BROWN BUTTER BANANA COOKIES

Jessica — Mon, 08 Sep 2025 22:39:41 +0000

Banana Chocolate Chips Cookies made with browned butter, a ripe banana, & a classic blend of sugars, egg & flour with plenty of chocolate chips!

Ingredients for Brown Butter Cookies

Butter: Use ½ cup butter, browned and cooled, to add nutty notes of flavor to the dough.

Banana: 1 medium overripe banana, mashed (¼ cup), provides moisture and subtle sweetness.

Egg yolk: Help bind ingredients using 1 egg yolk, room temperature.

Extract: Enhance all the incredible flavors by adding 1 tsp vanilla extract.

Sugars: Use ⅓ cup granulated sugar and ½ cup packed light brown sugar for sweetness and chewiness.

Flour: You need 1 ⅓ cup all-purpose flour for the structural base of the dough.

Leavening agent: Adding ½ tsp baking soda leavens the dough so it puffs up as the cookies bake.

Cinnamon: ½ tsp ground cinnamon adds just a touch of warmth to every bite.

Salt: Add ¼ tsp salt to balance the sweetness of the cookies.

Chocolate: You will need ⅔ cup chocolate chips (optional: plus a little extra for topping) for chocolatey goodness in every bite.

Optional: Feel free to sprinkle the cookies with flaky sea salt for garnish.

Tips for making Banana and Chocolate Chip Cookies

Banana: If you have overripe bananas on hand but aren’t ready to bake anything with them yet, you can freeze them! When ready to use, thaw the bananas out overnight in the fridge. Squeeze ‘em out of their peels, and mash away! Let the mashed banana come to room temp before using in your recipe. The color may look a little different but they still work just the same! For this particular batch of cookies I used an overripe banana that I had thawed from the freezer.
Chocolate chips: You can use any type of chips you’d like. For this batch I used a half and half mixture of dark chocolate chunks and semi-sweet morsels. You can also add nuts such as chopped pecans or walnuts.
Egg yolk: In order to help make these cookies less cake-y and more of that chewy cookie texture that we love, using only an egg yolk instead of the whole egg helps give the cookies enough structure without creating a cake-y texture.

How to Store and Freeze Brown Butter Chocolate Chip Cookies

Store cooled cookies in an airtight container at room temperature for up to 3-4 days or in the refrigerator for up to 5 days. Adding a slice of bread to the container helps maintain softness by retaining moisture.

For longer storage, freeze cookies in a single layer on a sheet pan until firm, then transfer to a freezer bag or container. Freeze for up to 3 months.

To thaw, leave cookies at room temperature for about an hour or warm them briefly in the microwave for a soft, freshly baked texture. Reheating also enhances the flavor of the browned butter and chocolate.

Banana Chocolate Chips Cookies Recipe

Banana Chocolate Chips Cookies made with browned butter, a ripe banana, and a classic blend of sugars, egg & flour with plenty of chocolate chips!

Course Cookies, Dessert

Cuisine American

Keyword Brown Butter Banana Chocolate Chip Cookies

Prep Time 25

Cook Time 10

Total Time 35

Servings cookies

Calories 160kcal

Author Jessica & Nellie

Ingredients

½ cup butter browned and cooled
1 medium overripe banana mashed (¼ cup)
1 egg yolk room temperature
1 tsp vanilla extract
⅓ cup sugar
½ cup packed light brown sugar
1 ⅓ cup all-purpose flour
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
⅔ cup chocolate chips optional: plus a little extra for topping
Optional: Flaky sea salt for topping

Instructions

Preheat your oven to 350°F. Line a baking sheet with parchment and set aside.
To brown the butter: Melt the butter in a saucepan or small pot over medium-low heat while stirring constantly to ensure the butter does not burn. After about 5-10 minutes the butter will begin to foam. Continue stirring until the butter smells nutty and turns a golden amber color with browned bits forming. Immediately remove from the heat and pour into a heat-proof dish to cool. Let it cool for 10-15 minutes (until it is lukewarm or room temp).
While the butter is cooling, mash your banana and make sure it measures ¼ cup.
In a separate mixing bowl, whisk the flour, baking soda, cinnamon, and salt until blended.
Add both of the sugars to the brown butter and whisk together until combined. Add the mashed banana, egg yolk, and vanilla, and whisk until smooth and well combined.
Add the flour mixture into the wet mixture, and gently stir until well combined being careful not to overmix. Fold in the chocolate chips until evenly incorporated.
Using a medium scoop (I used a #40 scoop equal to 1.5 TBSP), scoop the dough onto prepared cookie sheets about 3 inches apart.
Top each ball of dough with a few extra chocolate chips. Bake the cookies in the pre-heated oven for about 10-12 minutes until the centers look slightly underbaked, and the edges are golden.
Remove from oven, and allow cookies to cool on the sheets for at least 10 minutes before transferring to a wire rack. Top with sea salt, if desired. Serve & enjoy!

Notes

Store cookies in an airtight container at room temperature for up to 4 days.

For longer storage, freeze cookies in a single layer on a sheet pan until firm, then transfer to a freezer bag or container. Freeze for up to 3 months.

Nutrition

What can I substitute for an egg yolk in banana cookies?

You can use 2 tablespoons of applesauce or mashed avocado as an egg yolk substitute. Another option is a flaxseed egg, which is 1 tablespoon ground flaxseeds mixed with 3 tablespoons water, left to thicken for 5 minutes.

These alternatives provide moisture and binding but may slightly change texture or flavor.

Is it necessary to use overripe bananas for baking these cookies?

Yes, overripe bananas are best because they are sweeter and softer, which adds moisture naturally. Their intense flavor improves the taste and helps achieve the desired soft, chewy texture.

For optimal sweetness and moisture, use bananas with mostly brown or heavily speckled skins. The softer the banana, the sweeter and moister your cookies will be.

Avoid underripe or just-ripe bananas, as they lack sufficient sugar and can result in dry cookies. Measure your mashed banana carefully—¼ cup is ideal to balance moisture without making the dough too wet.

How can you tell when the banana cookies are done baking?

The cookies are done when the edges turn golden brown but the centers still look slightly underbaked and soft.

Allow them to cool on the baking sheet for at least 10 minutes to firm up before moving to a wire rack. This prevents breakage and helps set their chewy texture.

Use your overripe bananas for more great recipes here:

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Our Banana Oatmeal No Bake Cookie recipe is packed with cozy banana flavor in every bite. Made with just a few simple ingredients and zero oven time, they’re the easy treat you’ll want on repeat.
These Banana Oatmeal Cookies are chewy and flavorful thanks to fresh bananas and banana pudding mix. This easy recipe makes a deliciously comforting cookie everyone will love!
Make a batch of Peanut Butter Banana Cookies that are full of flavor with the perfect blend of peanut butter and banana. The addition of pudding mix makes these cookies extra moist and irresistible!
Oatmeal Banana Breakfast Cookies are soft, wholesome, and just sweet enough to feel like a treat while still passing as breakfast. Made with only a handful of simple ingredients, they’re the grab-and-go bite that makes mornings a lot more cooperative.

Banana Chocolate Chip Cookies are rich and flavorful, made with browned butter, ripe banana, and a classic cookie base loaded with chocolate chips. Soft, chewy, and perfectly sweet, they’re a banana lover’s dream!

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