Banoffee Pie Cookies

Soft banana brown sugar cookies topped with dulce de leche, bananas, and whipped cream.

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Step 1

On a small plate or in a small bowl, mash the banana until no chunks remain.

Step 2

Add the biscoff cookies to a small ziploc bag and mash them up into crumbs (Alternatively, you can add them to a food processor and pulse them into crumbs.) Set aside.

Step 3

Add the butter and brown sugar to a medium sized mixing bowl. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the mixture until it's light and fluffy (2-3 min.)

Step 4

Add in the banana and vanilla and beat until well combined.

Step 5

Add in the flour, baking powder, and salt. Gently mix just until only a few streaks of flour remain. Then, add in the biscoff crumbs and mix just until the last streak of flour disappears.

Step 6

Cover the dough and leave it in the fridge to chill for at least 30 minutes, or for up to 2 days.*

Step 7

Once you're ready to bake the cookies, preheat the oven to 350℉ / 175℃.

Step 8

Use a 3 tbsp. cookie scoop to dish out the cookies onto the prepared cookie sheet. Evenly space the cookies apart to allow room for spreading. Bake for 10-12 minutes, until the sides of the cookies start to turn golden brown.

Step 9

Immediately after taking the cookies out of the oven, take a bowl that is slightly larger than the cookies and swirl it around over the cookies to make them a little more uniform and circular.

Step 10

Add the heavy cream, sugar, vanilla, and salt to a medium sized mixing bowl. Beat the mixture with a hand mixer (or with a stand mixer fitted with the whisk attachment) until the mixture reaches soft peaks.

Step 11

Once the cookies have cooled to room temperature, spread a layer of dulce de leche on to each of them, then top with banana slices.

Step 12

Place a heaping scoop of whipped cream on top of the bananas and use a spoon to spread out the whipped cream. Garnish with more biscoff cookie crumbles and a banana slice and enjoy!