Banoffee Pie Cookies Recipe

If you crave a dessert that’s bursting with the creamy, caramelized banana goodness of the classic British treat but in a fun and handheld form, then these Banoffee Pie Cookies are about to become your new obsession. Imagine the perfect marriage of soft banana brown sugar cookies, luscious dulce de leche, airy whipped cream, and crunchy biscoff cookie crumbles—all layered together in one bite-sized delight. These cookies capture the heart of banoffee pie in a way that’s easy to share, a total crowd-pleaser, and downright irresistible every single time.

Ingredients You’ll Need

Don’t be intimidated by the list—each ingredient here plays a crucial role in building the flavors, textures, and colors that make Banoffee Pie Cookies unforgettable. From ripe bananas that add natural sweetness and moisture to biscoff cookies that bring that signature spice and crunch, every element is essential to this recipe’s magic.

• 70 g ripe banana (¼ c. + 1 tbsp.): Choose very ripe bananas for maximum sweetness and moist texture in the cookie dough.
• 45 g biscoff cookies (~6 cookies): These spiced cookies add a unique crunch and flavor hint akin to gingerbread, enhancing the banoffee vibe.
• 90 g unsalted butter room temperature (6 ⅓ tbsp.): Soft butter creates tender, rich cookies and helps the dough come together smoothly.
• 150 g light brown sugar (¾ c.): Provides caramel notes and moisture to deepen the cookie’s flavor complexity.
• 1 tsp. vanilla: Elevates all the ingredients with a warm, aromatic undertone.
• 160 g all purpose flour (1 ⅓ c.): The gluten structure needed to give the cookies just the right chew.
• 1 tsp. baking powder: Lightens the texture, helping the cookies rise gently in the oven.
• ½ tsp. salt: Balances the sweetness and enhances the overall flavor profile.
• 170 g heavy whipping cream (¾ c.) for whipped cream: Whips into fluffy clouds that complement the cookie’s density perfectly.
• 1 tbsp. granulated sugar: Sweetens the whipped cream just the right amount.
• 1 tsp. vanilla (for whipped cream): Adds an extra layer of fragrance and sweetness to the topping.
• ⅛ tsp. salt (for whipped cream): Strikes the perfect balance so the cream isn’t overly sweet.
• 160 g dulce de leche canned (½ c.): The luscious caramel spread that defines banoffee and ties the whole cookie together.
• Fresh banana slices: Adds fresh fruit flavor and texture for an authentic banoffee feel.
• Biscoff cookie crumbles: The finishing crunchy garnish that complements the soft whipped cream and gooey dulce de leche.

How to Make Banoffee Pie Cookies

Step 1: Prepare the Banana and Biscoff Crumbs

Start by mashing your ripe banana thoroughly until it’s silky smooth—no chunks allowed here, as they could affect the dough’s texture. Next, crush your biscoff cookies either in a ziplock bag or pulse them briefly in a food processor. These crumbs give each cookie a subtle warmth and crunch reminiscent of the pie’s crust.

Step 2: Cream the Butter and Sugar

In a medium mixing bowl, beat the softened butter and light brown sugar until the mixture turns light in color and fluffy in texture, about 2 to 3 minutes. This creaming process traps air, ensuring your cookies come out soft and tender while marrying rich caramel notes from the brown sugar.

Step 3: Incorporate Banana and Vanilla

Mix the mashed banana and vanilla extract into the butter-sugar mixture until fully combined. This adds moisture and a fragrant fruitiness that will shine through in every bite of your finished cookies.

Step 4: Add Dry Ingredients and Biscoff Crumbs

Gently fold in the all-purpose flour, baking powder, and salt until you see just a few streaks of flour remaining—be careful not to overmix. Then, stir in the biscoff crumbs until the dough looks uniform and beautifully speckled with those tiny cookie bits.

Step 5: Chill the Dough

Cover your dough and place it in the refrigerator for at least 30 minutes, allowing flavors to meld and the dough to firm up for easier handling. You can also leave it chilled for up to two days, which actually enhances the depth of flavor.

