Brown Butter Banana Chocolate Chip Cookies
If banana bread and classic chocolate chip cookies had a baby, these Brown Butter Banana Chocolate Chip Cookies would be it. They are soft in the center, lightly crisp around the edges, and filled with melty chocolate chips. Browned butter gives every bite a warm, nutty flavor that makes these cookies taste extra special.
This easy recipe is also a delicious way to use one of those overripe bananas sitting on your counter. The banana adds sweetness, flavor, and extra moisture without making the cookies feel like cake. After a short chill in the refrigerator, the dough bakes into thick, chewy cookies that are hard to resist.
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Why You’ll Love These Brown Butter Banana Cookies
- They turn one overripe banana into a warm batch of homemade cookies.
- Brown butter adds a rich, nutty aroma and deeper flavor.
- The cookies have soft centers with lightly crisp, chewy edges.
- You only need simple baking ingredients.
- The full recipe makes approximately 16 cookies.
These brown butter banana cookies are perfect when you want a soft, chewy treat with a hint of sweet banana flavor. They are easy enough to make on an ordinary afternoon but delicious enough to share with family and friends.
What Does Brown Butter Add to Cookies?
Brown butter is regular butter that has been gently cooked until the milk solids turn golden brown. As the butter cooks, it develops toasted brown bits at the bottom of the pan and begins to smell warm and nutty.
That nutty brown butter gives these cookies a much deeper flavor than melted butter alone. It pairs especially well with sweet banana, brown sugar, vanilla extract, and chocolate. The brown butter flavor is the best part of this recipe, so watch it closely and remove it from the heat before it burns.
Ingredients
- 3/4 cup butter, preferably unsalted butter
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar or white sugar
- 1 overripe banana, mashed
- 2 teaspoons vanilla extract
- 1 whole egg, preferably at room temperature
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- A dash of cinnamon
- 1 cup semisweet chocolate chips
Light brown sugar gives the cookies a classic caramel flavor, but dark brown sugar can be used for a deeper molasses taste. If you use salted butter, you may want to reduce the added salt a little bit.
How to Make Brown Butter Banana Chocolate Chip Cookies
1. Brown the butter
Place the butter in a light-colored medium saucepan. Cook it over medium heat, stirring or swirling the pan often. The butter will melt, foam, and then begin to turn golden brown.
Watch the milk solids at the bottom of the pan. When you see toasted brown bits and smell a nutty aroma, remove the pan from the heat. Pour the browned butter into a large bowl so it does not continue cooking in the hot pan. Let it cool for a few minutes.
2. Mix the wet ingredients
Add the packed brown sugar and granulated sugar to the browned butter. Mix until combined.
Mash the overripe banana until mostly smooth. Add the mashed banana, vanilla extract, and whole egg to the butter and sugar mixture. Stir until the wet ingredients are well combined.
3. Combine the dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and a dash of cinnamon. Whisking helps spread the baking soda and salt evenly throughout the flour.
4. Make the cookie dough
Add the dry ingredients to the wet ingredients. Mix just until you have a cohesive dough and no dry streaks of flour remain. Do not overmix. Fold in the semisweet chocolate chips.
5. Chill the dough
Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for 30 minutes to 1 hour. This gives the flour time to absorb the extra moisture from the banana and helps create thicker cookies.
6. Scoop and bake
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Use a cookie scoop or spoon to portion the chilled dough into cookie dough balls. Place them a few inches apart on the prepared baking pan so they have room to spread.
Bake for 12 minutes. The edges should look set, but the centers may still look slightly soft. For the best results, do not wait for the entire top of the cookies to turn golden brown. They will continue to set after they leave the oven.
7. Let the cookies rest
Allow the cookies to rest on the baking sheet for 5 to 10 minutes. Then move them to a wire rack to finish cooling. This short rest helps the final cookie hold together while keeping the center soft and chewy.
Tips for the Best Results
Use a very ripe banana. A soft banana with plenty of brown spots will mash easily and give the cookies a stronger, sweeter banana flavor. A small banana works best because an extra banana can add too much moisture and make the cookies cakey.
Watch the butter closely. Butter can move from golden brown to burned quickly. A light-colored pan makes it easier to see the brown bits at the bottom.
