Brown Butter Biscoff Banana Bread Cookies

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Soft, chewy, and full of flavor, these Brown Butter Biscoff Banana Bread Cookies do not disappoint!

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The latest addition to the banana bread cookie series is finally here: Brown Butter Biscoff Banana Bread Cookies. These cookies are everythingggg! From the brown butter, to the mashed bananas and creamy Biscoff cookie butter added directly to the dough, these cookies have an amazing flavor profile. If you’ve never had Biscoff cookie butter and banana together, allow me to introduce you to your new favorite flavor combination.

And, if you think I’m done with banana bread cookie recipes, think again! I have SO many ideas and combinations that I want to try out. As you may have read in one of my other blog posts, I don’t even really like bananas. On their own, I will not eat them. But, I love to use them to make banana bread, muffins, and especially cookies. My viral Brown Butter Banana Bread Chocolate Chip Cookies may have just entered the top 3 of my favorite cookie recipes of all time. I never thought that a banana dessert would ever rank that high, but they are just too good. So, if you’re not a banana lover, like me, maybe I can still convince you to give these a chance.

Read on for the full recipe for these delicious Brown Butter Biscoff Banana Bread Cookies.

Of course, when I thought of this dreamy cookie combination, I just knew that I had to use brown butter for the cookie dough base. The delicious, nutty flavor that it adds pairs so beautifully with the banana, Biscoff cookies and cookie butter, and chocolate. Browning butter literally takes less than 10 minutes and is the easiest way to elevate a recipe.

If you’ve never browned butter before, let’s take a second to walk through it. Grab a light-colored saucepan and place it on the stove over low to medium heat. Add your butter to the pan and let it melt completely. You will want to stir frequently so it doesn’t stick to the pan and burn. Once your butter has melted, it will begin bubbling within a minute or two. Continue to stir. Within a few minutes, the butter will begin to change in color from yellow to a golden, amber color. You will see darker flecks at the bottom of the pan as well — these are the toasted milk solids that give the brown butter that delicious, nutty flavor.

Once the butter turns to that golden, amber color, remove it from the heat. I like to transfer my brown butter from the pan to a glass measuring cup or bowl. Set it aside and let it cool for 10 minutes before you begin baking. Also, congratulations, because you just successfully browned butter.

Aside from that, the rest of the recipe is very easy to follow. You will need ½ cup of mashed bananas for this recipe which is typically 2 small to medium-sized bananas. I highly recommend investing in an adjustable measuring cup as it makes measuring the bananas and cookie butter so much easier!

Don’t forget to scroll down to the bottom of this post where I’ve included some tips for success and answered a few frequently asked questions.

Other recipes you may like:

• Brown Butter Banana Bread Chocolate Chip Cookies
• Oreo Cookie Butter Lava Cookies
• Peanut Butter Banana Bread Cookies
• The Best Brown Butter Chocolate Chip Cookie Bars
• Mini Chocolate Dipped M&M Chocolate Chip Cookies

Ingredients you’ll need:

• Unsalted butter
• Brown sugar
• Granulated sugar
• Bananas
• Creamy cookie butter (I used Biscoff)
• Vanilla extract
• Egg yolks
• All-purpose flour
• Baking soda
• Salt
• Cornstarch
• Mini chocolate chips
• Biscoff cookies
• Flaky sea salt

Kitchen tools you’ll need (linking my favorites below!)

• Mixing bowls
• Dry measuring cups
• Adjustable measuring cup – great for measuring the mashed bananas and cookie butter!
• Spatula
• Whisk
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

How to make these dreamy Brown Butter Biscoff Banana Bread Cookies

On low to medium heat, brown 1 cup unsalted butter. Remove the butter from heat when the top is foamy and the butter is amber/golden brown in color. Set aside to cool for 10 minutes.

While the butter is cooling, combine 2¾ cups all-purpose flour, 1½ tsp baking soda, 1 tsp salt, and 1 tsp cornstarch in a bowl and whisk together. Set aside.

In a large bowl, add 1½ cups brown sugar, ¼ cup granulated sugar, and the brown butter. Whisk together until it is smooth and combined.

Add ½ cup creamy cookie butter, ½ cup mashed banana (~2 bananas), and 2 tsp vanilla extract. Whisk until the mixture is smooth. Then, whisk in 2 egg yolks.

