Do you ever have just one overripe banana sitting around, staring at you, like, “Hey, use me!”? This happens to me all. the. time. Usually, I toss my overripe bananas into the freezer until I have enough to whip up my famous brown butter banana bread. 🍌 But sometimes, when I’m craving that banana bread flavor and I’m in a hurry, I make these absolutely amazing Brown Butter Banana Chocolate Chip Cookies instead.
These cookies are the ultimate mash-up of my banana bread and chocolate chip cookie recipes—basically, the best of both worlds. They’re gooey and chewy, loaded with semi-sweet chocolate chips, and have the perfect hint of banana flavor. Honestly, they’re my dream cookie. 😍
So, what are you waiting for?! Let’s make these Brown Butter Banana Chocolate Chip Cookies together! 👩🍳🍪
Ingredients:
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Unsalted Butter:
I almost always bake with unsalted butter. By using unsalted butter, you can control the amount of salt in these banana chocolate chip cookies. Especially since most brands vary with the amount of salt they use in their unsalted butter, it helps keeping baking consistent and honest!
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Light Brown Sugar:
Light brown sugar adds a subtle caramel flavor and moist texture, making it my ideal sugar to use for my banana chocolate chip cookies recipe. The brown sugar enhances the chewiness of the cookies, allowing the brown butter, banana, and chocolate chips to shine through. You can also use whatever sugar you prefer in this recipe, this is just what I prefer. Feel free to use dark brown sugar, coconut sugar, or granulated sugar.
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Overripe Banana:
This recipe calls for just ONE overripe banana! I mean talk about a WIN!!! Using an overripe banana adds moisture, natural sweetness, and subtle banana flavor into the cookie. It is key to use an overripe banana to add optimal sweetness & the mushier nature blends into the cookie easier. You want to make sure the banana is completely mashed before mixing it in or it will be too chunky!
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Egg:
Let’s talk about the humble egg—the unsung hero of baking! 🥚 Eggs are like the glue that holds your cookies together (literally). Without them, your dough would be a crumbly mess, and your cookies wouldn’t have that perfectly chewy, tender texture we all love.
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Vanilla Extract:
Vanilla is the flavor bomb in this recipe. A little bit of pure vanilla extract goes a loonnnnggg way (& trust me using the real deal van illa is 1000% worth the extra cost) The vanilla extract elevates the overall flavor of the cookies by adding a rich and aromatic vanilla essence. It complements the sweetness of the banana and chocolate chips, adding a depth of flavor. The vanilla extract also helps to balance the flavors and create a more complex taste in the finished cookies.
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All Purpose Flour:
I primarily bake my desserts with all purpose flour – it add the proper structure and texture to these cookies. I love all purpose flour because it has a moderate protein content, which helps to create a tender and chewy cookie. All-purpose flour also blends well with the other ingredients, ensuring that the cookies bake evenly and have a uniform texture. AKA all purpose flour is realllly THAT girl! If you have a dietary restriction, feel free to use whatever flour your tummy can handle.
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Baking Powder:
Baking powder is used in my banana chocolate chip cookies recipe as the leavening agent aka what gives the cookie a little bit of RISE! This helps these cookies become light and fluffy, rather than dense and mushy.
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Salt:
So THIS is why we use unsalted butter – so we can control the amount of salt in the recipe. every good baking recipe has salt. The salt intensifies & brings out the natural sweetness of all of the other ingredients. I love to use fine grain salt in the dough & flakey salt on top of the cookie after baking. A little bit of salt on top makes these cookie seriously so addicting.
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Semi-Sweet Chocolate Chips:
Semisweet chocolate chips are my go to chocolate when it comes to cookies – it’s the perfect amount of sweetness without being overwhelming and taking over all of the other flavors. I also love how semisweet hold their shape throughout the baking process & are perfectly gooey out of the oven.
What is Brown Butter?
Baking Equipment Needed:
Whisk / Hand Mixer / Stand Mixer
Easy Brown Butter Banana Chocolate Chip Cookies Recipe (with Video)
Video
Ingredients
- ½ cup unsalted butter
- 1 cup brown sugar
- 1 mashed overripe banana
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Brown the Butter First things first – Let’s ELEVATE your average butter and turn it into a golden, nutty dream. 🧈 In a saucepan over medium-low heat, melt the butter, stirring to make sure it doesn’t burn for 5-10 minutes. You’ll know it’s ready when it smells like heaven and has little brown bits forming. Once browned, let it cool for about 10 minutes—trust me, it’s worth the wait. (if you do not wait, you risk cooking your egg during the mixing process & trust me… no one wants scrambled egg cookies)
- Mix in the Sugar Once the brown butter has cooled, it is time to whisk with the light brown sugar. Whisk using a hand whisk, hand mixer, or stand mixer for 1-2 minutes. The sugar dissolves into the butter, giving your cookies that rich, caramel-like flavor we’re after.
- Banana Tiiimmmeeeee Mash up your overripe banana in a separate bowl. (Pro tip: If your banana isn’t ripe enough, pop it in the microwave for 20-30 seconds to soften it up!) Stir the mashed banana into the butter-sugar mixture until it’s smooth and dreamy. You want the banana to be COMPLETELY mashed before mixing with the butter-sugar mixture. Mix for one minute until completely combined.
- Add the Egg & Vanilla Whisk in the egg and vanilla extract. This step pulls everything together and gives your batter that luscious, glossy finish. Mix for 1-2 minutes until it is shining.
- Mix the Dry Ingredients In a separate mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. The cinnamon is your not-so-secret ingredient that adds a subtle warmth to every bite. It really gives it that signature banana bread flavor.
- Combine the Wet & Dry Slowly fold the dry ingredients into the banana mixture. Take your time here—overmixing is the enemy of chewy cookies!
- Chocolate Chip Heaven Gently fold in the semisweet chocolate chips. You can also go wild and mix in extras like chopped nuts or white chocolate chips if you’re feeling adventurous.
- Chill Out Pop the dough in the fridge for at least 30 minutes, but if you’re patient, letting it chill overnight is a game-changer. This step allows the flavors to meld and helps the cookies bake up perfectly thick and chewy.
- Scoop & Bake Scoop the banana chocolate chip cookie dough onto a parchment-lined baking sheet. Keep them evenly spaced—they spread a little but not too much. Bake at 350°F for 10-12 minutes, just until the edges are golden brown and the centers look slightly underbaked.
- Cool & Devour the Banana Chocolate Chip Cookies: Let the banana chocolate chip cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. (Yes, I know it’s hard to wait, but trust me, the texture is so worth it!) I love to top my cookies with flakey salt to really bring these cookies to the next level.
Nutrition
Banana Chocolate Chip Cookies Baking Tips & Tricks:
- Chill the Dough
Refrigerating the dough is a game-changer. Chilling for at least 30 minutes allows the butter to solidify, preventing the cookies from spreading too much. Bonus: it also lets the flavors deepen, making your cookies even better. - Don’t Overmix
When combining the wet and dry ingredients, gently fold until just combined. Overmixing develops the gluten in the flour, which can make your cookies tough instead of soft and chewy. - Scoop for Consistency
Use a cookie scoop for even-sized cookies that bake at the same rate. Trust me, it’s worth the extra effort for picture-perfect results. - Underbake Slightly
Pull the cookies out when the edges are golden but the centers still look a bit underdone. They’ll continue to cook as they cool, resulting in that perfect gooey texture. - Line Your Baking Sheet
Always line your sheet with parchment paper or a silicone baking mat. It prevents sticking and helps the cookies bake evenly. - Room-Temperature Ingredients
For best results, make sure your egg is at room temperature. It mixes more smoothly with the other ingredients, creating a cohesive dough.
Storage Instructions
Storage:
- At Room Temperature: Store your cookies in an airtight container for up to 3 days. Add a slice of bread to the container to keep them soft—it works like magic! ✨
- In the Fridge: These cookies can last up to 5 days in the fridge. Just be sure to keep them in an airtight container to prevent drying out.
Freezing:
- Unbaked Dough: Scoop the dough into balls and freeze on a baking sheet. Once frozen, transfer them to a zip-top bag. Bake directly from frozen, adding 1-2 minutes to the bake time.
- Baked Cookies: Place baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Reheat:
- For that fresh-out-of-the-oven taste, warm your cookies in the microwave for 10-15 seconds. This softens the chocolate chips and revives that gooey texture
More of my recipes
Do you LOVE banana bread?! Check out Some of my AMAZING Banana Bread Recipes (I am like kinda known for itttt):Brown Butter Sugar Cookie Banana Bread – The Best Holiday Banana Bread Recipe!
The Best Brown Butter Chocolate Chip Banana Bread Recipe! (VIDEO Included)
Brown Butter Oreo Banana Bread Recipe You Need to Try Today (with VIDEO)
Conclusion
There you have it: the perfect balance of banana bread goodness and chocolate chip cookie indulgence. These Brown Butter Banana Chocolate Chip Cookies are the ultimate treat for banana lovers, chocolate lovers, and anyone in between. They’re soft, chewy, flavorful, and impossible to resist.
Whether you whip them up for a cozy night in, a bake sale, or just to use up that lonely banana on your counter, these banana chocolate chip cookies are guaranteed to be a hit. So, what are you waiting for?! Go grab that overripe banana and let’s get baking! 🍌🍪
If you try this recipe, let me know how it turned out! Leave a comment below or tag me on Instagram or TikTok @munchiesbymallory—I’d love to see your creations. Happy baking! 👩🍳✨
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