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Chocolate Chip Banana Cookies

Chocolate chip banana cookies with soft, pillowy centers and melted chocolate chips glistening throughout. The tops slightly puff and turn golden at the edges after baking 10–12 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 2 ripe bananas Mash until mostly smooth.
Butter and sugar base
  • 0.5 cup butter, softened
  • 0.75 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
Chocolate
  • 1.5 cup semi-sweet chocolate chips Fold in last so chips stay intact.

Equipment

  • 1 sheet pan

Method
 

Prep and mix the dough
  1. Preheat oven to 375°F and line baking sheets with parchment paper, leaving space between cookies for spreading. Visual cue: parchment should lie flat with no wrinkles.
  2. Beat butter and sugar until light and fluffy, about 2–3 minutes. Visual cue: the mixture looks paler and expanded.
  3. Beat in the egg and vanilla until fully incorporated. Visual cue: the batter looks smooth with no streaks of egg.
  4. Stir in mashed bananas until combined; the mixture may look slightly curdled, which is normal. Visual cue: banana is evenly distributed and no large dry banana bits remain.
  5. Fold in the flour, baking powder, baking soda, cinnamon, and salt until just combined. Visual cue: dry flour disappears but you don’t overmix.
  6. Fold in the chocolate chips. Visual cue: chips are scattered throughout the dough.
Scoop and bake
  1. Drop heaping tablespoons of dough onto prepared sheets, spacing 2 inches apart. Visual cue: each mound holds a rough mound shape.
  2. Bake at 375°F for 10–12 minutes until edges are golden and centers are just set. Visual cue: tops are slightly puffed and look set, not wet.
  3. Cool cookies on the pan for 5 minutes before transferring to a rack or plate. Visual cue: they firm up slightly while staying soft inside.

Notes

For best soft centers, don’t overbake—pull them when edges are golden and the middle still looks just set. Store airtight at room temperature for 3 days or in the refrigerator for up to 5 days; freeze baked cookies for up to 2 months. For a more fiber-forward option, swap up to half the flour for whole wheat flour (texture will be slightly denser but still chewy).