Banana Chocolate Chip Cookies recipe with fresh bananas and semi sweet chocolate chips! Perfect tucked into a lunch box or as an after school snack!

It’s about two weeks from the first day of school around here and I’m stockpiling some yummy, homemade treats to stock the freezer for lunches and after school snacks. These amazing Banana Chocolate Chip Cookies couldn’t be more perfect for both!

When I initially pulled the first batch of these cookies out of the oven, I was skeptical because they turned out TOO good. Usually the first dozen or two of a new chocolate chip cookie recipe are overdone or underdone. But they were, in fact, perfectly cooked!

These cookies remain moist and more cake-like so be sure to store them in a lidded container in the fridge, or be sure to pack them in a lunch bag with an ice pack. These are amazing with a glass of cold milk!

How many bananas do I need for this recipe?

3 bananas, preferable overripe – I like grabbing the ones at the bottom of the fruit bowl that are almost all black. No one’s going to eat those bananas anyway, and they’re super sweet!

What can I substitute for brown sugar in this recipe?

If you’re all out of brown sugar, just use white sugar instead. It won’t have as deep flavor as brown sugar, but it will work in a pinch.

How to make banana chocolate chip cookies:

In the bowl of a stand mixer, blend butter, eggs, vanilla, brown sugar, and bananas until smooth.

Add in flour, baking powder, and baking soda and blend again until well combined.

Remove bowl from stand mixer and fold in chocolate chips.

Drop tablespoonfuls of cookie dough on a lined cookie sheet and bake until golden brown.

Pro tips for cookies:

All ovens are slightly different, so set your timer for the lowest amount of time listed in the recipe (8 minutes). Peek in at 8 minutes to see if the cookies are done. If not, set the timer for 1 minute intervals until the cookies are done and golden brown on the edges.
Use a wire rack to cool the cookies! If you let the cookies cool on the cookie sheet, they will be overdone or possibly even burn.
Let the cookies cool completely before placing in a container and refrigerating. This will prevent condensation and allow the cookies to dry appropriately.

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