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Banoffee Pie Cookies Recipe

Banoffee Pie Cookies Recipe
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★★★★★

5.3 from 17 reviews

Delight in these Banoffee Pie Cookies that capture the rich, creamy flavors of the classic banoffee pie in a perfectly soft and chewy cookie. Made with ripe bananas, sweet biscoff cookie crumbs, and topped with luscious dulce de leche, fresh banana slices, and light whipped cream, these cookies are a decadent treat that combines the best textures and tastes for any dessert lover.

Ingredients

Scale

Banana Brown Sugar Cookies

  • 70 g ripe banana (¼ cup + 1 tbsp)
  • 45 g biscoff cookies (~6 cookies)
  • 90 g unsalted butter, room temperature (6 ⅓ tbsp)
  • 150 g light brown sugar (¾ cup)
  • 1 tsp vanilla extract
  • 160 g all-purpose flour (1 ⅓ cups)
  • 1 tsp baking powder
  • ½ tsp salt

Whipped Cream

  • 170 g heavy whipping cream (¾ cup)
  • 1 tbsp granulated sugar
  • 1 tsp vanilla extract
  • ⅛ tsp salt

Banoffee Pie Toppings

  • 160 g canned dulce de leche (½ cup)
  • Fresh banana slices, for topping
  • Biscoff cookie crumbles, for garnish

Instructions

  1. Mash Banana and Cookies: On a small plate or bowl, mash the ripe banana thoroughly until no chunks remain. Place the biscoff cookies in a small ziplock bag and crush them into fine crumbs using a rolling pin or pulse in a food processor. Set aside the banana and cookie crumbs.
  2. Make Cookie Dough: In a medium mixing bowl, beat the room temperature unsalted butter with light brown sugar using a hand mixer or stand mixer fitted with the paddle attachment until the mixture is light and fluffy, about 2-3 minutes. Add the mashed banana and vanilla extract and mix until well combined.
  3. Add Dry Ingredients: Gently fold in the all-purpose flour, baking powder, and salt until only a few streaks of flour remain. Incorporate the biscoff cookie crumbs and mix just until the last streak of flour disappears, avoiding overmixing.
  4. Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to 2 days to firm up the dough for easier shaping and better texture.
  5. Preheat and Prepare Cookies: When ready to bake, preheat the oven to 350°F (175°C). Using a 3-tablespoon cookie scoop, portion the dough onto a lined baking sheet, spacing cookies evenly to allow for spread during baking.
  6. Bake Cookies: Bake the cookies for 10-12 minutes until the edges turn golden brown. Immediately after removing from the oven, gently swirl a bowl slightly bigger than the cookies over each to smooth them into a more uniform, circular shape.
  7. Make Whipped Cream: In a clean medium bowl, combine heavy cream, granulated sugar, vanilla extract, and salt. Beat with a mixer fitted with a whisk attachment until soft peaks form, about 2-3 minutes. Chill until ready to use.
  8. Assemble Cookies: Once cookies have cooled to room temperature, spread a generous layer of dulce de leche on each cookie. Top with fresh banana slices.
  9. Add Whipped Cream and Garnish: Spoon a heaping amount of whipped cream over the banana slices and spread gently. Sprinkle biscoff cookie crumbles and place a banana slice on top for garnish.
  10. Serve and Enjoy: Serve immediately or keep refrigerated for up to 2 days for the best freshness and flavor.

Notes

  • For best results, use ripe bananas as they add natural sweetness and moisture.
  • Chilling the dough helps prevent excessive spreading during baking and enhances texture.
  • If dulce de leche is not available, caramel sauce can be a substitute.
  • Store assembled cookies in the refrigerator and consume within 2 days for optimal freshness.
  • Use unsalted butter to better control the salt level in the cookies.

Nutrition

Keywords: banoffee pie cookies, banana cookies, biscoff cookies, dulce de leche, whipped cream cookies, easy dessert, homemade cookies

Find it online: https://kitchenbyrita.com/banoffee-pie-cookies-recipe/