Real Recipes From Real Home Cooks ®

chewy banana chocolate chip cookies

★★★★★ 2
a recipe by
Susan Din
Houston, TX

These are great when you want something a little different!

Blue Ribbon Recipe

Yum! These cookies remind us of muffin tops. They're soft, chewy, and cake-like with the perfect balance of bananas and chocolate chips. Pecans add a nice little crunch. This is a great way to utilize really ripe bananas and put a twist on a basic chocolate chip cookie.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 24-48 depends on dough ball size
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For chewy banana chocolate chip cookies

  • 2 stick
    butter, room temperature
  • 1 c
    dark brown sugar, packed
  • 1/2 c
    granulated white sugar
  • 1 lg
  • 3/4 c
    mashed banana (approx. 2 large bananas)
  • 1 tsp
    banana extract
  • 1 tsp
    real vanilla extract
  • 2 2/3 c
    all-purpose flour
  • 1/2 tsp
    baking soda
  • 3/4 tsp
  • 1/4 tsp
    baking powder
  • 1 bag
    semi-sweet or dark chocolate chips, 12 oz.
  • 1 c
    chopped pecans, toasted

How To Make chewy banana chocolate chip cookies

Test Kitchen Tips
Watch the cookies as they bake. Depending on the size of your scoop, these may bake faster. We found ours were done after 20 minutes.
  • Toasting the pecans.
    Chop your pecans (if necessary). Pre-heat the oven to 350 and toast pecans for 5-7 minutes.
  • Lining cookie sheets with parchment paper.
    Turn oven down to 300. Line 2 cookie sheets with parchment paper.
  • Flour, soda, salt, and baking powder in a large bowl.
    Measure flour, soda, salt, and baking powder in a large bowl. Use a whisk to mix well.
  • Whisking nuts and chocolate chips into the flour.
    Stir in the nut pieces and the chocolate chips.
  • Sugars, extracts, mashed banana, and egg added to softened butter.
    Place softened butter in a bowl and beat with an electric mixer until fluffy. Add the sugars, extracts, mashed banana, and egg. Beat well.
  • Mixture after combined.
    Mixture will appear somewhat separated. This is normal.
  • Adding dry ingredients to wet ingredients.
    Add dry ingredients to the butter mixture.
  • Mixing until combined.
    Beat on medium speed until well mixed.
  • Scooping cookies onto a cookie sheet.
    I use a Farber levered ice cream scoop to portion the cookies, 6 to a sheet. Bake for about 25 minutes until deep golden brown. Store in an airtight container with wax paper between the layers. These cookies are moist and chewy and tend to stick together if stacked wihtout paper between.