Brown Butter Banana White Chocolate Chip Cookies
These Brown Butter Banana White Chocolate Chip Cookies are about to take the top spot in your cookie repertoire. The rich, nutty brown butter, the right balance of granulated and light brown sugar, along with a rich banana flavor, ensure the chewiest texture you could ever imagine in a cookie. And the best part, you don’t even need a mixer to whip up these fantastic banana cookies!
Soft, chewy, and brimming with a blend of delightful flavors, these Brown Butter Banana White Chocolate Chip Cookies are the best you’ll ever bake. Crafted with a combination of nutty brown butter, the right balance of granulated and light brown sugar, comforting vanilla, sweet banana, and white chocolate chips, this easy recipe takes the trophy for both flavor and texture. Prepare to amaze your family and friends with these incredibly easy, yet impressively delicious banana cookies!
This recipe is one of my go-to recipes when I half overripe bananas sitting on the counter. I developed this recipe a few years ago and have been making it frequently since. It took a few tries to perfect, but once I got the recipe down to a science, these cookies are one of my most requested desserts by my friends and family.
What readers are saying:
Readers who have made this recipe are raving about it! Here is what they had to say after baking for their family:
What Makes These the Best Banana Cookies
While there are many banana cookie recipes out there, here’s why these Brown Butter Banana White Chocolate Chip Cookies will become your go-to.
- Nutty and sweet flavor profile – The nutty flavor of the brown butter pairs exceptionally well with the natural sweetness of ripe bananas. With the light touch of lemon, these cookies hit the perfect balance of sweet without being overly so, with a hint of fresh tanginess.
- Perfectly crisp yet soft – Just like your favorite cookies from the bakery, these have beautifully crisp edges, while the center remains deliciously soft and gooey, thanks to the mashed banana and brown sugar.
- Unbelievably chewy – If you love a chewy cookie, this is the recipe for you! And guess what? They stay chewy for days!
- Use up overripe banana – these cookies are a great way to use that 1 overripe banana you have sitting on the counter.
- Beautifully golden – These cookies bake up to a beautiful golden brown, an indication of their rich, caramelized flavors.
- Creamy white chocolate chips – Moving away from the usual dark chocolate, these cookies incorporate white chocolate chips, creating a creamy, sweet contrast to the nutty brown butter and banana, taking your cookie experience to a whole new level!
If you love these soft banana cookies, try any of these banana recipes: Whole Wheat Banana Bread, Banana Nut Cake with Cream Cheese Frosting, and Marbled Chocolate Banana Bundt Cake.
Ingredients in Banana Cookie Recipe
These chewy banana cookies are made with simple ingredients, each playing a crucial role in making them deliciously irresistible.
- Butter: The butter serves as the base for our cookies. For this recipe, we’re using browned butter for an extra depth of flavor. Make sure it has cooled down to room temperature before you begin.
- Granulated White Sugar & Light Brown Sugar: While sugar adds the sweetness we crave in a cookie, it also plays a key role in the texture. Using a combination of granulated and light brown sugar not only gives these cookies a delightful sweetness but also helps make them beautifully soft and chewy. The brown sugar contributes extra moisture, making for a softer cookie. You can use dark brown sugar for a deeper molasses flavor.
- Egg Yolk: Just one egg yolk is needed for this recipe to help bind everything together and create that chewy texture we love.
- Vanilla Extract & Salt: These ingredients work together to enhance the flavors in the cookies, bringing a depth that balances the sweetness.
- Lemon Juice: A little bit of lemon juice prevents the banana from oxidizing and turning brown.
- Baking Soda: Baking soda helps the cookies to rise and spread, contributing to their chewy texture.
- Flour: All-purpose flour provides the necessary structure to the cookies, allowing them to hold their shape while baking.
- Banana: The star of the show! Mashed banana not only brings its own natural sweetness but also contributes to the moisture in the cookies, ensuring they’re wonderfully soft.
- White Chocolate Chips: A decadent addition, these white chocolate chips bring a creamy sweetness that perfectly complements the banana and brown butter flavors.
Pro Tip:Swap out the white chocolate
If you are not a white chocolate fan, you can swap it out for milk, semisweet, bittersweet, or dark chocolate chips!
How to Make Brown Butter
Don’t be intimidated by browning butter. The process is very simple. Here’s how it’s done:
- Start off by placing the butter in a small saucepan over medium heat.
- 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.
- 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 at room temperature for about 30 minutes before using.
Step by Step Instructions
- Brown the butter: Place the butter in a medium saucepan over medium heat. Once melted, continue cooking and swirl the pan often. When the butter begins to foam, after about 6-8 minutes, and has turned a light brown color with a nutty aroma, remove it from the heat. Keep whisking until it turns a rich brown color. Transfer it to a bowl, making sure to scrape off the brown bits from the bottom of the pan. Let it cool for about 30 minutes.
