Banana Chocolate Chip Cookies

Total Time
Prep 30 mins
Cook 30 mins

Use a very ripe banana; cookies are better the second day.

Ingredients Nutrition


  1. Position rack in center of oven; preheat oven to 350°.
  2. In a bowl, whisk the flour, oats, baking soda, and salt until combined; set aside.
  3. Grease a baking sheet with butter; set aside.
  4. In a big bowl, beat the butter and shortening, using an electric mixer on medium speed, until softened and of a uniform color, about 1 minute.
  5. Beat in both sugars until fluffy but still a little grainy, about 1 minute.
  6. Beat in the mashed banana and vanilla; remove beaters.
  7. Stir in flour mixture using a wooden spoon or rubber spatula until a soft, wet dough forms.
  8. Stir in chocolate chips, just until evenly distributed.
  9. Drop high, rounded teaspoonfuls of the dough onto prepared sheet, spacing mounds about 1 ½ inches apart.
  10. Bake for about 12 minutes, until bumpy and lightly browned.
  11. For best results, rotate the baking sheet back to front halfway through the baking process.
  12. Cool cookies for 2 minutes on baking sheet; transfer cookies to wire rack to cool completely.
  13. Cool the baking sheet for 5 minutes before making additional cookies.
  14. *Banana Cherry Chocolate Chip Cookies—decrease the chocolate chips to 1 ½ cups; stir in 1 ½ cups dried cherries with the chips; proceed as directed.
  15. *Banana Macadamia White Chocolate Chip Cookies—substitute 1 ½ cups chopped unsalted macadamia nuts and 1 ½ cups white chocolate chips for the chocolate chips; proceed as directed.
  16. *Banana Nut Chocolate Chip Cookies—decrease chocolate chips to 1 ½ cups; add 1 ½ cups chopped walnuts or pecans with the chips; proceed as directed.
  17. *Banana White Chocolate Chip Cookies—substitute 3 cups white chocolate chips for the chocolate chips; proceed as directed.
  18. *Tropical Chocolate Chip Cookies—substitute rum extract for the vanilla extract; decrease the chocolate chips to 1 ½ cups; add 1 cup chopped dried pineapple and ½ cup sweetened shredded coconut with the chips; proceed as directed.


Most Helpful

I have no idea if these are better the 2nd day because they are sooo amazing I had to review them immediately. I ate three before the 2nd batch had come out of the oven! I only made half the recipe. The instructions are excellent and the cookies are delicious. I used all butter instead of shortening. My banana was so ripe it was practically fermenting. I don't use chocolate chips but make my own (better chocolate and nice variety of sizes). I used 100 grams of 70%cocoa chocolate and it was perfect. Excellent recipe, will make again. Thanks for posting!

dimensionally transcendental June 16, 2010

These were good but I guess I wanted or expected more of a banana flavor. I only used half the amount of chocolate chips, looked like a lot then, but they really overpowered everything. I wasn't sure how to get in more banana without messing it all up so if I do this one again I may have to play with it. Thanks NurseDi!

Jockey July 19, 2007

These cookies are amazing! I won't know if they're better the next day because they won't last that long. I especially like that they don't have that cake-like texture that is so typical of banana cookies. I've already passed the recipe on to my cousin because she loved them too. I only used two cups of chocolate chips because that was all I had and we thought that was plenty. Thanks for posting my new favorite cookie recipe.

Mom of 2 Hapas March 27, 2007

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