Let the butter cool slightly. If the butter is extremely hot when the egg is added, it may affect the mixture. Give it a few minutes to cool before adding the rest of the wet ingredients.
Measure the flour carefully. Too much flour can make soft cookies dry or heavy. Fluff the flour, spoon it into a measuring cup, and level the top. A kitchen scale is even more accurate if you have one.
Do not skip the chill time. Chilling helps keep the cookies from spreading too much and gives you thicker cookies with chewy edges.
Do not overbake. The 12-minute bake time creates cookies with set edges and soft centers. Since ovens vary, begin checking them near the end of the baking time.
Easy Variations
- Replace some or all of the chocolate chips with chocolate chunks for larger pockets of melted chocolate.
- Add a sprinkle of flaky sea salt to the top of the cookies before serving.
- Serve a warm cookie with a scoop of vanilla ice cream for an easy dessert.
- Make a double batch and freeze part of the dough for later.
How to Store Banana Chocolate Chip Cookies
Once the cookies have cooled completely, place them in an airtight container. Store them at room temperature for up to 3 days. Because the mashed banana adds extra moisture, the cookies will remain soft.
For longer storage, freeze the baked cookies in a freezer-safe container for up to 2 months. Let them thaw at room temperature before serving. You can warm one briefly in the microwave if you want the chocolate chips to become melty again.
Frequently Asked Questions
Why do I need to chill the cookie dough?
The dough needs time to firm up and absorb the moisture from the banana. Chilling it for 30 minutes to 1 hour helps prevent excess spreading and produces thicker, chewy cookies.
Can I use regular melted butter instead of browned butter?
Yes, but the cookies will not have the same rich, nutty flavor. Browning the butter only takes a few extra minutes and makes a big difference in this recipe.
Can I add more banana?
It is best to use one small overripe banana. Extra banana adds extra moisture, which can change the texture and make the cookies more like banana muffins than chewy cookies.
Can I make the cookie dough ahead of time?
Yes. Cover the dough tightly and refrigerate it overnight. Let it sit at room temperature for a few minutes if it is too firm to scoop.
How do I know when the cookies are done?
The edges should look set, while the centers may still look a little soft. Let the cookies rest on the baking sheet for 5 to 10 minutes after baking. This allows them to finish setting without becoming dry.
A Cozy Twist on Chocolate Chip Cookies
These Brown Butter Banana Chocolate Chip Cookies bring together some of the best things about banana bread and brown butter chocolate chip cookies. They are warm, rich, soft, and filled with chocolate in every bite. It is a good thing to keep this easy recipe nearby whenever you find one forgotten banana on the counter.
Whether you enjoy them warm from the oven or save them for the next day, these may become one of your favorite cookies and your new favorite way to use an overripe banana.
Brown Butter Banana Chocolate Chip Cookies
Equipment
- medium saucepan
- large mixing bowl
- medium mixing bowl
- whisk
- Wooden spoon or silicone spatula
- Fork or potato masher
- Measuring cups and spoons
- Cookie scoop or large spoon
- Large baking sheet
- parchment paper
- Wire cooling rack
Ingredients
- 3/4 cup butter
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 overripe banana mashed
- 2 teaspoons vanilla extract
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Dash of cinnamon
- 1 cup semisweet chocolate chips
Instructions
- Place the butter in a medium saucepan over medium heat. Cook, stirring or swirling the pan often, until the butter foams and the milk solids at the bottom turn golden brown. Once it develops a nutty aroma, remove it from the heat and allow it to cool for a few minutes.
- Pour the browned butter into a large mixing bowl. Add the brown sugar and granulated sugar, then mix until combined.
- Add the mashed banana, vanilla extract, and egg. Stir until the wet ingredients are well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients. Mix just until a cohesive cookie dough forms. Do not overmix.
- Fold in the semisweet chocolate chips.
- Cover the bowl and chill the cookie dough in the refrigerator for 30 minutes to 1 hour.
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- Use a cookie scoop or spoon to portion the chilled dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12 minutes or until the edges are set and the centers still look slightly soft.
- Allow the cookies to rest on the baking sheet for 5 to 10 minutes. Transfer them to a wire rack to finish cooling.
