Soft and Chewy Banana Chocolate Chip Cookies
These FLUFFY banana chocolate chip cookies are the cookies of my childhood! You are going to love EVERYTHING about these banana bread cookies! It’s your favorite quick bread in cookie form!
The other day, a neighbor posted on Facebook that she had some ripe bananas that she was going to throw away unless someone wanted them. And then I sprinted to her door! Ok, just kidding, but never ever, under any circumstances, should ripe bananas be thrown away! I’ll take them all!
I’d use them to make these amazing banana cookies, and if there are any left over, I’d make a loaf of our perfect banana bread! Oh shoot, but what about our banana bundt cake?! We can’t forget about that one! Needless to say, don’t throw away the bananas!!
Ingredients for Banana Bread Cookies
- Shortening: Creates a tender, softer texture and helps the cookies hold their shape without spreading too much.
- Unsalted Butter: Adds rich flavor, moisture, and contributes to slight spreading and a crispy edge.
- Brown Sugar: Adds sweetness, moisture, and chewiness thanks to its molasses content.
- Sugar: Balances sweetness and contributes to crisp edges and spreading
- Eggs: Bind the dough, provide structure while also helping with leavening
- All Purpose Flour: Provides the structure for the cookies.
- Baking Soda: Neutralizes acidity (from brown sugar and banana) and encourages browning/spread.
- Baking Powder: Provides lift and helps keep cookies light and soft and not dense.
- Salt: Enhances all the flavors and balances sweetness.
- Banana: Adds natural sweetness and banana flavor, moisture, and a soft, tender texture while also reducing need for extra fat.
- Vanilla Extract: Rounds out and enhances the flavor of the dough.
- Chocolate Chips: Add rich bursts of chocolate, balancing the sweetness of the banana cookie base.
Shortening and Butter??
Yes, I know this is a little unusual but it just works in this recipe! Shortening helps with structure, while butter keeps flavor and tenderness. You can use all shortening or all butter, but I really prefer the combo of the two!
My mom made these growing up with only shortening and only white sugar. My adaptations are what work for our household but you can do it however you like.
How to Make Banana Cookies with Chocolate Chips
- Prep: Preheat the oven to 350 degrees F.
- Cream: Add the shortening, butter and sugars to the bowl of a stand mixer and cream until light and fluffy. Add the eggs and vanilla and mix again.
- Whisk: Add all the dry ingredients to a separate bowl and whisk everything together.
- Combine: Alternating between the flour mixture and the mashed bananas, add them to the wet ingredients and mix everything together. Add the chocolate chips with the last addition of dry ingredients and fold them in.
- Bake: Scoop the cookie dough onto baking sheets lined with parchment paper and bake for 10-12 minutes.
- NOTE: If you have the time, stick the cookie dough in the fridge while you clean up and then bake them. That will help them be a little fluffier.
Can I Use Frozen Bananas?
Yes, but I prefer fresh ripe/slightly overripe bananas for the right cookie texture. If you have frozen bananas to use though, definitely use them! Let them thaw completely and then drain the juices that are released. Then add them to the recipe as instructed.
How to Avoid Flat Cookies
It is important to beat the sugars and butter for at least 1 minute to change the sugar structure, allowing for a fluffier cookie.
Refrigeration will set the dough more firm leading to less spreading.
Variations
If you are a nut lover, this recipe would be extra tasty with some chopped walnuts or pecans added. You could also use milk chocolate chips or even white chocolate chips.
Storage Tips
Leftover cookies can be stored at room temperature in an airtight container and they will keep for up to 5 days. If you want them to last a little longer, they freeze really well. Place them in a freezer-safe container with parchment paper in between layers. They will keep for up to 3 months.
At the end of the day, these banana chocolate chip cookies are proof that the simplest ingredients can turn into something truly special. They are a dreamy twist on a classic…soft, cozy, and just sweet enough to feel like a treat without being over the top.
Whether you’ve got a few ripe bananas on the counter or little hands eager to help in the kitchen, this recipe is one you’ll come back to again and again. Bake a batch, pour some cold milk, and enjoy the kind of everyday magic that only comes with a batch of homemade cookies.
Watch This Video to See How These Cookies are Made…
Our Favorite Ways to Use Ripe Bananas…
Print
Banana Choc Chip Cookies
These FLUFFY banana chocolate chip cookies are the cookies of my childhood! You are going to love EVERYTHING about these banana bread cookies! It's your favorite quick bread in cookie form!
Course 100 Best Cookies Recipes on the Planet
Keyword banana, chocolate chip, Cookies
Servings 24 cookies
Calories 245kcal
Author Carrian Cheney
Preheat the oven to 350 degrees F.
Cream together the shortening, butter and sugars for 1 ½ minutes on medium high speed. Add the eggs and vanilla and mix to combine.
⅓ Cup Shortening, ⅓ Cup Unsalted Butter, ⅔ Cup Brown Sugar, ⅓ Cup Sugar, 2 Eggs, 1 teaspoon Vanilla Extract
Whisk together all the dry ingredients.
2 Cups Flour, ¾ teaspoon Baking Soda, 1 ½ teaspoons Baking Powder, ½ teaspoon Salt
Add the dry ingredients alternately with the bananas to the creamed sugar mixture. On the last addition, add both flour and banana along with the chocolate chips and gently fold together.
1 Cup Banana, 2 Cups Chocolate Chips
Scoop onto a baking sheet lined with parchment paper or a silpat and bake for 10-12 minutes. Or place in the fridge in the bowl or already scooped on baking sheets while you clean up and then bake. This allows the cookies to not spread as much, but is totally optional.
I have found that the cookies stay softer, and fluffier longer with the addition of shortening. My mom made these with all shortening, but I prefer all butter or half and half.
Serving: 1cookie | Calories: 245kcal | Carbohydrates: 29g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 22mg | Sodium: 93mg | Potassium: 185mg | Fiber: 2g | Sugar: 17g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg
READ: Soft and Chewy Banana Chocolate Chip Cookies