Irresistible 3-Ingredient Banana Chocolate Chip Cookies

You know those sad, overripe bananas sitting on your counter? Don’t you dare toss them! They’re about to become the star of my all-time favorite banana chocolate chip cookies – soft, chewy little bites of pure happiness. I’ve been making this recipe since college when my roommate first showed me how to transform those speckled bananas into something magical.

What makes these cookies special? That perfect combo of sweet banana hugging melty chocolate chips, with just enough chew to make you close your eyes and savor every bite. And here’s the best part – the riper those bananas get, the better these cookies taste. No fancy techniques here, just honest-to-goodness cookie magic that’ll make your kitchen smell like a bakery.

Why You’ll Love These Banana Chocolate Chip Cookies

Let me count the ways these cookies will steal your heart (and probably your willpower)!

• No waste, all taste: Those sad, brown bananas? They’re the secret weapon here. The spottier they get, the sweeter and more flavorful your cookies become.
• Quick fix cravings: From bowl to baking sheet in under 15 minutes – I’ve made these at midnight more times than I’d care to admit.
• Perfect texture: They strike that magical balance between soft and chewy with just enough crispness at the edges to make you reach for another.
• Kid-approved magic: My picky nephew calls these “monkey cookies” and devours them like, well, a banana-loving monkey.
• Better than banana bread: Same great banana flavor, but in adorable, shareable cookie form with melty chocolate surprises in every bite.

Trust me, once these hit your kitchen, you’ll be making them every time those bananas start looking questionable!

Ingredients for Banana Chocolate Chip Cookies

Gather these simple ingredients – I bet you have most in your kitchen already! The magic happens when they all come together:

• 1 cup mashed ripe bananas: About 2-3 medium ones, the blacker the better! Mash them with a fork until no big lumps remain (little bits are fine – they add character).
• 1/2 cup butter, softened: Real butter only, please! Leave it out for 30 minutes until your finger leaves a gentle dent. Margarine just won’t give you that rich flavor.
• 3/4 cup brown sugar: The molasses in brown sugar makes these cookies extra moist. Pack it lightly into your measuring cup.
• 1 egg: Room temperature blends better. No time to wait? Place the cold egg in warm water for 5 minutes.
• 1 tsp vanilla extract: The good stuff! Imitation vanilla can’t compete with that warm, fragrant depth.
• 2 cups all-purpose flour: Spoon it into your measuring cup and level it off – no packing!
• 1 tsp baking soda: Not powder! This gives just the right lift without making them cakey.
• 1/2 tsp salt: Balances the sweetness. I use kosher salt for even distribution.
• 1 cup chocolate chips: Semi-sweet is my go-to, but milk chocolate makes kids extra happy. Fold these in last – the reward for all your mixing!

See? Nothing fancy – just honest ingredients that create something extraordinary together.

Equipment You’ll Need

No fancy gadgets required here – just the basics every cookie baker should have! Here’s what you’ll need to make these banana chocolate chip dreams come true:

• Large mixing bowl: For all that buttery, banana-y goodness. I use my grandma’s old yellow one – it just feels right.
• Wooden spoon or hand mixer: Your arm will get a workout creaming that butter and sugar! A mixer makes it easier, but elbow grease works too.
• Baking sheets: Two if you have them – one baking while the other cools. No need to grease them (the butter in the dough does that job).
• Wire rack: Crucial for cooling. Those cookies need to breathe after their oven adventure!
• Cookie scoop or spoons: For perfect little mounds. I sometimes use two spoons – it’s messy but fun.

That’s it! Now let’s get mixing.

How to Make Banana Chocolate Chip Cookies

Alright, let’s turn those ingredients into cookie magic! Don’t worry if the dough seems sticky – that’s exactly how it should be. Just follow these simple steps and you’ll have perfect cookies every time.

Step 1: Prep the Wet Ingredients

First, grab that softened butter and brown sugar. Cream them together until they look like fluffy caramel clouds – about 2 minutes with a mixer or 3-4 minutes by hand. This step builds the cookie’s structure! Then add your mashed bananas, egg, and vanilla. Mix just until combined – it’ll look a bit lumpy and that’s perfect.

Step 2: Combine Dry Ingredients3>
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In a separate bowl, whisk together the flour, baking soda, and salt. This ensures your leaveners distribute evenly. Now gradually add the dry mix to the wet ingredients, stirring gently after each addition. The dough will be thick and sticky – that means you’re doing it right!

