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 🙂
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!
Bake Mom says
The cookies came out like rubber. I used the finest Trinidadian plantains because I ran out of bananas. Does this recipe work in the microwave? If so, I don’t favor this recipe at all. Please include video tutorial with subtitles. Thanks!
Skates of Wrath says
These cookies turned out horribly! I had them in the fridge for an hour and they still spread out all over the pan. They were thin, oily, sticky, disappointing disasters. What on earth happened?
sheri says
Just to clarify, this recipe does not call for any eggs? I don’t mind because I prefer making baked goods without it, but I just wanted to make sure.
Charlene says
Made these chocolate chip banana cookies this morning and they turned out perfect.
Thanks for sharing your cookie recipe. I was so tired of making muffins with my ripe bananas.
Kelsie says
I followed the recipe but also added caramel chips too.. they stuck to the parchment paper and were sticky, but I pulled them off the sheet and they tasted delicious, caramel was so good with the banana flavor! Maybe they were too hot when I pulled them off or the caramel was sticky somehow.. but the caramel chips seemed to be totally intact
CHelsee says
I followed the recipe exactly and mine turned out more cakey as well…like banana bread, but were great anyways! I will be making these again today but trying to spread them out into 3 dozen and see if maybe that doesn’t help achieve more of a cookie texture!
Trish - Mom On Timeout says
Awesome! So glad you enjoyed the recipe!
Amy says
Just soooo glad I found your recipe! I made these for my family for Valentines Day..I added those little red cinnamon hearts which melted and made for an extra wow, with every bite. I loved the subtle banana flavor and chewy texture of the cookies! Thank you for a new favorite cookie recipe!
Linda says
My cookies did not flatten out. However, they tast amazing. They stayed the shape of my cookie scoop, and were nice and light and soft! So I guess it doesn’t matter that they don’t look like the picture. I will make these again . Mine made 2 and a half dozen.
Sasha says
This recipe seems to be wrong. Butter and sugar should be creamed together, not the bananas. I also wondered about the cornstarch and lack of eggs.
Alex says
I love cookies! I will be making a batch of these with my kids.
Trish - Mom On Timeout says
Enjoy!
Scott says
I love chocolate chip cookies so this recipe was a godsend. Thanks for sharing and I am now officially addicted!
Trish - Mom On Timeout says
Wonderful! We love these cookies too!
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.
Trish - Mom On Timeout says
Wonderful Suzanne! So glad you enjoyed the recipe!