Brown Butter S’mores Banana Bread Cookies

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Soft & chewy, homemade, brown butter chocolate chip cookies that are full of banana flavor and loaded with s’mores toppings.

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It’s the first day of Banana Week (if you have no idea what I’m talking about, go check out my Instagram) and I have the dreamiest cookie recipe for you! These cookies have a brown butter cookie dough base, are full of banana flavor, and are packed with chocolate chips, mini marshmallows, and Teddy Grahams. They have the perfect soft and chewy texture and are seriously heavenly! Plus, how cute are they with the Teddy Grahams?!

If you know me, then you know that I can’t get enough s’mores-inspired bakes in my life. S’mores brownies, s’mores cookies, s’mores pancakes — you name, I’ve tried it. I recently revisited one of my favorite banana bread recipes: S’mores Banana Bread. It was so dreamy. And, that’s when I immediately had the thought, “wait! why haven’t I made a s’mores banana bread cookie yet?!”, and let me tell you, these do not disappoint. The s’mores toppings paired with the brown butter and banana — it’s absolutely unreal!

So, go on, grab those ripe bananas that you never got around to eating (you’ll need 2 for this recipe) and let’s bake a batch of your new favorite cookies!

Read on for the full recipe for these delicious Brown Butter S’mores Banana Bread Cookies.

Brown butter and banana…they just belong together. If I’m making a banana cookie, the recipe is absolutely going to call for brown butter. The delicious, nutty flavor that brown butter brings pairs so perfectly with the banana and takes everything to the next level.

As with every brown butter recipe, I’m going to walk you through the process of browning butter if you’ve never done it before. It’s super easy and takes about 5 to 10 minutes. Once you add brown butter to a recipe, you just never go back — it’s THAT good.

I know many will ask, “can I swap the brown butter with regular, melted butter?” No, you cannot. When you brown butter, you lose some of the water and as a result, end up with LESS butter. In my recipes, I carefully determine how much flour is called for based on the liquid ingredients. If you just swap the brown butter with melted butter, you will have more butter and not enough flour. Now, let’s walk through how easy it is to brown butter.

Start by placing a light-colored, medium-size saucepan or pot on the stove over medium heat. A light-colored pan is recommended so that you can see the butter changing color and ensure that nothing burns. Unwrap the butter and place it in the pot/pan. Let the butter melt completely, stirring frequently so that nothing sticks to the bottom of the pan and burns. Once the butter is completely melted, stop stirring for 15 to 20 seconds. Let the butter begin to bubble. It will also make popping noises. As soon as it starts bubbling and popping, begin stirring again — at this point, I am stirring frequently and barely stopping at all. You’ll notice that the butter will begin to change in color from its original yellow color to a golden, amber color. At the bottom of the pan, there will be golden flecks which are toasted milk solids. The toasted milk solids are what given the brown butter all of its delicious flavor. Once the butter is mostly amber/golden, remove it from the heat. Transfer the brown butter (don’t forget those golden flecks!) to a glass bowl or measuring cup and let it cool for 10 minutes before you combine it with the sugars.

And, that’s it! Browning butter is such a simple process. As long as you stir frequently and pay close attention, you’ll be good!

I’m so excited for you all to try out these Brown Butter S’mores Banana Bread Cookies. They’re such a fun spin on my viral Brown Butter Banana Bread Chocolate Chip Cookies. These cookies have the same texture and flavor profile, so if you like those, I think you’ll LOVE these. I’ve included some additional Tips for Success and FAQs below, so be sure to scroll down and read through those. If you still have questions, feel free to send me a DM on Instagram and I’ll try to answer them and walk you through the recipe.

Other banana cookie recipes you may like:

• Brown Butter Banana Bread Chocolate Chip Cookies – it’s a viral recipe for a good reason!
• Cinnamon Crumble Banana Bread Cookies
• Brown Butter Biscoff Banana Bread Cookies
• Peanut Butter Banana Bread Cookies

Ingredients you’ll need:

• Unsalted butter
• Bananas
• Brown sugar
• Granulated sugar
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Cornstarch
• Semisweet chocolate chips
• Mini chocolate chips
• Mini marshmallows
• Graham Crackers or Teddy Grahams
• Flaky sea salt

Kitchen tools you’ll need:

• Medium-size sauce pan or pot
• Mixing bowls
• Dry ingredient measuring cups
• Adjustable measuring cup — highly recommend for measuring the mashed banana!
• Spatula
• Whisk
• Cookie scoop
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

How to make these unreal Brown Butter S’mores 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 2½ 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 mashed banana (~2 bananas) and 2 tsp vanilla extract. Whisk until the mixture is smooth and lighter/paler in color.

