Creamy banana meets melty chocolate in a cookie that’s soft in the middle, slightly crisp at the edges, and pure comfort in every bite. These Mouthwatering Banana Chocolate Chip Cookies are the kind of treat that turns snack time into a celebration—simple, naturally sweet, and impossibly easy to make. Fun fact: ripe bananas not only add flavor but also boost moisture so you can skip fancy ingredients and still get bakery-quality results at home.
If you love fuss-free baking, this recipe is special because it uses pantry staples and a couple of ripe bananas to deliver big flavor with minimal effort. It’s quicker than a loaf of banana bread and friendlier for sharing at gatherings. If you enjoy our banana bread spin-offs, you might also like this take on banana bread chocolate chip cookies for a slightly different texture and flavor: banana bread chocolate chip cookies recipe. Try these and you’ll be reaching for them again and again.
What is Mouthwatering Banana Chocolate Chip Cookies?
What’s in a name? These Mouthwatering Banana Chocolate Chip Cookies sound dramatic, but the name fits—imagine warm cookie aroma, gooey chocolate pockets, and subtle banana sweetness that makes everyone ask for seconds. Who came up with the name? Maybe a very enthusiastic taster who declared them “mouthwatering” before the first bite was finished. Who can blame them?
Are they romantic? Maybe—after all, they remind us that “the way to a man’s heart is through his stomach.” Who wouldn’t smile when someone hands them a warm cookie? If curious, give them a try and find out whether the name lives up to the delicious hype.
Why You’ll Love This
You’ll love these cookies for three big reasons: texture, thrift, and flavor. First, the texture is irresistible—soft and tender centers with lightly crisped edges and chocolate that melts just at the right moment. Second, they’re cost-effective: ripe bananas that might otherwise be tossed become the star ingredient, stretching your grocery budget into a dozen treats. Third, the flavor profile—simple brown sugar warmth, vanilla-like banana notes, and semi-sweet chocolate chips—makes each bite comforting and familiar.
Compared to a classic banana chocolate chip cookie we have on the blog, these skew slightly moister and are faster to assemble, making them perfect for last-minute baking. Go ahead—bake a batch and taste the difference for yourself. You’ll be glad you did.
How to Make
Quick Overview
This recipe is straightforward: whisk dry ingredients, mix wet ingredients with mashed bananas, combine gently, fold in chips, scoop, and bake. Preparation is quick (about 10–15 minutes active), and bake time is about 10–12 minutes. The standout element is the naturally moist crumb thanks to ripe bananas and melted butter, which creates a tender cookie with excellent flavor.
Approximate total time: 25–30 minutes (10–15 minutes prep, 10–12 minutes bake).
Ingredients
2 cups All-Purpose Flour, measured and leveled
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 cup Unsalted Butter, melted and slightly cooled
1 cup Granulated Sugar
1/2 cup Brown Sugar, packed
2 large Eggs, room temperature
1 cup Ripe Bananas, mashed (about 2 medium bananas)
1 cup Semi-Sweet Chocolate Chips
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Make sure the oven rack is in the middle position so the cookies bake evenly.
- In a mixing bowl, whisk together the flour, baking soda, and salt. Whisk 15–20 seconds to evenly distribute the leavening and salt.
- In another bowl, mix the melted butter, granulated sugar, and brown sugar until well combined. Use a whisk or spatula and stir until the sugars are moistened and glossy.
- Add the eggs and mashed bananas to the butter mixture and mix until smooth. Break any large banana lumps with a fork for an even texture.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix—stop when you no longer see streaks of flour to keep cookies tender.
- Fold in the chocolate chips. Use a spatula and fold gently so chips are evenly distributed without overworking the dough.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Leave about 2 inches between cookies because they will spread slightly.
- Bake for 10–12 minutes or until the edges are golden brown. Centers should still look slightly soft—they’ll set as the cookies cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This prevents them from breaking apart and gives time for the structure to firm up.
What to Serve With
- A tall glass of cold milk or a frothy latte for a classic pairing.
