Soft oversized Banana Cookies filled with handfuls of chocolate chips and crunchy chopped walnuts are comforting and delicious. The brown butter takes them up a notch and completely out of this world!
Prep Time25 minutesmins
Cook Time13 minutesmins
Total Time38 minutesmins
Keyword: banana chocolate chip cookies, banana cookies, banana cookies recipe
Servings: 21large cookies
Author: Trang Doan
1cupbrown sugarlightly packed
1large eggroom temperature
1cupmashed bananasabout 2 medium bananas
1 ½teaspoonpure vanilla extract
1 ½teaspoonground cinnamon
1cupwalnutstoasted, roughly chopped
1cupsemisweet chocolate chips
Extra chocolate chips and/or whole walnuts for garnish
To make brown butter, heat unsalted butter in a light color saucepan over medium heat. Once the butter melts, it will start getting foamy. Once the foam subsides, you’ll see clear bubbles. Continue cooking and stirring constantly to keep the butter from burning. Once the butter smells nutty and turns a caramel color, turn off the heat. This process will take about 7 - 9 minutes. Allow brown butter to cool to room temperature before using.
Preheat the oven to 350°F.
Add brown sugar, mashed bananas, egg, vanilla extract and brown butter to a large mixing bowl and beat with a whisk until thoroughly combined.
Sift the flour, baking soda, baking powder and cinnamon together in another bowl. Stir in the salt, mix with a whisk to evenly distribute. Add the dry ingredients mixture to the wet ingredients mixture, mix with a spatula until the cookie dough comes together. Stir in the chocolate chips and chopped walnuts.
Use a medium cookie scoop to portion the dough. For smaller cookies, use 1 scoop of dough, this will yield about 42 cookies. For larger cookies, add two scoops of dough on top of each other to form one large cookie, this will yield about 21 cookies. Garnish with extra chocolate chips and/or whole walnuts if desired.
Bake small cookies for 10 minutes and large cookies for 13 minutes.