Brown Butter Banana Chocolate Chip Cookies Recipe

Introduction

These brown butter banana chocolate chip cookies combine the rich, nutty flavor of browned butter with the natural sweetness of banana and melty chocolate chips. The result is a chewy, soft cookie with crispy edges that’s sure to become a favorite treat.

Ingredients

• 127g (9 tablespoons) butter, browned
• 1 banana
• 220 grams brown sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 160g all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 115g chocolate chips

Instructions

1. Step 1: Brown the butter in a medium or large skillet over medium heat. Stir constantly until it foams and turns golden brown with a nutty aroma. Remove from heat and let it cool slightly.
2. Step 2: Mash the banana directly into the warm browned butter until smooth. Add the brown sugar, egg yolk, and vanilla extract. Mix well to combine.
3. Step 3: Gradually add the flour, baking soda, cinnamon, and salt to the wet mixture, stirring gently until just combined. Avoid over-mixing.
4. Step 4: Once the dough has cooled completely, fold in the chocolate chips carefully.
5. Step 5: Cover and refrigerate the dough for at least 4 hours, or preferably overnight, to develop chewy edges and deep flavor.
6. Step 6: Preheat the oven to 350°F (175°C).
7. Step 7: Scoop 1.5-ounce portions of dough onto a parchment-lined baking sheet, spacing them well apart to allow spreading. Bake 3 at a time if needed.
8. Step 8: Bake for 13–16 minutes until edges are golden and centers are set but soft.
9. Step 9: Immediately sprinkle extra chocolate chips and coarse salt on the hot cookies, then let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Chill the dough overnight for the best texture—this helps develop chewy edges and rich flavor.
• Try adding chopped nuts like walnuts or pecans for extra crunch.
• Use ripe bananas for natural sweetness and moisture.
• For a tropical twist, add a pinch of ground nutmeg or swap some chocolate chips for toasted coconut flakes.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag for up to 3 months. To reheat, warm gently in a low oven for 5–7 minutes to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular melted butter instead of browned butter?

While regular melted butter works, browning the butter adds a deeper, nutty flavor that really enhances these cookies.

Do I have to chill the dough?

Chilling is highly recommended as it improves the cookie’s texture and flavor. If you bake without chilling, cookies may spread too much and be less chewy.

Brown Butter Banana Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.9 from 142 reviews

Delightfully chewy and flavorful Brown Butter Banana Chocolate Chip Cookies featuring browned butter, ripe banana, warm cinnamon, and melty chocolate chips. These cookies develop delicious ripples and a crispy edge when chilled and baked to perfection.

• Author: Nethan
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 35 minutes (including chilling)
• Yield: Approximately 12–14 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 127g (9 tablespoons) unsalted butter, browned
• 1 ripe banana
• 220g brown sugar
• 1 egg yolk
• 1 teaspoon vanilla extract

Dry Ingredients

• 160g all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Add-ins

• 115g chocolate chips

Instructions

1. Brown the Butter: In a medium to large skillet over medium heat, melt the butter while stirring constantly. Continue until the butter foams, then turns golden brown and releases a nutty aroma. Remove from heat and allow it to cool slightly.
2. Prepare the Wet Ingredients: Mash the ripe banana directly into the browned butter in the skillet until smooth. Add the brown sugar, egg yolk, and vanilla extract, mixing thoroughly until combined.
3. Add the Dry Ingredients: Gradually sprinkle in the all-purpose flour, baking soda, cinnamon, and salt into the wet mixture. Stir gently and mix just until the dough comes together, taking care not to overmix.
4. Add Chocolate Chips: Once the dough has cooled completely, gently fold in the chocolate chips evenly throughout the dough.
5. Chill the Dough: Cover the dough tightly and refrigerate it for at least 4 hours, preferably overnight or longer. Chilling enhances the flavor and develops chewy edges and ripples during baking.
6. Preheat the Oven: When ready to bake, preheat your oven to 350°F (175°C).
7. Shape and Bake the Cookies: Scoop 1.5 oz portions of dough onto a parchment-lined baking sheet, spacing them generously to allow spreading. Bake for 13-16 minutes until the edges are golden brown and the centers are just set but still soft. Only bake a few at a time for best results.
8. Cool and Finish: Immediately after removing from the oven, sprinkle with extra chocolate chips and coarse salt if desired. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Chilling the dough overnight intensifies flavor and texture, creating characteristic ripples and chewy edges.
• Brown butter adds a rich, nutty depth that elevates the banana chocolate chip cookie.
• Be careful not to overmix the dough to keep cookies tender.
• Use ripe bananas for maximum sweetness and moisture.
• Cookies remain soft in the center even after cooling, with crisp edges.

Keywords: brown butter cookies, banana chocolate chip cookies, chewy cookies, homemade cookies, easy dessert