Chocolate Chip Banana Cookies

Throwing out ripe bananas is a serious no-no in my book. Don’t do it! Make cookies instead! 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! These Easy Chocolate Chip Banana Cookies are sure to become a new favorite - so soft and delicious, they're impossible to resist!

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.

Throwing out ripe bananas is a serious no-no in my book. Don't do it! Make cookies instead! These Easy Chocolate Chip Banana Cookies are sure to become a new favorite - so soft and delicious, they're impossible to resist!

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.

Throwing out ripe bananas is a serious no-no in my book. Don't do it! Make cookies instead! These Easy Chocolate Chip Banana Cookies are sure to become a new favorite - so soft and delicious, they're impossible to resist!

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.

Throwing out ripe bananas is a serious no-no in my book. Don't do it! Make cookies instead! These Easy Chocolate Chip Banana Cookies are sure to become a new favorite - so soft and delicious, they're impossible to resist!

Next time you’re tempted to throw out those ripe bananas – resist! Make cookies instead! You can thank me later :)

Chocolate Chip Banana Cookies
 
Prep time
Cook time
Total time
 
Throwing out ripe bananas is a serious no-no in my book. Don't do it! Make cookies instead! These Easy Chocolate Chip Banana Cookies are sure to become a new favorite - so soft and delicious, they're impossible to resist!
Author:
Recipe type: Dessert
Serves: 2 dozen
Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tbsp corn starch
  • 1 tsp salt
  • ½ cup unsalted butter, softened
  • 2 ripe bananas, peeled
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • 2 tsp vanilla extract
  • 1½ cups semi-sweet chocolate chips
Instructions
  1. Whisk together the flour, baking soda, corn starch, and salt in a medium bowl and set aside.
  2. Cream butter, bananas, and sugars together until light and fluffy. Beat in vanilla extract until combined.
  3. Stir in the flour mixture just until combined. Stir in chocolate chips.
  4. Refrigerate dough for 30 minutes.
  5. Preheat oven to 375F. Line two cookie sheets with parchment paper or lightly spray with cooking spray.
  6. Use a cookie scoop to scoop out cookie dough onto prepared cookie sheets.
  7. Bake cookies for 9-10 minutes or just until they start to turn light, golden brown on top.
  8. Let cookies cool completely on cookie sheets.

Throwing out ripe bananas is a serious no-no in my book. Don't do it! Make cookies instead! These Easy Chocolate Chip Banana Cookies are sure to become a new favorite - so soft and delicious, they're impossible to resist!

Banana recipes I adore!

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Pumpkin Cheesecake Banana Bread

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Double Chocolate Banana Applesauce Muffins

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Peanut Butter Banana Chocolate Chip Muffins

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Easy Banana Snack Cake

Trish Signature Block

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Comments

  1. One of our all time favorite flavor combinations, nothing better then Chocolate and Banana.
    Amy @ Frugale.org recently posted..Raspberry Delights

  2. I really like the idea that this recipe looks really easy to prepare and that it uses ‘starting-to-go’ bananas. And the biggiest thing I like about this recipe is these cookies look delicious~

  3. My wife just made these last night and they turned out great!
    She improvised a bit, too. Yummy!
    Thanks for the great idea!
    Doug
    Doug recently posted..The Top 5 Best Electric Knife Sharpeners

  4. Adelyne Chan says:

    Thanks for the recipe, I live alone and always struggle to finish eating my bananas before they have to be thrown out! I loved the taste of the cookies, but the cookie texture came out a bit strange (very soft and slightly sticky, almost cake-like and they stuck to one another when stacked on a plate after cooling). Have you any suggestions as to why this happened? Thanks again!

  5. These look amazing and I love Banana’s! Will definitely have to try this recipe and this gives me another great use for ripening banana’s.

  6. I made these today, and they didn’t turn out exactly as I had hoped. They were much cakier than I was expecting. I used Splenda instead of white sugar and a mixture of light and dark brown sugar, and I wonder if those changes contributed to the end result. When I first tried them, they were still pretty hot out of the oven, and they weren’t very sweet. I sprinkled a fairly generous amount of Splenda on them and tried another one after it had cooled more. This one tasted much better. Maybe they needed a little more cooling time to be just right. My yield was about 33 cookies, not 24.

