Irresistible Banana Bread Cookies: Crisp Edges, Chewy Centers & Brown Butter Walnut Magic

Imagine the comforting, rich flavor of your favorite banana bread, transformed into a perfect cookie. These banana bread cookies capture all the buttery, toasty, and distinctly chunky banana goodness you crave, but with the delightful texture of a cookie: wonderfully crisp edges giving way to a soft, irresistibly chewy center. Our recipe heroically uses two ripe bananas, ensuring an intense, authentic banana flavor in every bite. Beyond the banana, these cookies are elevated with walnuts toasted in browned butter for an extra layer of nutty depth and satisfying crunch, plus generous pockets of gooey, melted dark chocolate.

Developing this recipe has been a labor of love, involving numerous tests to achieve that elusive balance. The goal was simple yet challenging: cookies that remain wonderfully soft and chewy in the middle, never venturing into cakey territory, while boasting those perfectly crisp edges that are the hallmark of a truly great cookie. What makes this recipe even more accessible and appealing is that you won’t need any fancy equipment; it all comes together effortlessly with just a simple wire handheld whisk. It’s truly a one-bowl wonder that delivers gourmet results without the fuss.

My vision for the ultimate banana bread slice always includes generous, gooey banana pieces, an abundance of rich chocolate chips, and delightfully crunchy walnuts. To meticulously translate these beloved flavors into cookie form, I devised a special technique: browning the butter and walnuts together. This dual-action step not only infuses the butter with a deep, nutty, toasty aroma but also renders the walnuts extra crunchy, distributing that incredible flavor throughout the entire cookie. After preparing the basic cookie dough, I gently fold in additional chunks of ripe banana and plenty of premium dark chocolate, ensuring a textural and flavorful explosion in every single bite. The result is a cookie that’s far from ordinary, offering a sophisticated twist on a classic comfort food.

🍌 Why you’ll LOVE this recipe

• Effortless, One-Bowl, No-Mixer Wonder: These cookies are designed for simplicity without compromising on flavor or texture. You’ll be amazed at how easily they come together in a single bowl, requiring only a handheld whisk. This means less cleanup and a quick path to delicious homemade treats, perfect for busy bakers or anyone new to the kitchen.
• Intense Banana Bread Flavor: Prepare your taste buds for an explosion of authentic banana bread goodness! We use two generous, chunky ripe bananas, combined with a delicate dash of warm cinnamon, to infuse these cookies with that unmistakable, comforting flavor. The key is using ripe, spotty bananas, which not only contribute to the rich taste but also create delightful gooey chunks of banana throughout the cookies, enhancing both flavor and texture.
• Irresistible Brown Butter Walnuts: This is where the magic truly happens! By browning butter and walnuts together, we unlock an incredible depth of flavor. The butter develops a rich, toasty, caramel-like essence, while the walnuts become exceptionally crunchy and deeply nutty. This step adds a complex, irresistible dimension to every cookie, setting them apart from standard recipes.
• Perfectly Balanced Texture: Forget dry or overly cakey cookies! Our meticulously tested recipe ensures a superior texture. Each cookie features exquisitely crisp edges, offering a satisfying bite, contrasted beautifully with a soft, delightfully chewy center. This ideal combination provides a truly gourmet cookie experience that will have everyone reaching for another.

📝 Key Ingredients for Perfect Banana Bread Cookies

Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.

Bananas: The star of the show! For the absolute best banana bread flavor, it is crucial to use ripe, spotty bananas. These bananas have developed a higher sugar content and a more intense aroma, which translates directly into a richer, more profound banana taste in your cookies. Avoid using frozen bananas, as they release a significant amount of water upon thawing, which can drastically alter the delicate moisture balance of the cookie dough and lead to an undesirable texture.

Walnuts: I adore the delightful crunch that walnuts bring to traditional banana bread, so naturally, they had to be a key player in these cookies! Our unique method of browning them alongside the butter isn’t just for show; it enhances their natural crunchiness and deepens their toasty, nutty flavor. This process also infuses the butter with a subtle, earthy walnut essence, contributing to the overall complexity of the cookie.

Butter: Unsalted, high-quality real butter is essential for achieving the perfect brown butter. Using unsalted butter allows you to control the salt content in your recipe, and it prevents any metallic notes that can sometimes occur when salted butter is browned. The browning process concentrates the butter’s flavor, giving it a rich, caramelized, and nutty taste that is absolutely foundational to these cookies.

All-Purpose Flour: Accuracy in measuring flour is vital for cookie success. We highly recommend weighing your flour using a kitchen scale to ensure the most consistent and accurate results. If a scale isn’t available, measure properly by first stirring the flour in its bag to aerate it, then gently spooning it into a measuring cup. Level off the excess with the flat edge of a knife, being careful not to pack the flour into the cup. For those seeking an alternative, whole wheat flour can also be used, though it may result in a slightly denser cookie.