Fold the dry ingredients in with a rubber spatula. Then, add ½ cup semisweet chocolate chips, ½ cup mini chocolate chips, ½ cup mini marshmallows, and ½ cup Teddy Grahams.

Chill the dough in the refrigerator for 30 to 45 minutes. Preheat the oven to 350 degrees Fahrenheit.

Scoop out 16 equally-sized dough balls. Optional: add extra toppings to the top of each cookie dough ball before baking.

Line a baking sheet with parchment paper and place the cookie dough balls on the sheet. Place in the oven and bake for 11 to 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 chocolate chips and flaky sea salt.

Let the cookies rest for about 10 to 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 to 20 minutes.

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

Tips for success

Measure your dry ingredients correctly! I often get a lot of questions as to why someone’s cookies don’t look exactly like mine and I’m fairly confident it’s because we are not measuring our dry ingredients correctly. Too much flour will impact the taste and texture of your baked goods which is why it’s so important to learn how to measure flour the right way. Do not scoop the flour up directly with your measuring cup — this will result in the flour being compacted and you will end up with too much. Instead, take a spoon and fluff up the flour, removing any clumps. Then, use the spoon to spoon the flour directly into the measuring cup. Take a flat tool and level off the top to remove any excess. Also, please, please make sure you are using dry ingredient measuring cups to measure out your dry ingredients.

Chill your cookie dough! I know, we’re all so excited to be making cookies and want to try them out immediately. But, do you know what consistently makes a difference in how my cookies bake up? The chill time. When I let my cookie dough chill for 30 to 60 minutes, my cookies bake up beautifully. The edges set perfectly and the cookies bake up nice and tall. Chilling the dough also allows the flavors to develop, leading to even more delicious cookies. Need I say more?

Do not overbake your cookies. Another common reason why your cookies may not look like mine — you’re probably overbaking them. Always use the baking time listed as simply a guide, not a set rule. Instead, go by how the cookies look to determine if they’re done baking. If the edges are set and lightly golden and the tops of the cookies still look a little (not a lot!) wet, they’re done baking and should be removed from the oven. The cookies will continue to bake and set on the hot pan. If you bake them past this point and the tops of the cookies are totally set and hard, they’re overbaked and will most likely be dry and crumbly. This is often why your cookies may be dry and hard a day or two later.

Add extra toppings before AND after baking. This step is a must for me because it creates the most beautiful cookies. By adding extra toppings on top right before baking, the cookies will bake up with those extra toppings right at the top. Then, after baking, right after the cookies are removed from the oven, add in some extra toppings before the cookies completely set. Trust me, it’s a game changer and will make your cookies even more visually appealing and appetizing.

Bonus tip: buy an oven thermometer. Your oven may not be heating up to the temperature that you set it to — trust me, it’s more common than you think. The more insight you have into how hot your oven is actually getting AND if it consistently stays at that temperature, the better. Because once you know what your oven is actually doing and adapt to it, the better your bakes will be.

FAQs

Can I swap the brown butter for regular, melted butter?

No, you cannot. When butter is browned, it loses liquid, resulting in less overall butter. If you use regular, melted butter, you will have more butter and not enough dry ingredients.

How many bananas do I need for ½ cup?

½ cup mashed bananas is usually equal to 2 bananas. I highly recommend using an adjustable measuring cup to measure out your mashed banana. Bananas add a ton of moisture. If you have too much banana, it will impact the texture of the cookies and how they bake up.

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

Before adding in any extra flour, I highly recommend chilling the dough first to see if that helps. If not, gently fold in 1 tbsp of all-purpose flour at a time until the dough is no longer tacky and can easily be scooped and rolled into balls.

Is it necessary to chill the dough?

Since we’re using melted brown butter, it absolutely is necessary! Chilling the dough will allow the flavors to develop and help the cookies bake up with some height.

Can I double or halve this recipe?

Yes — simply double or cut the ingredients in half. Remember: one banana equals ¼ cup (once mashed).

Can I make this dough in advance?

Absolutely! This cookie 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 and let it soften so that it’s easier to scoop. Baking temperature and time will remain the same.

How to store

Store the cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. If freezing, store the cookies in a freezer-safe container or bag. Set the cookies out for about 20 to 30 minutes and let them soften and come to room temperature prior to consuming. Or, heat them up in the microwave for 15 to 20 seconds.

Okay, how cute and dreamy are these Brown Butter S’mores Banana Bread Cookies?! I’m obsessed. Not only do they taste AMAZING, but I’m also so happy with the texture and how they look! They’re soft, a little gooey, and full of banana and chocolate in every bite. I literally can’t wait to bake another batch of these. Try this recipe out and let me know what you think!

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock. Or, leave a review below — these reviews help me out so much!!