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A brown butter banana cookie leaning on a glass.
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Brown Butter Banana Chocolate Chunk Cookies

These Brown Butter Banana Chocolate Chip Cookies are the next best thing to use with your over ripe bananas! They're full of the best banana flavor, melty chocolate pieces, and crunchy nuts all wrapped up in a chewy cookie that is taken to the next level with brown butter!
Prep Time15 minutes
Cook Time15 minutes
Butter Cooling Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Keyword: brown butter, banana, banana cookies, cookies
Servings: 30 cookies
Calories: 194kcal

Equipment

Ingredients

  • 1/2 cup unsalted butter (1 stick)
  • 1 1/3 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 ripe bananas (mashed)
  • 1 TBS vanilla extract
  • 3 cups all purpose flour
  • 2 TBS cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 8 oz chocolate bar (chopped)
  • 2/3 cup pecans (chopped)

Instructions

  • Put butter in a small pot. Heat over medium heat. 1/2 cup unsalted butter
  • 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.
  • Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper, or a silicone liner.
  • In a large bowl, whisk together the brown butter, and sugars until smooth. 1 1/3 cup brown sugar, 1/2 cup granulated sugar
  • Add in the banana and vanilla extract and stir until combined. 2 ripe bananas, 1 TBS vanilla extract
  • In another bowl combine the flour, cornstarch, baking soda, and salt. 3 cups all purpose flour, 2 TBS cornstarch, 1 tsp baking soda, 1/2 tsp salt
  • Gently stir 1 cup of the flour mixture in at a time, just until it's all mixed in.
  • Gently fold the chopped chocolate bar, and pecans, evenly into the cookie dough, until just mixed in. (Reserve about 1/4 cup of each to add to top of the cookie balls, if desired) 8 oz chocolate bar, 2/3 cup pecans
  • 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. Top each ball with a couple pieces of chocolate and pecan pieces.
  • 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.
  • Enjoy.
  • The cookies can be stored in an airtight container, or ziptop bag, at room temperature for up to 3 days.

Nutrition

Calories: 194kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 156mg | Potassium: 124mg | Fiber: 2g | Sugar: 16g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg