Banana, chocolate chips, and toffee bits – all the flavors of banoffee pie baked up into a cookie!
Fun fact about me, I despise bananas!! I know, crazy right? I just can’t eat them in their natural state. Something about their texture really throws me off. It is very off putting to me. But…bananas baked in desserts, now that I can get into. I’m totally ok with banana bread and muffins, I love their sweet mild flavor when baked. A few weeks back I posted strawberry banana donuts, which I loved!
Have you guys heard of banoffee pie before?? I was browsing some recipes and came across this English dessert.Have you tried it? If so let me know, I never have! I automatically thought this was banana and coffee. However, upon further exploration, I learned that it’s a pie with banana, toffee, and cream. How can you go wrong with those flavors? However the bananas in that pie are raw. Not for me! No thank you!
However…what is for me is soft banana cookies baked with toffee bits, chocolate chips, and a little instant espresso. Brown sugar contributes to the caramel notes in this cookie along with the crunchy toffee studded throughout the cookie. They taste like banana bread in cookie form. It’s almost like banana bread on the go! They have a cake-like texture, with slightly crisp edges, almost like a muffin top (the best part of a muffin in my opinion).
Have you tried traditional banoffee pie? Let me know how it is 🙂
Banoffee Cookies (makes 24 cookies)
1 cup all purpose flour
½ cup whole wheat flour
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon instant espresso powder
1 and ½ sticks butter softened
½ cup granulated sugar
½ cup packed light brown sugar
1 and ½ teaspoons vanilla extract
½ cup banana mashed (about 1 large banana)
1 cup chocolate chips
½ cup toffee chips
1. Preheat the oven to 375º. Whisk together the flours, salt, baking soda, and instant espresso in a medium sized bowl. Using a stand mixer on medium speed mix together the butter and both sugars until light and fluffy. On low speed add the egg and vanilla mixing until just combined. Mix in the banana, then add the flour mixture in two additions until blended. Fold in the chocolate chips and toffee chips.
2. On cookie sheets prepared with parchment, scoop 1 and ½ tablespoon dollops of batter, leaving 2 inches of space between cookies. Bake for 12-15 minutes. Cool completely.
Adapted from Martha Stewart