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+ servings
single white chocolate chip cookie on brown parchment paper.

Brown Butter Banana White Chocolate Chip Cookies

Angelina Papanikolaou
These are easily the BEST banana cookies! They’re soft and chewy, and baked with brown butter for lots of flavor. Made with simple pantry staple ingredients, no mixer is required for these Brown Butter Banana White Chocolate Chip Cookies.
Prep Time 15 mins
Cook Time 10 mins
Chilling Time 1 hr
Total Time 1 hr 25 mins
Course Cookies
Cuisine American
Servings 24 cookies
Calories 165 kcal


  • Kitchen scale
  • Saucepan
  • Mixing bowl
  • Whisk
  • Rubber spatula


  • ¾ cup butter
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • cup banana mashed (about 1 medium banana)
  • 1 teaspoon lemon juice
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 6 oz 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 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.


  • Accuracy: Measure all of your ingredients accurately. I like to use a kitchen scale to weigh out all of my ingredients.  
  • 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. 
  • 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.


Serving: 1cookieCalories: 165kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 5gTrans Fat: 1gCholesterol: 25mgSodium: 153mgPotassium: 48mgFiber: 1gSugar: 13gVitamin A: 192IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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