  7. Holy cow. These were delicious! I never leave comments on recipe threads because I usually do my own thing to cookies and just use online recipes for guidance. But for this recipe, I didn’t change a thing and they are wonderful! In my oven, they only needed to bake for 8 minutes, but every oven is different anyway. This was perfect for the two sole over-ripe bananas in my kitchen. Thanks for sharing!

  8. Mine also turned out much more like cakes than cookies! Are there really no eggs in the recipe?! Very pillowy, we ended up eating them like scones for breakfast toasted with butter and Nutella. Still good but not sure why they ended up more muffin topish and less cookie like! I doubled the recipe, would that do it?

  9. Hi! I made these today with my 2.5 year old. We followed the recipe exactly and they came out perfect! I love that the ingredients are all pantry staples. My son had a great time making and eating these. :)

  10. These very yummy and super easy. I was already softened butter to make something different that I realized last minute needed melted butter. I know this is dumb but if I’m softening butter I’d rather use it and just melt butter I have in the fridge. I had 1 overly ripe banana and 1 slightly ripe banana and I used maybe a little less flour but these were perfect! I make banana bread and muffins often so I’ll add these to the rotation! Thanks for the wonderful idea.

  11. Would these cookies work if I added oatmeal?

  12. I made these for my neighborhood cookie-exchange and love that they are easily made vegan since there are no eggs! I used Smart Balance Original margarine and vegan chocolate chips.
    I also used 3 Large Bananas instead of 2 because i like the banana flavor a bit stronger.
    Thanks for this recipe! Loved it!

  13. Working on these now — wonder if there’s an error in the recipe. I was surprised that the recipe called for so much more brown sugar than granulated sugar. Most chocolate chip cookie recipes call for equal amounts of each. As a result, when I “creamed” the butter, bananas, and sugars, I never achieved a “light and fluffy” texture — only a dark and wet one. We’ll see how they turn out when I actually bake them.

    • So, after baking, they came out fine. It is definitely important to let them cool on the cookie sheets. They “settle down” nicely. They are definitely softer than a traditional chocolate chip cookie (not as chewy), but I found when I cooked them more like 13 minutes they achieved more of that cookie texture and flavor. My guests and I agreed that the less well-done ones tasted more like banana bread, and the more well-done ones tasted more like a chocolate chip cookie. I still wonder about the white sugar, though — if having more even amounts of white and brown would have improved the texture more.

  14. Sarah Jackson says:

    This recipe is great ! eggless ! My 7 yo is allergic to eggs so I am on the constant hunt to find eggless recipes.

  15. The recipe yielded 33 cookies using a two teaspoon scoop. I followed the recipe exactly. It is a soft cookie and has good flavor. The banana really came out. They were not as flat as the picture but they work!

  16. I’ve yet to try this variation myself but I’m curious if anyone’s tried adding 1/2 to 1 tsp. cinnamon to the recipe? I hope to try this on my next batch!

  17. I made these cookies twice in one week – my husband can’t get enough! They are a huge hit! Didn’t think I would love banana in a cookie – but the soft, gooey texture is so yummy. This is a recipe that’s getting bookmarked :)

  18. Can I use melted butter or margarine, instead of softened butter?

  19. I just made these tonight. I was rushing before work to make these and missed the 1/4c granulated sugar and then noticed the chilling part as well so didn’t have time to bake them before work sooo they chilled for 7hrs and came out perfect! I used 3 frozen bananas and also added some cinnamon-baked around 15 min for a crispy outside and soft inside, so delicious! Thank you! 😍

  20. I just made these… followed all the instructions but they burnt to a crisp on the bottom in less than 7 mins. :(

  21. Suzanne says:

    I just finished making these delightful cookies. They were very easy to make. The recipe made a little more then 3 dozen and were a nice size. Not too little or too big.

  22. I love chocolate chip cookies so this recipe was a godsend. Thanks for sharing and I am now officially addicted!

  23. I love cookies! I will be making a batch of these with my kids.

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