There’s something deeply comforting about a warm cookie fresh from the oven, and this Brown Butter and Banana Chocolate Chip Cookies Recipe takes that comfort to the next level. Whether you’re looking to use up ripe bananas or just craving a twist on the classic chocolate chip cookie, this recipe offers a toasty, rich flavor with a hint of fruitiness that’s utterly delicious. I love making these when I want a cozy treat that feels both a little indulgent and a little wholesome.
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In the Kitchen
This Brown Butter and Banana Chocolate Chip Cookies Recipe is a nugget of baking joy that combines nutty brown butter with naturally sweet bananas and melty chocolate chips to create a cookie that’s tender, flavorful, and a little extra special. It works beautifully as a way to transform overripe bananas into something comforting and shareable.
- Juicy and Tender Every Time: The mashed banana keeps the cookies moist and soft, so you won’t have that dry, crumbly feeling.
- Golden, Satisfying Finish: Browning the butter adds a rich, caramelized undertone that pairs perfectly with chocolate.
- Simple Ingredients, Big Impact: You don’t need anything fancy–just pantry basics that come together to wow your taste buds.
- Weeknight to Weekend Ready: Quick enough for a cozy weekday treat but special enough for guests or celebrations.
Ingredients at a Glance
Choosing ripe bananas is key—they bring natural sweetness and moisture. For the best results in this Brown Butter and Banana Chocolate Chip Cookies Recipe, look for bananas with plenty of brown spots or even starting to soften, and use a good-quality chocolate chip that melts just right.
- Butter: Use unsalted to control salt levels; browned carefully for that nutty aroma.
- Banana: Overripe is perfect—extra sweet and easy to mash.
- Sugars: A mix of white and light brown sugar gives subtle caramel notes and chewiness.
- Flour & Leaveners: Use all-purpose and fresh baking soda for proper rise and texture.
- Chocolate Chips: Semi-sweet or milk chocolate, depending on your preference.
- Vanilla & Spices: Vanilla extract deepens flavor; cinnamon adds warmth without overwhelming.
- Sea Salt (optional): Sprinkling a bit on top before baking heightens all the flavors beautifully.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Brown Butter and Banana Chocolate Chip Cookies Recipe
Step 1 — Brown Your Butter to Nutty Perfection
Start by melting the butter over medium-low heat in a light-colored saucepan so you can watch the color change. Stir constantly to keep it from burning, and be patient—you’ll notice the butter foam up, then gradually, a warm, nutty aroma will fill the kitchen and brown bits will appear. Once it turns a golden amber shade, remove it from the heat and transfer immediately to a heat-proof dish to cool for 10 to 15 minutes. This step is what makes the cookies so rich and toasty, so don’t rush it!
Step 2 — Prepare Your Banana and Dry Mix
While the butter is cooling, mash your overripe banana until it measures about ¼ cup. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. I find that sifting these dry ingredients together or giving them a good stir helps distribute everything evenly, which means uniform cookies without surprise salty or dense spots.
Step 3 — Combine Browned Butter and Sugars, then Add Banana and Egg
Once your brown butter has cooled until lukewarm (warm enough to be liquid but not hot enough to cook the egg), whisk in both sugars until smooth. You’ll notice the mixture looks almost glossy. Next, stir in the mashed banana, egg yolk, and vanilla extract until everything is fully combined. The batter should feel rich and slightly thick.
Step 4 — Fold in Dry Ingredients and Chocolate Chips
Gently add the flour mixture to the wet ingredients, stirring carefully just until you see no streaks of flour. Overmixing will toughen the cookies, so stop as soon as it’s combined. Finally, fold in your chocolate chips, saving a few to press on top of the cookie dough balls later. This little finishing touch makes the cookies look extra tempting and ensures melty pockets of chocolate on every bite.
Step 5 — Scoop, Top, and Bake
Use a medium-sized scoop (about 1.5 tablespoons) to drop cookie dough rounds onto parchment-lined baking sheets, spacing them about 3 inches apart. Press a few extra chocolate chips gently into the tops, then bake at 350°F for 10 to 12 minutes. You’ll want to watch for a golden edge with slightly soft centers—they continue to set as they cool. Once out of the oven, I like to sprinkle a light pinch of flaky sea salt on top; it adds a delightful contrast that really wakes up the flavors.
Things to Remember
This Brown Butter and Banana Chocolate Chip Cookies Recipe comes alive when you get the butter browning right and mix gently. I learned that over stirring can turn these cookies from soft and chewy to tough faster than you expect, so keep that in mind. Also, don't skip the cool-down time for the brown butter, or the egg yolk could scramble when added.
- Doneness Cue: Look for golden edges and soft centers; they’ll firm up as they cool.
- Temperature Trick: Brown butter should be warm–not hot–when adding sugars and egg yolk.
- Make-Ahead Move: The dough freezes beautifully—scoop and freeze before baking for fresh cookies anytime.
- Common Pitfall: Avoid overmixing once flour starts going in to keep cookies tender.
Ways to Serve It
Finishing Touches
I often like to finish these cookies with a sprinkle of flaky sea salt; it cuts the sweetness and highlights the caramel notes from browned butter and banana. Serving slightly warm allows the chocolate chips to be gooey and melty, which makes every bite feel indulgent. Sometimes, I’ll drizzle a little melted dark chocolate over the top for a fancy touch if I’m making these for guests.
