Soft and Chewy Banana Chocolate Chip Cookies Recipe

Let me tell you, there’s something utterly magical about these Soft and Chewy Banana Chocolate Chip Cookies. They’re the perfect blend of rich banana flavor with just the right touch of cinnamon and melty chocolate chips. I love this recipe because it takes simple ingredients and turns them into a cookie that’s satisfyingly soft in the center and chewy around the edges — basically, cookie heaven.

Whether you’re craving something sweet but want to sneak in a little fruit, or you have some overripe bananas begging to be used, this Soft and Chewy Banana Chocolate Chip Cookies Recipe really delivers. The best part? It’s quick to whip up and works beautifully for after-school snacks, cozy evenings with a cup of tea, or when you need a little pick-me-up during the day.

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Ingredients You’ll Need

The ingredients list is straightforward but each one plays an important role in making these cookies soft and chewy with just the right flavor kick. Using ripe banana enhances sweetness naturally, while cinnamon adds warmth. Here’s why each helps make this Soft and Chewy Banana Chocolate Chip Cookies Recipe so special.

• Overripe Banana: Adds natural sweetness and moisture, which keeps the cookies soft and tender.
• Vegetable Oil or Melted Butter: Provides fat for chewiness; I often use vegetable oil for a lighter texture.
• Light Brown Sugar: Moist and rich, it helps the cookies stay chewy and gives a subtle molasses hint.
• Egg Yolk: Adds richness and binds everything together without making the cookies cakey.
• Vanilla Extract: Amplifies all the sweet flavors and complements the banana beautifully.
• All Purpose Flour: The base that gives structure but isn’t too heavy.
• Baking Soda: Helps the cookies rise and develop tender texture quickly.
• Ground Cinnamon: Just enough spice to make these cookies cozy and aromatic.
• Salt: Balances flavors and brings out the sweetness of the banana and chocolate.
• Chocolate Chips: Melty pockets of sweetness that contrast perfectly with the banana and cinnamon.

Variations

I love how flexible this Soft and Chewy Banana Chocolate Chip Cookies Recipe is. You can tweak it easily to match your mood, the ingredients you have on hand, or dietary preferences. Here are a few ways I like to play around with it.

• Use Walnuts or Pecans: Adding chopped nuts gives great crunch and a nutty depth — my family goes crazy for this twist.
• Swap Chocolate Chips for White Chocolate or Peanut Butter Chips: It’s a simple change but gives a new flavor profile that’s just as delicious.
• Make It Gluten-Free: Substitute all-purpose flour with a high-quality gluten-free blend to keep the texture spot on.
• Add Spices: If you like a bolder cookie, mix in a pinch of nutmeg or ginger for some extra warmth.

How to Make Soft and Chewy Banana Chocolate Chip Cookies Recipe

Step 1: Combine the Wet Ingredients

Start by mashing your ripe banana until smooth — I love letting it get super soft so it blends easily. Then, in a large bowl, mix the mashed banana with your melted butter or vegetable oil and brown sugar until you get a smooth, slightly glossy batter. This step is key for that rich, moist texture that makes these cookies shine.

Step 2: Add Egg Yolk and Vanilla

Next, stir in the egg yolk and vanilla extract until everything is combined. Using just the yolk—not the entire egg—helps keep the cookies delightfully tender without becoming cakey or too firm.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Then slowly add the dry mix to the wet ingredients, stirring until just combined. You want to avoid overmixing here — stop when you don’t see streaks of flour.

Step 4: Fold in Chocolate Chips & Rest the Dough

Finally, fold in those chocolate chips gently. Cover your dough and let it rest for about 15 minutes at room temperature while your oven preheats – this step hydrates the flour and results in a softer cookie texture that you’ll notice right away.

Step 5: Scoop and Bake

Line a baking sheet with parchment paper and preheat your oven to 350°F. Using a cookie scoop or spoon, scoop about 1-inch balls of dough, spacing them 2 inches apart (the dough is a bit wetter than typical cookie dough, so don’t worry). Bake for 10 to 11 minutes until the edges are set and puffed, and the middles are still slightly underbaked. They’ll firm up as they cool.

Step 6: Cool & Enjoy

Let the cookies cool fully on the sheet before transferring or tasting. The wait is hard, but it’s worth it! I love how the centers remain soft and chewy, giving you that melt-in-your-mouth feeling with every bite.

How to Serve Soft and Chewy Banana Chocolate Chip Cookies Recipe

Garnishes

Honestly, these cookies are perfect on their own, but if I want to level them up, I sprinkle a tiny pinch of flaky sea salt on top right before baking. It might sound fancy, but the touch of salt makes the chocolate and banana flavors pop like a charm. Sometimes I also dust them lightly with powdered sugar for a pretty finish.

Side Dishes

I often pair these cookies with a cold glass of milk or a warm cup of chai tea. The spices in the tea really complement the cinnamon and banana in the cookie, creating a cozy flavor experience. They’re also great with coffee or hot chocolate if you’re hosting a gathering.

Creative Ways to Present

For birthdays and holidays, I arrange these banana chocolate chip cookies on a platter stacked like little towers, sometimes with fresh banana slices and dark chocolate chunks scattered around. It looks elegant but is so easy to pull off — my guests always comment on the presentation and the deliciousness!

Make Ahead and Storage

Storing Leftovers

These cookies stay soft for days when stored properly. I keep leftovers in an airtight container at room temperature and toss in a slice of white bread to keep them from drying out. It’s a simple trick I discovered after some trial and error, and it really works wonders!

Freezing

Freezing these cookies works great too. I place baked and cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer them into a freezer-safe bag. When I’m ready, I thaw them at room temperature or pop them in the oven for a few minutes to enjoy them warm and melty again.

Reheating

To bring back that just-baked freshness, I reheat leftover cookies in a 300°F oven for about 5 minutes or until warm. I avoid microwaving because it can make the texture a bit rubbery. The oven method keeps the edges chewy and the centers soft — just like fresh!

FAQs

Final Thoughts

When I first tried this Soft and Chewy Banana Chocolate Chip Cookies Recipe, I was amazed at how such a simple recipe could produce such a comforting treat. It feels like a warm hug in cookie form and is always a crowd-pleaser in my kitchen. I truly hope you’ll try it and discover your own happy moments with these cookies – they’re perfect for family, friends, or just treating yourself.

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