Use your browning bananas and make these brown butter banana chocolate chip cookies! They are soft cookies with nutty brown butter, sweet banana, and gooey chocolate in every bite.
I always have ripening bananas on my counter. Sometimes I make some banana bread but other times I don't feel like having banana bread, that's when this recipe comes in handy.
These are thick and chewy cookies! They require no chill time and are so tasty.
For more simple recipes, try these 5 ingredient Peanut Butter Chocolate Cookies, 3 Ingredient Banana Oatmeal Cookies, and 5 Ingredient Fudgy Brownies.
Why this recipe works
- Breakfast prep - A great snack idea!
- Easy to bake - No electric mixer or chill time required.
- One Banana - You only need 1!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view the ingredients we’re using!
- Brown sugar – I used dark brown sugar for this recipe, but light brown works as well.
- Bananas – Make sure your banana is super ripe and has lots of brown spots all over. The riper, the sweeter!
- Chocolate chips – I used semi-sweet chocolate chips. This will be added inside the batter and sprinkled on top! You can use dark if you’d like, but milk will be to sweet.
- Egg – Remove 2 hours prior to baking.
- Flour – I used all-purpose flour for this recipe.
- Vanilla – Using a good quality vanilla is important to enhance the banana flavour.
Step by step instructions
Here is how to make and bake these brown butter banana chocolate chip cookies. You will need two trays lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1 - Prep. Line a baking tray with parchment paper and set aside. Then, mash the bananas and set aside.
Step 2 – Brown the butter. Check the recipe card for details on how to brown the butter. Allow it to cool for 15-20 minutes as you prep the rest of your ingredients.
Step 3 – Mix dry ingredients. In a medium bowl, add in flour, cinnamon, baking soda, baking powder, cornstarch, and salt.
Step 4 - Mix wet ingredients. In a large bowl, add in slightly cooled brown butter, brown sugar, and white sugar. Then mix in egg, vanilla, and mashed bananas.
Step 5 - Add in dry ingredients. Mix until a soft cookie dough forms. Don't over-mix! *If your batter is runny, allow it to sit on your counter for 5-10 minutes and allow the flour to hydrate and thicken the cookie dough before scooping*.
Step 6 - Mix in add-ins. Toss in the chocolate chips and mix a few more times.
Step 7 – Scoop and bake. Scoop the cookies (I used a 2 tbsp cookie scooper) onto the prepared baking tray placing them about 2 inches apart from one another. Bake 6 at a time for 14-16 minutes or until the edges are a light golden brown. *If the cookies are not spreading, gently bang the tray on your counter a few times and continue baking.*
Store in an airtight container for up to 3 days or in the fridge for a week. You can also freeze the cookies and thaw in the microwave when wanted.
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
- Use a chopped up chocolate bar for extra gooey centres.
- Don’t over mix the dough once the dry ingredients are added. If you over mix, the dough will appear more dry and tough.
- Make sure to use super ripe bananas. The riper the banana, the sweeter the cookies. The more black spots on the banana peels, the better.
- Use fresh bananas. If you use frozen bananas, make sure to drain the liquid before using them.
- Make sure the flour is spooned and leveled properly. If you stick the measuring cup into the flour, this will compact it. A scale will give you the most accurate measurements.
FAQ
Do I have to brown the butter?
No! But if you’re already melting it on the stovetop, you may as well brown it! Browning the butter really elevates these cookies and brings them SO much flavour.
Can I use frozen bananas?
Yes. Make sure to drain the extra liquid that comes from them before mashing them up and using them.
Check out more banana recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Brown Butter Banana Chocolate Chip Cookies
Ingredients
- 1/2 cup mashed bananas approx 1 large banana
- 1/2 cup + 1 tbsp unsalted butter melted and browned
- 2/3 cups dark brown sugar
- 1/4 cup white sugar
- 2 tsps vanilla
- 1 large egg room temperature
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 2 tsps cornstarch
- 1/4 tsp salt
- 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉. Line two baking trays with parchment paper and set aside. Mash the bananas and set aside.1/2 cup mashed bananas
- Brown the butter: In a medium sized saucepan, add the butter and melt it on medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you'll know it's almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl to cool for 20 minutes while you prep the rest of the ingredients.1/2 cup + 1 tbsp unsalted butter
- In a medium bowl, add in flour, cinnamon, baking soda, baking powder, cornstarch, and salt.1 tsp baking soda, 1/4 tsp cinnamon, 2 tsps cornstarch, 2 cups all-purpose flour, 1/4 tsp salt
- In a large bowl, add in slightly cooled brown butter, brown sugar, and white sugar. Whisk until well combined, about 2 minutes. Then add in the egg, vanilla, and mashed bananas. Continue whisking until all combined.1/2 cup + 1 tbsp unsalted butter, 2/3 cups dark brown sugar, 1/4 cup white sugar, 1 large egg, 2 tsps vanilla
- Add the dry into the wet. Using a spatula, mix until a soft cookie dough forms. Don't over-mix! *If your batter is runny, allow it to sit on your counter for 5-10 minutes and allow the flour to hydrate and thicken the cookie dough before scooping*.
- Toss in the chocolate chips and mix a few more times.3/4 cups semi-sweet chocolate chips
- Scoop the cookies (I used a 2 tbsp cookie scooper) onto the prepared baking tray placing them about 2 inches apart from one another. Bake 6 at a time for 14-16 minutes or until the edges are a light golden brown. If the cookies are not spreading, gently bang them on the ground or countertop and place back into the oven to bake. After about 14-16 minutes, the cookies should be ready. The middle may look soft and underbaked, but it will continue to bake as it sits on the hot tray.
- Store in an airtight container for up to 3 days or in the fridge for a week. You can also freeze the cookies and thaw in the microwave when wanted.
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