These Easy Chocolate Chip Banana Cookies are sure to become a new favorite – so soft and delicious, they’re impossible to resist! Throwing out ripe bananas is a serious no-no in my book. Don’t do it! Make cookies instead! Have a habit of letting your bananas get too ripe? Make sure to try my Chocolate Banana Applesauce Cake and these Peanut Butter Banana Chocolate Chip Muffins – so good!
Chocolate Chip Banana Cookies
I have been cursed with the over-buying bananas gene. I can’t help myself. I buy way TOO many bananas and invariably, 1 or 4 get too ripe for my boys to eat. They’re picky like that. Fortunately, I have a plethora of amazing recipes that call for ripe bananas. Banana bread, banana cake, banana muffins and now I’m finally getting around to this amazing banana cookie recipe.
You’re welcome.
All you need is two ripe bananas and some pantry staples and soon you and and your family will be enjoying a whole new take on cookies. These cookies are so soft and delicious, and somehow, they disappear all too quickly.
These cookies, or variations of them, make a frequent appearance at my house and are one of the most requested cookies from the boys. I don’t mind. They are so easy to pull together and don’t even require eggs which is all the incentive Reece and Bryce need to stick their fingers in the cookie dough.
Next time you’re tempted to throw out those ripe bananas – resist! Make cookies instead! You can thank me later 🙂
More Cookie Recipes
- No Bake Cookies
- Ginger Molasses Cookies
- Chewy Chocolate Chip Cookies
- Magic Brownie Cookies
- Lemon Cookies
How To Make Chocolate Chip Banana Cookies
Chocolate Chip Banana Cookies
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp corn starch
- 1 tsp salt
- 1/2 cup unsalted butter softened
- 2 ripe bananas peeled
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Whisk together the flour, baking soda, corn starch, and salt in a medium bowl and set aside.
- Cream butter, bananas, and sugars together until light and fluffy. Beat in vanilla extract until combined.
- Stir in the flour mixture just until combined. Stir in chocolate chips.
- Refrigerate dough for 30 minutes.
- Preheat oven to 375F. Line two cookie sheets with parchment paper or lightly spray with cooking spray.
- Use a cookie scoop to scoop out cookie dough onto prepared cookie sheets.
- Bake cookies for 9-10 minutes or just until they start to turn light, golden brown on top.
- Let cookies cool completely on cookie sheets.
Nutrition
Banana recipes I adore!
Pumpkin Cheesecake Banana Bread
Double Chocolate Banana Applesauce Muffins
Peanut Butter Banana Chocolate Chip Muffins
For all cookie recipes, go HERE.
For all dessert recipes, go HERE.
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Have a great day!
Donna says
Until now my hubs would only ever eat raisin oatmeal cookies [1 a day] I made these cookies and baked 4 without chocolate….well he loved them! He asked me if I would make some for him without chocolate chips and alternate with his other favourite cookies. My jaw is still on the floor. These cookies are so good and very addictive…. but oh, so delicious! Thank you Miss Trish!
Catherine says
These cookies surprised me they were so addictive!
It’s my first time having this combination in a cookie and it won’t be my last
Cynthia Esquivel says
I doubled the recipe. I used 6 small to medium very ripe bananas, added 1 tablespoon cinnamon and 1 1/2 cups chopped pecans.
They came out delicious 😋..
Definitely recommend trying…
Clorinda Pope says
So delicious! Making them for the second time and only have a 1/2 cup of brown sugar left 😩 any advice?
Trish - Mom On Timeout says
You can use granulated sugar for the rest of the brown sugar but the cookies won’t be quite as soft.
Rose says
Holy Smokes! These are amazing!
Adam says
The fam loved them!
Ak says
Oh my goodness! I never dreamed these could have been so delicious. I just needed to use up some bananas and my kids hate banana breads, muffins, etc. And my two year old isn’t a fan of sweets at all…but they devoured these in one evening. I’m not even sure if I love regular chocolate chip cookies anymore!
leslie says
these were unbelievably yummy. moist, flavorful, plus sort of healthy. added oats as an extra bonus. Thank you – great recipe!
Angela Sankovich says
Delicious!! One question: I followed everything to a T except I switched flour to Bob’s Redmill Gluten Free 1-1 flour. How did you get the cookies to lay so flat as they look in the photo?!? I even tried manually flattening them before baking. I also added dried cranberries and chopped walnuts. They still stayed puffy. I was thinking if I bake them room temp instead of out of fridge, maybe they’d lay flat. Please let me know any tips. Thanks! Delicious!!
Abbey says
These were amazing! I ran out of light brown sugar and had to use dark brown sugar. I also doubled the recipe and made a ton of cookies! I made them and refrigerated for 20 hours before I had time to bake them. It made the dough firm up nicely…. don’t skip that step!
margaret says
These were great! I had four very (very) ripe bananas so I doubled the recipe. I also subbed one of the then four cups of flour with oats. I also used Bob’s 1-1 GF flour. Came out divine. I got 54 cookies from my double batch.
Debora Humphries says
I made these cookies today and I modified the semi sweet chocolate chips, instead I used 3/4 cup Reese’s peanut butter chips and 3/4 cup Milk Chocolate chips. Oh my gosh! Amazing recipe!! I give it Ten Stars!
Jodi says
Love love love this cookie!!! Very dangerous to my waste line. If I start I cannot stop.
tash says
I made these today. Came out great. I added chocolate chips to some and left some without. I also added in some cinnamon and nutmeg for added flavour. If i were to add pecans, how much would i have to use?
Dee says
I love these cookies – Thank you for sharing the recipe! I made them four times already, but I’m not sure why they don’t flatten out. They’re still delicious, but it bugs me what I might be doing wrong. I get about 64 cookies in one batch.
Trish - Mom On Timeout says
Maybe try flattening a bit before baking? That might help!