Baking off Script

Banoffee Cookies

Sweet and moist, bananas, toffee, and dulce de leche make these cookies absolutely irresistable.

Servings

15-17cookies

Cook Time

16-18minutes

Servings

15-17cookies

Cook Time

16-18minutes

Ingredients

1/2cup buttercold, cubed
2/3cup light brown sugar
1/4cup granulated sugar
1 egglarge
1tsp vanilla extract
1 mashed bananamedium (or 1/2 cup mashed banana)
1/2cup dulce de leche(more will be needed later for swirling into the top of the cookies)
2cups flour
1tsp baking soda
1/4tsp salt
2/3cup chocolate-covered toffee bits(Heath brand, or 2/3 cup crushed Heath/Skor bar)
banana chips3-4 per cookie

Instructions

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.