Step 3: Fold in Chocolate Chips

Here comes the fun part! Add those chocolate chips and fold them in gently with a spatula. Resist overmixing – we want tender cookies, not hockey pucks. The dough will be shaggy with chocolate peeking out everywhere.

Step 4: Bake to Perfection

Scoop tablespoon-sized mounds onto your baking sheet (no need to flatten them). Bake at 350°F for 10-12 minutes until the edges turn golden but the centers still look soft. They’ll firm up as they cool on the wire rack – if you can wait that long!

Tips for Perfect Banana Chocolate Chip Cookies

After making these cookies more times than I can count, here are my hard-earned secrets for banana chocolate chip perfection:

• • Banana ripeness matters: Wait until those bananas are practically black – the extra sweetness and moisture make all the difference. No ripe bananas? Freeze some ahead of time!
  • Don’t overmix: Stir just until the flour disappears. Overworked dough = tough cookies. A few lumps are totally fine.
  • Chill for chewier cookies: If you’ve got time, refrigerate the dough for 30 minutes. This prevents spreading and creates that perfect chewy texture.
  • Watch the bake time: They’ll look underdone when you pull them out – that’s intentional! They’ll firm up as they cool.
  • Size consistency: Use a cookie scoop for evenly sized cookies that bake at the same rate.

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Follow these simple tricks, and you’ll have bakery-worthy cookies every single time!

Variations for Banana Chocolate Chip Cookies

Once you’ve mastered the basic recipe, try these fun twists! My family can’t decide which version they love more:

• • • Nutty buddies: Swap half the chocolate chips for chopped walnuts or pecans – the crunch is amazing!
    • Spiced delight: Add 1 tsp cinnamon to the dry ingredients for cozy warmth.
    • Double chocolate: Replace 1/4 cup flour with cocoa powder for chocolate-banana bliss.
    • Oatmeal upgrade: Mix in 1/2 cup rolled oats for extra chewiness.
    • Peanut butter twist: Swirl in 1/4 cup peanut butter with the wet ingredients.

The best part? You can’t mess these up – just follow your tastebuds!

Serving and Storing Banana Chocolate Chip Cookies

Oh, the hardest part – waiting for these beauties to cool enough to eat! Let them rest on the wire rack for at least 10 minutes (I know, torture). They’ll firm up perfectly while staying soft inside. Serve them slightly warm with a cold glass of milk – that melty chocolate and banana combo is pure heaven.

Store leftovers (ha!) in an airtight container with a slice of bread tossed in. The bread keeps them soft for up to 3 days. For longer storage, freeze the baked cookies in layers separated by parchment – they’ll keep for a month. Just pop frozen cookies in the microwave for 10 seconds and they’ll taste fresh-baked all over again!

Nutritional Information

Here’s the scoop on what’s in these delicious bites (per cookie, based on 24 servings):

• • • Calories: 120
    • Fat: 5g (3g saturated)
    • Carbs: 18g
    • Sugar: 8g
    • Protein: 2g

Remember – these are estimates! Actual numbers can vary based on your exact ingredients and cookie size. I don’t count calories when there’s melty chocolate involved, but it’s nice to know what you’re enjoying!

Frequently Asked Questions

Over the years, I’ve gotten all sorts of questions about these banana chocolate chip cookies. Here are the ones that pop up most often – along with my tried-and-true answers!

Can I use frozen bananas?

Absolutely! Thaw them first and drain any excess liquid. The bananas will be extra mushy – perfect for cookies! I always keep a stash of overripe bananas in my freezer just for baking emergencies.

Why are my cookies too soft/flat?

This usually means either your butter was too soft (should leave a slight dent when pressed) or you didn’t measure the flour correctly. Spoon and level that flour! Also, chilling the dough for 30 minutes helps prevent spreading.

Can I make these without eggs?

Yes! Replace the egg with 1/4 cup applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water. The texture changes slightly, but they’re still delicious.

How ripe is TOO ripe for bananas?

Honestly? There’s no such thing in this recipe! I’ve used bananas that were practically black and liquid inside – they made the most flavorful cookies. Just scrape out any actual mold if it appears.

Can I double this recipe?

Of course! This recipe doubles beautifully. Just be sure to use a bigger mixing bowl – that banana volume really expands. You might need to bake in batches unless you’ve got multiple oven racks.

Share Your Banana Chocolate Chip Cookies

I’d love to hear how your cookies turned out! Did you add any fun twists? Did they disappear as fast as mine always do? Leave a comment below or tag me on social – nothing makes me happier than seeing your baking adventures. Happy cookie making!

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