If you’re ever looking for a cookie recipe that’s guaranteed to please a crowd, this is it.
Based off of the flavors of the British pie–these cookies marry the flavors of banana, toffee, dulce de leche, and a little bit of chocolate to create a bite that is absolutely unforgettable. The first time I brought these to work, everyone raved about them. Usually, people will eat whatever I bring, but with these, I actually heard a lot about how good they were despite the fact that I had a large dollop of dulce de leche in the center of the cookie and a fresh slice of banana weighing the middle down until the cookie was almost wet and mushy.
Don’t worry. The recipe and method have been fixed since then. I was almost embarrassed to bring these to people the first time around. Yet, while I was worried about the texture, these cookies made up for it in taste. Now, they’re soft and chewy with a bit of crunch from the banana chips on top all while keeping the same flavor everyone went wild for. These are definitely the type of cookie you can be proud serving to people.
Banana and dulce de leche are mixed into the cookie dough, making this a soft, sticky dough to work with, even after a half hour chilling in the fridge. Once they’re scooped, take a butter knife, plop a dollop of dulce de leche on top of the cookie–you only need 1/2 tsp, maybe less, I just use the tip of the knife and don’t really measure it out–and swirl it into the top of the cookie.
The visual when these come out of the oven is pretty stunning. The strands of dulce de leche are just so inviting and they add a creaminess that perfectly plays off the crunch of the banana chip and tenderness of the cookie.
I have to admit: the hardest thing about these cookies is keeping your hands out of the cookie dough. They’re definitely the kind of treat that brings out the kid in you. I always run my finger along the edges of my mixing paddle until it comes completely clean, and when you reach the bottom of the bowl, the bits that are still stuck to the sides are some of the best. If you can keep from pleasing your inner six-year-old, I’ll be impressed.
Despite the pictures, obviously a ripe or overly ripe banana will work best for these cookies. If you like larger chunks of toffee and chocolate, you can always skip the pre-crushed bits and break apart a Heath or Skor bar to create larger pockets of flavor. Personally, with these, I like the distribution of the smaller bits. What are cookies for if not to customize to your own tastes and preferences?
If you’re good enough to resist licking the spoon, you can always snack on banana chips dipped in dulce de leche–just make sure you leave enough for the top of the cookies!
| Cook Time | 16-18 minutes |
| Servings |
cookies
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- 1/2 cup butter cold, cubed
- 2/3 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg large
- 1 tsp vanilla extract
- 1 mashed banana medium (or 1/2 cup mashed banana)
- 1/2 cup dulce de leche (more will be needed later for swirling into the top of the cookies)
- 2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2/3 cup chocolate-covered toffee bits (Heath brand, or 2/3 cup crushed Heath/Skor bar)
- banana chips 3-4 per cookie
Ingredients
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- In the bowl of a stand mixer, or with a hand mixer, cream together the butter and sugars on high until light and fluffy. It should take about 3-5 minutes.
- Add the egg and vanilla extract one at a time, mixing to combine between each. Add banana and dulce de leche; mix to combine.
- Whisk together the flour, baking soda, and salt. Add the dry ingredients to the mixing bowl 1/2 at a time; the dough will be sticky. Fold in the chocolate-covered toffee bits. Chill the dough in the refrigerator for a minimum of 30 minutes.
- Preheat the oven to 325°F and line a baking sheet or two with parchment paper.
- Using a large ice cream/cookie scoop, drop the dough onto your prepared baking sheet(s). Sprinkle the tops with a little bit of sea salt. Using a butter knife, take a dollop of dulce de leche and swirl it into the top of each ball of dough. Bake for 16-18 minutes. Top with banana chips and leave cookies to cool on the pan for 3-5 minutes before transferring to a wire rack or cool baking sheet.