These soft banana cookies have a cakelike texture and lots of flavor that everyone seem to love. It's one of the best banana cookie recipes I've found. —Vicki Raatz, Waterloo, Wisconsin

Banana Chocolate Chip Cookies

butter, softened

sugar

egg, room temperature

banana

vanilla extract

all-purpose flour

baking powder

salt

baking soda

chocolate chips

1g protein.  <B><b>Diabetic Exchanges</b>: </B>1/2 starch

I have been making these cookies for years.  They are a quick easy cookie that is moist and soft.  Almost like eating a cloud.  I mix it up by adding different chips, and nuts but I always add cinnamon and nutmeg.

NIce, soft, cakey cookie- mild banana flavor.  I added about 4 drop maple extract, just cause I like it with banana.  Will save this one

I added 1/2 tsp. of cinnamon per a commenter's suggestion, then I used my 2 tbsp cookie scoop. The last change I made was to add some Toll House Salted Caramel Baking Truffles that I got at Christmas instead of plain chocolate chips, and oh my BLESSED - these are so marvelously wonderful. Thank you to Ms. Raatz! These are going in The Binder!

loved these! i made them at a friend's house, then she moved and lost the recipe and i've been searching ever since. these are incredible and taste just like top of a cupcake or muffin. definatly add cinnamon, nutmeg, allspice, cloves, and all that good stuff

Delicious! I added 1 cup of old fashioned oats and replaced 1/2 cup of the flour with 1/2 cup of vanilla chai Boobie Body protein. I adjusted the cooking time to 11 minutes, and they came out perfectly! *Note: I am at an elevation of 4700 ft.

This little recipe surprised me with it making 3 dozen gems.  The cookies were moist and flavorful.

Soooo delicious. I changed a few things -- used only 1/4 cup sugar, used a pouch of baby food instead of the mashed banana (banana and other fruits) and reduced the chocolate chips to half a package. I also used 1 1/4 cup whole wheat pastry flour and 1 cup white pastry flour. You cannot tell there are any whole grains in there. When they were still warm from the oven, I piped a simple sugar glaze on top. They look just like mini scones from Starbucks and have the same texture. Next up I will try them with currants and cinnamon. I'm passing these off as mini scones though not cookies!  I don't even like bananas and I ate 4, just amazing flavour. The batter was gorgeous too and easy to work with. I used a 2 tbsp cookie scoop and baked about 16 minutes.

Easy and tasty. I added an extra banana and used gluten free flour. These were great!

I am always looking for cake-like cookies.  There is nothing like them.  And these cookies are soft and delicious!  I really loved them.  I had quite a few people stop by today and I gave them each a cookie and they all asked for another one.  My little niece even asked for one for the road!  You really do need to double it though, because I doubled and it only made 3 dozen.  I wouldn't have wanted them any smaller either. Great cookie!

I just baked these. I was surprised that it came out super soft, like a cake or muffin. I guess I've never had cookies this soft. I loved them, but my husband did not care for them. He likes hard cookies. Next time I will use 1/2 a cup of chocolate chips instead of 1 cup. The 1 cup of chocolate chips made it very overpowering. I may even try to use banana extract instead of vanilla to give it an extra banana flavor. You don't taste the banana flavor, but there is a slight banana aroma. Also I think these would work better as mini muffins instead of cookies. Everything about it just screams muffin, not cookie.

Loved these! Ot was a bit runny so I added about. 1/3 cup of rolled oats per another review and they turned out great. My kids and husband loved them. It definitely didn’t make 3 dozen cookies though. I was able to make about 26 cookies. Next time I’ll probably double the recipe since the 1 cup of banana turned out to be 1.5 bananas - I usually always have 3 ripe ones left!

These are so good. I used two ripe bananas, and then added 2/3 cup of oatmeal to the batter to bulk them up a bit as the batter looked a bit runny (probably because of the extra banana) and these came out amazing. I usually make muffins when I have extra bananas on hand but today I felt like making cookies and these did not disappoint!

Delicious, but I doubled the recipe and didn't get 36 and they were average sized cookies.

I bake a lot!!! Loved this easy recipe... Best one yet.... Easy for kids to help. Taste is great..  Made it a few times. Made some changes.  Used a cup of banana and added three tablespoon of flour..  Definitely will be made again and again..   Thanks E Wicker

Quick and easy to make...ingredients were already in my pantry and fridge. Not too sweet, and very tasty. I used mini chocolate chips, so I only used 2/3 cup. The cookie has a cake-like consistency, which I love.

Your banana lovers will eat these up!  Easy and quick to pull together. My kids  love them so much I also make them into mini-muffins. Use the cookie scoop and put the dough into greased mini muffin tins. Bake them the same as cookie directions. They pop out  easy and ready to go. As a volunteer food editor for Taste of Home I love recipes that use classic ingredients and our well loved.

While they are very tasty and have great banana flavor I really didn’t like the cake like consistency. I was expecting more of a cookie experience lol. They look beautiful and taste great but just not a cookie.

Fantastic!!!   I added 1 tsp of cinnamon this this recipe and it is so good!  I really think it needed this added spice for a very flavorful cookie.  Definitely will make these again.

This was so yummy! I also recommend adding one tsp of cinnamon, but that banana flavor is magical! Will bake again.

my most favorite cookies to bake, and they're so very tasty!!!

This recipe sucks ! Pls don’t do this ! It was so thin , and bubbled in the oven !! They also did not form and just all conjoined.

Very tasty - I like that the cookies are nice & fluffy, and have just the right amount of banana flavor.For my cookies, I followed the recipe - except I used a whole banana rather than measuring the amount.Will save this recipe to make again.

Very good. They're definitely a soft cookie often described to me as banana muffin tops.  Last time I made them I used butterscotch chips in lieu of chocolate and they were just as good.

Very tasty cookies! The only thing I would change is baking them on parchment paper instead of spraying the baking sheet with cooking spray. The spray made the bottom of my cookies very dark.

These cookies were more like chocolate chip banana pancakes.

https://videodam.tmbi.com/wp-content/uploads/2020/03/HIZNUj3Q-Uot7Fvi8.mp4

Check out this video for how to make Banana Chocolate Chip Cookies

banana chocolate chip cookies

Prep Time: 20 minutes

Cook Time: 15 minutes

Total: 35 minutes

Servings: 3

Author : Taste of Home

Ingredients

Instructions

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