By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 24
185 cal · 25 min
Banana Chocolate Chip Cookies
Recipe GLPR8937950a627eb7
Soft and chewy cookies combining the natural sweetness of ripe banana with rich milk chocolate chips. These crowd-pleasing treats are quick to bake and perfect for any occasion.
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Ingredients
1 ripe banana, mashed
6 tablespoons butter, softened
2 tablespoons shortening, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup milk chocolate chips
Directions
Preheat your oven to 375°F. Line two large baking sheets with parchment paper and set aside.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
In a large mixing bowl, cream together the softened butter and shortening until light and fluffy, about 2 minutes.
Add both the granulated sugar and brown sugar to the butter mixture and beat well until combined and creamy.
Beat in the mashed banana and vanilla extract until fully incorporated.
Add the egg and mix until the batter is smooth and well combined.
Gradually fold the dry mixture into the wet ingredients until just combined. Do not overmix.
Fold in the milk chocolate chips until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set but the centers still appear slightly soft. The cookies should be light golden brown.
Remove from the oven and let the cookies cool on the baking sheets for 2 minutes before transferring to a wire rack to cool completely.
Comments
Every ingredient is a pantry staple at any major Charlotte chain—butter, sugars, eggs, flour, leavening, and chocolate chips are universally available at Harris Teeter, Food Lion, Walmart, and ALDI. At roughly 15 to 20 cents per cookie depending on chocolate chip brand and whether you use both butter and shortening, this is economical. The stated 25 minutes is honest for mixing and baking if you have ripe bananas ready, but the recipe skips prep discussion—mashing the banana adds 2 to 3 minutes if you're not doing it ahead. These cookies reheat perfectly in a low oven and stay soft for days, making them reliable for lunchboxes or ahead-of-week baking; the main limitation is that very soft or brown bananas will dominate the chocolate flavor rather than complement it, so timing matters more than difficulty.
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