Brown Butter Banana White Chocolate Chip Cookies

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!

Prep Time: 15 Min


butter brown sugar sugar egg yolk vanilla extract banana lemon juice flour baking soda salt white chocolate

Cook Time: 10 MIN

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, remove it from the heat.


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 cookie dough

Use a cookie scoop (to form 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. Place the chilled cookie dough balls 2 inches apart onto the prepared baking sheets. Bake for 10-12 minutes, until golden with soft centers.