Banana Chocolate Chip Cookies Recipe

• Shortening: Helps make the cookies tender and a bit softer than using all butter alone.
• Unsalted Butter: Adds rich flavor and a nice golden color; be sure it’s unsalted so you control the salt content.
• Brown Sugar: Provides moisture and a slight caramel undertone for depth.
• Sugar: Balances sweetness and helps with crisp edges.
• Eggs: Bind the ingredients together and add richness—large eggs work best here.
• Flour: The structure of the cookie; all-purpose flour is perfect for this recipe.
• Baking Soda: Helps the cookies rise and spread properly.
• Baking Powder: Works alongside baking soda to lighten the dough for a tender bite.
• Salt: Enhances all the flavors and balances sweetness.
• Bananas (ripe, mashed): The star ingredient! Using very ripe bananas with lots of brown spots gives the best natural sweetness.
• Vanilla Extract: Adds warmth and rounds out the flavor profile beautifully.
• Chocolate Chips: Use semi-sweet or milk chocolate depending on your taste preference; they melt into gooey pockets that everyone adores.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I love experimenting with this Banana Chocolate Chip Cookies Recipe to keep things fresh or accommodate everyone’s preferences. Don’t hesitate to tweak ingredients or add your own twist—this recipe is wonderfully forgiving.

• Nutty Upgrade: My family goes crazy for adding toasted walnuts or pecans for crunch and flavor contrast.
• All Butter Version: I discovered this trick for a richer, more buttery cookie by swapping all shortening for butter—results in a slightly crispier edge!
• Healthy Swap: Use coconut oil instead of shortening and add a handful of oats to bump up fiber and nutrients.
• Seasonal Twist: Try mixing in dried cranberries or shredded coconut during the holidays to add festive flair.
• Vegan Version: Replace eggs with flax eggs and use vegan butter to make this recipe plant-based and just as delicious.

How to Make Banana Chocolate Chip Cookies Recipe

Step 1: Cream the Fats and Sugars

Start by preheating your oven to 350°F (175°C). Then, using a mixer on medium-high speed, blend shortening, butter, brown sugar, and regular sugar until the mixture is smooth and fluffy—this usually takes about 1½ minutes. This creaming step is key, as it sets the stage for light, tender cookies. Once creamy, add in the eggs and vanilla extract and beat until everything is fully combined.

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed, which is important for the cookies to rise properly and taste balanced.

Step 3: Mix Dry Ingredients with Bananas and Chocolate Chips

Alternate adding the dry ingredients and mashed bananas to the creamed sugar mixture, starting and ending with the dry ingredients. On your final addition, fold in the chocolate chips gently with a spatula—overmixing can make cookies tough, so be gentle here. Your dough will be soft and sticky, a perfect sign you’re on track.

Step 4: Scoop and Bake

Line a baking sheet with parchment paper or Silpat for easy cleanup. Use a cookie scoop to portion out dough onto the sheet, spacing cookies about two inches apart since they spread a bit. Bake for 10-12 minutes, keeping an eye toward the end to avoid overbaking; you want soft edges with just a hint of golden brown. If you want thicker cookies, chill the scooped dough in the fridge before baking—this slows spreading and makes for a chunkier cookie.

How to Serve Banana Chocolate Chip Cookies Recipe

Garnishes

I like to keep these cookies straightforward, but a light dusting of powdered sugar or a few sea salt flakes on top after baking can really elevate their flavor. Sometimes I sprinkle extras on the dough before baking—like a few extra chocolate chips or chopped nuts—for a nice visual and tasty boost.

Side Dishes

These Banana Chocolate Chip Cookies pair wonderfully with a cold glass of milk or my favorite afternoon pick-me-up: a steaming cup of coffee or chai tea. For a more indulgent snack, I sometimes serve them alongside vanilla bean ice cream for a quick banana split twist.

Creative Ways to Present

For special occasions, I love stacking these cookies on a pretty plate with small clusters of fresh banana slices and a drizzle of melted chocolate. Wrapping a few in parchment paper tied with twine makes a sweet gift that’s sure to impress friends and family.

Make Ahead and Storage

Storing Leftovers

I store leftover Banana Chocolate Chip Cookies in an airtight container at room temperature, and they stay soft and delicious for up to 3 days. If your kitchen is warm, I recommend placing a slice of bread in the container to help maintain moisture—it’s a small trick I learned that really works.

Freezing

These cookies freeze wonderfully! I like to scoop the dough onto a baking sheet and freeze it before baking, then transfer the frozen dough balls into a freezer-safe container. That way, you can bake just what you need, fresh and warm in minutes.

Reheating

To reheat, pop the cookies in a 300°F oven for about 5-7 minutes to restore that freshly-baked warmth and softness. Microwave works in a pinch but can make them a little chewy if overdone, so watch closely!

FAQs

Final Thoughts

This Banana Chocolate Chip Cookies Recipe has become a favorite in my kitchen—not only for its comforting flavors but also for its versatility and ease. I hope you enjoy making it as much as I do and find it as satisfying to bake and share. Go ahead, grab those ripe bananas, and treat yourself to these soft, chocolate-studded delights—you won’t regret it!

I absolutely love sharing this Banana Chocolate Chip Cookies Recipe with you because it’s one of those delightful treats that feels like a hug in cookie form. The ripe bananas add a natural sweetness and moisture that makes every bite soft and chewy, while the chocolate chips bring that classic melty richness you crave. Whether you need a cozy snack for a chilly afternoon or a quick bake to impress friends, this recipe hits all the right notes.

