Dessert

Brown Butter Banana White Chocolate Chip Cookies Recipe

Bylilan Sage December 21, 2025December 21, 2025

Introduction

These Brown Butter Banana White Chocolate Chip Cookies offer a rich twist on the classic cookie. The nutty flavor from the browned butter pairs perfectly with sweet banana and creamy white chocolate, creating a soft and flavorful treat you’ll love.

Several light golden-brown cookies with white chocolate chips are placed on a light brown parchment paper over a white marbled surface. The cookies have a soft, slightly wrinkled texture with visible swirls and small white chocolate chips scattered on top. One cookie is broken in half, showing a chewy interior with embedded white chips. A few loose white chocolate chips are also scattered around the cookies. The overall scene is warm and inviting with soft lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup butter
1/2 cup granulated sugar
1/2 cup light brown sugar (packed)
1 egg yolk
1 teaspoon vanilla extract
1/3 cup banana (mashed, about 1 medium banana)
1 teaspoon lemon juice
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 oz white chocolate chips (or chopped white chocolate)

Instructions

Step 1: Brown the butter by placing it in a medium saucepan over medium heat. Once melted, continue cooking and swirling the pan often until the butter foams and turns a light brown color with a nutty aroma, about 6-8 minutes. Remove from heat and whisk until it reaches a rich brown color. Transfer to a bowl, scraping down the browned bits, and allow to cool for about 30 minutes.
Step 2: In a large mixing bowl, whisk together the browned butter, granulated sugar, and brown sugar until combined.
Step 3: Add the egg yolk and vanilla extract to the butter and sugar mixture and whisk well.
Step 4: Mash the banana with lemon juice, then add to the mixture and stir to combine.
Step 5: In a separate bowl, mix the flour, baking soda, and salt. Add these dry ingredients to the wet ingredients and mix until just combined.
Step 6: Fold in the white chocolate chips evenly throughout the dough.
Step 7: 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).
Step 8: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step 9: Place chilled dough balls 2 inches apart on the prepared baking sheets, no more than 10 per sheet. Bake for 10-12 minutes until golden with soft centers. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra banana flavor, use a very ripe banana and increase the lemon juice slightly to balance sweetness.
Replace white chocolate chips with milk or dark chocolate chips for a different flavor profile.
Chilling the dough overnight intensifies the flavors and improves the cookie texture.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, freeze baked cookies for up to 3 months. Reheat briefly in the microwave or oven to restore softness before serving.

How to Serve

A close-up image shows a bitten soft cookie held between a woman's thumb and forefinger. The cookie has one visible layer of light golden brown dough with a slightly crumbly texture and contains small white patches that look like melted marshmallows or white chocolate inside. The background is a clean white marbled texture, putting full focus on the cookie held near the center of the frame. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of browning it?

Yes, but browning the butter adds a rich, nutty flavor that makes these cookies special. Using regular melted butter will still work but the taste will be less complex.