Brown Butter Banana White Chocolate Chip Cookies

These are easily the BEST banana cookies! They’re soft and chewy, and baked with brown butter for lots of flavor. Made with simple ingredients, no mixer is required for these Brown Butter Banana White Chocolate Chip Cookies. 

If you’re anything like me and love cookies, you are going to fall in love with these Brown Butter Banana White Chocolate Chip Cookies. They are so chewy and soft in the centers, with perfectly crisp edges, like any great cookie should be. Served with a cold glass of milk, these Brown Butter Banana White Chocolate Chip Cookies are going to be your new favorite!

Brown Butter Banana White Chocolate Chip Cookies Ingredients

Let’s go over the ingredients you will need for this paleo chocolate chip cookie recipe. Using high-quality ingredients is key to producing the best white chocolate chip cookies!

• Butter: I always bake with salted butter (unless stated otherwise). Salted butter doesn’t contain any natural flavorings that unsalted butter has. Just two ingredients; cream and butter. These brown butter cookies can be made with salted or unsalted butter. If you are using unsalted butter, increase the salt by ½ teaspoon.
• Granulated sugar: Use your favorite granulated or organic cane sugar! This is the one that I use in all of my baking.
• Brown sugar: Brown sugar adds to the chewiness of these cookies. I like to use light brown sugar, but dark brown sugar works just as well! Use your favorite brand of brown sugar. This is the one that I use in all of my baking.  
• Egg yolk: Always use large eggs when you are baking. Make sure that the egg yolk you use is at room temperature for the best results.
• Vanilla extract: Always use pure vanilla extract (not imitation) for the best tasting baked treats!
• Banana: You will need one extra ripe banana for these banana cookies. 
• Lemon juice: The acidity of the lemon juice prevents the banana from turning brown. It is such a small amount, that you won’t taste it in the cookies, so make sure that you do not leave it out!
• All-purpose flour: Use unbleached all-purpose flour. Make sure that you measure out your flour correctly. I recommend using a kitchen scale to weigh the flour for the most accurate measurement.
• Baking soda: The baking soda reacts with the slight acidic brown sugar to provide some leavening in the cookies. 
• White chocolate: I always choose high-quality white chocolate chips like Ghirardelli or Valrhona for my baking! You can also use chopped white chocolate chocolate from a bar with great results!

How to Make Brown Butter

Don’t be intimidated by browning butter. The browned butter adds a nutty and toasty flavor to the cookies which makes it difficult to eat just one. Browning butter is very simple. 

1. Start off by placing the butter in a medium saucepan over medium heat. 
2. Once the butter has melted, continue cooking while swirling the pan often until the butter begins to foam. This will take about 5-8 minutes. 
3. Once the butter has turned a light brown color and smells nutty, remove from the heat and keep whisking until it turns a rich brown color. 
4. Transfer the butter to a bowl, making sure that you scrape down the brown bits from the bottom of the saucepan. Allow the brown butter to cool for about 30-45 minutes before using. 

How to Make Chewy Brown Butter Banana Cookies

This Brown Butter Banana White Chocolate Chip Cookie recipe is easy to make and requires only a few steps! Let’s go through the steps to make sure you end up with the perfectly chewy cookies.

1. Brown the butter. Before you begin making these cookies, brown the butter so that it has enough time to cool.
2. Prepare ingredients. Measure all of your ingredients accurately. I like to use a kitchen scale to weigh out all of my ingredients. Make sure the brown butter is cool to the touch and the egg yolk is at room temperature before beginning.
3. Combine the butter with sugars. Place the brown butter into a large mixing bowl. Add the granulated and brown sugar and whisk to combine.
4. Add the egg yolk and vanilla extract. Next, add the egg yolk and vanilla extract to the butter/sugar mixture. Whisk well to combine.
5. Mix in mashed banana. Mash the banana with the lemon juice, and then add to the rest of the ingredients. Mix well to combine.
6. Combine dry ingredients and add to wet. In a separate bowl, combine the flour, baking soda, and salt. Add the dry ingredients to the brown butter mixture and mix until combined.
7. Stir in white chocolate. Finally, stir in the white chocolate chips until they are evenly distributed throughout the cookie dough.

