Chocolate Chip Banana Cookies That Stay Soft for Days — Ready in 27 Minutes
Soft, chewy banana cookies with melty chocolate chips. One bowl, no mixer, and ready in 27 minutes. The secret is melted butter and a quick chill for that perfect soft-batch texture that lasts for days.
Equipment
- Baking sheets
- Parchment Paper
- Large Mixing Bowl
- Whisk
- Rubber spatula
- Cookie scoop
- Wire cooling rack
Ingredients
- 1.5 cups all-purpose flour (measured correctly)
- 1 cup well-mashed very ripe banana (about 2 medium)
- 0.5 cup unsalted butter, melted and slightly cooled
- 0.75 cup light brown sugar, packed
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 tsp baking soda
- 0.5 tsp salt
- 0.5 tsp cinnamon (optional but recommended)
- 1.5 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, whisk melted butter and brown sugar until smooth and glossy. Add mashed banana, egg, and vanilla. Whisk until fully combined — no streaks remain.
- Sprinkle flour, baking soda, salt, and cinnamon over the wet mixture. Fold gently with a rubber spatula just until no flour streaks remain. A few lumps are fine.
- Add chocolate chips and fold 8 to 10 times. Do not overmix.
- Scoop rounded 1.5-tablespoon portions onto prepared sheets, spacing 2 inches apart. Form tall, lumpy mounds.
- Chill the baking sheets in the refrigerator for 10 minutes. This is essential for thick cookies.
- Bake for 10 to 12 minutes, rotating pans halfway. Edges should be golden and set; centers will look puffed and soft. Do not overbake.
- Let cookies rest on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
Storage: Keep in an airtight container at room temperature for up to 4 days. Place a slice of bread on top to maintain softness; replace bread every 2 days.
Freezing: Scoop dough balls onto a tray and freeze until solid (1 hour). Transfer to a zip-top bag. Bake from frozen, adding 2 minutes to bake time.
Substitutions: For dairy-free, use melted coconut oil or vegan butter and dairy-free chips. For gluten-free, use a 1:1 GF baking flour blend and add 1 extra teaspoon vanilla. Swap up to 1/2 cup of chips for white chocolate or toasted pecans.
Pro Tips: Measure flour by spooning and leveling — never scoop. Do not skip the chill step. Underbake by 1 minute for the softest texture.