Egg Yolk: This recipe calls for just one egg yolk, a deliberate choice to manage moisture levels. Egg whites contain a significant amount of water, and since ripe bananas also contribute considerable moisture, using only the yolk helps prevent the cookies from becoming too wet or cakey. The egg yolk provides essential fat for richness and acts as a binding agent, helping the cookie dough hold together perfectly while promoting a chewy texture.

Chopped Dark Chocolate: While you can certainly use any chocolate or chocolate chips you prefer, I personally gravitate towards dark chocolate. Its slightly bitter notes beautifully complement the sweetness of the banana and brown sugar, creating a more sophisticated and balanced flavor profile. Chopping a bar of dark chocolate yourself will often result in irregular chunks and shards, which melt into delightful pools of gooey chocolate throughout the cookie.

👩‍🍳 How to Make the Best Banana Bread Cookies

Crafting these delectable banana bread cookies is a straightforward process, designed for ease and maximum flavor. Follow these step-by-step instructions to create your own batch of crisp-edged, chewy-centered delights.

Step 1: Brown the Butter and Walnuts. Begin by combining the unsalted butter and coarsely chopped walnuts in a medium saucepan. Place the saucepan over medium heat to gently melt the butter. As the butter melts, it will begin to foam and bubble. Continue cooking, stirring frequently and carefully, to prevent the milk solids from burning at the bottom of the pan. Keep a close eye on the mixture; you’ll know it’s ready when the walnuts smell wonderfully toasty and fragrant, and the white milk solids in the butter have transformed into a rich, golden brown color. Immediately remove the pan from the heat once this stage is reached to prevent over-browning.

Step 2: Combine and Cool the Browned Butter Mixture. Carefully pour the warm, browned butter and walnuts into a large, heat-safe mixing bowl. This will prevent the mixture from continuing to cook in the hot saucepan. Add the cinnamon to the bowl and whisk everything together until well combined. Allow the mixture to cool for a few minutes. It doesn’t need to be completely cold, but it should be cool enough not to scramble the egg yolk in the next step.

Step 3: Introduce the Sugars. Once the browned butter and walnut mixture has cooled slightly, add both the packed brown sugar and the granulated sugar into the same large bowl. Whisk vigorously to combine the sugars with the butter mixture. Continue whisking until the mixture is uniform and the sugars are well incorporated, creating a rich, fragrant base for your cookie dough.

Step 4: Add Wet Ingredients and First Banana. To the sugar and butter mixture, add the single egg yolk, vanilla extract, and salt. Then, take one medium ripe banana and break it into rustic pieces directly into the bowl with your hands. This creates delightful pockets of banana flavor and moisture. Whisk all these wet ingredients by hand until they are thoroughly combined, ensuring no streaks of egg yolk remain.

Step 5: Whisk Wet Ingredients Thoroughly. With your trusty wire whisk, continue to thoroughly combine all the wet ingredients. This step is crucial for ensuring that the flavors are evenly distributed and that the banana pieces are incorporated into the mixture without being completely mashed. A well-whisked wet base contributes to the ultimate texture of your cookies.

Step 6: Incorporate Dry Ingredients and Final Add-ins. Add the all-purpose flour and baking soda into the wet ingredients. Using a spatula or wooden spoon, stir gently until just combined and a cohesive dough begins to form. Be careful not to overmix, as this can lead to tough cookies. Next, fold in the chopped dark chocolate. Take the second medium banana and break it into coarse, chunky pieces, adding these to the dough as well. Gently fold until everything is just distributed. Finally, refrigerate the cookie dough for at least 1 hour, or until it has firmed up. This chilling step is vital for flavor development and prevents excessive spreading during baking, contributing to those crisp edges.

Step 7: Prepare for Baking. Once your cookie dough is adequately chilled, preheat your oven to 355°F (180°C). Line a large baking sheet with parchment paper; this prevents sticking and ensures even baking. Using a two-tablespoon cookie scoop, portion out uniform balls of cookie dough. Arrange them on the prepared baking sheet, leaving a few inches of space between each cookie to allow for proper spreading during baking. Bake in batches if necessary, to avoid overcrowding the sheet.

Step 8: Bake and Finish. Bake the cookies for approximately 10-12 minutes. Look for golden-brown edges; don’t be afraid to let them get a good color for that desired crispness. Once baked, remove the cookie sheet from the oven and let the cookies cool on the sheet for a few minutes. This crucial step allows them to firm up before transferring. While they are still warm, generously sprinkle flaky sea salt over the top of each cookie. This enhances the flavors and adds a delightful textural contrast. Serve warm and enjoy your perfectly crafted banana bread cookies!

