Banana Chocolate Chip Cookie Bars (Print Version)
Rich, chewy cookie bars made with brown butter and ripe bananas, loaded with chocolate chips and toffee bits for the perfect blend of flavors and textures.
# Ingredients:
→ Cookie Bar Base
01 -
¾ cup unsalted butter, for browning
02 -
1¼ cups packed brown sugar
03 -
¼ cup granulated sugar
04 -
½ cup mashed ripe banana (about 1 large banana)
05 -
2 large eggs, room temperature
06 -
1 teaspoon vanilla extract
07 -
2½ cups all-purpose flour, spooned and leveled
08 -
2 teaspoons ground cinnamon
09 -
1 teaspoon baking soda
→ Mix-ins & Toppings
10 -
½ cup semi-sweet chocolate chips, plus extra for topping
11 -
½ cup milk chocolate chips, plus extra for topping
12 -
⅓ cup toffee bits, plus extra for topping
# Instructions:
01 -
Cut butter into cubes and place in a heavy saucepan over medium heat. Stir constantly as the butter melts and begins to foam. Continue stirring until the butter turns golden brown and develops a nutty aroma. Immediately remove from heat and transfer to a heat-safe bowl to cool.
02 -
While the brown butter cools, sift together the flour, cinnamon, and baking soda in a medium bowl.
03 -
Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving extra paper hanging over the sides to create handles for easy removal. Lightly spray with non-stick cooking spray.
04 -
In a large bowl, combine the cooled brown butter, mashed banana, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until well combined and smooth.
05 -
Add the sifted dry ingredients to the wet ingredients. Fold together gently with a spatula until just combined, being careful not to overmix.
06 -
Gently fold in the semi-sweet chocolate chips, milk chocolate chips, and toffee bits until evenly distributed throughout the dough.
07 -
Spread the cookie dough evenly into the prepared baking pan, smoothing the top with a spatula.
08 -
Sprinkle additional chocolate chips and toffee bits over the top of the dough, gently pressing them in slightly.
09 -
Bake for 30-35 minutes, until the top is golden brown and the center is mostly set but still slightly soft. The edges will be more firm than the center.
10 -
While the bars are still warm (but not hot), sprinkle more chocolate chips and toffee bits on top, allowing them to soften slightly from the residual heat.
11 -
Allow the cookie bars to cool completely in the pan. This is important for the bars to set properly and achieve the right texture.
12 -
Once completely cooled, use the parchment paper handles to lift the bars out of the pan. Cut into 9 equal squares and serve.
# Notes:
01 -
This cookie dough must be baked immediately after mixing and cannot be stored for later use.
02 -
The bars will look slightly underdone when removed from the oven but will continue to set as they cool.
03 -
For the best flavor, use very ripe bananas with lots of brown spots.
04 -
Brown butter adds a nutty, caramel-like flavor that complements the banana and chocolate perfectly.