- A scoop of vanilla ice cream beside a warm cookie for an easy dessert.
- Fresh fruit salad to add bright acidity and balance the sweetness.
- A simple yogurt parfait with honey and granola for a brunch-friendly option.
- For a grown-up twist, serve with a small cup of espresso or black tea.
Top Tips for Perfecting
- Ingredient substitutions: Use coconut oil or a neutral oil if you prefer dairy-free; reduce quantity slightly as oils are more liquid than melted butter. For a healthier twist, substitute half the flour with whole wheat pastry flour.
- Banana tips: Very ripe bananas (spotted and soft) give the best flavor and moisture. If bananas are underripe, microwave briefly to soften.
- Sugar adjustments: For less sweetness, reduce granulated sugar by 1–2 tablespoons; for extra chew, add an extra tablespoon of brown sugar.
- Don’t overmix: Combine wet and dry ingredients until just incorporated to avoid tough cookies.
- Baking timing: If you like softer cookies, aim for the 10-minute mark; for more golden edges, bake 12 minutes. Rotate the sheet halfway through if your oven has hot spots.
Storing and Reheating Tips
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days. Place a slice of bread in the container to help keep them soft.
- Refrigeration: Refrigerate for up to 7 days in an airtight container; allow cookies to come to room temperature before serving for best texture.
- Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature or gently warm in a 300°F oven for 5–7 minutes.
- Reheating: Warm individual cookies in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes to revive the melty chocolate and soft texture.
FAQs
Can I use overripe bananas?
Yes — overripe bananas are ideal. They’re sweeter and mash easily, which improves both flavor and moisture.
Can I make the dough ahead of time?
You can refrigerate the dough in an airtight container for up to 48 hours. Bring it to room temperature before scooping to ensure even baking.
Can I swap chocolate chips for nuts?
Absolutely. Chopped walnuts or pecans add a lovely crunch and pair beautifully with banana. Use about 1 cup chopped nuts or a 50/50 mix of chips and nuts.
How do I prevent the cookies from spreading too much?
Chill the dough for 15–30 minutes before baking. Also be sure your baking sheet is at room temperature; warm sheets can cause extra spread.
Are these cookies gluten-free friendly?
Not as written. To make them gluten-free, replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. Texture may vary slightly.
Conclusion
These Mouthwatering Banana Chocolate Chip Cookies are an easy, satisfying way to turn ripe bananas into a crowd-pleasing treat. They’re quick to prepare, friendly for bakers of all skill levels, and perfect for sharing with family or bringing to a potluck. If you’re curious about a different plant-forward twist, check out this wonderfully chewy option for a seasonal variation: Chewy Vegan Pumpkin Chocolate Chip Cookies. Give these cookies a try, and don’t forget to share them with someone you love—after all, baking is the sweetest way to show you care.
Mouthwatering Banana Chocolate Chip Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour measured and leveled
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
Wet Ingredients
- 1/2 cup Unsalted Butter melted and slightly cooled
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar packed
- 2 large Eggs room temperature
- 1 cup Ripe Bananas mashed (about 2 medium bananas)
- 1 cup Semi-Sweet Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Make sure the oven rack is in the middle position so the cookies bake evenly.
- In a mixing bowl, whisk together the flour, baking soda, and salt. Whisk 15–20 seconds to evenly distribute the leavening and salt.
- In another bowl, mix the melted butter, granulated sugar, and brown sugar until well combined. Use a whisk or spatula and stir until the sugars are moistened and glossy.
- Add the eggs and mashed bananas to the butter mixture and mix until smooth. Break any large banana lumps with a fork for an even texture.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix—stop when you no longer see streaks of flour to keep cookies tender.
- Fold in the chocolate chips. Use a spatula and fold gently so chips are evenly distributed without overworking the dough.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Leave about 2 inches between cookies because they will spread slightly.
- Bake for 10–12 minutes or until the edges are golden brown. Centers should still look slightly soft—they’ll set as the cookies cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This prevents them from breaking apart and gives time for the structure to firm up.