- 1/3 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 1/2 cup mashed ripe banana
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1 cup (6 ounces) semisweet chocolate chips
- In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips.
- Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: 3 dozen.
Reviews for Banana Chocolate Chip Cookies
"Delicious, but I doubled the recipe and didn't get 36 and they were average sized cookies."
"Outstanding, yummy soft cookies. Used parchment paper & a one tablespoon ice cream scoop so they don't spread and puffed up perfectly. Prefer chocolate chunks. For variety, try adding walnuts and 1/2 tsp each of cardamom & cinnamon."
"Excellent recipe!! Soft and delicious, they are like little banana breads. I made a few substitutions; I used applesauce instead of butter, split the sugar to 1/4 white and 1/4 brown, an additional 1/4 tsp of baking powder, walnuts instead of chocolate chips and lastly added in another 1/3 cup of flour. The batter was definitely too runny without the extra flour, even still they looked like little banana puddles on the baking sheet before cooking. They did rise up in the oven though."
"Very easy to make and delicious."
"I love these they are one of my favorite cookies now. ??"
"I used Cadbury milk chocolate chips, which only come in 200g packaging, so a little less than 1 cup, and I didn't bother with baking soda and baking powder, instead just using self-raising flour, and they were phenomenal.I sent them off with my boyfriend to his workplace and the boys devoured them!"
"Your banana lovers will eat these up! Easy and quick to pull together. My kids love them so much I also make them into mini-muffins. Use the cookie scoop and put the dough into greased mini muffin tins. Bake them the same as cookie directions. They pop out easy and ready to go. As a volunteer food editor for Taste of Home I love recipes that use classic ingredients and our well loved."
"Absolutely phenomenal! They are so light and pillowy, I think they would make wonderful whoopie pies! The only thing I did different was using half a cup of mini chocolate chips, and it was more than enough."
"we loved these cookies only thing that I did not like was that the moisture the cookies has made me to worried to keep them in a bag outside the fridge. I felt I had to keep them in the fridge to keep from going bad and sticking to eachother."
"I just baked these. I was surprised that it came out super soft, like a cake or muffin. I guess I've never had cookies this soft. I loved them, but my husband did not care for them. He likes hard cookies. Next time I will use 1/2 a cup of chocolate chips instead of 1 cup. The 1 cup of chocolate chips made it very overpowering. I may even try to use banana extract instead of vanilla to give it an extra banana flavor. You don't taste the banana flavor, but there is a slight banana aroma. Also I think these would work better as mini muffins instead of cookies. Everything about it just screams muffin, not cookie."