Banana and chocolate are blissfully together in chocolate chip cookies! Yasss!! Perfect Banana Milk Chocolate Chip Cookies for summer-time are the perfect treat featuring bananas and milk chocolate together in yummy chocolate chip cookie recipe! Vegan option!
These delightful and delicious cookies are derived from these Perfect Chocolate Chip Cookies, which if you've ever been on Pinterest, there's a good chance you've seen them. They've been pinned over 1 million times!
But if you've never had the pleasure... (wha??) Trust me, you really need to bake up a batch and see for yourself!! It's an easy recipe for banana chocolate chip cookies and with hot piping cookies 15 minutes later, works really well and makes everyone happy, right? That's how it works around our house!
Truly exceptional and my all time favorite chocolate chip cookie to make. Perfect Chocolate Chip Cookies has a video and more tips for making perfect chocolate chip cookies like these! YUM! The only changes are using a banana and omitting the egg and using milk chocolate chips, because milk chocolate and banana together is freaking dreamy.
The texture of these Banana Milk Chocolate Chip Cookies are perfectly buttery, chewy, thick and chocked full of rich, milk chocolate chips. Absolutely divine!
I took some of these cookies to my mom and sister a few weeks ago. We met at my sister's house, so I brought 2 bags of cookies for each to keep. We were getting ready to go shopping and it was so hot out that day, so we decided to leave them on the counter, so they wouldn't melt in the car.
But, we forgot to grab a few for the ride to town, so before we left, I ran back into my sister's house and realized there was only one bag on the counter! Ok...weird!!! Only outside 3 minutes and BOOM!!
It wasn't hard to figure out though. My sister's husband was home, spied them and took them. I yelled out to him, but didn't hear a word. Or did he? Anyways, it 's so typical of him, really. ha!
I always have bananas, because I dearly love bananas and banana desserts and I know I'm not alone!
You'll love that these are vegan banana chocolate chip cookies as well. No egg is needed with the banana for these cookies! The banana makes it possible to omit the eggs and is the binding agent to hold the cookies together!
I used Milk chocolate chips in these, so they are pretty common, but if you're solely going for vegan fare, make sure your chocolate chips
Ingredients You Need
- all-purpose flour
- baking soda
- salt
- unsalted butter, see notes below room temperature, use vegan butter for vegan option
- brown sugar
- sugar
- banana
- vanilla extract
- Milk Chocolate Chips, I used Ghirardelli, use vegan chocolate chips for vegan option
How to the Best Make Banana Chocolate Chip Cookies
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.
- In a medium bowl, sift the flour, baking soda and salt together.
- In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes and is smooth.
- Add the mashed banana and vanilla and mix on low speed until mixed in.
- Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
- Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
- Chill dough if dough is warm.
- Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
- Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
- Small cookies bake 8-10 minutes
- Large cookies bake 10-13 minutes.
- Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
- Makes 18 -30 cookies depending on size.
Tips
- Butter Tips: To avoid flat cookies: Be sure your butter is room temp (not melted or even softened), and try using cold/chilled dough if dough is warm: Just put it in the refrigerator to chill before baking.
- Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually.
- Make sure your baking soda is not expired.
- Chocolate Chip Tips: If you're in chocoholic mode, go the full 2 ¼ cups of chocolate chips as the recipe calls out. If you want to tone down the chocolate chips, just use a lesser amount to your liking.
These chocolate chip cookies are so easy to make, super soft and great when you have a banana or two to use up!
More Banana Recipes!
- Ultimate Banana Cake with Fluffy Nutella & Toffee Frosting
- Luscious Banana Cream Delight
- Heavenly Frosted Banana Bars
- Double Dark Chocolate Banana Snack Cake (We can’t stop eating it!)
- Perfect Banana Chocolate Chip Muffins! Fluffy & Moist!
- ‘Winning’ Banana Bars {Browned Butter & Caramel Frosting}
- 25 Delicious Recipes for Ripe Bananas!
More Banana Dessert Recipes!
Perfect Banana Milk Chocolate Chip Cookies
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter see notes below room temperature, use vegan butter for vegan option
- ½ cup firmly packed light brown sugar
- 6 tablespoons sugar
- 1 ripe banana large & mashed well
- 1 teaspoon vanilla extract
- 2 ¼ cups Milk Chocolate Chips I used Ghirardelli, use vegan chocolate chips for vegan option
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.
- In a medium bowl, sift the flour, baking soda and salt together.
- In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes and is smooth.
- Add the mashed banana and vanilla and mix on low speed until mixed in.
- Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
- Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
- Chill dough if dough is warm.
- Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
- Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
- Small cookies bake 8-10 minutes
- Large cookies bake 10-13 minutes.
- Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
- Makes 18 -30 cookies depending on size.
Notes
Nutrition
Kim Lange says
Hi Elizabeth! I haven't tried it with coconut oil, but you might try 3 tablespoons coconut oil softened instead of the butter. If it works out let us know? Good luck!
Elizabeth Le says
Can I use coconut oil instead of butter? And how much I’m wondering...
Kim Lange says
No eggs needed Drea! They are delicious as written! Enjoy!
Drea says
Are there any eggs in this recipe?
Kim Lange says
Enjoy Michelle! We love these cookies!!
Michelle says
Thank you, Kim! I'm looking forward to making this!
🙂
Michelle
Kim Lange says
I've updated the information for you Michelle. Hope you enjoy! xo
Michelle says
These look and sound delicious! What might be the serving size and nutrition information? I wasn't able to find that info for this recipe. My apologies if I overlooked it.
Thanks! 🙂
Kim Lange says
Hi Patricia! 1/2 cup mashed banana is about right. Hope you enjoy!!
Patricia Butler says
Please, please give a measured equivalent to "one ripe banana". Banana sizes vary widely, and one ripe banana could be anywhere from less than half a cup to nearly a cup, which would make a big difference in the outcome of the recipe.
Kim Lange says
Great to hear Nick! I love it you could sub out the healthy sugars to get the result you wanted! Thank you so much!
Nick says
These were amazing. Absolutely amazing!!! I subbed the brown and white sugars with their SWERVE variants and it all came out fine.
Kim Lange says
Yes it is Nick. Hope you enjoy!
Nick says
Is SWERVE an appropriate sugar substitute?
Lina says
Love the idea of replacing eggs with bananas but I didn’t enjoy these cookies. The cookies came out looking great but they were too soft for me. I enjoyed the banana flavor, but the chocolate was overwhelming and I used less than the recipe recommended. I tried to bake it a couple of minutes longer to get a nice chewy texture but it was still so soft.
Kim Lange says
Hi Kelly, I don't know, but maybe 1/4 cup and see how they turn out or add peanut butter chips? Let us know! 🙂
kelly says
If I wanted to add peanut butter to this cookie for creativity, how much would you suggest?
Kim Lange says
The banana serves as the egg substitution in these cookies JoAnn. No need for them and they turn out wonderfully.
JoAnn says
Why are there no eggs in the recipe? Will they still turn out ok?
Kim Lange says
Awesome! Great to hear Christine!! xo
Christine Nungary-Crow says
Yes perhaps too much banana. I Also used gluten free flour. Trying again tonight! And making sure butter is room temp and super careful mixing. Excited to see the difference!
Kim Lange says
No the results will not the same, however you could reduce the sugar or add in a sugar replacement like Lakanto which is sugar-free. The lower the sugar, the less cookies spread, the drier/more crumbly they are. Cookies with less sugar taste will obviously taste less sweet, but their flavor also becomes flat.
Zareth says
Hello!! I was wondering if it’s possible to omit the granulated sugar and still have the same results?
Kim Lange says
I hope you do, they've always worked out for me. Just wondered if maybe you added more banana than recommended or maybe over-mixed the cookie dough maybe?
Christine says
Mine didn’t turn out 🙁 melted down super flat like pancakes and did not rise whatsoever ...wonder what happened? Possibly due to the omit of baking powder? Hmm, will have to try again! 🙂
Kim Lange says
That's great with the walnuts and chips! Thank you so much for trying them Lindsey! xo
Lindsey says
SO good, my husband isn't much on chocolate so I reduced my chips and added a cup of walnuts. Amazing!!!
Kim Lange says
Barbara, I haven't tried it, I'm so sorry, but if you give it a try, report back to us how it turned out?
Barbara says
Can I substitute apple sauce for the butter?
Kim Lange says
I don't know if it would or not Christen, sorry. If you give it a try, let us know how it works out.
Christen says
Can you use coconut flour instead with this recipe?
Kim Lange says
Awesome! So glad they worked out for you! Oats are always a great add-in! xo
Harjit says
My mixture was a bit too ‘wet’, so ended up putting 1/4 cup oats - turned out delish!!! Will definitely be making these again!
Kim Lange says
Yay! So happy to hear that Shelley! Thank you so much for commenting! xo
Shelley says
Ok
This is THE BEST banana chocolate chip cookie recipe I have ever tried! I've made it 4 times already and shared ....1 time! Lol
Thank you so much!!!
Kim Lange says
Happy to hear that! Very nice you were impressed! 🙂
Anonymous says
Best cookies I’ve ever made, everyone has been obsessed with them! Impressed that it was so good.
Kim Lange says
Yes you can, but go ahead and scoop them into balls and place on a baking sheet and let them freeze, then put in a ziplock bag and bake as needed. Enjoy!
Isabella says
Hey! Could I freeze the dough and bake them later? loved the recipe 🙂
Kim Lange says
Agree! Thank you so much Aimee!! xo
Aimee says
The perfect recipe to use when bananas are going brown. Surprised recipe didn't have eggs. Cookies turned out delicious
Kim Lange says
I'm so glad they worked out for you Pam! My family went bonkers over these as well, so thank you so much for your lovely comment. xo
Pam says
These are super good and even better the second day! I put 1/2 the amount of granulated sugar and they were sweet enough. I may leave all the granulated sugar out next time. With the brown sugar, over ripe bananas and the cc they would probably be sweet enough. I also added 1 cup of toasted walnuts. This will definitely be a go to recipe for me. I like it better than banana bread for over ripe bananas! Thank you for the recipe. Oh I was surprised there wasn’t any eggs. They turned out great!
Cezarina says
Oh my goodness! These are amazing! I made these for my family, but now I don't know if I can share them. Thank you so much for this recipe
Jenn says
Just made these and boy are they tasty!! I cut the granulated sugar down to 3 tablespoons and used 2/3 cup mini chocolate chips. Gooey and oh so delicious! Thanks for sharing this recipe!
ChocolaTess says
Thank you so much Susana! I really hope you give them a try, I'm a huge chocoholic and these do not disappoint! 🙂
Susana Parker says
They look so perfect and yummyy!! I love chocolate chip cookies and I've never tried banana ones... probably because I just love chocolate too much!
ChocolaTess says
Thanks Kelly! Banana and chocolate were meant to be eaten together and even better in chocolate chips cookies for sure! 🙂
ChocolaTess says
You are so welcome! I'm so glad you all loved them Teresa! 🙂 Thank you for the 5 star rating!
TeResa says
Thanks for sharing this great recipe! My family loved them. They were perfect with a glass of milk. I didn’t have milk chocolate so I used semi sweet chips.
Kelly Lynns Sweets and Treats says
Oooh these have me drooling! I love banana and chocolate together and in cookie form?!?!?! Does it get any better??? No. The answer is no. I want to make these and eat them ALL! XOXO
ChocolaTess says
Banana and chocolate rock together! Thank you Kelsie! Happy Friday!!
KElsie | the itsy-bitsy kitchen says
I certainly have seen your perfect chocolate chip cookies! But I think these sound even better--you know, since the addition of fruit makes them healthy :). I LOVE chocolate and banana together so I'm trying these soon!