Go Back
Soft and Chewy Banana Cookies Recipe (Easy & Delicious)

Soft and Chewy Banana Cookies

These tender banana cookies are quick, comforting, and full of naturally sweet banana flavor. Optional walnuts or pecans add gentle crunch to the soft centers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 30 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 1 Large egg
  • 1 cup (about 225 g; approximately 2 medium bananas) Mashed ripe banana
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 1 1/2 cups (190 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
Optional Addition
  • 1/2 cup Chopped walnuts or pecans

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease them.
  2. Cream the softened butter and granulated sugar together until light and smooth.
  3. Beat in the egg, mashed ripe banana, and vanilla extract until the mixture is evenly combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gradually stir the dry ingredients into the banana mixture. Fold in the optional chopped walnuts or pecans, taking care not to overmix.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  7. Bake for 8–10 minutes per batch, until the edges are set and the centers still look slightly soft. Avoid overbaking.
  8. Cool the cookies on the baking sheet for about 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

Use very ripe, heavily speckled bananas for the strongest flavor and softest texture. Since banana dough is moist and may spread less than traditional cookie dough, portion it with a spoon or cookie scoop and bake one test cookie first. Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze them for up to 2–3 months.