Brown Butter Banana Bread Toffee Cookies
Brown Butter Banana Bread Toffee Cookies
Ingredients
- 1 overripe banana, small, mashed (about 56 grams)
- 90 grams granulated sugar
- 100 grams dark brown sugar
- 1/2 cup unsalted butter, melted and browned
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 1/2 cup toffee bits
- as needed flaky sea salt, for sprinkling
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a rich golden brown and smells nutty. Be careful not to burn it. Remove from heat and let cool slightly.
⏱️ 5 min
- 3
In a large bowl, combine the cooled brown butter with the granulated sugar and dark brown sugar. Mix thoroughly with a whisk or spatula until well combined and smooth.
⏱️ 3 min
- 4
Add the mashed overripe banana to the sugar-butter mixture and continue mixing until fully incorporated and no large lumps remain.
⏱️ 2 min
- 5
Stir in the egg yolk and vanilla extract until the mixture is smooth and well combined.
⏱️ 1 min
- 6
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min
- 7
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
⏱️ 2 min
- 8
Fold in the chocolate chips and toffee bits until evenly distributed throughout the dough.
⏱️ 2 min
- 9
Scoop uniform portions of the cookie dough (about 2 tablespoons each) onto the prepared baking sheet, leaving some space between each cookie.
⏱️ 3 min
- 10
Bake for 10-12 minutes, or until the edges are golden brown and slightly crisp, and the centers are still soft and chewy. For a more intense chocolate flavor, you can press a few extra chocolate chips onto the tops of the warm cookies immediately after removing them from the oven.
⏱️ 12 min•🌡️ 350
- 11
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Sprinkle with flaky sea salt while still warm, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Banana Bread Toffee Cookies
- 1 overripe banana, small, mashed (about 56 grams)
- 90 grams granulated sugar
- 100 grams dark brown sugar
- 1/2 cup unsalted butter, melted and browned
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 1/2 cup toffee bits
- as needed flaky sea salt, for sprinkling
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a rich golden brown and smells nutty. Be careful not to burn it. Remove from heat and let cool slightly.
⏱️ 5 min - 3
In a large bowl, combine the cooled brown butter with the granulated sugar and dark brown sugar. Mix thoroughly with a whisk or spatula until well combined and smooth.
⏱️ 3 min - 4
Add the mashed overripe banana to the sugar-butter mixture and continue mixing until fully incorporated and no large lumps remain.
⏱️ 2 min - 5
Stir in the egg yolk and vanilla extract until the mixture is smooth and well combined.
⏱️ 1 min - 6
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min - 7
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
⏱️ 2 min - 8
Fold in the chocolate chips and toffee bits until evenly distributed throughout the dough.
⏱️ 2 min - 9
Scoop uniform portions of the cookie dough (about 2 tablespoons each) onto the prepared baking sheet, leaving some space between each cookie.
⏱️ 3 min - 10
Bake for 10-12 minutes, or until the edges are golden brown and slightly crisp, and the centers are still soft and chewy. For a more intense chocolate flavor, you can press a few extra chocolate chips onto the tops of the warm cookies immediately after removing them from the oven.
⏱️ 12 min•🌡️ 350 - 11
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Sprinkle with flaky sea salt while still warm, if desired.
⏱️ 1 min