Banana Chocolate Chips Cookies made with browned butter, a ripe banana, and a classic blend of sugars, egg yolk, and flour—loaded with chocolate chips for rich, comforting flavor.
Ingredients for Brown Butter Cookies
Butter: ½ cup butter, browned and cooled, adds a nutty, caramel-like depth to the dough.
Banana: 1 medium overripe banana, mashed (¼ cup), for natural sweetness and moisture.
Egg yolk: 1 egg yolk, room temperature, helps bind the dough while keeping the texture chewy rather than cake-like.
Extract: 1 tsp vanilla extract to enhance the flavors.
Sugars: ⅓ cup granulated sugar and ½ cup packed light brown sugar for sweetness and chew.
Flour: 1 ⅓ cup all-purpose flour for structure.
Leavening agent: ½ tsp baking soda to give a light lift to the cookies.
Cinnamon: ½ tsp ground cinnamon adds a warm note.
Salt: ¼ tsp salt to balance sweetness.
Chocolate: ⅔ cup chocolate chips (plus extra for topping if desired) for melty pockets of chocolate.
Optional: Flaky sea salt to sprinkle on top for contrast.
Tips for making Banana and Chocolate Chip Cookies
- Banana: Overripe bananas are ideal—sweet and soft. You can freeze extra overripe bananas and thaw them in the fridge when needed; mash and bring to room temperature before using. The color may change slightly, but they work the same.
- Chocolate chips: Any type of chips work. Try a mix of dark chocolate chunks and semi-sweet chips for variety. Chopped pecans or walnuts are also a nice addition.
- Egg yolk: Using only the yolk keeps cookies chewy by providing structure without adding too much cake-like lift.
How to Store and Freeze Brown Butter Chocolate Chip Cookies
Store cooled cookies in an airtight container at room temperature for up to 3–4 days, or refrigerate for up to 5 days. Adding a slice of bread to the container helps keep them soft by retaining moisture.
For longer storage, freeze cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. Freeze for up to 3 months.
To thaw, leave cookies at room temperature for about an hour or warm briefly in the microwave for a soft, freshly-baked texture. Reheating brings out the browned-butter and chocolate flavors.
Banana Chocolate Chips Cookies Recipe
Ingredients
- ½ cup butter browned and cooled
- 1 medium overripe banana mashed (¼ cup)
- 1 egg yolk room temperature
- 1 tsp vanilla extract
- ⅓ cup granulated sugar
- ½ cup packed light brown sugar
- 1 ⅓ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- ⅔ cup chocolate chips optional: plus extra for topping
- Optional: Flaky sea salt for topping
Instructions
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Preheat oven to 350°F. Line a baking sheet with parchment paper.
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To brown the butter: Melt butter in a saucepan over medium-low heat, stirring constantly. After 5–10 minutes it will foam; continue stirring until it smells nutty and turns golden amber with browned bits. Remove from heat and pour into a heatproof dish to cool until lukewarm or room temperature (about 10–15 minutes).
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While the butter cools, mash the banana and measure ¼ cup.
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Whisk together the flour, baking soda, cinnamon, and salt in a bowl until combined.
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Add both sugars to the cooled browned butter and whisk to combine. Stir in mashed banana, egg yolk, and vanilla until smooth.
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Fold the flour mixture into the wet mixture gently, taking care not to overmix. Fold in chocolate chips until evenly distributed.
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Using a medium scoop (about 1½ tablespoons), place dough balls onto the prepared sheet about 3 inches apart.
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Top each dough ball with a few extra chocolate chips. Bake 10–12 minutes, until edges are golden and centers look slightly underbaked.
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Remove from oven and let cookies cool on the sheet for at least 10 minutes to set, then transfer to a wire rack. Sprinkle with sea salt if desired. Serve and enjoy.
Notes
To freeze, place cookies in a single layer on a sheet pan until firm, then transfer to a freezer bag or container. Freeze up to 3 months.
Nutrition
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What can I substitute for an egg yolk in banana cookies?
Good substitutes include 2 tablespoons applesauce or mashed avocado. A flaxseed “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, allowed to thicken for 5 minutes) also works. These options provide moisture and binding but can slightly alter texture or flavor.
Is it necessary to use overripe bananas for baking these cookies?
Yes—overripe bananas are sweeter and softer, which adds natural moisture and stronger banana flavor. For best results, use bananas with mostly brown or heavily speckled skins. Underripe bananas lack sweetness and can produce drier cookies. Measure mashed banana precisely—¼ cup is ideal to avoid overly wet dough.
How can you tell when the banana cookies are done baking?
Cookies are ready when the edges are golden brown while the centers still look slightly underbaked. Let them cool on the baking sheet for at least 10 minutes so they firm up and retain a chewy texture before transferring to a wire rack.
Use your overripe bananas for more great recipes here:
- Blueberry Banana Cookies—soft and sweet, combining banana and blueberry for a muffin-top-like cookie.
- Banana Oatmeal No Bake Cookies—easy, no-oven treats with cozy banana flavor.
- Banana Oatmeal Cookies—chewy cookies made extra flavorful with banana and pudding mix.
- Peanut Butter Banana Cookies—rich peanut butter and banana flavors, often made moist with pudding mix.
- Oatmeal Banana Breakfast Cookies—soft, wholesome cookies that work as grab-and-go breakfast bites.
Banana Chocolate Chip Cookies are soft, chewy, and full of flavor—made with browned butter, ripe banana, and a classic cookie base loaded with chocolate chips. Perfect for banana lovers and anyone who enjoys a rich, comforting cookie.