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
Instructions
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.
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/ ? 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.
