These chocolate chip banana cookies have browned butter, sweet banana and chocolate chips for the perfect chewy cookie that is reminiscent of a fresh slice of moist banana bread. They're warm, cozy and everyone is sure to love them!
Chocolate chip banana cookies are like a slice of banana bread in cookie form. They're chewy in the middle, and loaded with lots of melty chocolate chips. So next time you have a brown banana on your counter I'd highly suggest these.
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Why You Will Love These Cookies
- Tastes like Chocolate Chip Banana Bread. These cookies have all the cozy and spiced flavors of banana bread in a chewy and soft cookie.
- Easy to Make. These cookies can be made in one bowl, and don't require a mixer. They're the perfect cookie to enlist your kids in helping.
- Browned Butter. I absolutely love the flavor that browned butter gives to baked goods. The nutty, slight caramel flavor is the perfect pairing for bananas.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I love using salted butter in my recipes, and in this recipe you will be browning the butter. If you prefer to skip this step I would suggest melting 7 tablespoons as a substitution.
- Banana: You will need ⅓ cup of mashed banana which is about the size of a medium banana. Measuring your mashed banana is important in this recipe to help make sure your batter isn't too thick or thin.
- Sugars: You will use a combination of brown sugar, granulated and turbinado sugar. I love the texture the turbinado sugar adds to the dough, but if you need to substitute I would sub granulated sugar in it's place.
- Dry Ingredients: You will use a combination of salt, baking soda, cinnamon, espresso powder and flour. You can omit the cinnamon and or espresso powder if needed, or feel free to substitute with any other warm spices. If you want to make these cookies gluten free you can sub in a 1:1 gluten free flour as well.
- Chocolate Chips: I used semi-sweet in these, but milk chocolate, dark chocolate, cinnamon, or peanut butter chips would all be just as fabulous in these.
Step by Step Instructions
- Step 1: Start by browning the butter. You'll take ½ cup (1 stick) of butter, and melt in a medium saucepan, continuing to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a cup or bowl and allow to cool. You can put it in the fridge for 10-15 minutes to speed it up.
- Step 2: Mash your brown banana in a medium bowl. Add in cooled browned butter, sugars, egg yolk and vanilla and mix until combined.
- Step 3: Mix in the salt, baking soda, cinnamon, espresso powder and flour until combined.
- Step 4: Fold in the chocolate chips.
- Step 5: Scoop cookie dough into 3 tablespoon size balls and place 5-6 per baking sheet. Top dough balls with extra chocolate chips and a sprinkle of flaked salt.
- Step 6: Bake the cookies for 10-12 minutes. You're looking for a light golden brown outside rim. Sprinkle with a bit more salt.
Expert Baking Tips
- It is important to weigh or measure your mashed banana so your cookies turn out properly.
- If your cookies don't turn out in a perfect circle, I like to run a spatula or spoon around the hot edges to shape my cookies as needed.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes, you can add a different kind of mix in like nuts, toffee or skip mix ins all together.
Yes, to achieve a sweet cookie with mashed banana throughout you will need a brown banana. To speed up the process you can roast the banana with the skin on in a 300 degree oven for about 45-60 minutes on a lined baking sheet.
Cookies turn out flat from not measuring ingredients properly. weighing your ingredients will help ensure that you have the correct amount of ingredients.
Storing & Freezing
These chocolate chip banana cookies will remain fresh for 1-2 days if kept in an airtight container. Because of the moisture from the banana, the cookie will soften more than others.
You can freeze these cookies in an airtight container as well. I would suggest allowing them to come to room temperature again before enjoying.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Chocolate Chip Banana Cookies
Ingredients
- ½ cup (113.5 g) salted butter browned and cooled
- ⅓ cup (85 g) mashed banana about 1 medium banana
- ½ cup (110 g) brown sugar
- 2 tablespoons sugar
- 2 tablespoons turbinado sugar
- 1 large egg yolk room temperature
- ½ teaspoon (0.5 teaspoon) vanilla
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) baking soda
- ¾ teaspoon (0.75 teaspoon) cinnamon
- ½ teaspoon (0.5 teaspoon) espresso powder
- 1¼ cups (175 g) all-purpose flour
- ¾ cup (135 g) chocolate chips
- flaked salt for topping
Instructions
- Start by browning the butter. You'll take ½ cup (1 stick) of butter, and melt in a medium saucepan, continuing to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a cup or bowl and allow to cool. You can put it in the fridge for 10-15 minutes to speed it up.
