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Perfect Banana Milk Chocolate Chip Cookies
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4.36 from 109 votes

Perfect Banana Milk Chocolate Chip Cookies

Perfect Banana Milk Chocolate Chip Cookies for summer-time are the perfect sweet treat featuring bananas and milk chocolate together in yummy chocolate chip cookies! These perfect banana cookies are buttery, chewy, thick and chocked full of rich, milk chocolate chips. Absolutely perfect for banana and chocolate lovers that just happen to love chocolate chip cookies too!
Course: Dessert
Cuisine: American
Keyword: banana, chocolate chip, cookies, milk chocolate, vegan
Servings: 18 Servings
Calories: 128kcal
Author: Kim Lange


  • 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


  • 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.


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.


Calories: 128kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 128mg | Potassium: 43mg | Fiber: 1g | Sugar: 11g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg