These brown butter banana chocolate chunk cookies are the next best thing. The perfect way to use up your over ripe bananas, they’re full of the best banana flavor, chocolate chunks, crunchy nuts, and that deep caramelly, nutty butter flavor. Everyone will love them!
It can be hard to make banana cookies, because smashed banana is so moist, you have to add extra flour and it makes the cookies cakey – like most pumpkin cookies. That type of cookie is delicious, but these cookies are closer to your classic chocolate chip cookie texture.
These cookies are crispy on the outside, soft and chewy on the inside. What makes the difference in these cookies, so that there isn’t extra moisture – there are no eggs! The banana adds plenty of moisture to hold the cookies together, plus of course the brown butter.
Have you used brown butter in cookies before? It takes them to the next level, with so much richness in the butter, it smells a bit like homemade toffee or caramel, and adds an almost nuttiness to the butter. It’s delicious, and a must make. We also have traditional brown butter chocolate chip cookies.
How to make brown butter?
You will heat up your butter in a sauce pan over medium low heat. The butter will begin to melt and start to get bubbly. Then you want to constantly whisk the butter so it doesn’t burn. Cook it for another minute or two. The color will darken just slightly, and you’ll see little flecks on the bottom and you want them to be a nice brown color, not black. When you’ll really know it’s done is when you smell that amazing nuttiness.
Remove the butter from the stove and let it cool. Once the butter has cooled back down to room temperature, you are ready to use it in your cookies!
What do you need to make brown butter banana chocolate chunk cookies:
- bananas – nice and overripe bananas
- butter – we are going to brown it for extra rich flavor
- granulated and brown sugars – for sweetness
- vanilla extract – use real vanilla extract, as it has a much better flavor
- baking soda
- all purpose flour
- pecans or walnuts – you can leave them out if you don’t like nuts in your cookies
- chocolate bar -I like milk chocolate, you can use whichever you prefer, or even chocolate chips
How to make brown butter banana cookies?
These cookies are so easy to make! Especially after a few preparation steps. Start by browning your butter, and letting it cool. Chop up your nuts, and your chocolate bar. Smash the banana until it’s all mushy, with no chunks.
You’ll want to mix these cookies by hand, you don’t even need your hand mixer. It helps make the texture of these cookies extra chewy.
In a large bowl, mix together the browned butter, mashed banana, vanilla extract, and sugars until nice and smooth.
Stir in the salt, baking soda, and cornstarch. Then add in the flour, one cup at a time, just until mixed. Gently fold in the chocolate and pecan pieces.
Scoop the dough into large rounded balls, about 3 Tablespoons each in size and roll them into smooth balls, and place them a couple inches a part on a baking sheet lined with parchment, or a silicone liner.
Bake the cookies for about 10 minutes, until they are lightly golden. Then cool them on the pan for another 10 minutes, before transferring them to a cooling rack.
These brown butter cookies are the ultimate cookies for banana lovers. With that perfect chewy cookie texture, bursting with banana flavor, and full of chocolate chunks, and crunchy nuts. You won’t be able to say no!
More Banana Recipes:
- Hot Chocolate Cookies
- Peppermint Bark Cookies
- Double Chocolate Cookies
- Homemade Oreos with a Cake Mix
- Chocolate Whoopie Pies
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Brown Butter Banana Chocolate Chunk Cookies
- 1/2 cup unsalted (1 stick)
- 2 large bananas
- 1 TBS vanilla extract
- 1/2 cup white sugar
- 1 1/3 cup brown sugar
- 1 tsp salt
- 2 tsp baking soda
- 2 TBS cornstarch
- 3 cups all purpose flour
- 2/3 cup pecans (chopped finely)
- 8 oz chocolate bar (chopped)
- Put butter in a small pot. Head over medium heat.
- Allow the butter to continue cooking, stirring often as it melts, then bubbles and foams. Scrape the sides and watch for it to get a nutty smell, and start to turn to an amber color. Remove from heat.
- Pour the butter into a separate bowl and let it set to cool to room temperature for about 30-45 minutes.
- Chop the pecans finely. Chop the chocolate bar into bite sized pieces.
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper, or a silicone liner.
- In a large bowl, whisk together brown butter, smashed banana, vanilla extract, and sugars until smooth.
- Stir in the salt, baking soda, and cornstarch just until mixed in.
- Gently stir 1 cup of flour in at a time, just until it's all mixed in.
- Gently fold the pecans and chopped chocolate bar evenly into the cookie dough, until just mixed in.
- Using a large cookie scoop, scoop up about 3 TBS of dough and roll the cookie dough into balls. Place 9 to 12 cookies on a sheet, about 2 inches apart.
- Bake the cookies for about 10 minutes, or until the cookies are just golden brown.
- Remove the cookies from the oven and let them cool for 10 minutes on the pan, before transferring them to a cooling rack. Let them cool more as desired.
- The cookies can be stored in an airtight container, or ziptop bag, at room temperature for up to 3 days.
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