Banoffee Pie Cookies
These incredible cookies are reminiscent of banoffee pie but in cookie form. They’re made with browned butter, caramel, white chocolate, cookie crumbles, and you guessed it – banana! They’re soft and chewy in the middle and crunchy on the outside. Banoffee cookies are my new favorite cookie and they will soon be yours too.
Overview
- Skill Level: Intermediate
- Technique Used: How to Brown Butter
I developed this recipe while working on a new cookie flavor at my baking and cooking school, Bettie’s Chicago. In addition to classes I wanted to sell a baked good that students could take home with them. After many tweaks, I’ve come up with the perfect recipe! This cookie is by far my favorite cookie recipe I’ve developed. Let me tell you why!
If you’ve ever tried a banoffee pie, you’ll know that the staple components are a cookie crust, thick caramel, bananas, and whipped cream. It’s quite a simple combination. I wanted to take these flavors and put them in cookie form!
To do so I created a cookie base with browned butter for extra depth and fresh banana for flavor. For texture, I added caramel chips, white chocolate chips, and cookie crumbles. While most banoffee pie recipes call for a graham cracker crust, I opted for biscoff cookies instead. Biscoff cookies are flavored with warming spices like cinnamon and nutmeg making the cookie even more flavorful.
These banoffee cookies are incredibly soft and chewy in the middle and crunchy on the outside. Even if you haven’t tried a banoffee pie, try these cookies! Trust me. They will be your new favorite like they are mine.
For a quick history on the famous pie, check out my article and recipe for Banoffee Pie!
Why these cookies are my favorite!
- It’s all about the mix-ins for me. Caramel chips, white chocolate chips, and biscoff cookie crumbles? I’m sold.
- If you haven’t had a cookie with fresh banana, you are missing out. By leaving the banana pieces chunky, it gives a nice burst of fresh banana flavor.
- The texture of these cookies makes them so special. They’re soft and chewy in the middle due to the brown sugar and fresh banana while the exterior of the cookies are crunchy from cookie crumbles.
- No chill! This cookie dough does not need to be chilled before scooping and baking.
How to make Banoffee Pie Cookies
There are a few steps to complete before making the cookie dough. Let’s get into it!
Ripen the bananas
The bananas used in this recipe should be very ripe. The skin should be very dark brown. Look for the same level of ripeness as if you were making banana bread.
If your bananas aren’t very ripe, place them with the peel on in a 315°F/ 157°C oven. Bake for 40 minutes until the skin turns black. Let cool slightly.
Brown the butter
If you are not familiar with how to brown butter, heat butter over medium heat in a saucepan and continue cooking until the milk fats fall to the bottom of the pan and begin browning.
You will start to smell the butter when it is getting close to browning. It will smell nutty and then turn an amber color. You want it to be a fairly deep amber color but watch it closely because it can burn quickly. This whole process takes about 15 minutes.
After the butter is brown, remove it from the heat and let it cool at room temperature while you continue with the other steps. I like to throw in an ice cube to cool it down more quickly and to replace the liquid that was lost while browning. The butter does not need to re-solidify before using it.
Crumble the biscoff cookies
Place the biscoff cookies into a zipper bag and beat with a rolling pin until roughly broken. I like to keep the pieces fairly large as they will break up more as they mix into the dough. Alternatively, you can use a food processor but only pulse it a few times. Stop before you have small crumbs.
Make the cookie dough
Now that we’ve prepared the ingredients, it’s time to make the dough!
Combine the browned butter and brown sugar in a bowl. The butter does not need to be fully cooled or solidified, it can still be warm. I like to use a stand mixer but since we aren’t creaming the two together it’s not essential. You can also use a hand mixer or simple use a large wooden spoon.
Add the wet ingredients which include the eggs and vanilla extract and combine. Next up, add the bananas. You don’t need to mash or slice them up. Add them whole right into the bowl. As you mix them in, they will break up.
After adding the bananas, add all of the dry ingredients. This includes the instant banana pudding mix, cornstarch, baking soda, and salt. Mix together until incorporated. Add the flour and continue to mix together stopping as soon as you no longer see streaks of white.
And finally, add in the mix-ins. The biscoff cookie crumbles, caramel chips, and white chocolate chips will make the dough very thick. Be sure to scrape down the sides and bottom of the bowl to make sure all of the ingredients are incorporated.
Scoop the cookie dough
For these cookies, I like to scoop large sizes but the size of the cookies it entirely up to you. Scooping large mounds of dough allows the cookies to stay thick and have crispy edges and a chewy center. I use a large cookie scoop that is about 3 tablespoons in size. It makes big, bakery style cookies.
Only place 8 cookies per sheet pan. Too many cookies will not allow them to bake evenly and will cause the cookies to spread out more when they are baking.
