There’s something nostalgic and heartwarming about baking with bananas. Every time I make these Banana Milk Chocolate Chip Cookies, I’m reminded of the first time I added mashed banana to cookie dough by accident, simply because I had one extra ripe banana on the counter. The result was unbelievable: cookies that tasted like the perfect mix between banana bread and a classic chocolate chip cookie. Soft, chewy, sweet, and loaded with melty chocolate, these cookies bring comfort and warmth in every bite. The banana keeps them moist for days, the milk chocolate adds a creamy sweetness, and the texture is soft and pillowy, like bakery-style cookies with a fruity twist.
Why You’ll Love This Recipe
- Soft & extra chewy: The banana adds natural moisture, creating a chewy, tender cookie that stays soft for days.
- Banana bread flavor in cookie form: You get the cozy, fruity taste of banana bread but with the structure of a classic chocolate chip cookie.
- Naturally sweetened: The ripe banana adds sweetness, meaning you don’t need as much sugar.
- Perfect for leftover bananas: This is the best way to use a single overripe banana.
- Creamy milk chocolate: Milk chocolate chips melt beautifully and pair perfectly with banana.
- No chilling required: These cookies bake thick and soft without needing refrigeration.
Ingredients
For the Cookies:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 very ripe banana (about ½ cup mashed)
- 2 teaspoons vanilla extract
- 1 ½ cups milk chocolate chips
Recommended Baking Tools
Cookie Scoop Set – helps you scoop the dough evenly for perfect snowball cookies.
Baking Sheet Set – gives even heat and prevents cookies from burning.
Silicone Baking Mats – stop sticking and make baking easier.
Measuring Cups & Spoons – help you measure ingredients accurately.
Preparation Steps
Step 1: Prepare the Dry Ingredients
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- Set aside.
Step 2: Cream the Butter and Sugars
- In a large mixing bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and mix until fully combined.
Step 3: Add Banana and Vanilla
- Mash the banana until smooth, not chunky.
- Add the mashed banana and vanilla extract to the butter mixture and mix well until creamy.
Step 4: Combine Wet and Dry Mixtures
- Slowly add the dry ingredients to the wet mixture, mixing until a thick dough forms.
- Fold in the milk chocolate chips.
Step 5: Scoop and Bake
- Preheat the oven to 350°F (175°C).
- Scoop cookie dough into 2-tablespoon balls and place on a lined baking sheet.
- Bake for 10–12 minutes, until edges are set but centers look slightly soft.
Step 6: Cool and Set
- Let the cookies cool on the baking sheet for 10 minutes.
- Transfer to a wire rack to finish cooling.
Cooking Notes
- Use very ripe bananas for maximum sweetness and moisture.
- These cookies bake soft, do not overbake.
- Milk chocolate gives a smooth flavor, but semisweet works too.
- You can chill the dough for thicker cookies, but it’s not required.
Serving Suggestions
- Serve warm with a glass of cold milk.
- Add them to a banana-themed dessert platter with banana bread and muffins.
- Drizzle melted chocolate on top for a bakery-style presentation.
- Pack them in lunchboxes, they stay soft for days.
Variations
- Add ½ cup chopped walnuts or pecans.
- Use white chocolate chips for a sweeter flavor twist.
- Add ½ teaspoon cinnamon for warmth.
- Replace chocolate chips with chocolate chunks for melty pools.
Tips
- Don’t use more than 1 banana or the cookies will get cakey.
- Mash the banana very well to avoid wet pockets.
- If your dough feels too soft, add 2 tablespoons flour.
- Store in an airtight container to keep them moist.
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
Nutritional Information
(Per Cookie, based on 24 cookies)
Approx. 160 calories | 7g fat | 22g carbs | 2g protein
FAQs
Can I use more than one banana?
- It’s best not to. One banana gives the cookies perfect softness without making them cakey. Adding more will change the texture and cause the cookies to spread too much.
Why did my cookies turn out fluffy instead of chewy?
- This happens when the banana is large or extra wet. Use about ½ cup mashed banana. Also, ensure your flour measurement is accurate.
Can I use dark chocolate instead of milk chocolate?
- Yes! Dark chocolate will make the cookies richer and less sweet, while milk chocolate keeps them creamy and soft.
Can I freeze the dough?
- Absolutely. Scoop dough balls and freeze on a tray. Once solid, transfer to a freezer bag. Bake from frozen by adding 1–2 minutes to the baking time.
Why are my cookies spreading too much?
- This usually happens if the butter was too soft or melted. Try chilling the dough for 20 minutes before baking.
Do these cookies taste like banana bread?
- A little! They have the cozy flavor of banana bread but with the texture of a chewy bakery-style cookie.
Conclusion
These Banana Milk Chocolate Chip Cookies are soft, chewy, and irresistibly flavorful, bringing together the best parts of chocolate chip cookies and banana bread. The ripe banana adds natural sweetness and moisture, while milk chocolate chips melt into creamy pockets that make every bite rich and unforgettable. Whether you’re baking to use up an overripe banana or simply craving a cozy, comforting cookie, this recipe delivers every time. Once you try them warm from the oven, they’ll become a permanent favorite in your cookie rotation.
