If you adore the cozy flavors of banana bread but want a quicker, hand-held treat, then this Soft and Chewy Banana Chocolate Chip Cookies Recipe is absolutely going to delight you. These cookies capture all the wonderful sweetness and warmth of ripe bananas combined with melty chocolate chips in each bite. What makes this recipe truly special is how irresistibly soft and chewy they are, with just the right hint of spice and a moist texture that feels like a gentle hug. Baking them takes just minutes, yet the results taste like a lovingly slow-baked classic reinvented into an easy-to-enjoy cookie form. Trust me, once you try these, they’ll become your new favorite banana chocolate chip indulgence.

Ingredients You’ll Need

The image shows light brown cookie dough mixed with dark brown chocolate chips inside a clear glass bowl. The dough has a crumbly texture with chocolate chips scattered evenly throughout. The bowl sits on a white marbled surface. The inside sides of the bowl have some cookie dough residue, showing signs of mixing. photo taken with an iphone --ar 4:5 --v 7

You really only need some simple, everyday pantry staples to make these cookies shine. Each ingredient plays a crucial role: from the ripe banana that adds natural sweetness and moisture to the brown sugar which deepens the flavor and keeps the cookies soft, plus the cinnamon adding a warm spice note that complements the chocolate chips beautifully.

Banana (1 small overripe, mashed): Make sure it’s ripe for maximum sweetness and moisture, measuring about 1/4 cup.
Vegetable oil or melted butter (1/2 cup): Either adds rich fat to create that tender, chewy texture.
Light brown sugar (1 cup, packed): Provides sweetness with a slight molasses flavor that enhances softness.
Egg yolk (1): Helps bind everything and adds richness without extra egginess.
Vanilla extract (1 teaspoon): Brings out the natural flavors and adds depth.
All-purpose flour (1 1/3 cups): The base of the cookie that maintains structure without heaviness.
Baking soda (1/2 teaspoon): Gives a gentle rise so cookies puff just right.
Ground cinnamon (2 teaspoons): Adds a warm, cozy spice note that pairs perfectly with banana and chocolate.
Salt (1/2 teaspoon): Balances the sweetness and enhances all the flavors.
Chocolate chips (2/3 cup): For those delightful melty pockets of chocolate in every bite.

How to Make Soft and Chewy Banana Chocolate Chip Cookies Recipe

Step 1: Mix the Wet Ingredients

Start by combining the mashed banana with your melted butter or vegetable oil and the packed brown sugar in a large bowl. The banana adds moisture and natural sweetness while the fat keeps the cookies tender. Mix it until the ingredients are smooth and well incorporated, setting a rich and colorful foundation for your dough.

Step 2: Add Egg Yolk and Vanilla

Next, stir in the egg yolk and the vanilla extract. The egg yolk enriches the dough and binds everything together, while the vanilla lends a fragrant warmth that makes these cookies reminiscent of classic banana bread.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. These dry ingredients provide the structure and subtle lift to the cookies. Gradually add this mixture into the wet ingredients, mixing just until the flour disappears for a tender crumb.

Step 4: Fold in Chocolate Chips and Rest Dough

Finally, gently fold in the chocolate chips, ensuring every scoop delivers that gooey chocolate goodness. Cover the dough and set it aside for about 15 minutes. This resting time allows the flour to fully hydrate, making the dough easier to scoop and encouraging the cookies to bake up soft and chewy.

Step 5: Scoop and Bake

Preheat your oven to 350°F and line a cookie sheet with parchment paper. Use a cookie scoop or spoon to form roughly 1-inch dough balls, spacing them 2 inches apart. Because the dough is slightly wet, don’t worry if it looks different from typical cookie dough. Bake for 10 to 11 minutes until the edges look set and the cookies have puffed up but the centers are still a bit underbaked — this is key to that soft, chewy perfection.

Step 6: Cool and Enjoy

Let your cookies cool completely on the baking sheet before digging in. This cooling step solidifies their soft texture and prevents breakage. Once cooled, you’ll be rewarded with moist, tender cookies bursting with banana and chocolate flavor in every bite.