Step 6: Bake the Cookies

Preheat your oven to 350℉ (175℃). Scoop 3-tablespoon dollops of dough onto a baking sheet lined with parchment, spacing them well to allow room for gentle spreading. Bake for 10 to 12 minutes until the cookie edges turn golden and the tops set. While still warm, swirl a bowl over each cookie to round out its shape, giving you beautifully uniform results.

Step 7: Whip the Cream

While your cookies cool, beat the heavy whipping cream, granulated sugar, vanilla, and salt in a chilled bowl until soft peaks form. This luscious cream topping is the perfect light finish to these dense, flavorful cookies.

Step 8: Assemble the Banoffee Pie Cookies

Once cooled, slather each cookie with a generous layer of dulce de leche. Next, arrange fresh banana slices on top, followed by a heaping scoop of whipped cream. Smooth it out with a spoon, then sprinkle biscoff cookie crumbles and finish with a banana slice to serve a bite-sized tribute to the classic dessert!

How to Serve Banoffee Pie Cookies

Garnishes

For that extra wow factor, don’t be shy with the garnishes on your Banoffee Pie Cookies. Fresh banana slices add a burst of brightness, while biscoff cookie crumbles contribute a satisfying crunch that contrasts wonderfully with the airy whipped cream and gooey dulce de leche.

Side Dishes

Pair these cookies with a cup of freshly brewed coffee or a smooth caramel latte to complement the caramel and banana flavors. Alternatively, a scoop of vanilla ice cream served alongside turns this treat into an indulgent dessert experience.

Creative Ways to Present

Hosting a party? Arrange the Banoffee Pie Cookies on a rustic wooden board with little bowls of extra dulce de leche, whipped cream, and biscoff crumbs for a DIY cookie bar. Or stack them into mini cookie towers, securing with a drizzle of caramel sauce for a fun, interactive dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

Keep your Banoffee Pie Cookies in an airtight container at room temperature for up to two days. For best texture, keep the whipped cream topping separate and assemble just before serving. If already topped, store in the fridge and consume within 24 hours.

Freezing

You can freeze the plain cookies (without toppings) in an airtight bag for up to a month. When ready to enjoy, thaw at room temperature, then add your dulce de leche, bananas, and whipped cream fresh to maintain that delightful texture and flavor.

Reheating

If you want your cookies warm, gently heat them in a low-temperature oven (around 300℉/150℃) for 5 minutes. Avoid microwaving as it can make them soggy and affect the whipped cream if already applied.

FAQs

Can I use overripe bananas for this recipe?

Absolutely! Overripe bananas are actually preferred because they are sweeter and easier to mash, which intensifies the flavor and moisture content in the cookies.

What if I don’t have biscoff cookies?

If biscoff cookies aren’t on hand, graham crackers or ginger snaps can work as a substitute, lending a similar crunch and spice, though biscoff has a unique flavor that’s perfect for this recipe.

Is it possible to make these cookies vegan?

You can try swapping butter for a plant-based alternative and use coconut cream instead of heavy whipping cream. Just note the flavors and textures may vary from the original Banoffee Pie Cookies.

How long do Banoffee Pie Cookies last once assembled?

Because of the fresh banana and whipped cream toppings, it’s best to enjoy them within 24 hours for optimal freshness and texture.

Can I prepare elements separately ahead of time?

Definitely! The cookie dough can be made and refrigerated up to 2 days in advance, and the cookies themselves can be baked and frozen. Whipped cream and topping assembly is best done right before serving.

Final Thoughts

Whether you’re a banoffee pie lover or just discovering this flavor combo, these Banoffee Pie Cookies are your new sweetest secret. They’re easy to make, delightful to eat, and bring so much joy with every bite. So go ahead, bake a batch and share this little slice of heaven with friends and family—because tasty memories like these are meant to be shared!

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