixing.
Step 3: Incorporate the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Then gradually add this dry mix to the wet bowl, stirring just until no streaks of flour remain. Resist the urge to overmix here; too much stirring can make your cookies tough rather than chewy.
Step 4: Fold in the Chocolate Chips and Rest the Dough
Finally, fold in the chocolate chips gently. The dough will be slightly wetter than typical cookie dough—that’s totally normal and part of why these stay so soft. Cover the bowl and let the dough rest for about 15 minutes while your oven preheats to 350°F. This step hydrates the flour and helps create that perfect texture.
Step 5: Scoop and Bake
Line your baking tray with parchment paper. Using a cookie scoop or spoon, portion out 1-inch balls of dough, spacing them about 2 inches apart to give them room to puff up. Bake for 10-11 minutes—look for the edges to set and the cookies to puff, but the centers should still look slightly underbaked. Trust me, letting them finish setting as they cool is the secret to that chewy, soft texture.
Step 6: Cool Before Enjoying
Let the cookies cool on the baking sheet for at least 5 minutes before transferring to a wire rack or eating. This pause lets them firm up just right so you don’t lose that softness inside but get a slight crisp on the edges.
Pro Tips for Making Soft and Chewy Banana Chocolate Chip Cookies Recipe
- Mash Your Banana Well: I learned that properly mashing the banana ensures even moisture, preventing dry spots in the cookies.
- Don’t Overbake: Pull them out as soon as edges set—the cookies look soft and underbaked in the middle, but that’s exactly how you want them.
- Resting the Dough: That 15-minute rest after mixing helps the flour absorb moisture which improves texture—turns out it’s a game changer!
- Use a Cookie Scoop: Keeps sizes consistent, so cookies bake evenly every time—a small step that makes a big difference.
How to Serve Soft and Chewy Banana Chocolate Chip Cookies Recipe
Garnishes
I usually sprinkle a few extra chocolate chips on top of each cookie dough ball before baking to give that kiss of melted chocolate on the surface. Sometimes, a tiny dusting of sea salt right before baking really wakes up the flavors—I highly recommend trying that trick.
Side Dishes
These cookies pair beautifully with a cold glass of milk or a warm cup of coffee or tea. If I’m serving them as part of brunch or a casual get-together, I love setting out fresh fruit or yogurt to balance the indulgence.
Creative Ways to Present
For birthdays or holidays, I like arranging these cookies in a pretty circle on a cake stand and topping them with edible flowers or fresh mint leaves. If I’m packing them as gifts, stacking a few in a mason jar tied with a ribbon makes for an adorable homemade treat.
Make Ahead and Storage
Storing Leftovers
Leftover cookies keep really well in an airtight container at room temperature for up to 3 days. I notice they stay soft the longest when I add a slice of bread or a few apple slices in the container—the moisture helps maintain their chewiness.
Freezing
I often freeze leftover cookie dough balls on a baking sheet, then transfer them to a freezer bag for up to 3 months. When I want fresh cookies, I bake them straight from frozen—just add a couple extra minutes to the baking time.
Reheating
To reheat, I pop cookies in a microwave for about 10 seconds or warm them briefly in a 300°F oven—this softens them back up without drying them out. It feels like biting into a freshly baked cookie all over again!
FAQs
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Can I use regular eggs instead of just egg yolks?
You can, but using only the egg yolk keeps the cookies extra soft and chewy. The egg white tends to dry the cookies out slightly, so if you do use a whole egg, expect a firmer texture.
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How ripe should my banana be for this recipe?
Your banana should be very ripe—think lots of brown spots or even mostly brown peel. That’s when the banana is sweetest and softest, which gives the best flavor and moisture for these cookies.
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Can I substitute gluten-free flour?
Yes! I recommend using a gluten-free blend that includes xanthan gum for structure. The texture might be a touch different, but still delicious and chewy.
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Why does the dough rest before baking?
Letting the dough rest hydrates the flour, which improves cookie texture and helps prevent dryness. This little bit of patience results in a much softer, chewier cookie.
Final Thoughts
I can’t recommend this Soft and Chewy Banana Chocolate Chip Cookies Recipe enough—once you try it, you’ll keep coming back for that perfect soft chew and the cozy banana warmth. Baking these feels like sharing a little bit of comfort and sweetness with everyone around you. So grab that overripe banana, turn on your oven, and get ready for a batch of cookies that genuinely feel made with love.
Print
Soft and Chewy Banana Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these soft and chewy banana chocolate chip cookies, where ripe banana adds natural sweetness and moisture, complemented by melty chocolate chips and warm cinnamon. Perfectly tender with a hint of spice, these cookies are a comforting treat that balance indulgence with wholesome banana goodness.
Ingredients
Wet Ingredients
- 1 small overripe banana, mashed (about 1/4 cup)
- 1/2 cup vegetable oil or melted butter
- 1 egg yolk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup light brown sugar, packed
Add-ins
- 2/3 cup chocolate chips
Instructions
- Combine Wet Ingredients: In a large bowl, mix together the melted butter, packed brown sugar, and mashed banana until thoroughly combined, ensuring the sugar begins to dissolve.
- Add Egg Yolk and Vanilla: Stir in the egg yolk and vanilla extract, mixing well to incorporate smoothness and flavor into the wet mixture.
- Mix Dry Ingredients: Add the all purpose flour, salt, baking soda, and ground cinnamon to the wet ingredients. Stir gently until all ingredients are combined and there are no visible streaks of flour left in the batter.
- Fold in Chocolate Chips: Carefully fold the chocolate chips into the dough to distribute evenly throughout without overmixing the batter.
- Hydrate the Dough: Cover the bowl and let the dough rest at room temperature for about 15 minutes. This allows the flour to hydrate fully, improving texture.
- Preheat Oven and Prepare Baking Sheet: Line a cookie sheet with parchment paper and preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- Scoop the Dough: Using a cookie scoop or spoon, portion out roughly 1 inch diameter dough balls. Place them about 2 inches apart on the prepared baking sheet, leaving room for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 10 to 11 minutes, until the edges are set and the cookies have puffed up, but the centers remain slightly underbaked for a chewy texture.
- Cool Before Serving: Remove the cookies from the oven and allow to cool completely on the baking sheet. This helps them firm up while maintaining their soft chewiness.
Notes
- The dough will be a bit wet due to the banana, so don’t worry if it seems sticky when scooping.
- For a dairy-free option, use vegetable oil instead of melted butter.
- Ensure the banana is very ripe to maximize natural sweetness and moisture in the cookies.
- Do not overbake; the cookies should look slightly underbaked in the center when removed for best texture.
- Chilling the dough is not necessary thanks to the resting step for flour hydration.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