Garnish and bake the cookies
If desired (and highly recommended!) sprinkle additional cookie crumbles on top of each cookie mound. Press them in with your fingers so they stick. This will give the cookies an extra crunchy exterior. Lastly (and also optional), sprinkle coarse sea salt over the top of each mound.
Bake one sheet pan at a time for 10-14 minutes until the edges are set and the centers look slightly under baked. If you scooped larger cookies like I did, they will take about 12-14 minutes to bake. If you scooped smaller cookies, they only need about 10-12 minutes.
Allow to cool for 5 minutes on the sheet pans before moving to a cooling rack to cool completely.
Storage
Baked Cookies: Store cooled cookies in an airtight container at room temperature for 3-4 days or in the freezer for up to 3 months.
Unbaked Cookies: After scooping the cookie dough, place the sheet pan in the freezer to freeze until rock solid. Move the dough balls into a zipper bag and freeze for up to 3 months. Bake directly from frozen adding 2-3 minutes to the baking time.
MORE RECIPES FROM BAKER BETTIE!
If you loved this recipe, you might like to try these other delicious cookie recipes!
Banoffee Pie Cookies
These incredible cookies are reminiscent of banoffee pie but in cookie form. They're made with browned butter, caramel, white chocolate, cookie crumbles, and you guessed it - banana! They're easy to make, no chilling required.
Ingredients
- 226 grams (1 cup, 2 sticks) unsalted butter, browned and cooled
- 300 grams (1 ½ cups) brown sugar, light or dark
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 170 grams banana, very ripe (if not ripe follow instructions below to bake until ripened. This is the weight needed without the peel. You will need about 2 medium sized bananas)
- 144 grams (5.1 ounce, family size) instant banana pudding mix
- 15 grams (2 tablespoons) cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 420 grams (3 ½ cups) all-purpose flour
- 150 grams (1 cup, 6 ounces) caramel chips, any brand of caramel chips, salted caramel chips, or toffee bits
- 100 grams (⅔ cups, 4 ounces) white chocolate chips
- 125 grams (4.4 ounces) biscoff cookies, plus additional for crumbling on top if desired, roughly broken
Instructions
Prep:
- If the bananas (2 medium sized) aren't very ripe, place them with the peel on in a 315°F/ 157°C oven. Bake for 40 minutes until the skin turns black. Let cool slightly.
- Brown the butter (226 grams/ 1 cup) by placing it in a saucepan over medium heat. Allow it to melt and start boiling. Stir frequently until the butter turns golden brown and smells nutty. Pour the brown butter (including the dark specks) into a bowl to cool at room temperature. Drop in an ice cube to cool it down faster and also to replace the liquid that boiled off in the saucepan.
- At least 30 minutes before baking, set out the eggs (2 large) to come to room temperature.
- Place the biscoff cookies (125 grams) into a zipper bag and beat with a rolling pin until roughly broken.
- Position two oven racks on the top third and the bottom third of the oven. Preheat the oven to 375°F/190°C.
- Measure out the rest of the ingredients. Line 2 baking sheets with parchment paper or a silicone baking mat.
Make the Cookies:
- In the bowl of a stand mixer with the paddle attachment or in a large bowl with a hand mixer or a wooden spoon, mix together the brown butter and brown sugar (300 grams/ 1 ½ cups). The browned butter doesn't have to be fully cooled, it can still be slightly warm. Mix until incorporated. The mixture will not cream together.
- Add the eggs (2 large) and the vanilla extract (1 ½ teaspoons) into the bowl and combine.
- Add the whole ripe bananas (remove from the peel, you need 170 grams) into the bowl and mix until broken up and chunky.
- Add the instant banana pudding mix (144 grams/ 5.1 ounces), cornstarch (15 grams/ 2 tablespoons), baking soda (1 teaspoon), and salt (1 teaspoon) into the bowl and mix together. Add the flour (420 grams/ 3 ½ cups) and mix until just absorbed, only about 15-20 seconds. Scrape down the sides and bottom of bowl to make sure everything is incorporated and mix for a few more seconds. You don't want to over-mix the dough.
- Add the caramel chips (150 grams/ 1 cup), white chocolate chips (100 grams/ ⅔ cups), and the broken biscoff cookie pieces. Fold in until evenly distributed. The dough will be very thick.
- Scoop rounded mounds of dough (I made large cookies about 3 tablespoons each) and place on the prepared baking sheets. Only 8 cookies per sheet.
- Optional: Top each cookie with additional biscoff cookie crumbles if desired and a sprinkle of flaky sea salt.
- Bake one sheet pan at a time for 10-14 minutes until the edges are set and the centers look slightly under baked. Allow to cool for 5 minutes on the sheet pans before moving to a cooling rack to cool completely.
- Store cooled cookies in an airtight container for 3-4 days or in the freezer for up to 3 months.
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