These incredible Banana Chocolate Chip Cookies are the perfect marriage between banana bread and chocolate chip cookies. These cookies made with brown butter have a warm, nutty flavor that will have you grabbing a banana bread cookie for each hand.
Chocolate Chip Cookies Meet Banana Bread
I love banana bread and I love chocolate chip cookies. I mean, who doesn't? I am not even a cookie type of person and if I was in a bakery, I would probably go for the pastries first. But I just can't resist a warm chocolate chip cookie out of the oven.
In this recipe, banana bread marries chocolate chip cookies for the perfect sweet treat to make for my family. These soft cookies have crisp edges with a chewy texture and a banana bread flavor. Whenever I have leftover bananas, my family requests this perfect treat.
I won't tell anyone if you eat them for breakfast! They go great with a cup of coffee.
Ingredients for Banana Bread Chocolate Chip Cookies
The secret ingredient that really makes these cookies stand out is the brown butter. Brown butter cookies have a warm, nutty almost butterscotch flavor. Paired with the chocolate chips and the bananas, you have an incredible cookie that's unlike any other cookie you've ever had. Here are all the necessary ingredients.
- Butter – Use chilled, unsalted butter to make brown butter for these banana chocolate chip cookies.
- Banana – This recipe is perfect for using up over-ripe bananas.
- Egg – Room temperature eggs will be easier to incorporate into the batter.
- Vanilla Extract – Vanilla extract enhances the flavor of the other ingredients.
- Sugar – I used light brown sugar. You can use dark but the molasses flavor will be stronger.
- Flour – Use all-purpose flour.
- Rolled Oats – You can use either instant, quick-cooking oats or regular rolled oats. Do not use steel-cut oats.
- Cinnamon – Cinnamon adds a warm spiciness to the cookies.
- Baking Soda – This will make your cookies nice and fluffy.
- Salt – Salt brings out the flavor of all of the other ingredients.
- Chocolate Chips – Semisweet chocolate chips are my choice but you could try milk chocolate or dark chocolate chips too.
How To Make Banana Chocolate Chip Cookies
- Brown the butter.
- Use a stand mixer or hand mixer and combine the melted butter with mashed banana, egg, vanilla, and brown sugar in a large bowl.
- Whisk together the dry ingredients then slowly mix the flour mixture into the wet ingredients.
- Gently mix in the chocolate chips than cover the dough and refrigerate for two hours to overnight.
- Preheat the over to 350 degrees F and line a baking sheet with parchment paper.
- Use a two tablespoon cookie scoop and place balls of dough 2 inches apart on a cookie sheet.
- Top each ball of dough with a few extra chocolate chips and bake for 10 to 12 minutes or until the cookies are golden brown and set but slightly undercooked.
- Cool for 10 minutes before transferring to a wire rack.
See the full recipe card below for the full instructions on making this banana cookie recipe.
Baking Tips
- Slightly overripe bananas will mash better than a ripe yellow banana. You can quickly ripen a banana by placing it in a 400 degrees F oven for about 5 minutes.
- Use cold butter when making browned butter.
- Watch the butter closely so you don't over brown it. You want brown butter cookies NOT burnt butter cookies!
- Use room temperature eggs.
- Use a spoon to scoop dry ingredients into a measuring cup and then level with a knife.
- Don't overmix the batter.
- Slightly undercook the cookies so they are soft and moist.
- Add chopped walnuts or pecans for extra crunch.
- Chill the dough to prevent the cookies from spreading while baking.
- This cookie dough freezes really well.
Storage
Store these chocolate chip banana bread cookies in an airtight container for up to 3 days. The cookies can also be frozen for one month. The dough also freezes well for up to one month.
FAQS
Replacing butter with brown butter gives cookies a warm, nutty, buterscotch-like flavor.
Place cookies into an air tight container and store on the counter.
There are two ways to freeze cookie dough.
1. Spread the dough into a log shape and wrap with plastic wrap. Store in the freezer and defrost for about 30 minutes before slicing or scooping and baking cookies.
2. Scoop cookie dough onto a baking sheet and freeze. Place the frozen balls of dough into a freezer bag. Remove what's needed and bake as directed. You may need to add 2-3 minutes to the baking time.
More Cookie Recipes
- Chocolate Dipped Peanut Butter Cookies
- Little Monster Cookie Bites
- Soft Sugar Cookies with Sprinkles
- Banana Chocolate Chip Breakfast Cookies
- Gingerbread Hot Cocoa Cookies from Dash of Delightful
- Pumpkin Chocolate Chip Cookies
If you like these brown butter banana cookies, please leave a 5-star rating.
RECIPE
Banana Chocolate Chip Cookies
Ingredients
- ¼ cup chilled unsalted butter, cut into pieces
- 1 large ripe banana, mashed
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup light brown sugar
- 2 cups flour
- ¾ cup rolled oats
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semi sweet chocolate chips
Instructions
Brown Butter
- Put the butter pieces in a saucepan. Melt the butter over medium-low heat on a stove. Immediately begin to stir the butter. Continue to stir until it turns a golden brown in color (about 8-10 minutes).Take off of the stove, pouring into a large heat safe mixing bowl. Let the butter cool for 5 to 10 minutes.
Cookies
- Add the mashed banana, egg, vanilla, and brown sugar to the bowl with the butter. Blend the ingredients together with an electric mixer.
- In a second bowl combine the flour, oats, cinnamon, baking soda, and salt. Whisk together.
- Slowly add some of the dry ingredients to the wet ingredients bowl and use an electric mixer on low to combine (or stir by hand with a wooden spoon).Continue until all of the dry ingredients have been added to the wet ingredients. The dough should be combined but not completely mixed. Usea rubber spatula to scrape sides and stir in ¾ cup of the chocolate chips. (reserve ¼ cup for later)
- Cover the bowl of dough with plastic wrap and store in the refrigerator for a minimum of two hours or overnight.
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone mat. Measure the cookie dough balls using a two tablespoon scoop and place the dough balls 2 inches apart on prepared cookie sheet. Top with a few chocolate chips on each cookie.
- Bake at 350 degrees for about 10 to 12 minutes. The cookies will be slightly undercooked. Remove from the oven and set aside to cool on the cookie sheet for 10-15 minutes. Transfer to a rack. Repeat with another batch or bake two trays at a time.
Nutrition
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