Description
These Brown Butter Banana White Chocolate Chip Cookies are soft, chewy, and packed with rich flavor from browned butter and ripe bananas. Made with simple pantry staples and no mixer required, they’re an irresistible treat perfect for any occasion.
Ingredients
Wet 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 mashed banana (about 1 medium banana)
- 1 teaspoon lemon juice
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 6 oz white chocolate chips or chopped white chocolate
Instructions
- Brown the Butter: Place the butter in a medium saucepan over medium heat. Once melted, continue cooking while swirling the pan often for 6-8 minutes until the butter foams, turns light brown, and smells nutty. Remove from heat and whisk until it becomes a rich brown color. Transfer to a bowl, scraping down the browned bits from the pan. Let cool for about 30 minutes.
- Combine Sugars and Butter: In a large mixing bowl, whisk together the cooled brown butter with granulated sugar and brown sugar until combined.
- Add Egg Yolk and Vanilla: Add the egg yolk and vanilla extract to the butter-sugar mixture and whisk well to combine thoroughly.
- Mix Banana and Lemon Juice: Mash the banana with lemon juice and add it to the wet ingredients, mixing well to incorporate.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Fold in White Chocolate: Stir in the white chocolate chips or chopped white chocolate until evenly distributed throughout the dough.
- Chill Dough: Using a cookie scoop (No. 40), drop 1.5 tablespoon-sized dough balls onto a parchment-lined baking sheet. Cover the dough tightly with plastic wrap and chill for at least 1 hour, or minimum 30 minutes if pressed for time.
- Preheat Oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Bake Cookies: Place chilled dough balls at least 2 inches apart, no more than 10 per tray. Bake for 10-12 minutes until cookies are golden and centers remain soft.
- Cool: Remove from oven and cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough helps prevent excessive spreading and enhances cookie texture.
- Use ripe bananas for the best flavor and sweetness.
- Brown butter adds a deep, nutty flavor but be careful not to burn it.
- If unavailable, you can substitute chopped white chocolate for white chocolate chips.
- Cookies can be stored in an airtight container at room temperature for up to 4 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