- Mash banana. Mash the banana with the lemon juice, and set aside.
- Combine the butter with sugars. Add the granulated and brown sugar to the brown butter in a large mixing bowl and whisk until well combined.
- Add the wet ingredients. Next, add the egg yolk, banana, and vanilla extract to the butter/sugar mixture. Whisk until fully incorporated.
- Combine dry ingredients. In a separate bowl, combine the flour, baking soda, and salt.
- Add dry ingredients to wet. Add the dry ingredients to the brown butter mixture and mix until combined.
- Add white chocolate. Stir in the white chocolate chips until they’re evenly distributed throughout the cookie dough.
- Chill the cookie dough. Use a cookie scoop (No. 40) to drop 1.5 tablespoon-sized dough balls onto a parchment-lined baking sheet. Cover tightly with plastic wrap and chill for at least 1 hour. If you’re in a rush, chill for a minimum of 30 minutes.
- Preheat the oven and bake. Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the chilled cookie dough balls 2 inches apart onto the prepared baking sheets (no more than 10 cookies per tray). Bake for 10-12 minutes, until golden with soft centers.
- Cool and enjoy! Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Remember, don’t overbake! The cookies will continue to cook on the hot baking tray, giving them the perfect chewy texture.
Expert Tips
- Accuracy is key: The first step to perfect cookies is to measure your ingredients accurately. A kitchen scale can be a great tool for this, ensuring you have the right amount of each ingredient.
- Use room temperature ingredients: Ensure your brown butter has cooled and the egg yolk is at room temperature before starting. This will help to combine the ingredients more smoothly and effectively.
- Choose an overripe banana: The best banana for this cookie recipe is one that’s overripe with lots of brown spots. This will ensure the best flavor and a softer texture.
- Don’t skip the chilling: Chilling the cookie dough is a critical step in this recipe. It helps to prevent the cookies from spreading too much during baking and allows the flavors to meld together. At a minimum, chill the dough for 30 minutes, but for the best results, aim for at least 1 hour.
Frequently Asked Questions
While you can substitute regular butter, brown butter adds a depth of flavor that’s unmatched due to its caramel-like, nutty notes. I highly recommend taking the extra time to brown the butter.
Chilling the dough solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat, preventing the cookies from spreading too much. It also allows the dry ingredients more time to soak up moisture, resulting in a flavorful, well-structured cookie.
Yes, you can substitute the white chocolate chips for milk or dark chocolate chips, or even butterscotch chips. Just note that this will change the flavor profile of the cookies.
No problem, you can use a tablespoon instead. A cookie scoop is just handy for making sure all the cookies are the same size, which ensures they bake evenly.
 For gluten-free cookies, use a gluten-free flour blend.
Store the baked cookies in an airtight container at room temperature. They’ll keep for up to a week. You can also freeze the dough for future baking. Just shape the dough into balls, freeze them on a baking sheet, and then transfer them to a zip-top bag. Bake straight from the freezer, adding a couple of extra minutes to the baking time.
Absolutely! Once cooled, place them in a zip-top bag or airtight container and freeze. They will maintain their quality for up to 3 months. Thaw at room temperature when you’re ready to enjoy them.
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. ♡
More Cookie Recipes
If you love these banana cookies, try any of these soft cookie recipes.
Brown Butter Banana White Chocolate Chip Cookies
Equipment
- Kitchen scale
- Saucepan
- Mixing bowl
- Whisk
- Rubber spatula
Ingredients
- 3/4 cup butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup banana mashed (about 1 medium banana)
- 1 teaspoon lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 oz white chocolate chips or chopped white chocolate
Instructions
- 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 minutes before using.
- Place the brown butter in a large mixing bowl. Add the granulated and brown sugar and whisk to combine.
- Next, add the egg yolk and vanilla extract to the butter/sugar mixture. Whisk well to combine.
- Mash the banana with the lemon juice, and then add to the rest of the ingredients. Mix well to combine.
- In a separate bowl, combine the flour, baking soda, and salt. Add the dry ingredients to the brown butter mixture and mix until combined.
- Finally, stir in the white chocolate chips until they are evenly distributed throughout the cookie dough.
- Use a cookie scoop (No. 40) to drop 1.5 tablespoon-sized dough balls onto a parchment lined baking sheet. Cover the cookie dough tightly with plastic wrap and chill for at least 1 hour. (If you are in a rush, you can chill the cookie dough for a minimum of 30 minutes).
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Place the chilled cookie dough balls 2 inches apart (no more than 10 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.
