Banana Chocolate Cookies Recipe

Introduction

These Banana Chocolate Cookies bring together the natural sweetness of ripe bananas with rich chocolate chips for a deliciously soft and flavorful treat. They are easy to make and perfect for a quick snack or dessert.

Ingredients

• 1 small overripe banana, mashed (about 1/4 cup)
• 1/2 cup vegetable oil or melted butter
• 1 cup light brown sugar, packed
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 1/3 cups all purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2/3 cup chocolate chips

Instructions

1. Step 1: In a large bowl, combine the melted butter, brown sugar, and mashed banana. Mix until well blended.
2. Step 2: Add the egg yolk and vanilla extract, then mix thoroughly.
3. Step 3: Stir in the flour, salt, baking soda, and cinnamon until the mixture is smooth and no streaks of flour remain.
4. Step 4: Fold in the chocolate chips gently. Cover the dough and set it aside for about 15 minutes to allow the flour to hydrate while you preheat the oven.
5. Step 5: Preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a cookie scoop or spoon to form 1-inch dough balls and space them 2 inches apart on the sheet.
6. Step 6: Bake for 10 to 11 minutes, until the edges are set and cookies have puffed up but the centers remain slightly underbaked.
7. Step 7: Let the cookies cool on the tray before serving.

Tips & Variations

• Use overripe bananas for the best natural sweetness and moisture.
• Swap chocolate chips with chopped nuts or dried fruit for different flavors.
• For a richer taste, use melted butter instead of vegetable oil.
• If you prefer crispier cookies, bake for 1-2 minutes longer.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 3 months. To reheat, warm them in a low oven or microwave briefly until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just the yolk?

Yes, you can use a whole egg, but the texture may be slightly different—expect a bit more structure and less chewiness.

What if I don’t have ground cinnamon?

You can omit the cinnamon or substitute it with a pinch of nutmeg or ginger for a different warm spice flavor.

Banana Chocolate Cookies Recipe

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★★★★★

4.8 from 84 reviews

Delicious and moist Banana Chocolate Cookies made with overripe bananas, brown sugar, and chocolate chips. These soft and chewy cookies have a hint of cinnamon and a rich chocolatey flavor, perfect for a sweet treat or snack. The recipe uses simple ingredients and is easy to prepare with a quick bake time.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 10-11 minutes
• Total Time: 26 minutes
• Yield: Approximately 18–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 small overripe banana, mashed (about 1/4 cup)
• 1/2 cup vegetable oil or melted butter
• 1 cup light brown sugar, packed
• 1 egg yolk
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt

Add-ins

• 2/3 cup chocolate chips

Instructions

1. Combine Wet Ingredients: In a large bowl, mix the melted butter, brown sugar, and mashed banana until well combined. This creates the moist base of your cookie dough.
2. Add Egg and Vanilla: Stir in the egg yolk and vanilla extract thoroughly to blend all the wet ingredients together for a smooth mixture.
3. Incorporate Dry Ingredients: Add the flour, salt, baking soda, and cinnamon to your wet mixture. Stir well until everything is combined and there are no visible flour streaks.
4. Fold in Chocolate Chips: Gently fold the chocolate chips into the dough. Cover the bowl and let it rest for about 15 minutes to hydrate the flour, which helps enhance the texture of the cookies while the oven preheats.
5. Prepare for Baking: Line a cookie sheet with parchment paper and preheat your oven to 350°F (175°C). Use a cookie scoop or spoon to drop approximately 1-inch balls of dough onto the sheet, spacing them about 2 inches apart. Note the dough will be slightly wet.
6. Bake the Cookies: Bake for 10 to 11 minutes or until the edges are set and cookies have puffed up but the centers are still slightly underbaked for a soft texture.
7. Cool and Serve: Remove from oven and allow the cookies to cool on the baking sheet before serving to let them firm up slightly.

Notes

• Using overripe bananas ensures the best natural sweetness and moisture for the cookies.
• You can substitute vegetable oil with melted butter for a richer flavor.
• The dough is sticky and wet; this is normal due to the banana content.
• Do not overbake; cookies should be slightly soft in the middle when taken out of the oven.
• For added texture, consider mixing in chopped nuts like walnuts or pecans.

Keywords: banana cookies, chocolate chip cookies, homemade cookies, soft cookies, cinnamon cookies, easy dessert