Plays Well With
These cookies go wonderfully with a scoop of vanilla ice cream or even a dollop of slightly tangy Greek yogurt on the side. A cup of strong coffee or chai tea complements their warm, cozy flavors perfectly. For texture contrast, I like adding a handful of toasted pecans or walnuts to the dough—it ramps up the nuttiness and adds a pleasant crunch.
Simple Plating Upgrades
For a casual presentation, serve your cookies stacked on a rustic wooden board with a small bowl of extra chocolate chips or sea salt nearby. If you want to dress things up for an occasion, plate each cookie with a scoop of ice cream and a sprig of fresh mint or a light dusting of powdered sugar. It’s all about simple little details that make your homemade treat feel extra special.
Make-Ahead & Keeping Fresh
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to 3 days—they stay soft and tender thanks to the banana. If you want to refrigerate them, they’ll last about 5 days but might firm up a bit, so let them come to room temperature before enjoying to soften again.
Freezing Tips
These cookies freeze wonderfully either baked or as dough balls. If baking from frozen dough, add a minute or two to the bake time and bake straight from the freezer. Once baked, allow cookies to cool fully, then layer with parchment paper in an airtight container or freezer bag for up to 3 months. Thaw at room temperature and you’ll barely notice the difference.
Reheating Brown Butter and Banana Chocolate Chip Cookies Recipe Without Drying Out
To reheat, I recommend wrapping one or two cookies in a slightly damp paper towel and microwaving them on medium power for 15-20 seconds. This traps steam, keeping them moist. Alternatively, warm them in a 300°F oven for 5-7 minutes on a baking sheet. If you have an air fryer, 3-4 minutes at 320°F is perfect. Avoid overheating to keep those tender insides intact.
Frequently Asked Questions
Technically yes, but browning the butter adds a toasty, nutty flavor and depth that regular melted butter doesn’t provide—it's worth the extra step for this recipe’s signature taste.
Using a whole egg could make the dough a bit wetter and change texture. This recipe uses just the yolk to keep the cookies extra tender and rich, but if needed, you can try substituting—expect a slightly different crumb.
You can experiment with other purees, but banana brings flavor and sweetness that really complement the brown butter and chocolate. Applesauce or pumpkin will change that flavor profile, but they’ll still add moisture.
For a crispier edge, bake the cookies a little longer, closer to 13-14 minutes, and consider flattening the dough balls slightly before baking. Just keep an eye to avoid burning.
Final Thoughts
This Brown Butter and Banana Chocolate Chip Cookies Recipe is one I keep in my regular rotation for a reason: it’s approachable, comforting, and a bit elevated with those browned butter notes. The banana lends a gentle sweetness and keeps the cookies soft, making them a perfect bite whether you’re enjoying a quiet cup of tea or sharing with friends. I hope you love baking and tasting these as much as I do—it’s a recipe that invites a little kitchen joy and nostalgia in every batch.
PrintFull Printable Recipe
Brown Butter and Banana Chocolate Chip Cookies Recipe
These Brown Butter and Banana Chocolate Chip Cookies combine nutty browned butter with the natural sweetness of ripe banana for chewy, flavorful cookies with gooey chocolate chips. A touch of cinnamon adds warmth, and optional flaky sea salt enhances the rich flavors.
- Total Time: 35 minutes
- Yield: 18 cookies
Ingredients
Wet Ingredients
- ½ cup butter (1 stick), browned and cooled
- ¼ cup mashed overripe banana (from 1 medium banana)
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ⅓ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅓ cup sugar
- ½ cup packed light brown sugar
Add-ins
- ⅔ cup chocolate chips
- Additional chocolate chips for topping (optional)
- Flaky sea salt for garnish (optional)
Instructions
- Preheat Oven: Set your oven to 350°F to preheat while you prepare the dough.
- Brown the Butter: Melt the butter in a saucepan over medium-low heat, stirring constantly to avoid burning. After 5-10 minutes, the butter will foam and then turn a golden amber with browned bits forming; remove from heat immediately and transfer to a heat-proof dish. Let it cool for 10-15 minutes until lukewarm or room temperature.
- Mash the Banana: While the butter cools, mash the ripe banana until smooth and measure ¼ cup.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly combined.
- Combine Sugars with Butter: Add both sugars to the cooled browned butter and whisk until smooth and combined.
- Add Wet Ingredients: Stir the mashed banana, egg yolk, and vanilla extract into the butter and sugar mixture until fully incorporated.
- Combine Dry and Wet: Gently fold the flour mixture into the wet ingredients just until combined to avoid overmixing.
- Fold in Chocolate Chips: Incorporate ⅔ cup chocolate chips evenly into the dough.
- Portion Dough: Using a medium scoop (around 1.5 tablespoons), drop cookie dough balls on a parchment-lined baking sheet spaced about 3 inches apart.
- Add Toppings: Press a few extra chocolate chips on top of each dough ball for garnish, and optionally sprinkle flaky sea salt.
- Bake: Bake cookies in the preheated oven for 12-15 minutes, until edges are golden and centers are set.
- Cool: Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to stir the butter constantly when browning to prevent burning and achieve a nutty flavor.
- Use a ripe, overripe banana for natural sweetness and moisture that enhance the cookie texture.
- Do not overmix the dough after adding flour to keep cookies tender and chewy.
- If you like extra chocolate, sprinkle additional chips on top before baking for a nice visual and melty texture.
- Flaky sea salt on top brightens and balances the sweetness perfectly but is optional.
- Room temperature egg yolk helps the dough mix evenly.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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