Brown Butter Banana Bread Cookies
Brown butter banana bread cookies with ripe banana and chocolate chips. Soft, rich cookies that take about 50 minutes, including butter browning, a 10-minute butter cooling period, baking, and 5 minutes of pan cooling. Allow longer for additional batches, if the butter needs more cooling, or for the cookies to cool completely.
Brown butter is the extra step that sets these banana cookies apart. The golden milk solids bring a toasted flavor to the dough, alongside ripe banana and chocolate chips. Keep those browned bits when you transfer the butter to a bowl; they belong in the cookies, not left behind in the saucepan.
Measure the banana after mashing rather than going by the number of bananas. This dough uses 3/4 cup, and banana size varies too much to make a reliable count. The butter is measured before browning, then cooled until it is no longer hot before the remaining ingredients go in.
Expect soft cookies rather than crisp ones, but do not confuse softness with an underbaked center. The edges should be lightly golden and the centers set, with no wet dough. Five minutes on the baking sheet helps them settle before you move them to a rack; wait until they have cooled completely before sealing them in a container.
Questions you may have about this recipe
Do the bananas need to be very ripe?
Yes. Soft, spotted bananas give the best flavor and texture.
Can I skip browning the butter?
You can use melted, cooled butter without browning, but the flavor and moisture will differ. Brown butter adds a deeper, richer taste.
Can I freeze these cookies?
Yes. Cool the cookies completely, then freeze in an airtight container for up to 1 month.
Can I use different chocolate?
Yes. Milk, dark, or white chocolate chips all work well.
How should I store the cookies?
Cool the fully baked cookies completely, then keep them in a sealed container at room temperature for up to 3 days.
What you need to make Brown Butter Banana Bread Cookies
1/2 cup unsalted butter
3/4 cup mashed ripe banana
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 3/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
How to make Brown Butter Banana Bread Cookies
Measure 1/2 cup unsalted butter before browning and place it in a small saucepan over medium heat.
Cook, stirring frequently, until the butter melts and foams and the milk solids turn golden brown with a nutty aroma. Watch closely to prevent burning; browning usually takes about 5 to 7 minutes after the butter melts.
Immediately pour the butter and browned solids into a heatproof bowl. Cool for about 10 minutes, or longer until no longer hot. Meanwhile, preheat the oven to 350°F and line baking sheets with parchment.
Stir the mashed banana, brown sugar, and granulated sugar into the cooled butter.
Mix in the egg and vanilla.
Add the flour, baking soda, and salt. Stir just until combined; do not overmix.
Fold in the chocolate chips. Divide the dough into 18 equal portions on the prepared baking sheets, leaving about 2 inches between them. If desired, sprinkle a little coarse salt on top.
Bake for about 10 to 12 minutes, until the edges are lightly golden and the centers are set without wet dough. Allow extra time if needed and for additional batches; do not eat raw dough.
Cool the cookies on the pan for 5 minutes, then transfer to a wire rack. Cool completely before storing.
Tips
Use very ripe bananas for the sweetest flavor, measuring 3/4 cup after mashing.
Let the brown butter cool until no longer hot so it does not cook the egg; this may take longer than 10 minutes.
Do not overmix the dough or the cookies will be dense.
Optional: sprinkle a little coarse salt on top before baking for extra flavor.
Baking sheets for the cookie batches
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A pair of baking sheets lets you portion a second batch while the first one bakes. The Nordic Ware half-sheet pan two-pack on Amazon (paid link) is one option for these cookies. Line the pans with parchment as directed and leave about 2 inches between portions rather than squeezing all 18 cookies onto one tray. Let a reused pan cool before adding more dough.
Reader reviews
⭐⭐⭐⭐⭐ “Soft, rich, and full of banana flavor.” Diane M
⭐⭐⭐⭐ “Great with my morning coffee.” Harold T
⭐⭐⭐⭐⭐ “The brown butter made these taste special.” Patricia L
⭐⭐⭐⭐ “Easy to mix and bake on a busy day.” George K
⭐⭐⭐⭐⭐ “My wife asked me to save this recipe.” Elaine R
Printable Recipe
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Brown Butter Banana Bread Cookies
Soft brown butter banana bread cookies filled with melted chocolate chips. A simple, comforting treat that bakes in minutes.
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup mashed ripe banana
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
Instructions
- Measure 1/2 cup unsalted butter before browning and place it in a small saucepan over medium heat.
- Cook, stirring frequently, until the butter melts and foams and the milk solids turn golden brown with a nutty aroma. Watch closely to prevent burning; browning usually takes about 5 to 7 minutes after the butter melts.
- Immediately pour the butter and browned solids into a heatproof bowl. Cool for about 10 minutes, or longer until no longer hot. Meanwhile, preheat the oven to 350°F and line baking sheets with parchment.
- Stir the mashed banana, brown sugar, and granulated sugar into the cooled butter.
- Mix in the egg and vanilla.
- Add the flour, baking soda, and salt. Stir just until combined; do not overmix.
- Fold in the chocolate chips.
- Divide the dough into 18 equal portions on the prepared baking sheets, leaving about 2 inches between them. If desired, sprinkle a little coarse salt on top.
- Bake for about 10 to 12 minutes, until the edges are lightly golden and the centers are set without wet dough. Allow extra time if needed and for additional batches; do not eat raw dough.
- Cool the cookies on the pan for 5 minutes, then transfer to a wire rack. Cool completely before storing.
Notes
Plan on about 50 minutes: 15 minutes preparation, about 20 minutes cooking for browning and baking, and 15 minutes additional time for butter cooling and initial pan cooling. Allow longer if the butter is still hot, for additional baking batches, or for cookies to cool completely. Use very ripe banana and measure 3/4 cup after mashing. Milk, dark, or white chocolate chips may be used. Optional topping: a little coarse salt. You may use melted, cooled butter without browning, but the flavor and moisture will differ. Once fully cooled, store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
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