When I first tried this Banana Chocolate Chip Cookies Recipe, I was amazed at how simple tweaks—like combining both butter and shortening—made such a difference in texture. You’ll find that these cookies taste fresh and comforting, perfect for using up those overripe bananas sitting on your counter. Trust me, once you try this, you’ll keep coming back for more, and your kitchen will smell heavenly throughout baking.

Ingredients You’ll Need

The magic in this Banana Chocolate Chip Cookies Recipe really starts with simple pantry staples and ripe bananas that blend beautifully. Knowing the role each ingredient plays helps you customize and troubleshoot along the way.

• Shortening: Helps make the cookies tender and a bit softer than using all butter alone.
• Unsalted Butter: Adds rich flavor and a nice golden color; be sure it’s unsalted so you control the salt content.
• Brown Sugar: Provides moisture and a slight caramel undertone for depth.
• Sugar: Balances sweetness and helps with crisp edges.
• Eggs: Bind the ingredients together and add richness—large eggs work best here.
• Flour: The structure of the cookie; all-purpose flour is perfect for this recipe.
• Baking Soda: Helps the cookies rise and spread properly.
• Baking Powder: Works alongside baking soda to lighten the dough for a tender bite.
• Salt: Enhances all the flavors and balances sweetness.
• Bananas (ripe, mashed): The star ingredient! Using very ripe bananas with lots of brown spots gives the best natural sweetness.
• Vanilla Extract: Adds warmth and rounds out the flavor profile beautifully.
• Chocolate Chips: Use semi-sweet or milk chocolate depending on your taste preference; they melt into gooey pockets that everyone adores.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I love experimenting with this Banana Chocolate Chip Cookies Recipe to keep things fresh or accommodate everyone’s preferences. Don’t hesitate to tweak ingredients or add your own twist—this recipe is wonderfully forgiving.

• Nutty Upgrade: My family goes crazy for adding toasted walnuts or pecans for crunch and flavor contrast.
• All Butter Version: I discovered this trick for a richer, more buttery cookie by swapping all shortening for butter—results in a slightly crispier edge!
• Healthy Swap: Use coconut oil instead of shortening and add a handful of oats to bump up fiber and nutrients.
• Seasonal Twist: Try mixing in dried cranberries or shredded coconut during the holidays to add festive flair.
• Vegan Version: Replace eggs with flax eggs and use vegan butter to make this recipe plant-based and just as delicious.

How to Make Banana Chocolate Chip Cookies Recipe

Step 1: Cream the Fats and Sugars

Start by preheating your oven to 350°F (175°C). Then, using a mixer on medium-high speed, blend shortening, butter, brown sugar, and regular sugar until the mixture is smooth and fluffy—this usually takes about 1½ minutes. This creaming step is key, as it sets the stage for light, tender cookies. Once creamy, add in the eggs and vanilla extract and beat until everything is fully combined.

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed, which is important for the cookies to rise properly and taste balanced.

Step 3: Mix Dry Ingredients with Bananas and Chocolate Chips

Alternate adding the dry ingredients and mashed bananas to the creamed sugar mixture, starting and ending with the dry ingredients. On your final addition, fold in the chocolate chips gently with a spatula—overmixing can make cookies tough, so be gentle here. Your dough will be soft and sticky, a perfect sign you’re on track.

Step 4: Scoop and Bake

Line a baking sheet with parchment paper or Silpat for easy cleanup. Use a cookie scoop to portion out dough onto the sheet, spacing cookies about two inches apart since they spread a bit. Bake for 10-12 minutes, keeping an eye toward the end to avoid overbaking; you want soft edges with just a hint of golden brown. If you want thicker cookies, chill the scooped dough in the fridge before baking—this slows spreading and makes for a chunkier cookie.

How to Serve Banana Chocolate Chip Cookies Recipe

Garnishes

I like to keep these cookies straightforward, but a light dusting of powdered sugar or a few sea salt flakes on top after baking can really elevate their flavor. Sometimes I sprinkle extras on the dough before baking—like a few extra chocolate chips or chopped nuts—for a nice visual and tasty boost.

Side Dishes

These Banana Chocolate Chip Cookies pair wonderfully with a cold glass of milk or my favorite afternoon pick-me-up: a steaming cup of coffee or chai tea. For a more indulgent snack, I sometimes serve them alongside vanilla bean ice cream for a quick banana split twist.

Creative Ways to Present

For special occasions, I love stacking these cookies on a pretty plate with small clusters of fresh banana slices and a drizzle of melted chocolate. Wrapping a few in parchment paper tied with twine makes a sweet gift that’s sure to impress friends and family.

Make Ahead and Storage

Storing Leftovers

I store leftover Banana Chocolate Chip Cookies in an airtight container at room temperature, and they stay soft and delicious for up to 3 days. If your kitchen is warm, I recommend placing a slice of bread in the container to help maintain moisture—it’s a small trick I learned that really works.

Freezing

These cookies freeze wonderfully! I like to scoop the dough onto a baking sheet and freeze it before baking, then transfer the frozen dough balls into a freezer-safe container. That way, you can bake just what you need, fresh and warm in minutes.

Reheating

To reheat, pop the cookies in a 300°F oven for about 5-7 minutes to restore that freshly-baked warmth and softness. Microwave works in a pinch but can make them a little chewy if overdone, so watch closely!

FAQs

Final Thoughts

This Banana Chocolate Chip Cookies Recipe has become a favorite in my kitchen—not only for its comforting flavors but also for its versatility and ease. I hope you enjoy making it as much as I do and find it as satisfying to bake and share. Go ahead, grab those ripe bananas, and treat yourself to these soft, chocolate-studded delights—you won’t regret it!