If you have been dreaming about the perfect indulgence that combines fruity sweetness with that irresistible chocolatey goodness, let me introduce you to these Soft and Chewy Banana Chocolate Chip Cookies. They strike the perfect balance between tender, moist banana flavor and melty chocolate chips, creating a warm, comforting treat that feels like a hug in cookie form. Whether you’re baking for a casual snack or to brighten someone’s day, this recipe wins every time with its simple ingredients and straightforward steps. Trust me, once you try these, they’ll become your go-to cookie for sharing or sneaking a few extra bites yourself.

Soft and Chewy Banana Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

Getting ready to bake these Soft and Chewy Banana Chocolate Chip Cookies is an absolute breeze because the ingredients are simple but pack so much flavor and texture punch. Each one serves a special purpose — from the ripe banana that adds natural sweetness and moisture, to the cinnamon that warms up the cookie’s profile, and the chocolate chips delivering that classic gooey finish.

Banana (1 small overripe, mashed): Provides moisture and natural sweetness, making the cookies tender.
Vegetable oil or melted butter (1/2 cup): Adds richness and helps keep the cookies soft and chewy.
Light brown sugar (1 cup, packed): Imparts caramel notes and locks in moisture for a chewy texture.
Egg yolk (1): Adds extra fat for tenderness while keeping the dough from being too cakey.
Vanilla extract (1 teaspoon): Enhances the overall flavor with a sweet, aromatic touch.
All-purpose flour (1 1/3 cups): The backbone of the dough, providing structure without weighing the cookies down.
Baking soda (1/2 teaspoon): Helps the cookies rise slightly and develop a tender crumb.
Ground cinnamon (2 teaspoons): Infuses warmth and depth that perfectly complements banana and chocolate.
Salt (1/2 teaspoon): Balances sweetness and intensifies the other flavors.
Chocolate chips (2/3 cup): Creates pockets of molten chocolate in every bite for cookie bliss.

How to Make Soft and Chewy Banana Chocolate Chip Cookies

Step 1: Mix the Wet Ingredients

Start by combining the mashed banana, melted butter (or oil), and brown sugar in a large bowl. This mixture is the flavor foundation and moisture powerhouse, so mix until smooth and uniform. The banana lends a lovely natural sweetness, while the brown sugar adds those rich caramel notes that make the cookies so addicting.

Step 2: Add the Egg Yolk and Vanilla

Next, stir in the egg yolk and vanilla extract. Using only the yolk instead of the whole egg keeps the cookies incredibly tender and soft without becoming cakey. The vanilla contributes a fragrant warmth that ties all your ingredients beautifully.

Step 3: Incorporate the Dry Ingredients

Time to add the all-purpose flour, baking soda, cinnamon, and salt. Mix gently just until everything comes together and no flour streaks remain. The cinnamon is crucial here as it enhances the banana’s flavor and adds a comforting spice note that makes these cookies feel truly special.

Step 4: Fold in the Chocolate Chips

Carefully fold the chocolate chips into the dough for evenly distributed pockets of chocolate delight. Cover the dough and let it rest while you preheat the oven — this resting time helps the flour hydrate for a softer final texture.

Step 5: Bake the Cookies

Preheat to 350°F and line a baking sheet with parchment paper. Use a cookie scoop or a spoon to drop roughly 1-inch dough balls about 2 inches apart. The dough will be a little wetter than traditional cookie dough — that’s exactly right! Bake for 10 to 11 minutes, aiming for edges that are set but middles that are still slightly underbaked and puffed up. This is the secret to achieving that signature chewiness with tender centers.

Step 6: Cool and Enjoy

Once baked, let your Soft and Chewy Banana Chocolate Chip Cookies cool on the tray before transferring them to a wire rack. Cooling ensures they set perfectly, making every bite satisfyingly tender and chewy, not crumbly.

How to Serve Soft and Chewy Banana Chocolate Chip Cookies

Garnishes

These cookies are pretty amazing on their own, but if you want to add a little presentation flair, try sprinkling a tiny pinch of flaky sea salt on top right after baking for a sweet-salty twist. A light dusting of powdered sugar gives them a pretty finish perfect for sharing at parties or afternoon tea.

Side Dishes

Pair your Soft and Chewy Banana Chocolate Chip Cookies with a tall glass of cold milk or a cozy cup of coffee or chai tea. The drinks perfectly complement the warm spice and chocolate richness, elevating your snack or dessert experience to something truly memorable.