🥄 Make Ahead and Storage Tips

These banana bread cookies, with their signature crisp edges, are best enjoyed fresh out of the oven. As they cool and sit, they naturally become softer, though still incredibly delicious. To maximize freshness and convenience, here are some make-ahead and storage recommendations:

Freezing Raw Cookie Dough: This is a fantastic way to enjoy freshly baked cookies anytime. Prepare the cookie dough as directed, then scoop individual portions onto a parchment-lined baking sheet. Freeze the scooped dough balls until solid, then transfer them to an airtight freezer-safe bag or container. They can be stored in the freezer for up to 2 months. When a craving strikes, simply bake them directly from frozen. You may need to add an extra minute or two to the baking time to compensate for the frozen state, but you’ll be rewarded with warm, crisp cookies whenever you desire.

Storing Baked Cookies: If you have leftover baked cookies, store them in an airtight container in the refrigerator for up to 4 days. While their edges may soften slightly, they will retain their wonderful flavor. For longer storage, baked cookies can also be frozen in an airtight bag or container for up to 2 months. To revive their crispiness, reheat frozen or refrigerated baked cookies in a preheated oven (around 300°F/150°C) for a few minutes until warmed through and the edges regain their delightful crunch.

🙅 How to Ensure Your Banana Bread Cookies Aren’t Cakey

One common challenge with banana-based baked goods is their tendency to turn out cakey or muffin-like due to the high moisture content of bananas. However, this recipe is specifically designed to deliver a true cookie texture – soft and chewy, never cakey. Here’s a detailed look at the strategic steps taken to achieve this:

1. Brown the Butter: The browning process is not just for flavor; it’s also a clever technique to reduce moisture. As butter browns, water evaporates, leaving behind a more concentrated fat with a rich, nutty flavor. This reduction in overall moisture in the fat component helps prevent a cakey texture and promotes the desired cookie spread and chewiness.
2. Keep the Banana Pieces Chunky: Instead of mashing all the banana into a smooth puree, this recipe calls for breaking the bananas into coarse, chunky pieces. This is a crucial element in avoiding a cakey texture. By keeping the banana in chunks, the moisture remains localized within those pockets rather than being evenly distributed throughout the entire dough. This results in delightful bursts of gooey, tender banana within the cookie, surrounded by a chewy cookie matrix, rather than a uniformly moist, cake-like crumb.
3. Avoid Using Frozen Bananas: While frozen bananas are excellent for smoothies or traditional banana bread, they are not recommended for these cookies. When frozen bananas thaw, they release an excessive amount of water, making the dough too wet and significantly increasing the likelihood of a cakey, rather than chewy, cookie texture. Stick to fresh, ripe bananas for the best results.
4. Do Not Reduce the Sugar: It might seem like a lot of sugar, but in cookie baking, sugar plays a vital role beyond just sweetness. Sugar contributes significantly to the cookie’s structure, spread, and tender-chewy texture. It helps prevent gluten formation from making the cookies tough and is essential for achieving those soft, gooey centers and crisp edges without becoming cakey. Reducing the sugar would disrupt this delicate balance, leading to a drier, firmer, and more cake-like cookie.
5. Overbake Slightly for Extra Crisp Edges: Forget the fear of overbaking here! These cookies actually benefit from being baked a little longer than your average chocolate chip cookie. The goal is to get those edges deeply golden brown and audibly crisp. This extra time in the oven helps evaporate any remaining excess moisture and develops the perfect crunchy perimeter. Don’t worry, they won’t turn hard; instead, they will achieve a superior crisp-chewy contrast that truly defines a great banana bread cookie.

📖 Recipe FAQs

🍪 More Related Recipes to Love

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📖 Recipe

Banana Bread Cookies with Brown Butter Walnuts & Chocolate

Mary

Experience the best of both worlds with these incredible Banana Bread Cookies! They deliver all the rich, comforting flavor of your favorite banana bread—complete with chunky banana pieces, toasted walnuts, and gooey chocolate—but in a perfectly structured cookie form. Enjoy crisp edges and a wonderfully soft, chewy center, never cakey. This recipe uses two ripe bananas for intense flavor and features walnuts browned in butter for extra depth. Best of all, you don’t need an electric mixer; it all comes together effortlessly with a simple wire whisk!

