These soft and chewy banana chocolate chip cookies are the ultimate comfort treat. I take the natural sweetness and moisture of ripe bananas, blend it with warm cinnamon and melty chocolate chips, and end up with cookies that are perfectly tender in the center and just a bit chewy at the edges. They’re a clever way to use up overripe bananas and come together quickly with pantry staples. Whether I’m baking for a cozy night in or to satisfy a sweet craving, this recipe always hits the spot.

Soft and Chewy Banana Chocolate Chip Cookies Recipe

Why You’ll Love This Recipe

Soft and chewy texture: I love how the centers stay soft while the edges get just the right chew.
A great way to use ripe bananas: No waste — just sweet, moist flavor.
Quick and easy: I can mix and bake these in under 30 minutes.
Versatile for any occasion: Perfect for after-school snacks, coffee breaks, or holiday cookie platters.
A favorite with everyone: Friends and family always ask for these once they try them.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Overripe banana – mashed until smooth
Vegetable oil or melted butter – either works, but I like oil for a lighter texture
Light brown sugar – keeps the cookies chewy and adds richness
Egg yolk – helps with binding while maintaining a soft texture
Vanilla extract – adds depth and aroma
All-purpose flour – gives structure without making the cookies dense
Baking soda – for rise and tenderness
Ground cinnamon – adds a cozy flavor
Salt – balances the sweetness
Chocolate chips – melty pockets of joy in every bite

Directions

Mash the banana and mix wet ingredients
I start by mashing the banana until smooth. Then I whisk it together with the oil or melted butter and brown sugar until fully combined and glossy.
Add the egg yolk and vanilla
Next, I mix in the egg yolk and vanilla extract. The yolk adds richness without turning the cookies cakey.
Whisk and add dry ingredients
In a separate bowl, I whisk the flour, baking soda, cinnamon, and salt. I slowly stir the dry mix into the wet ingredients just until combined.
Fold in the chocolate chips
I gently fold in the chocolate chips, making sure not to overmix.
Rest the dough
Letting the dough rest for 15 minutes helps hydrate the flour and enhances the chewy texture.
Preheat oven and scoop dough
I preheat the oven to 350°F and line a baking sheet with parchment paper. Using a spoon or cookie scoop, I form 1-inch dough balls and space them 2 inches apart.
Bake
I bake the cookies for 10–11 minutes until the edges are set and the centers look slightly underbaked. This keeps them super soft once cooled.
Cool and enjoy
I let the cookies cool on the baking sheet before serving. The result is pure cookie bliss — soft, chewy, and flavorful.

Servings and timing

Yield: 16 cookies
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes

Variations

Add nuts: I like tossing in some chopped walnuts or pecans for crunch.
Switch up the chips: White chocolate, dark chocolate, or peanut butter chips all work beautifully.
Gluten-free option: I’ve had success using a 1:1 gluten-free flour blend.
Spice it up: A dash of nutmeg or ginger brings extra warmth.

Storage/Reheating

Room temperature: I store them in an airtight container with a slice of bread to keep them soft for up to 4 days.

Freezing: I freeze baked cookies on a tray, then transfer them to a zip-top bag. They thaw nicely at room temp or can be rewarmed.

Reheating: To refresh the texture, I pop cookies in a 300°F oven for 5 minutes. I skip the microwave—it can make them rubbery.

Soft and Chewy Banana Chocolate Chip Cookies Recipe

FAQs

Can I use a whole egg instead of just the yolk?

I can, but the cookies will turn out more cakey than chewy. For that signature soft texture, I stick with the yolk only.

What if my banana isn’t ripe enough?

I wait until it has lots of brown spots. Underripe bananas don’t offer enough moisture or sweetness, and the cookies might turn out dry.

Can I refrigerate the dough overnight?

Yes, I often make the dough a day ahead and chill it. I let it come to room temperature before baking for best results.

Why is my dough so wet?

That’s normal! Banana and oil make the dough wetter than typical cookie dough, but it bakes up just fine. Resting the dough helps too.

How do I keep the cookies from spreading too much?

Letting the dough rest for 15–30 minutes and baking on parchment (not a greased sheet) really helps limit spreading.

Conclusion

Every time I bake these soft and chewy banana chocolate chip cookies, I’m reminded how a few simple ingredients can turn into something truly special. The cozy flavors, the melty chocolate, and the tender texture make them one of my go-to bakes. Whether I’m making a batch for family or just sneaking one with coffee, they always bring comfort and joy. Give them a try — I bet they’ll become a favorite in your kitchen too.