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Soft and Chewy Banana Chocolate Chip Cookies

These Soft and Chewy Banana Chocolate Chip Cookies are just amazing. They taste great with a lot of banana flavor and just the proper amount of cinnamon and chocolate chips that melt in your mouth. This recipe is great because it uses simple ingredients to make a cookie that is soft in the inside and chewy around the outside. It’s like cookie paradise.

This Soft and Chewy Banana Chocolate Chip Cookies Recipe is great if you want something sweet but also want to sneak in some fruit, or if you have some overripe bananas that need to be utilized. The best thing is? It doesn’t take long to make and is great for snacks after school, nice nights with tea, or when you need a little boost during the day.

What it is

These Soft and Chewy Banana Chocolate Chip Cookies are so soft because they use overripe bananas, which are naturally sweet and moist, and rich chocolate chips. The brown sugar and cinnamon aromas are well balanced, and the texture is so soft that it melts in your mouth. These cookies are easy to make and don’t need any special ingredients. They’re great for a sweet snack or a warming treat.

🧡 Why You Will Love This Recipe

Soft and Chewy: These cookies are always the right mix of soft and chewy, with edges that are just the right amount of chewy.
Busts Banana Waste: This recipe uses overripe bananas in a tasty way, so you don’t have to throw anything away.
Easy and Quick: The dough comes together quickly with only a few ingredients and procedures.
Family Favorite: I found this recipe years ago, and now my family asks for it every year for their birthday and holiday cookie platters.

What you’ll need to make it

The list of ingredients is simple, but each one is vital for creating these cookies soft and chewy with the appropriate amount of taste. Using ripe bananas makes everything inherently sweeter, and cinnamon adds warmth. Here’s why each of these things makes our Soft and Chewy Banana Chocolate Chip Cookies Recipe so great.

Overripe Banana: Adds natural sweetness and moisture, which keeps the cookies smooth and supple.
Vegetable oil or melted butter adds fat to make things chewy. I usually use vegetable oil to make things lighter.
Light brown sugar is moist and rich, which helps the cookies stay chewy and gives them a flavor of molasses.
Egg Yolk: Adds flavor and holds everything together without making the cookies too soft.
Vanilla Extract: It brings out all the sweet flavors and goes well with the banana.
All-purpose flour is the basis that gives things shape without becoming too heavy.
Baking soda makes the cookies rise and get soft rapidly.
Ground cinnamon: This spice gives these cookies a warm and sweet smell.
Salt: It makes the tastes taste better and brings out the sweetness of the banana and chocolate.
Chocolate Chips: Sweet, melty pockets that go nicely with the banana and cinnamon.

Different types

This recipe for soft and chewy banana chocolate chip cookies is so versatile. You may easily change it to fit your mood, the items you have on hand, or your nutritional needs. Here are some things I like to do with it.

Use walnuts or pecans. Chopped nuts add a fantastic crunch and nutty flavor; my family loves this twist.
Alter the chocolate chips to white chocolate or peanut butter chips. This is a simple alteration that gives the dish a fresh flavor that is just as good.
To make it gluten-free, use a high-quality gluten-free blend instead of all-purpose flour. This will retain the texture just right.
Add Spices: If you want a stronger cookie, add a little nutmeg or ginger for added warmth.

How to Make Banana Chocolate Chip Cookies That Are Soft and Chewy

Mix the wet ingredients together.
First, mash your ripe banana until it’s smooth. I like to let it become really mushy so it mixes well. Then, in a big basin, mix the mashed banana with the melted butter or vegetable oil and brown sugar until the mixture is smooth and a little shiny. This step is really important for getting the rich, moist texture that makes these cookies so good.
Put in the egg yolk and vanilla.
Then, mix in the vanilla essence and egg yolk until everything is well blended. Using only the yolk, not the whole egg, keeps the cookies soft and chewy without making them overly hard or cakey.
Mix the dry things together
In another basin, mix the flour, baking soda, cinnamon, and salt with a whisk. Then, while stirring, slowly add the dry mix to the liquid ingredients until they are just mixed. Don’t mix too much; stop when you don’t see any streaks of flour.
Add the chocolate chips and let the dough rest.
Finally, carefully fold in the chocolate chips. While your oven is preheating, cover your dough and let it sit at room temperature for about 15 minutes. This step adds water to the flour, which makes the cookies softer right away.

Scoop and bake
Put parchment paper on a baking pan and turn your oven on to 350°F. Use a cookie scoop or spoon to make balls of dough approximately 1 inch across, and space them 2 inches apart. The dough is a little wetter than normal cookie dough, so don’t worry. Bake for 10 to 11 minutes, or until the sides are firm and puffed and the middles are still a little underbaked. They will get harder as they cool.
Let it cool and enjoy.
Before you move or taste the cookies, let them cool completely on the sheet. It’s hard to wait, but it’s worth it! I adore how the centers stay soft and chewy, so every mouthful feels like it melts in your mouth.

👨‍🍳 How to Make Soft and Chewy Banana Chocolate Chip Cookies: Pro Tips

Pick bananas that are overripe. I usually pick bananas with black spots and soft skins since they taste so good and are naturally sweet.
Don’t Skip the Dough Rest: Letting the dough sit before baking helps it get the right amount of moisture, which makes the cookies extra soft.
Keep an eye on your baking time: Take them out when the edges are finished but the middle still appear a little underdone. You don’t want dry cookies!
Store them correctly: I keep mine in an airtight jar with a slice of bread to keep them soft for a long time.

