Banana Chocolate Chip Cookies – Deliciously soft, thick, and chewy chocolate chip cookies that are LOADED with banana flavour. The perfect cookies for banana lovers!
I just can’t resist a good chocolate chip cookie, and these Banana Chocolate Chip Cookies are no exception.
These cookies are soft, thick, and chewy. They’re loaded with banana flavour, and stuffed full of chocolate chips. Banana lover? You are gonna fall in love with this recipe.
Have you made the chocolate version of these cookies yet? My Double Chocolate Banana Cookies are a must-try!
How to make Banana Chocolate Chip Cookies
Ingredients you’ll need:
- Plain/all-purpose flour
- Baking soda
- Cornflour OR cornstarch: Makes for extra soft and thick cookies.
- Unsalted butter
- Light brown sugar
- Banana: You’ll need 1 small banana, which should be about 100g.
- Vanilla extract
- Chocolate chips: You can use milk, dark, or semi-sweet.
To make these cookies, simply start by whisking together the flour, baking soda, cornflour, and salt. Set aside.
In a separate large mixing bowl, whisk together the butter and sugar until combined. Add the banana and vanilla, and whisk until combined.
Add the dry ingredients, mix until just combined, then fold in the chocolate chips.
Roll the dough into 1.5oz balls, and place onto a baking tray lined with parchment paper or a silicone mat. Bake for 10 – 12 minutes. The cookies may look a little soft on top, but they’ll firm up as they cool.
Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
Scroll down for the FULL printable recipe.
These Banana Chocolate Chip Cookies are:
- super quick and easy to throw together
- deliciously soft, thick, and chewy
- LOADED with banana flavour
- stuffed full of chocolate chips
- perfect for you banana lovers!
How long will these cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Want freshly-baked cookies every time? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