Chocolate Chip Banana Cookies: Easy, Moist, and Chewy Recipe
These soft and flavorful cookies combine the best of banana bread and chocolate chip cookies. With the natural sweetness of ripe bananas and rich chocolate chunks, they’re perfect for a quick sweet treat or breakfast on the go.
Ingredients
- 2 ripe bananas mashed (about 1/2 cup)
- ⅔ cup packed brown sugar
- ¼ cup granulated sugar
- ¼ cup unsalted butter melted
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups all-purpose flour
- 4 ounces dark chocolate chunks or chips chopped
- ⅓ cup finely chopped walnuts optional
Instructions
- Mash bananas in a large bowl until smooth.
- Whisk in brown sugar, granulated sugar, and melted butter until combined.
- Add baking soda and salt; mix well.
- Gradually fold in the flour until just combined.
- Fold in chocolate chunks and walnuts if using.
- Cover the dough and chill for 1 hour to minimize spreading.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough into balls, place 3 inches apart on baking sheets.
- Bake for 10-14 minutes or until edges are golden and centers are set.
- Cool on baking sheets for 10 minutes before transferring to wire racks.
Notes
- Use bananas with brown spots for optimal flavor and sweetness.
- Chilling dough is optional but helps keep cookies thick.
- Walnuts add crunch but can be omitted for nut-free version.
- Store cookies in airtight container for up to 4 days.
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