Toppings

These cookies are great on their own, but if I want to make them even better, I add a little flaky sea salt on top right before I bake them. Adding a little salt to the chocolate and banana flavors makes them stand out like magic. I also like to lightly coat them with powdered sugar for a nice touch.

Dishes on the Side

I like to eat these cookies with a cold glass of milk or a hot cup of chai tea. The spices in the tea go wonderfully well with the cinnamon and banana in the cookie, making for a warm tasting experience. If you’re having a party, they’re also fantastic with coffee or hot chocolate.

Creative Ways to Show

I put these banana chocolate chip cookies on a tray for birthdays and holidays, stacking them like small towers. Sometimes I add fresh banana slices and dark chocolate chunks around them. It looks classy but is quite easy to make. My guests constantly comment on how good it looks and how good it tastes!

Make Ahead and Store

Putting away leftovers

If you keep these cookies correctly, they will stay soft for days. I put leftovers in a container that won’t let air in and leave it out at room temperature. To keep them from drying up, I add a piece of white bread. I found this simple approach after trying a few things, and it actually works!

Frosting

It’s also nice to freeze these cookies. I put the cookies that have been made and cooled in a single layer on a baking sheet, freeze them until they are hard, and then put them in a bag that may go in the freezer. I let them thaw at room temperature or put them in the oven for a few minutes to enjoy them nice and melty again when I’m ready.

Warming up

I put leftover cookies in a 300°F oven for approximately 5 minutes, or until they are warm, to bring back that fresh-baked taste. I don’t use the microwave since it can make things a little rubbery. The oven process preserves the edges chewy and the centers soft, just like when they were fresh.

Questions and Answers

Can I use full eggs instead of only the yolk in this recipe?

You can use a full egg if you don’t have any additional yolks, but the texture might change and it might be less chewy. For the soft and chewy finish this recipe is famed for, I suggest sticking to the yolk.

What will happen if I use bananas that aren’t ripe yet?

If you use bananas that aren’t ripe enough, they won’t be sweet or moist enough, which could make the cookies taste less good and drier. Use bananas that are soft and have a lot of brown spots for the best results.

Can I prepare this cookie batter in advance?

Yes, of course! You can make the dough ahead of time and keep it in the fridge for up to 24 hours before baking. Before you scoop and bake it, just let it come back to room temperature and stir it quickly.

How can I stop cookies from spreading too much?

This dough is naturally wet from the banana and oil, but putting it in the fridge for 15 to 30 minutes before baking helps keep it from spreading. Don’t grease the baking sheet too much; parchment paper is the best choice.

📝 Things You Need

Ingredients that are wet
◯ 1 tiny overripe banana, mashed (approximately 1/4 cup)
◯ 1/2 cup of melted butter or vegetable oil
◯ 1 cup of packed light brown sugar and 1 egg yolk
◯ 1 tsp. vanilla extract

Things that are dry
◯ 1 1/3 cups of flour for all purposes
◯ 1/2 teaspoon of baking soda
◯ 2 teaspoons of ground cinnamon
◯ 1/2 teaspoon of salt

Add-ins
◯ 2/3 cup of chocolate chips

How to Make Soft and Chewy Banana Chocolate Chip Cookies

How to do it

Mix the wet ingredients: In a big basin, whisk together the melted butter (or oil), brown sugar, and mashed banana until everything is well mixed and creamy.
Add the egg yolk and vanilla: Mix the egg yolk and vanilla extract in well to make sure the flavor and texture are the same throughout.
Add the dry ingredients: Mix the flour, baking soda, ground cinnamon, and salt into the wet mixture. Stir just until everything is mixed together, making sure there are no flour streaks left. Be careful not to mix too much.
Add the chocolate chips: Gently mix the chocolate chips into the batter. Put a lid on the bowl and let the dough rest for about 15 minutes while you prepare the oven. This will give the flour time to soak up water.
Set the oven to 350°F (177°C) and line a cookie sheet with parchment paper.
Make the cookies: Use a cookie scoop or spoon to shape the dough into balls that are about 1 inch across. Put them on the prepared cookie sheet about 2 inches apart. Keep in mind that the dough will be a little wet.
Bake: The cookies should be baked for 10 to 11 minutes, or until the edges are set and the cookies have puffed up, but the centers should still be a little underbaked to keep them soft.
Cool and Serve: Take the cookies out of the oven and let them cool on the baking sheet before moving them to a wire rack or serving plate. Once it’s cool, enjoy.

Notes

Throw away the extra banana if it is bigger and makes more than 1/4 cup when mashed. This will keep the right amount of moisture.
Using melted butter instead of vegetable oil makes the food taste better, and oil changes the texture a little bit.
Don’t overbake; the cookies should seem a little undercooked in the middle when you take them out.
Letting the dough sit before baking helps it soak up moisture, which makes it chewier.
If you keep cookies in an airtight container, they will stay soft for a few days.

Food

One cookie is a serving size.

150 calories
12 grams of sugar
115 milligrams of sodium
7g of fat
2g of saturated fat
5g of unsaturated fat
0 grams of trans fat
21g of carbs
1g of fiber
2g of protein
20 mg of cholesterol

Last Thoughts

When I first tried this recipe for Soft and Chewy Banana Chocolate Chip Cookies, I couldn’t believe how cozy they were for such a basic dish. It tastes like a warm hug in cookie shape, and everyone loves it in my kitchen. I really hope you try these and find your own joyful times with these cookies. They’re great for family, friends, or simply for yourself.