   

   

   

   
   
8. Chill the cookie dough. Cover the cookie dough tightly with plastic wrap and chill for at least 1 hour. Chilling the dough will help the dry ingredients absorb the wet ingredients and prevent the cookies from spreading too much during baking. If you are in a rush, you can chill the cookie dough for 30 minutes.
9. Preheat the oven and bake. Use a cookie scoop (No. 40) to drop 1.5 tablespoon-sized dough balls onto parchment lined baking sheets. Place the cookie dough balls 2 inches apart (no more than 8 cookies per tray). Bake the cookies in a preheated oven at 350 degrees F for 10-12 minutes.
10. Cool and enjoy! Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

White Chocolate Banana Cookies FAQs

How to Store Banana White Chocolate Chip Cookies

Store your banana cookies covered in an airtight container at room temperature for up to 1 week. 

How to Freeze Banana Cookies

You can freeze baked cookies or unbaked cookie dough balls for up to 3 months. 

Can I Make Brown Butter Banana White Chocolate Chip Cookies Ahead Of Time?

To make cookies in advance, prepare the cookie dough balls and freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bar to freeze up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 350ºF. Add 2-3 minutes to your baking time.

More banana recipes you’ll love!

• Marbled Chocolate Banana Bread
• Banana Nut Cake with Cream Cheese Frosting
• Banana Coconut Cashew Granola
• The BEST Healthy Banana Bread
• Paleo Chocolate Chip Banana Bread Bars

If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡

Brown Butter Banana White Chocolate Chip Cookies

★★★★★

5 from 3 reviews

These are easily the BEST banana cookies! They’re soft and chewy, and baked with brown butter for lots of flavor. Made with simple ingredients, no mixer is required for these Brown Butter Banana White Chocolate Chip Cookies. 

• Author: Angelina
• Prep Time: 1 hour
• Cook Time: 12 minutes
• Total Time: 1 hour 12 minutes
• Yield: 28 cookies 1x
• Category: Cookies
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3/4 cup (170 g) butter
• 1/2 cup (110 g) granulated sugar
• 1/2 cup (110 g) light brown sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1/3 cup (75 g) banana, mashed (about 1 medium banana)
• 1 teaspoon lemon juice
• 2 1/2 cups (250 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 6 oz (170 g) white chocolate chips or chopped white chocolate

Instructions

1. Brown the butter: Place the butter in a medium saucepan over medium heat.  Once the butter has melted, continue cooking, swirling the pan often, until the butter begins to foam. This will take about 6-8 minutes. Once the butter has turned a light brown color and smells nutty, remove from the heat and keep whisking until it turns a rich brown color. Transfer the butter to a bowl, making sure that you scrape down the brown bits from the bottom of the saucepan. Allow the brown butter to cool for about 30-45 minutes before using.
2. Place the brown butter in a large mixing bowl. Add the granulated and brown sugar and whisk to combine.
3. Next, add the egg yolk and vanilla extract to the butter/sugar mixture. Whisk well to combine.
4. Mash the banana with the lemon juice, and then add to the rest of the ingredients. Mix well to combine.
5. In a separate bowl, combine the flour, baking soda, and salt. Add the dry ingredients to the brown butter mixture and mix until combined.
6. Finally, stir in the white chocolate chips until they are evenly distributed throughout the cookie dough.
7. Cover the cookie dough tightly with plastic wrap and chill for at least 1 hour. Chilling the dough will help the dry ingredients absorb the wet ingredients and prevent the cookies from spreading too much during baking. (If you are in a rush, you can chill the cookie dough for 30 minutes.)
8. Preheat oven to 350°F. Line two baking sheets with parchment paper.
9. Use a cookie scoop (No. 40) to drop 1.5 tablespoon-sized dough balls onto parchment lined baking sheets. Place the cookie dough balls 2 inches apart (no more than 8 cookies per tray). Bake the cookies for 10-12 minutes, until they are golden and centers are still soft. Remove from oven and cool cookies on baking sheet for 5 minutes before transferring to a wire rack.

Equipment

Baking sheet

Buy Now →

Small cookie scoop

Buy Now →

Notes

• Storage: Store your banana cookies covered in an airtight container at room temperature for up to 1 week.
• Freeze: You can freeze baked cookies or unbaked cookie dough balls for up to 3 months.
• Make ahead: To make cookies in advance, prepare the cookie dough balls and freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bar to freeze up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 350ºF. Add 2-3 minutes to your baking time.

Nutrition

• Serving Size: 1 cookie
• Calories: 146
• Sugar: 11 g
• Sodium: 64 mg
• Fat: 7 g
• Saturated Fat: 5 g
• Unsaturated Fat: 1 g
• Trans Fat: 0
• Carbohydrates: 20 g
• Fiber: 0 g
• Protein: 1 g
• Cholesterol: 20 mg

Keywords: cookies, brown butter, banana cookies, white chocolate chip cookies, dessert

Recipe Card powered by