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.
Prep Time:1 hour
Cook Time:12 minutes
Total Time:1 hour 12 minutes
Yield:28 cookies 1x
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
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.
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.
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.)
Preheat oven to 350°F. Line two baking sheets with parchment paper.
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.
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.
Serving Size:1 cookie
Saturated Fat:5 g
Unsaturated Fat:1 g
Keywords: cookies, brown butter, banana cookies, white chocolate chip cookies, dessert