How to Serve Soft and Chewy Banana Chocolate Chip Cookies Recipe

A round dark metal tray holds seven chocolate chip cookies stacked loosely on crumpled white parchment paper. Each cookie has a light golden brown color with darker edges, studded with soft-looking melted dark chocolate chips and sprinkled lightly with coarse white salt flakes. The tray is placed on a white marbled surface with some cookie crumbs scattered nearby. At the bottom right corner, there is a small white bowl filled with coarse salt next to a white cloth slightly folded. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra special touch, dust your warm cookies lightly with powdered sugar or drizzle melted chocolate on top. You can also sprinkle a pinch of flaky sea salt over the finished cookies to contrast their sweetness and enhance the chocolate’s richness.

Side Dishes

These cookies pair beautifully with a scoop of vanilla ice cream for an indulgent dessert or alongside a warm mug of tea or coffee for a comforting snack. For a brunch twist, serve with fresh fruit or yogurt to balance their sweet richness.

Creative Ways to Present

Try sandwiching two cookies together with a spread of peanut butter, cream cheese frosting, or even Nutella for a fun, layered treat. They also make charming cookie baskets if baked in mini muffin tins or could be crumbled over ice cream or yogurt parfaits for delightful texture and flavor bursts.

Make Ahead and Storage

Storing Leftovers

Place any leftover cookies in an airtight container at room temperature; they will stay soft and delicious for up to 3 days. If you prefer them extra soft, you can add a slice of bread to the container, which helps maintain moisture.

Freezing

These cookie dough balls freeze beautifully before baking. Simply scoop the dough onto a baking sheet and freeze until solid, then transfer to a freezer bag. Bake them straight from frozen, adding a minute or two to the baking time. Alternatively, freeze baked cookies in an airtight container for up to 2 months.

Reheating

To revive softness, warm cookies in a microwave for 10 to 15 seconds or in a 300°F oven for 5 minutes. If refrigerated, allow them to come to room temperature first or briefly warm to enjoy that freshly baked feel.

FAQs

Can I use regular eggs instead of just the egg yolk?

Yes, you can use a whole egg instead of an egg yolk. The texture might be slightly different—less dense and chewy—but the cookies will still turn out tasty. The yolk adds extra richness and tenderness that makes these cookies so soft.

What if I don’t have ripe bananas? Can I substitute banana puree?

The ripeness of the banana really makes a big difference. If you use underripe bananas, the cookies may lack sweetness and moisture. If you want to substitute with banana puree, make sure it’s sweet and smooth, but it’s best to wait for a perfectly ripe banana for optimal flavor.

How do I make this recipe vegan?

Swap the egg yolk with a flax egg made by mixing 1 1/2 teaspoons ground flaxseed with 2 tablespoons cold water, then let it sit for 5 minutes until gelatinous. Use vegetable oil instead of butter to keep it fully plant-based. This works great and keeps the cookies soft and moist.

Can I add nuts or other mix-ins?

Absolutely! Chopped walnuts, pecans, or even shredded coconut can be folded into the dough for added texture and flavor. Just be careful not to overload the dough so the cookies stay soft and don’t become crumbly.

Why are my cookies spreading too much or too little?

Cookie spreading can be influenced by the dough temperature, how much you grease your sheet, and oven temperature. Make sure you chill your dough slightly if it seems too wet, and use parchment paper to prevent excessive spreading. Also, ensure your oven is preheated properly to get consistent results.

Final Thoughts

I can’t recommend this Soft and Chewy Banana Chocolate Chip Cookies Recipe enough to anyone looking for an easy, insanely delicious treat that blends the best of banana bread and cookies. They’re incredibly simple to whip up, perfect for sharing or keeping all to yourself, and offer that unbeatable combination of soft texture and rich flavor that keeps you coming back for one more bite. Give it a try, and I promise these cookies will become a beloved staple in your baking repertoire!