The Ultimate Guide to Soft and Chewy Banana Chocolate Chip Cookies
These cookies taste just like your favorite banana bread—soft, chewy, moist, and packed with warm cinnamon and sweet chocolate chips. They mix up in minutes, require no mixer, and use just one overripe banana. Perfect for using up leftover bananas and ideal for a quick, cozy treat!
Ingredients
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1 small overripe banana, mashed (should measure ¼ cup; discard any extra)
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½ cup vegetable oil or melted butter
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1 cup packed light brown sugar
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1 egg yolk
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1 tsp vanilla extract
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1 ⅓ cups all-purpose flour
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½ tsp baking soda
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2 tsp ground cinnamon
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½ tsp salt
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⅔ cup chocolate chips
Instructions
In a large bowl, stir together the mashed banana, oil (or melted butter), and brown sugar until well combined.
Mix in the egg yolk and vanilla extract until smooth.
Add the flour, baking soda, cinnamon, and salt. Stir until no streaks of flour remain.
Fold in the chocolate chips.
Cover the bowl and let the dough rest for 15 minutes to hydrate.
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Scoop 1-inch dough balls and place them 2 inches apart.
Bake for 10–11 minutes, or until the edges are set and the tops look puffy but the centers appear slightly underbaked.
Let cookies cool on the sheet before eating—they firm up as they rest and become extra soft and chewy.
Notes
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Use very ripe bananas for the best flavor (lots of brown spots!).
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Don’t add extra banana or the cookies will be gummy—stick to ¼ cup mashed.
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Resting the dough improves texture and prevents spreading.
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Underbake slightly for moist, chewy centers.
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Try mini chocolate chips for better distribution.