These soft banana cookies with crispy edges are dotted with semisweet chocolate chips and loaded with real banana flavor. They are quick and easy to make, and they freeze well.
This is a banana lover’s dream come true and one of our favorite cookies.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Baking soda: Bananas are pretty acidic, so balance the recipe with a bit of baking soda.
- Butter: Unsalted or salted. If using salted butter, reduce the amount of added salt to ¼ teaspoon.
- Bananas: Very ripe work best for flavor and moisture.
- Vanilla extract: Use the pure stuff, please.
- Chocolate chips: Use high-quality semisweet or dark chocolate chips, such as Ghirardelli or Guittard.
How To Make Banana Cookies
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
Whisk the flour, baking soda, and salt. Then, cream the granulated sugar, brown sugar, and butter on medium speed. Reduce the speed to low and beat in the bananas.
Mix in the egg yolk and vanilla extract. Stir in the flour mixture and chocolate chips. Using a 1½ tablespoon cookie scoop, put the dough balls on a baking sheet about 2 inches apart.
Bake for 10-12 minutes or until browned on the bottom and edges. Cool on the baking sheet for 5 minutes before moving to cooling racks.
Preparation Tips
- Use parchment paper or silicone baking mats for even browning and spreading.
- The butter should be pretty soft so the cookies spread just right.
- Stir the flour into the mixture to prevent the gluten from overactivating.
More Cookie Recipes
Banana Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, softened
- 2 ripe bananas, sliced about 1 cup
- 1 large egg yolk
- 1½ teaspoons vanilla extract
- 1¼ cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Cover a baking sheet with parchment paper or a silicone mat.
- Whisk the flour, baking soda, and salt in a medium bowl.
- Cream the granulated sugar, brown sugar, and butter on medium speed until fluffy and pale. Reduce the speed to low and beat in the bananas.
- Mix in the egg yolk and vanilla extract just until combined. Remove the bowl from the stand mixer and stir in the flour mixture and chocolate chips.
- Using a 1½ tablespoon cookie scoop, put the dough balls on the prepared baking sheet about 2 inches apart.
- Bake for 10-12 minutes or until lightly browned on the bottom and edges. Cool on the baking sheet for 5 minutes before moving to cooling racks.
Notes
- Store fully cooled cookies in an airtight container at room temperature for 3-4 days. Store them away from the sun and in a cooler portion of the kitchen.
- Freeze baked cookies in a freezer-safe container for up to 3 months.
Sonya
These banana cookies are so comforting and wholesome. They smelled so yummy while baking. Everyone loved them, including my picky daughter.
Beth Pierce
That is awesome! I am glad that she enjoyed them!
Lisa
Gosh, these banana cookies were so delicious and soft. Thanks for the great recipe, we will make them again.
Beth Pierce
So happy that you liked them, Lisa!
Aurora
These were so good. I loved that they were quick to make and freezer-friendly — perfect for using up ripe bananas and having a sweet treat ready anytime.
Beth Pierce
So glad that you enjoyed them, Aurora!