There’s something magical about the combination of browned butter, ripe banana, and melty chocolate all baked together in a warm, gooey skillet. This small batch recipe is made with just one egg yolk for an extra rich texture, and it bakes up in under 25 minutes. The result? Crispy golden edges, a soft and gooey center, and pockets of chocolate in every bite. Perfect for a cozy night in, a quick dessert for two, or those moments when you have one overripe banana on the counter begging to be used.
Whether you serve it straight from the skillet with two spoons or top it with a scoop of ice cream, this is one of those desserts that feels indulgent yet effortless. The browned butter adds a toasty, nutty flavor, the banana keeps it soft and moist, and the melty chocolate… well, that’s just pure happiness.
Why You’ll Love This Recipe
- Small-batch perfection — no giant leftovers tempting you for days.
- Banana + brown butter = deep, nutty, caramelized flavor in every bite.
- Egg yolk only for extra richness and a tender texture.
- Quick to make — about 30 minutes start to finish.
Make Ahead Tips
- Prep the dough in advance – Mix the dough, press it into the skillet, cover, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 2–3 minutes to the bake time.
- Freeze for later – Shape the dough into a disk, wrap tightly in plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
Ingredient Swaps & Variations
- Butter – Use coconut oil or plant-based butter for a dairy-free option (note: the brown butter flavor will be missing, but still tasty).
- Banana – Swap with ⅓ cup pumpkin purée or unsweetened applesauce for a seasonal twist.
- Flour – Use a 1:1 gluten-free baking blend to make it gluten-free.
- Chocolate – Try white chocolate chips with macadamia nuts, or dark chocolate chunks with a sprinkle of espresso powder for a mocha flavor.
- Add-ins – Stir in chopped walnuts, pecans, or a dash of cinnamon or cardamom for warmth.
- Topping – Drizzle with warm caramel sauce or a spoonful of peanut butter before serving
Brown Butter Banana Chocolate Chip Skillet Cookie
Ingredients
- ¼ cup (½ stick) unsalted butter
- 1 ripe banana (about ⅓ cup mashed)
- ¼ cup packed brown sugar
- 2 tbsp granulated sugar
- 1 egg yolk
- 1 tsp vanilla bean paste (or vanilla extract)
- ¾ cup all-purpose flour
- ¼ tsp baking soda
- Pinch of salt
- ½ cup chocolate chips or chopped chocolate (plus extra for topping)
- Optional: flaky salt, chopped walnuts, or a dash of cinnamon
Instructions
- In a small saucepan, melt butter over medium heat. Stir and swirl until it turns golden brown and smells nutty. Pour into a mixing bowl and let cool slightly.
- To the browned butter, add mashed banana, brown sugar, granulated sugar, egg yolk, and vanilla. Stir until smooth and glossy.
- Fold in flour, baking soda, and salt until just combined. Stir in chocolate chips.
- Press dough into a greased or buttered 6-inch cast iron skillet or small baking dish. Top with extra chocolate.
Bake at 350°F (175°C) for 18–22 minutes, until edges are golden and the center is just set but still gooey. - Let it cool for 5 minutes, then top with ice cream, flaky salt, or a drizzle of nut butter if desired. Enjoy!