Banoffee Pie Cookies
Soft banana brown sugar cookies topped with dulce de leche, bananas, and whipped cream.
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
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*If you're chilling them overnight, you'll want to take the dough out for at least 30 minutes before baking until the dough is warm enough to be scoopable again.
Store extra cookies in an airtight container in the fridge.
Nutrition
Calories: 316kcalCarbohydrates: 38gProtein: 3gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 48mgSodium: 227mgPotassium: 103mgFiber: 1gSugar: 22gVitamin A: 600IUVitamin C: 1mgCalcium: 72mgIron: 1mg