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Brown Butter Banana White Chocolate Chip Cookies Recipe

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4.4 from 15 reviews

Delightfully soft and chewy brown butter banana white chocolate chip cookies with a rich nutty flavor from browned butter and the natural sweetness of ripe bananas, balanced with creamy white chocolate chips for an indulgent treat.

Ingredients

Wet Ingredients

  • 3/4 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 egg yolk
  • 1 teaspoon vanilla bean paste
  • 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

Mix-ins

  • 6 oz white chocolate chips (or chopped white chocolate)

Instructions

  1. Brown the Butter: Place the butter in a medium saucepan over medium heat. Once the butter melts, continue cooking, swirling the pan often for 6-8 minutes until it foams and changes to a light brown color with a nutty aroma. Remove from heat and keep whisking until it turns a rich brown. Transfer the butter to a bowl, scraping brown bits from the pan. Let cool for about 30 minutes.
  2. Mix Sugars with Brown Butter: In a large mixing bowl, whisk together the cooled brown butter with granulated sugar and brown sugar until fully combined.
  3. Add Egg Yolk and Vanilla: Whisk in the egg yolk and vanilla bean paste until the mixture is smooth and uniform.
  4. Incorporate Banana and Lemon Juice: Mash the banana with lemon juice thoroughly, then add to the wet ingredients mixture and mix well to combine.
  5. Combine Dry Ingredients: In a separate bowl, sift or whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined and no dry streaks remain.
  6. Add White Chocolate Chips: Fold the white chocolate chips evenly into the cookie dough ensuring they are well distributed.
  7. Chill the Dough: Using a cookie scoop (No. 40), drop 1.5 tablespoon-sized dough balls onto a parchment-lined baking sheet. Cover tightly with plastic wrap and chill for at least 1 hour (minimum 30 minutes if short on time) to allow flavors to meld and dough to firm up.
  8. Preheat Oven & Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  9. Bake the Cookies: Place chilled dough balls 2 inches apart on the baking sheets, no more than 10 per tray. Bake in the preheated oven for 10-12 minutes until cookies are golden on edges but centers remain soft.
  10. Cool Cookies: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.

Notes

  • Brown butter deeply enhances the flavor—don’t skip this step or rush it.
  • Chilling the dough improves texture and flavor but can be shortened if pressed for time.
  • Use ripe but firm bananas; overly mushy may affect dough texture.
  • Ensure not to overbake to keep centers soft and chewy.
  • Vanilla bean paste can be substituted with pure vanilla extract if needed.

Find it online: https://yumntasty.com/brown-butter-banana-white-chocolate-chip-cookies-recipe/