Banoffee Pie Cookies (Print-Friendly Version)
Soft cookies blending banana, toffee, and white chocolate flavors into a perfect baked treat.
# Ingredients Required:
→ Wet Ingredients
01 -
226 grams unsalted butter, softened
02 -
2 large eggs
03 -
1 teaspoon vanilla extract
04 -
120 grams mashed ripe banana (about 1 medium banana)
→ Sugars
05 -
200 grams light brown sugar
06 -
100 grams granulated sugar
→ Dry Ingredients
07 -
312 grams all-purpose flour
08 -
1/2 teaspoon baking soda
09 -
1/2 teaspoon salt
→ Mix-ins
10 -
150 grams toffee bits or chopped soft caramels
11 -
90 grams white chocolate chips
→ Optional Garnish
12 -
Crushed digestive biscuits or graham crackers
# Detailed Directions:
01 -
In a large bowl, beat the softened butter with brown and granulated sugars until the mixture is light and creamy.
02 -
Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and mashed banana until evenly combined.
03 -
Whisk together flour, baking soda, and salt in a separate bowl. Gradually add to the wet ingredients, mixing gently until just incorporated.
04 -
Fold in toffee bits and white chocolate chips evenly throughout the dough.
05 -
Scoop dough onto a parchment-lined baking tray spaced about 5 cm apart. Optionally, press crushed biscuit crumbs onto the tops for texture.
06 -
Bake at 175°C for 10 to 12 minutes, until edges turn golden and centers are set. Allow cookies to cool on the tray briefly, then transfer to a wire rack to cool completely.
# Helpful Advice:
01 -
Use softened butter for optimal texture and avoid overmixing to prevent toughness.
02 -
Optional garnish enhances crunch and contrast in mouthfeel.