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Print Recipe Pin Recipe Shop Ingredients

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chill Time 1 hour hr

Course Baking, Christmas Cookies, Cookies, Dessert

Cuisine American

Servings 17 cookies

Calories 288 kcal

Equipment

• ▢
  Cookie sheet
• ▢
  Medium saucepan
• ▢
  Large mixing bowl
• ▢
  Wire whisk
• ▢
  Cookie scoop (2 tbsp)

Ingredients

 

 

• ▢ 1 cup unsalted butter
• ▢ ½ cup raw walnuts chopped into coarse pieces
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 cup packed brown sugar
• ▢ ¼ cup granulated sugar
• ▢ 1 large egg yolk
• ▢ 1 teaspoon pure vanilla extract
• ▢ ½ teaspoon sea salt
• ▢ ⅔ cups ripe banana 2 medium bananas, divided in half
• ▢ 2 cups all purpose flour 240g
• ▢ ½ teaspoon baking soda
• ▢ ¾ cup chopped dark chocolate or chocolate chips

Shop Ingredients on Jupiter

Instructions

 

• Combine the butter and walnuts in a medium saucepan. Heat to melt the butter and continue cooking as it bubbles, carefully stirring frequently to prevent it from burning. Remove it from the heat when the walnuts smell toasty and the white bits in the butter turn brown. This process ensures both flavor and a textural boost.
  1 cup unsalted butter, ½ cup raw walnuts
• Pour the browned butter and walnuts into a large heat safe bowl. Add cinnamon and whisk to combine, infusing the mixture with warm spice. Let it cool for a few minutes to prevent the egg yolk from cooking when added.
  1 teaspoon cinnamon
• Add brown sugar and granulated sugar into the browned butter. Whisk thoroughly to combine, ensuring the sugars are fully incorporated and begin to dissolve, creating a rich base.
  1 cup brown sugar, ¼ cup granulated sugar
• Add the egg yolk, pure vanilla extract, and sea salt into the same bowl. Then, take one medium banana and break it into rustic pieces directly into the mixture with your fingers (this should be about ⅓ cup). Whisk all the wet ingredients together until well combined and creamy.
  1 large egg yolk, 1 teaspoon pure vanilla extract, ⅔ cups banana, ½ teaspoon sea salt
• Add all-purpose flour and baking soda into the wet ingredients. Using a spatula or wooden spoon, gently stir until it just forms a cohesive cookie dough. Be careful not to overmix, as this can develop gluten and make the cookies tough.
  2 cups all purpose flour, ½ teaspoon baking soda
• Next, add the chopped dark chocolate. Take the second medium banana and break it into coarse, chunky pieces, then gently fold both the chocolate and banana chunks into the cookie dough until just distributed. These pockets of flavor and texture are key!
  ¾ cup chopped dark chocolate
• Refrigerate the cookie dough for a minimum of 1 hour, or until it becomes firm. This chilling period is crucial for developing flavor, preventing excessive spreading, and ensuring those desirable crisp edges and chewy centers.
• Once the dough is chilled, preheat your oven to 355°F (180°C). Line a large baking sheet with parchment paper to prevent sticking and promote even baking.
• Using a two-tablespoon cookie scoop, portion out even balls of cookie dough. Arrange them on the prepared baking sheet, ensuring several inches of space between each cookie to allow for proper spreading. Bake the cookies for 10-12 minutes, or until the edges are golden brown and crisp. Let them cool on the cookie sheet for a few minutes to firm up before transferring.
• For an extra burst of flavor and a beautiful finish, sprinkle flaky sea salt over the cookies while they’re still hot. This enhances both the sweetness and the chocolatey notes. Serve warm and savor every bite!

Notes

Freezing raw cookie dough: These cookies truly offer their best experience fresh out of the oven, when their edges are at their crispiest peak. While they will soften the next day, you can always enjoy that fresh-baked goodness by freezing pre-portioned cookie dough. Simply scoop the dough into balls, place them on a parchment-lined tray, freeze until solid, then transfer to an airtight bag in the freezer. Bake from frozen whenever you desire a warm, fresh cookie (or two!). Just be sure to add an extra minute or two to the suggested baking time.

Storing baked cookies: For any baked cookies you might have left over, store them in an airtight container in the fridge for up to 4 days. If you’re looking for longer storage, baked cookies also freeze beautifully in an airtight bag or container for up to 2 months. To bring back their delightful crisp edges and warm gooey center, reheat the frozen or refrigerated cookies in a preheated oven before indulging.

Tips for success: 

1. Ensure you brown the butter and walnuts thoroughly. This step is key for an unparalleled depth of flavor and unique texture, and it takes a few minutes longer than just browning butter on its own.
2. For the most authentic and robust banana flavor, always use ripe, spotty bananas. Their natural sweetness and moisture are essential for the perfect cookie texture.
3. Bake your cookies until they achieve a beautiful golden brown color. You don’t want to underbake them, as this can lead to a soggy texture; a slightly longer bake ensures those desirable crisp edges.
4. For the ultimate experience, enjoy these cookies while they are still warm and fresh out of the oven. This is when their edges are crispiest, and the chocolate is perfectly gooey!

Nutrition

Calories: 288kcalCarbohydrates: 32gProtein: 3gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 40mgSodium: 108mgPotassium: 130mgFiber: 2gSugar: 18gVitamin A: 357IUVitamin C: 1mgCalcium: 28mgIron: 2mg

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