Notes
- Accuracy: Measure all of your ingredients accurately. I like to use a kitchen scale to weigh out all of my ingredients. Â
- Room temperature ingredients: Make sure the brown butter is cool to the touch and the egg yolk is at room temperature before beginning.
- Overripe banana: This cookie recipe will come out best if the banana you use is overripe.Â
- Chill the cookie dough: Do not skip out on chilling the dough! Chill the dough for a minimum of 30 minutes, if you must. For the best results, the dough should be chilled for at least 1 hour.
- Storage: The best way to store cookies is covered in an airtight container at room temperature for up to 1 week. You can also freeze baked cookies in a freezer safe airtight container or zip-top bag for up to 3 months.
- Freeze: To freeze cookie dough, scoop out the dough into 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 and freeze for up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 350ºF. You may need to add an additional 2-3 minutes to your baking time.
These cookies are EXCEPTIONALLY AMAZING!!!! I am gifting some of them to a friend; however, the recipe makes enough for my family to also enjoy these gems! I made the recipe as written; I would not change a thing. Thank you for an awesome recipe. It is definitely a keeper!!
WOW!! I am always on the hunt for a good cookie recipe. I made these for work because I had bananas to use and they were gone so fast. I got so many compliments! I think this is my new favorite cookie!!
This recipe is one of the most popular ones I have made (…and I make multiple things a week) Everyone who has tried them asks for the recipe! I don’t often leave reviews but I thought this one deserved it.
My favorite part is that these come out like actual cookies and not cakey like every other banana cookie I’ve ever found. I have even used heaping measurements of banana and it still works perfectly. Baked until browned and they didn’t spread at all after chilling properly.
The white chocolate also pairs very nicely with the browned butter to add some extra sweetness. I don’t think I’ll ever opt for regular chocolate just because it’s perfect as is.
Thank you for the recipe! I plan on using all of yours I can find now!
Delicious! Perfect level of banana flavor. Made these last night and everything worked perfectly, they weren’t flat at all (ended up fridging for over an hour and used metric to weigh it all out).
Have you tried making these without the white chocolate chips? I’m going to attempt this recipe tonight but I’m all out of white chocolate. I hope they end up like banana sugar cookies I will report back, send thoughts and prayers.
Hi Rachel! I haven’t tried these cookies without the white chocolate! Let me know how they turn out!
Made these today and they are delicious, even substituting regular chocolate chips for the white chocolate. I broke out the kitchen scale and followed measurements to the T but they still flattened like crazy in the oven and while cooling.
Hi Sydney! Did you make sure to chill the cookie dough for at least 30 minutes before baking. For the best results, I recommend chilling the dough for 1 hour. This will prevent any spreading.
My family was so skeptical when I told them I made this recipe 2 weeks ago! They were the first of 3 types of cookies I made to be gone! I use lime instead of lemon because I keep that on hand more often… also added craisens to the recipe! We’re making this again today but a double batch this time!!
I’m so happy your family enjoyed these cookies! The addition of craisens sounds delicious!!
I adore cookies, but these are easily some of the best I’ve ever made. I share this recipe anytime someone is looking to use up bananas. The browned butter is my favorite part, I use it anytime I can in my blog recipes, too! Absolute genius recipe! Thanks for sharing!
Thank you, Rachel!! I’m sooo happy you enjoy these cookies! 🙂
The butter is melted when added? and also when do you add the butter?
The browned butter should be slightly cooled when you begin making the cookie dough. It is added in Step 2 with the sugar.
The best cookies I have ever made in my life!!!! Thank you so so much for this recipe!
Thank YOU, Vera!
Is the butter weight before or after it is browned? I’ve been weighing the 170g after it’s browned… is that correct?
Hi Sidney, yes, you have been doing it correct! Weigh the butter after it is browned.
These sound delicious but I have to be gluten free. Have you heard of anyone making them gluten free? Thanks.
Hi Alene! You can substitute the flour for a 1:1 gluten free flour. I always have great success using Bob’s Red Mill Gluten Free All Purpose Baking Flour.
So when do u put in the lemon juice? You forgot to put it in your directions.
Hi Alex! You add the lemon juice with the mashed banana. The recipe has been updated 🙂
So made these and 5 stars for flavour but they were so thin and hard to keep together post bake (easy to eat all the broken cookies though haha). Any advice for reducing the spread? I even put the dough in fridge for a bit … thank you!
Hi! The best way to ensure that your cookies come out perfectly is to weight out all of your ingredients for the most accurate measurements. 🙂
The cookies were very tasty. I skipped the lemon juice though.
Thank you!! The lemon juice is just to prevent the banana from oxidizing and turning brown.
What is the lemon juice for?
Hi Dawna, the lemon juice prevents the bananas from turning the cookies too brown.