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If youโre a big banana bread fan, then youโll love these soft-bakedย banana bread cookiesย made with brown butter and plenty of chocolate.ย
These cookies are the ultimate crowdpleaser and sure to be a hit with the whole family. They feature the best of both worlds with their chewy centers, crispy edges, pockets of rich chocolate, and the cozyย flavorย of sweet bananas.ย
The cookies are freezer-friendly, and the best part is, they come together in one bowl. Serve them with a glass of cold milk for that perfect combination that always hits the spot.
โค๏ธ Why Youโll Love Banana Bread Cookies
- Everything you love about banana bread, but in a cookie.
- Chewy cookies with crispy edges.
- Freezer-friendly.
- Easy, one-bowl recipe.
Banana Bread Cookies Ingredients
Please be sure to scroll down to the recipe card below for the complete details!ย
- Brown butter: I use salted butter.
- Cane sugar and brown sugar: Combine for those crunchy edges and chewy centers.
- Egg: Medium or large.
- Plain white flour: All-purpose flour.
- Banana: You want it to be ripe with plenty of dark spots for the sweetest banana taste.
- Vanilla paste: Or vanilla extract.
- Chocolate: I use a good dark chocolate bar with 70% cocoa solids and chop it up for that gourmet cookie taste. Chocolate chips are fine, too.
- Baking soda: For a little lift.
- Sea salt: To balance the sweet.
How to Make Banana Bread Cookies
- Make the brown butter on medium heat. It will melt, boil, and then foam. Stir to ensure it doesnโt burn. You want it amber-colored.
- Prepare the batter: Mix the butter and sugars, add the ripe banana, egg, and vanilla. Fold in the flour and baking soda.
- Add the dark chocolate (reserve 30 grams for baking). Allow to cool for 1 hour in the fridge.
- Scoop and bake: Preheat the oven to 170ยฐC (338ยฐF). Assemble the cookies, top with the remaining chocolate, and bake for around 8 minutes until the edges are golden brown. Shape the cookies, top with sea salt, and transfer to a cooling rack.
Tips for Success
- Donโt walk away from your butter when it starts to foam and be sure to stir, as it can burn quickly!
- Do not overbake. Aim for crispy edges and barely set centers.
- Transfer the cookies to a cooling rack so they wonโt continue to bake on the warm baking sheet.
- Shape the cookies with a spoon, glass, or round cookie cutter when they are just out of the oven.
- Reserve some of the chocolate to add on top of the cookies.
Possible Variations
- Brown butter: Or regular melted butter.
- Plain flour: Try glutenfree flour, whole wheat flour, rye flour, or 00 tipo.
- Sugars: Swap for coconut sugar, granulated sugar, or light brown sugar.
- Chocolate: Milk chocolate or white chocolate, even flavored chocolate is fine to use.
- Add-ins: Try cinnamon, nutmeg, chopped walnuts, or pecans.
How to Store Leftovers
Keep leftovers in an airtight container on the kitchen counter (unless itโs very warm in your kitchen so the chocolate will melt, then keep them in the refrigerator). Enjoy within 3-4 days.
FAQs
Take the cookies out of the oven when the center is just set. Transfer them to a grid cooling rack so they donโt keep baking on the hot cookie sheet.
Time in the fridge cools the dough, hydrates the flour, and makes it spread less when baking. It also gives the cookies a more intense flavor. You can cool them for up to 24 hours.
There are ways to speed up the ripening process. You can bake the bananas for 15-30 minutes in the oven at 150ยฐC (300ยฐF) until dark brown and soft. Allow to cool.
More Baking
If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.
Banana Bread Cookies
Equipment
- handmixer
- medium bowl
Ingredientsย
- 100 grams butter, browned
- 60 grams cane sugar
- 100 grams brown sugar, dark
- 1 egg, small
- 1 teaspoon vanilla paste
- 1 banana, medium
- 150 grams plain white flour
- ยฝ teaspoon baking soda
- 1 teaspoon sea salt
- 150 grams dark chocolate, chopped roughly
Instructionsย
- Melt the butter in a small saucepan on medium.
- It will melt, bubble, and then foam. Stir constantly to assess the progress.
- After a few minutes, it will turn amber and smell nutty, and brown specks will rise to the top. Your brown butter is done.
- In a large bowl mix the hot butter with the sugars for one minute (the mixture will be coarse).
- Add the banana and whisk again for 1 minute.
- Pour in the egg and vanilla. Mix until creamy.
- Fold in the flour, baking soda, and sea salt.
- Add 120 grams of the chocolate and mix.
- Place the dough in the fridge for at least 1 hour.
- Preheat the oven to 170ยฐC (338ยฐF).
- Use a medium cookie cutter or spoon to scoop out the cookie dough.
- Space them apart on a lined baking sheet.
- Bake for around 8 minutes until the edges are golden and the center is just set.
- Bang the baking sheet on a hard surface when the cookies are just out of the oven.
- Shape the warm cookies with a round glass or large round cookie cutter.
- Transfer to a baking sheet and bake the next batch.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hiw much banana?
Hi there, you’ll need one medium-sized banana. Hope you like them, Sine