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Chocolate Chip Banana Cookies

Chocolate chip banana cookies that bake into soft, pillowy cookies with melted chocolate chips glistening throughout. Quick to make as banana drop cookies, with slightly puffed, golden edges and just-set centers.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 servings
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

Banana cookie dough
  • 2 ripe bananas Mashed until smooth.
  • 0.5 cup butter Softened.
  • 0.75 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 1.5 cup semi-sweet chocolate chips

Method
 

Prep
  1. Preheat the oven to 375°F and line baking sheets with parchment paper for easy release.
Mix the batter
  1. Beat the butter and sugar until light and fluffy, then beat in the egg and vanilla until smooth.
  2. Stir in the mashed bananas until combined; the mixture may look slightly curdled, and that is normal.
Combine
  1. Fold in the flour, baking powder, baking soda, cinnamon, and salt until just combined, then fold in the chocolate chips.
Shape and bake
  1. Drop heaping tablespoons of dough onto the sheets, spacing about 2 inches apart so cookies spread without merging.
  2. Bake for 10–12 minutes at 375°F until the edges are golden and the centers are just set, then cool on the pan for 5 minutes.
  3. Transfer cookies to a rack after the 5-minute cooling to set the centers.

Notes

For the most tender texture, fold dry ingredients just until you no longer see flour streaks—overmixing can make cookies tough. Store in an airtight container at room temperature for up to 3 days; refrigerate up to 5 days for best freshness, and freeze baked cookies up to 2 months (thaw at room temperature). For a dietary swap, use a 1:1 gluten-free all-purpose flour blend if you need gluten-free cookies.