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- Mash your brown banana in a medium bowl. Add in cooled browned butter, sugars, egg yolk and vanilla and mix until combined.
- Mix in the salt, baking soda, cinnamon, espresso powder and flour until combined.
- Fold in the chocolate chips.
- Scoop cookie dough into 3 tablespoon size balls and place 5-6 per baking sheet. Top dough balls with extra chocolate chips and a sprinkle of flaked salt.
- Bake the cookies for 10-12 minutes. You're looking for a light golden brown outside rim. Sprinkle with a bit more salt.
My husband was very excited about these cookies since he loves banana bread! The brown butter was a lovely addition to this recipe! I eliminated the espresso powder because I didn’t have any. My cookies went a little flatter than I like, so I’ll probably add a TBSP of flour next time with my high elevation. Always love Brooke’s recipes! Keeper for sure!
These cookies are AMAZING🤩 will definitely be making these again!!!
These cookies are AMAZING🤩 will definitely be making these again!!! Definitely recommend !
These were delicious. Love the combination of brown butter and banana.
We really liked these! I was surprised how much the banana flavor really came through. I reduced chocolate chips and added walnuts, banana nut bread in cookie form.
My husband and I made these spontaneously when we wanted dessert after dinner. They are delicious and so soft!
I always forgot how great browned butter is…this was a great reminder! My family gobbled these up!
Love the flavor profile of this cookie! It’s perfect for breakfast!
These were a hit in my house!! The brown butter is everything. Can’t wait to eat one in the morning with coffee.
My family really enjoyed these!
These were sooo good! My daughter doesn’t love banana anything so she wasn’t very excited for these….she quickly changed her mind after trying a bite and wound up eating 2 of them! Another recipe to add to the “keeper” pile!!!
Really enjoyed these cookies!
I love banana bread, so I was excited for the cookie form.
Baked for 12 min and they came out perfect.
My family and I loved these! My sis in law said she might need to become a baker after trying them & needed the recipe ASAP 😉 I omitted the espresso powder. perfect banana bread flavor!
We loved this cookie. It’s such a fun way to switch things up when you have a ripe banana. My kids asked me to make them again the next day because they ate all of them the day before
We have a banana allergy in our home so we substituted applesauce. The brown butter made these! My family really enjoyed them, and we will make them again!
Sweet and flavorful. These cookies really surprised me. The bananas add a level of sweetness that's unmatched with just sugar. Great spin on a banana bread flavor.
I love a new way to repurpose a ripe banana!!! I feel like these were also a good change from a “basic” chocolate chip cookie.
I did omit the turbinado sugar and espresso powder just because I didn’t have those on hand and I still thought they were great!!!
I’m not a flat cookie person but these weren’t flat crunchy but rather chewy!!!
Will def add into our rotation
I loved the banana and cinnamon added to a simple chocolate chip cookie. Once again, an easy recipe to follow and delicious cookies made in no time. 5 stars!!!
These are yummy!! I love that the banana flavor is subtle and adds natural sweetness. Definitely feels like a cross between banana bread and the classic chocolate chip cookie. It was surprising and fun for friends to try to figure out what the variation was! Love all your recipes, Brooke!!
These were good! Everyone loved them! Banana bread in cookie form. I loved mine chilled!
This is a yummy chocolate chip cookie with a good banana flavor. I was worried this would be a cakey cookie, but it wasn’t. Nice and chewy!
I just tried these warm because I couldn’t wait! I typically love to warm a slice of banana bread and put butter on it. These are just like that but as a cookie! Delicious!