Description
Thick, chewy cookies made with miso, browned butter, ripe bananas, and gooey white chocolate chunks. A perfect balance of sweet, salty, and umami flavors in every bite.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, browned
- 2 tablespoons white miso paste
- 2 medium ripe bananas, mashed
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups chopped white chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together browned butter, miso, mashed banana, brown sugar, granulated sugar, egg, and vanilla until smooth and creamy.
- In another bowl, whisk flour, baking soda, and salt. Gradually fold dry ingredients into wet until just combined. Stir in chopped chocolate.
- Scoop dough onto the baking sheet, spacing cookies about 2 inches apart. Chill the dough for 30 minutes if desired.
- Bake for 10 to 12 minutes until edges are golden and centers look just set.
- Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
- Serve warm or store in an airtight container.
Notes
- Use overripe bananas for maximum flavor and moisture.
- Chilling the dough helps keep cookies thick and chewy.
- Top with extra chocolate chunks before baking for a bakery-style look.
Nutrition
- Serving Size: 1 cookie
- Calories: 195
- Sugar: 16g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: miso cookies, banana cookies, brown butter, white chocolate, chewy cookies, unique cookie recipe