These banoffee pie cookies are made with a banana biscoff cookie base and are topped with dulce de leche, fresh banana slices, and a whole lot of whipped cream.
This post may contain affiliate links, please read the privacy policy for details.
banoffee pie cookies
Hello hello! ☺︎ Today I’m here with a combination of (you guessed it) banoffee pie & cookies. They start out with a super soft and thick banana biscoff sugar cookie that’s truly delicious enough to enjoy on its own. The banana adds a ton of flavor to the cookie dough and the biscoff gives it a little crunch & spice to mimic your typical pie crust. Then, we top the cookies with your classic banoffee pie toppings: dulce de leche, fresh banana slices, and a tall pile of homemade whipped cream. They’re loaded, super flavorful, and surprisingly easy to make.
So let’s get into it!
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
room temperature ingredients
This is super important for allowing the dough to come together smoothly. You’ll want to take your ingredients out of the fridge about an hour before baking to allow them enough time to come to room temperature.
Mix the dough carefully:
When adding in the flour, only fold the mixture just until no flour streaks remain. Over mixing the dough leads to more gluten formation, which can make the cookies thicker and more tough in texture.
chill the cookies prior to baking
I know, I know – it’s frustrating to have to wait! However, this gives the dough a chance to firm up so that it doesn’t spread out as much in the oven, and gives the flavors a little bit of time to meld together so you get a more flavorful cookie.
Under bake for perfect cookies:
Cookies continue baking after they have been taken out of the oven. Once the edges turn slightly golden brown, and the cookies look just a little wet on top still, they are ready to come out. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool.
The secret to perfectly round cookies:
Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for banoffee pie cookies
banana brown sugar cookies:
- All purpose flour: for structure and chewiness.
- Baking powder: for helping the cookies rise.
- Salt: to help balance and bring out the sweetness of the cookies
- Biscoff cookies: for flavor, texture, and to act as our crust. An off-brand speculoos cookie will work perfectly here as well.
- Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies.
- Light brown sugar: for sweetness and for moisture. You could also sub in dark brown sugar.
- Banana: for binding, moisture, and flavor. The banana is also acting as our egg substitute here.
- Vanilla: for flavor. Vanilla extract or vanilla bean paste will work perfectly.
whipped cream:
- Heavy whipping cream: the base of the whipped cream.
- Granulated sugar: for a touch of sweetness – light brown sugar or a liquid sweetener would work here as well.
- Vanilla: for flavor – vanilla extract or vanilla bean paste will work.
- Salt: just a pinch to bring out the flavor and sweetness of the whipped cream.
Banoffee pie toppings:
- Dulce de leche: I recommend the canned version over the squeezable version because it’s thicker and will stay put on the cookies.
- Banana: we’ll put some slices on top of the dulce de leche and one on top of the whipped cream.
- Biscoff cookies: for crumbling on top of the whipped cream for garnish.
how to make banoffee pie cookies
Here are a few images of the steps for making these *delicious* banoffee pie cookies. You can find the full recipe at the end of this blog post!
- Beat together the butter and brown sugar, then beat in the banana and vanilla.
- Carefully mix in the dry ingredients, then chill the dough.
- Bake the cookies.
- Top with dulce de leche, bananas, and whipped cream & enjoy!
banoffee pie cookies recipe q&a
can I double this recipe?
Of course – I even more strongly recommend measuring by weight if you are going to double the recipe for the best results.
can I make these cookies ahead of time?
Definitely! Cookie dough only gets better with time. You can keep the cookie dough tightly covered in the fridge for up to 2 days before baking. For longer term storage, you can also freeze the cookie dough. Just be sure to take the dough out of the fridge at least 30 minutes to 1 hour before you want to bake, so that it becomes soft enough to scoop again.
Hold off on making the whipped cream until the day you want to assemble the cookies.
how to store banoffee pie cookies
Because they’re topped with whipped cream, these cookies do need to be stored in the fridge once they are frosted. Store them in an airtight container in the fridge for up to 3 days. If you’re not a fan of cold cookies, you can let them sit out for 30 minutes before eating them.
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Banoffee Pie Cookies
Ingredients
Banana Brown Sugar Cookies
- 70 g ripe banana (¼ c. + 1 tbsp.)
- 45 g biscoff cookies (~6 cookies)
- 90 g unsalted butter room temperature (6 ⅓ tbsp.)
- 150 g light brown sugar (¾ c.)
- 1 tsp. vanilla
- 160 g all purpose flour (1 ⅓ c.)
- 1 tsp. baking powder
- ½ tsp. salt
Whipped Cream
- 170 g heavy whipping cream (¾ c.)
- 1 tbsp. granulated sugar
- 1 tsp. vanilla
- ⅛ tsp. salt
Banoffee Pie Toppings
- 160 g dulce de leche canned (½ c.)
- fresh banana slices
- biscoff cookie crumbles
Instructions
Banana Brown Sugar Cookies
- On a small plate or in a small bowl, mash the banana until no chunks remain.
- Add the biscoff cookies to a small ziploc bag and mash them up into crumbs (Alternatively, you can add them to a food processor and pulse them into crumbs.) Set aside.
- Add the butter and brown sugar to a medium sized mixing bowl. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the mixture until it's light and fluffy (2-3 min.)
- Add in the banana and vanilla and beat until well combined.
- Add in the flour, baking powder, and salt. Gently mix just until only a few streaks of flour remain. Then, add in the biscoff crumbs and mix just until the last streak of flour disappears.
- Cover the dough and leave it in the fridge to chill for at least 30 minutes, or for up to 2 days.*
- Once you're ready to bake the cookies, preheat the oven to 350℉ / 175℃.
- Use a 3 tbsp. cookie scoop to dish out the cookies onto the prepared cookie sheet. Evenly space the cookies apart to allow room for spreading. Bake for 10-12 minutes, until the sides of the cookies start to turn golden brown.
- Immediately after taking the cookies out of the oven, take a bowl that is slightly larger than the cookies and swirl it around over the cookies to make them a little more uniform and circular.
Whipped Cream
- Add the heavy cream, sugar, vanilla, and salt to a medium sized mixing bowl. Beat the mixture with a hand mixer (or with a stand mixer fitted with the whisk attachment) until the mixture reaches soft peaks.
Banoffee Pie Toppings
- Once the cookies have cooled to room temperature, spread a layer of dulce de leche on to each of them, then top with banana slices.
- Place a heaping scoop of whipped cream on top of the bananas and use a spoon to spread out the whipped cream. Garnish with more biscoff cookie crumbles and a banana slice and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
I’m making these and so excited about them! I am going to caramelize the banana slices to put on top and add a little crunch.
That sounds *delish*, hope you enjoyed them!! 🙂
these are AMAZING!! made them yesterday for a party and i’m actually obsessed…thanks for creating this recipe 🙂
Thank you so much Maha, I’m so happy you liked them!! ☺︎
So yummy! Will make them again. 🙂
Thank you so much, I’m so glad you liked them! ☺︎