Brown Butter Banana Toffee Cookies (Print Version)
Nutty brown butter meets sweet banana and gooey toffee in these soft, chewy cookies loaded with chocolate chips.
# List of Ingredients:
→ Wet Ingredients
01 - 1 cup unsalted butter
02 - 1 large ripe banana, mashed (about 1/2 cup)
03 - 3/4 cup light brown sugar, packed
04 - 1/4 cup granulated sugar
05 - 2 large eggs
06 - 2 tsp pure vanilla extract
→ Dry Ingredients
07 - 2 1/2 cups all-purpose flour
08 - 1 tsp baking soda
09 - 1/2 tsp baking powder
10 - 1/2 tsp fine sea salt
→ Mix-ins
11 - 1 cup semi-sweet chocolate chips
12 - 1 cup toffee bits
13 - Flaky sea salt for sprinkling (optional)
# Step-by-step Instructions:
01 - In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling often, until it foams, turns golden, and smells nutty (about 4-5 minutes). Immediately transfer to a large mixing bowl to cool for 10 minutes.
02 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
03 - Add mashed banana, brown sugar, and granulated sugar to the cooled brown butter. Whisk until well combined and smooth.
04 - Beat in eggs, one at a time, then vanilla extract.
05 - In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
06 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
07 - Fold in chocolate chips and toffee bits.
08 - Scoop dough (about 2 tablespoons per cookie) onto prepared baking sheets, spacing 2 inches apart. Optionally, sprinkle with flaky sea salt.
09 - Bake for 11-13 minutes, until edges are golden and centers are just set. Do not overbake.
10 - Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The brown butter creates this sophisticated toffee undertone that makes people think you bought them from a fancy bakery
- That hidden mashed banana keeps the centers incredibly soft while the edges get perfectly crisp
- Chocolate and toffee were meant to be together, and the sea salt on top pushes everything over the edge
02 -
- Chilling the dough for an hour before baking creates thicker cookies with even better flavor development
- The bananas add moisture, so if your dough feels too sticky, chill it for 30 minutes before scooping
- These cookies continue baking on the hot pan, so pulling them out when centers look slightly underdone is the secret to perfectly soft results
03 -
- Weighing your flour instead of using measuring cups gives you consistent results every single time
- Dark brown sugar instead of light adds even more molasses flavor and extra chewiness to the texture