Fold the dry ingredients in with a rubber spatula. Then, add 1½ cups mini chocolate chips and ½ cup chopped Biscoff cookies. The dough may be a bit tacky.

Chill the dough in the refrigerator for 60 minutes. Preheat the oven to 350 degrees Fahrenheit.

Scoop out 16 equally sized dough balls. Pro tip: roll the top of each dough ball in extra mini chocolate chips and crushed Biscoff cookie crumbs.

Line a baking sheet with parchment paper and place the cookie dough balls on the sheet. Place in the oven and bake for 12-14 minutes or until the edges are golden and the tops of the cookies still look slightly wet.

As soon as they come out of the oven, shape the cookies with a spoon, bowl, or circular cookie cutter. Top with extra mini chocolate chips, cookie pieces, and flaky sea salt.

Let the cookies rest for about 10-15 minutes before transferring to a wire rack to cool. Once on the wire rack, let the cookies cool and set for an additional 15-20 minutes.

Store in an airtight container for up to 5 days or freeze for up to 3 months.

Tips for success

• When measuring your dry ingredients, be sure to use the spoon and level method. Before scooping out dry ingredients (like flour), use a spoon and run through them, fluffing them up and removing any clumps. Then, spoon the ingredient into the measuring cup and use a flat top tool to level off the top and remove any excess. When measuring dry ingredients, you should be using measuring cups like these. If you prefer to bake using grams and weighing your dry ingredients with a kitchen scale, this recipe can easily be converted using an online conversion calculator like this one from Inch Calculator. I personally bake using volume measurements (cups) which is why I do not include metric conversions.
• You will need ½ cup mashed bananas for this recipe. Usually, this will be 2 small to medium-sized bananas — however, since bananas come in a variety of sizes, it is extremely important that you measure them out. Too much or too little will impact the dough and how these cookies bake up. I used an adjustable measuring cup to measure out mine for this recipe.
• Since bananas add so much moisture (they are an egg substitute) and we’re adding egg yolks as well, your dough may be a bit tacky. Therefore, it is crucial that you chill your cookie dough for at least 1 hour prior to scooping the cookie dough balls. If the dough is still a little bit tacky while rolling the dough balls, wet your hands (just slightly, not a lot!) with water as it will help prevent the dough from sticking to your hands.
• Be careful not to overbake your cookies. I know this is a very controversial topic, but your cookies should be a bit underbaked when you remove them from the oven. Why? Because they continue to bake on the hot pan. Always use the bake times listed on a recipe as simply a guide, not a set rule. Instead, go by how the cookies look. If the cookies have light golden edges that are set and the tops of the cookies are still a little wet, they should be removed from the oven. This is the key to achieving the perfect soft & chewy cookie texture.
• A few additional pro tips: 1) for thicker cookies, roll your cookie dough balls in to a cylinder so that they’re taller than they are wide. This helps the cookies bake up tall. 2) for beautiful cookie tops that are packed with toppings, roll each cookie dough ball in extra toppings before baking. The toppings should be just attached/almost sitting on the cookie dough ball. Do not press them in.

FAQs

My cookie dough is too tacky, what should I do?

Before adding in more flour, I highly recommend chilling the dough first to see if that helps. However, if you feel that more flour is necessary, I’d start by adding 1 tbsp of flour at a time and folding it in gently. You don’t want to add too much flour as that will impact the taste and texture of the cookies.

Is it necessary to chill the dough?

Yes! Because of the banana and egg yolks, this dough will be a bit tacky. Chilling the dough for 1 hour will make your life so much easier. Furthermore, chilling the dough helps all of the flavors deepen, creating an even dreamier, tastier cookie.

Can I double or halve this recipe?

Absolutely! Simply double or cut the ingredients in half.

Can I make this dough in advance?

Yes. This dough can be made in advance and stored in the refrigerator for up to 3 days. Prior to baking, set the cookie dough out for about an hour to let it soften so that it’s easier to scoop. Baking temperature and suggested bake time will remain the same. However, always use the bake time as a suggestion – go by how the cookies look instead!

How to store

Store the cookies at room temperature in an airtight container for up to 5 days or freeze for up to 3 months. If freezing, store the cookies in a freezer-safe storage bag or container. Set the cookies out for about 20-30 minutes so that they soften prior to consuming.

Another amazing banana bread cookie to add to the rotation! Biscoff and banana just belong together! Bake a batch of these cookies and you’ll see why.

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock.