Mouthwatering Banana Chocolate Chip Cookies

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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.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Keyword: Easy

Servings: cookies

Calories: 150kcal

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.

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.