Cookie Butter Banana Cookies (Soft, Chewy, Bakery-Style Recipe)

Cookie Butter Banana Cookies are soft, chewy cookies that combine rich cookie butter flavor with sweet ripe banana. With warm cinnamon notes and a tender texture, they’re a cozy dessert that tastes like banana bread and cookie butter blended into one irresistible cookie.

Course Dessert, Snack

Cuisine American, Baking

Keyword banana baking, banana cookie recipe, banana dessert cookies, cookie butter banana cookies, cookie butter cookies, easy cookie recipe, homemade cookies, soft chewy cookies, sugar cloud baking, sweet snacks

Prep Time 20

Cook Time 12

Chill time 2

Total Time 2 32

Servings 18 cookies

Calories 210kcal

Cost $9 per batch

Equipment

Mixing bowls
measuring cups
Measuring spoons
Whisk
Rubber spatula
Baking Sheets
Parchment paper or silicone baking mats
Cooling rack
saucepan

Ingredients

½ cup 113g unsalted butter
½ cup 120g cookie butter
¾ cup 150g brown sugar
¼ cup 50g granulated sugar
1 large egg room temperature
⅓ cup 75g very ripe banana, mashed (measure after mashing), lightly blotted
1 teaspoon vanilla extract
¼–½ teaspoon banana extract optional, highly recommended for stronger flavor

Dry Ingredients

1 ¾ cups + 2 tablespoons 235g total all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon optional

Instructions

Brown the Butter

In a saucepan over medium heat, melt the butter and continue cooking until it turns golden brown and smells nutty. Immediately pour into a heat-safe bowl to stop the cooking process.
If needed, add 1–2 teaspoons of milk to replace lost moisture. Let cool until warm but not hot.

Mix the Wet Ingredients

In a large bowl, whisk together browned butter, cookie butter, brown sugar, and granulated sugar until smooth.
Add the egg, mashed banana, vanilla extract, and banana extract (if using). Whisk until fully combined and glossy.

Add the Dry Ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.

Chill the Dough

Cover and refrigerate the dough for at least 2 hours or up to overnight. The dough should be firm and scoopable before baking.

Bake the Cookies

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop 2-tablespoon portions of dough and place them 2–3 inches apart on the baking sheet.
Bake for 10–12 minutes, until the edges are set and the centers look slightly underdone. The cookies will continue to set as they cool.

Cool

Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Optionally sprinkle with flaky salt.

Notes

🍌 Use Very Ripe Bananas for Best Flavor

For the best cookie butter banana cookies, use very ripe bananas with dark brown spots. They provide stronger natural sweetness and deeper banana flavor. Always measure the banana after mashing, then lightly blot it with a paper towel to remove excess moisture. This helps prevent cakey cookies and keeps the texture soft and chewy.

❄️ Chill the Dough for Thick, Bakery-Style Cookies

Chilling the dough is essential for achieving thick, chewy cookies. A minimum of 2 hours allows the flour to hydrate fully and helps control spreading during baking. If your kitchen is warm or the dough feels soft, chill it longer or refrigerate the scooped dough balls before baking.

🔥 Browned Butter Adds Rich Flavor

Browning the butter creates a deep, nutty flavor that enhances the cookie butter and banana combination. Because browning butter reduces moisture slightly, adding 1–2 teaspoons of milk helps maintain the ideal cookie texture. Make sure the butter cools to warm—not hot—before mixing to avoid melting the sugars.

🍌 Banana Extract for Stronger Flavor

Banana extract is optional but highly recommended if you want a more pronounced banana flavor. Baking naturally softens banana taste, so using ¼ to ½ teaspoon helps balance the richness of the cookie butter and makes the banana more noticeable.

⚖️ Adjust for Cookie Butter Variations

Different cookie butter brands can vary in oil content, which affects dough consistency. If your dough feels too soft after chilling, mix in 1 tablespoon of flour to improve structure and prevent spreading.

⏲️ Bake for a Soft and Chewy Texture

Bake the cookies just until the edges are set and the centers look slightly underdone. The cookies will continue to firm up as they cool, resulting in a soft, chewy center. Avoid overbaking to keep them tender.

📏 Measure Flour Accurately

For consistent results, use a kitchen scale to measure flour. Too much flour can make cookies dense and dry, while too little can cause excessive spreading.

🍪 For Thicker Cookies

For extra thick cookies, chill the scooped dough balls for an additional 10–15 minutes before baking. Slightly underbaking and letting the cookies finish setting on the baking sheet will give you the best bakery-style texture.