Creative Ways to Present

For a fun twist, serve these cookies with a scoop of vanilla ice cream or make mini cookie sandwiches by spreading peanut butter or Nutella between two cookies. These little embellishments turn simple cookies into an exciting treat everyone will rave about.

Make Ahead and Storage

Storing Leftovers

You can store your Soft and Chewy Banana Chocolate Chip Cookies in an airtight container at room temperature for up to 4 days. Make sure they’re fully cooled before sealing, which helps maintain their moisture and chewiness so they stay delicious.

Freezing

If you want to bake ahead or enjoy them later, freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They keep well for up to 3 months. Just thaw at room temperature or warm slightly before serving.

Reheating

To revive that freshly baked softness, pop your cookie in the microwave for 10–15 seconds or place in a warm oven (about 300°F) for 5 minutes. This simple trick melts the chocolate back to gooey perfection while keeping cookies tender and satisfying.

FAQs

Can I substitute the mashed banana with applesauce?

While applesauce offers moisture, it lacks the distinct banana flavor and texture that make these cookies special. For best results and the signature taste, stick with an overripe banana.

Can I use whole eggs instead of just yolks?

Using the whole egg will make the cookies a bit cakier and less tender. The yolk adds richness and chewiness, so it’s recommended to follow the recipe for that perfect texture.

What if I don’t have cinnamon?

If cinnamon is missing, you can try substituting with nutmeg or pumpkin pie spice, but keep the amount a bit smaller as they’re usually stronger. Much of the cookie’s cozy aroma comes from cinnamon, so it’s worth including if possible.

How ripe should the banana be?

Look for bananas with plenty of brown spots and a sweet aroma. Overripe bananas are softer and sweeter, which helps create these Soft and Chewy Banana Chocolate Chip Cookies’ moistness and flavor.

Can I make these cookies vegan?

To make a vegan version, replace the butter with coconut oil or another plant-based oil, and use a flax egg or a vegan egg substitute instead of the yolk. Keep in mind the texture might vary slightly.

Final Thoughts

There is something truly heartwarming about baking something as comforting as Soft and Chewy Banana Chocolate Chip Cookies and watching them transform simple ingredients into pure magic. This recipe is a reminder that baking doesn’t always have to be complicated to be spectacular. Give them a try, share them with friends, or keep them all to yourself — no judgment here! Once you have a batch of these cookies, I guarantee they’ll become your cherished classic whenever the craving for something sweet and satisfying hits.

Soft and Chewy Banana Chocolate Chip Cookies Recipe

★★★★★

4.9 from 8 reviews

Author: Sarah
Total Time: 25 minutes
Yield: About 18 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Soft and Chewy Banana Chocolate Chip Cookies combine the natural sweetness and moisture of ripe bananas with the rich flavor of chocolate chips, creating a deliciously tender cookie with a perfect balance of chewiness and flavor. Ideal for a comforting snack or a sweet treat, these cookies are simple to make and sure to satisfy any chocolate and banana lover.

Instructions

Combine wet ingredients: In a large bowl, mix the melted butter (or vegetable oil), packed light brown sugar, and mashed banana until well combined, creating a smooth mixture.
Add egg and vanilla: Stir in the egg yolk and vanilla extract, ensuring the mixture is smooth and homogenous.
Incorporate dry ingredients: Add the all-purpose flour, baking soda, ground cinnamon, and salt to the wet mixture. Stir thoroughly until no streaks of flour remain, forming a uniform dough.
Fold in chocolate chips: Gently fold the chocolate chips into the dough. Cover the dough and let it rest for about 15 minutes to allow the flour to hydrate, enhancing the texture.
Preheat oven and prepare baking sheet: Line a cookie sheet with parchment paper and preheat the oven to 350°F (175°C). Once preheated, scoop out approximately 1-inch dough balls, spacing them about 2 inches apart on the baking sheet; note the dough will be a little wet.
Bake the cookies: Bake for 10 to 11 minutes or until the edges are set and the cookies have puffed up, but the centers still appear slightly underbaked to maintain softness.
Cool and serve: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely, enhancing their chewy texture. Enjoy!

Notes

Using an overripe banana is key for natural sweetness and moisture.
If you prefer, substitute vegetable oil with melted butter for a richer flavor.
Do not overbake; cookies should look slightly underbaked in the center to keep their soft texture.
These cookies can be stored in an airtight container at room temperature for up to 3 days.
To make them gluten-free, substitute all-purpose flour with a gluten-free flour blend.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American