Go Back
–+ servings

Salted Banana Cookies

4.86 | 7 reviews
I'm known for making a pretty dam* good cookie, and these brown butter banana cookies are no exception. They have irresistibly crispy edges, a subtle but still noticeable banana flavor, and the best chewy center in the game. They use one whole banana, two sticks of butter, and a whole bag of chocolate chips, so there are no forgotten ingredients in this recipe. And one other perk? No eggs in case there are any egg allergies in the house!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 9 cookies

Equipment

Ingredients

  • 16 (1 cup) tablespoons salted butter or vegan butter alternative, divided
  • 80 (1/2 cup) grams brown sugar
  • 220 (1 cup) grams white sugar
  • 110 (1 cup) grams medium banana, ripe
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 330 (2 1/4 cups) grams all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon Diamond Crystal kosher salt, 1/2 teaspoon if using Morton's
  • 113 (1 bar) grams 70% chocolate, chopped into thin, almost shattery, pieces

Instructions 

  1. Preheat the oven to 375°F.
  2. In a small saucepan, brown 8 tablespoons of the butter. Do this by putting the pan on medium-low heat and letting the butter fully melt. Stir occasionally, until you see the milk solids start to separate and form flecks on the bottom of the pan. Let the butter fizz a bit and continue to stir. Continue this for about 2-3 minutes, or until the milk solids start to become golden brown. Turn the heat to medium and stir consistently for 1 more minute, then remove the butter from the heat and stir until it is a deep, almost dark gold brown. Pour the browned butter into a bowl and whisk it to lower the temperature slightly. Set aside.
  3. In the bowl of a stand mixer, add the other 8 tablespoons of room temperature butter. Pour the cooled brown butter into the bowl as well. Then add the 80 grams of brown sugar and 220 grams of white sugar. Use the paddle attachment of the mixer to mix on medium. Mix for about 3-4 minutes or until the mix is light and fluffy.
  4. While the mixer is going, mash 1 banana and 1/2 teaspoon cinnamon together until the banana is a smooth purée. You don't want any chunks!
  5. Add the banana mixture and 1 teaspoon vanilla extract to the mixer. Mix on medium speed for another 2-3 minutes or until the banana is fully incorporated.
  6. While the mixer is running, whisk together the 330 grams of flour, 2 teaspoons baking powder and 1 teaspoon kosher salt in a bowl.
  7. Stop the mixer and add the dry ingredients a little at a time to the dough, using a spatula to mix it in until smooth. When the dry ingredients are fully incorporated, add in the chocolate and mix. The dough should be fluffy.
  8. Line a large baking sheet with parchment paper. Use a scale to measure out nine even 4-ounce scoops of dough (see notes for smaller cookies). Place them evenly on the baking sheet, leaving plenty of room for them to spread.
  9. Bake at 375°F for 13-14 minutes - a trick here is to take them out when they still look slightly underdone, just trust me!
  10. Smack the baking sheet on the counter a few times to help flatten the cookies. This is an imperative step! They'll come out a bit tall, but smack the sheet on the counter a few times and watch them spread like magic. Use a bowl or cup to swirl around the edges of the cookie, helping to form them into perfect circles. Sprinkle with flaky salt to finish.
  11. Let the cookies cool for 15 minutes before eating, then enjoy!

Notes

You can also make 16-18 smaller cookies, just weigh them out into 2-ounce balls and bake for 11-13 minutes. 
Serving: 1 cookieCalories: 431kcalCarbohydrates: 46gProtein: 5gFat: 25g