Mouthwatering Banana Chocolate Chip Cookies

Name: Mouthwatering Banana Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2 cups All-Purpose Flour (Measured and leveled); 1 teaspoon Baking Soda (Sifted or whisked into flour); 1/2 teaspoon Salt; 1/2 cup Unsalted Butter (Melted and slightly cooled); 1 cup Granulated Sugar; 1/2 cup Brown Sugar (Packed); 2 large Eggs (At room temperature); 1 cup Ripe Bananas (Mashed (about 2 medium bananas)); 1 cup Semi-Sweet Chocolate Chips

Freshly baked banana chocolate chip cookies on a cooling rack

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Creamy bananas meet gooey chocolate in a cookie that feels like a warm hug from the oven — that’s what these Mouthwatering Banana Chocolate Chip Cookies deliver. Soft centers, slightly crisp edges, and a natural sweetness from ripe bananas make these cookies a crowd-pleaser any time of day. Fun fact: using overripe bananas in baking not only boosts flavor but also reduces food waste — a win for your taste buds and the planet.

This recipe is delightfully simple and quick to prepare, perfect for busy afternoons or last-minute dessert needs. If you enjoy creative cookie spins, you might also like my take on Almond Joy Chocolate Cookies for another chocolatey treat. Get ready to bake approachable cookies that your family will ask for again and again — energetic, comforting, and utterly satisfying.

What is Mouthwatering Banana Chocolate Chip Cookies?

What makes a banana-chocolate chip cookie “mouthwatering”? Is it the mash-up of comforting banana banana bread vibes with classic chocolate chip decadence? Maybe. Or could it be the little wink of nostalgia when you bite into a cookie that tastes like breakfast and dessert at once? Who knows — and who cares, as long as they taste this good!

I like to joke that this recipe got its name after a neighbor asked for a second batch and proclaimed, with wide eyes and a full plate, “This is mouthwatering!” After a few repeats, the name stuck. And yes, there’s a touch of truth to the old saying: “the way to a man’s heart is through his stomach.” But really, it works on kids, friends, and anyone who loves a soft, chocolate-studded cookie. Try it and see if it earns the same nickname in your home.

Why You’ll Love This

Banana-forward comfort: Ripe bananas add natural sweetness and a tender, cake-like crumb that melts in your mouth.
Budget-friendly baking: Using bananas you already have avoids waste and replaces some butter or sugar, stretching your ingredients further and saving money.
Irresistible texture and flavor: The combination of soft cookie centers with semi-sweet chocolate chips creates contrast — lightly crisp edges and lush middles for full satisfaction.

Compared to my Chewy Banana Oatmeal Cookies, these are softer and more chocolate-forward, perfect when you want a classic cookie experience rather than a hearty, chewy breakfast-style bite. Warm, simple, and family-approved — you’ll want to bake a double batch.

How to Make:

Quick Overview

This recipe is straightforward: mix dry ingredients, whisk wet ingredients, combine, fold in chocolate chips, scoop, and bake. The result is a tender cookie with a rich banana flavor and melty chocolate pockets. Prep time is about 15 minutes, and baking takes 10 to 12 minutes per batch, so you’ll have fresh cookies in under half an hour.

Approximate time: Prep 15 minutes | Bake 10–12 minutes | Total about 30 minutes

Ingredients

2 cups All-Purpose Flour, measured and leveled
1 teaspoon Baking Soda, sifted or whisked into flour
1/2 teaspoon Salt
1/2 cup Unsalted Butter, melted and slightly cooled
1 cup Granulated Sugar
1/2 cup Brown Sugar, packed
2 large Eggs, at room temperature
1 cup Ripe Bananas, mashed (about 2 medium bananas), well mashed with a fork
1 cup Semi-Sweet Chocolate Chips

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and helps the bottoms brown evenly.
In a mixing bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside.
In another bowl, mix the melted butter, granulated sugar, and brown sugar until well combined — a whisk or a wooden spoon works fine. The sugars will dissolve slightly into the butter.
Add the eggs and mashed bananas to the butter mixture and mix until smooth. Scrape down the sides so everything incorporates evenly.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing to keep the cookies tender.
Fold in the chocolate chips with a spatula so they’re evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading. Use a small cookie scoop for uniform cookies.
Bake for 10-12 minutes or until the edges are golden brown and the centers no longer look wet. The cookies will continue to set as they cool.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Mouthwatering Banana Chocolate Chip Cookies

What to Serve With

A tall glass of cold milk or a frothy latte for a classic pairing.
Vanilla ice cream or banana ice cream for an indulgent cookie sandwich.
Fresh berries or a simple fruit salad to balance the sweetness with bright acidity.
A drizzle of salted caramel sauce for extra decadence on special occasions.
For a brunch spread, serve alongside yogurt parfaits and a pot of tea — the cookies double as dessert or a sweet breakfast treat.

Top Tips for Perfecting

Use very ripe bananas (lots of brown spots) for the best flavor and natural sweetness.
If you prefer chewier cookies, refrigerate the dough for 30 minutes before scooping.
Swap half the chocolate chips for chopped walnuts or pecans for crunch.
For an extra-moist cookie, substitute 2 tablespoons of melted butter with Greek yogurt.
Don’t overmix once you add the flour — overworking the dough makes cookies tough.
If your bananas are underripe, microwave them for 30-40 seconds to soften before mashing.

Storing and Reheating Tips

Refrigeration: Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer life, keep them in the fridge for up to 1 week (they’ll stay soft but cooler).
Freezing: Freeze baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 3 months. You can also freeze scooped dough on a tray and bake from frozen, adding a minute or two to the bake time.
Reheating: Warm cookies in a 300°F oven for 4–6 minutes or microwave a cookie for 10–12 seconds to revive softness and melty chocolate.

FAQs

Can I use overripe bananas with brown spots?
Yes — overripe bananas with brown spots are ideal because they’re sweeter and mash easily, giving stronger banana flavor.

Can I substitute margarine or oil for the butter?
You can use melted coconut oil or a neutral oil, but butter provides the best flavor. If using oil, use slightly less (about 6 tablespoons) to avoid a greasy texture.

How do I make these cookies vegan?
Replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, chilled 10 minutes), use dairy-free chocolate chips, and swap butter for coconut oil or vegan butter.

Will the cookies spread too much if my dough is soft?
If your dough seems too loose, chill it for 20–30 minutes before scooping. That helps control spread and yields taller cookies.

Can I add nuts or swap chocolate chip types?
Absolutely. Chopped nuts, white chocolate, or dark chocolate all work well. Fold them in gently to keep the cookie texture even.

Conclusion

These Mouthwatering Banana Chocolate Chip Cookies are an easy, comforting bake that turns overripe bananas into something extraordinary. They’re soft, chocolatey, and family-friendly — perfect for sharing, gifting, or keeping all to yourself. If you want more creative cookie ideas or a vegan twist to try next, check out this excellent variation: Chewy Vegan Pumpkin Chocolate Chip Cookies. Happy baking — I can’t wait to hear how your batch turned out!