Banoffee Pie Cookies – Easy 50-Minute Treat

Banoffee pie cookies take the flavors of the British classic and fold them into a portable cookie. You get a soft brown-sugar base, a pocket of dulce de leche, and a slice of banana on top.

The dough weighs 320 g (2 1/2 cups) of flour and comes together in one bowl. Weigh the ingredients, chill the portions, and the cookies hold their shape in the oven.

These are not delicate. They are rich, sticky at the center, and best eaten warm with a pinch of flaky salt.

About the Ingredients

320 g (2 1/2 cups) all-purpose flour

Spoon the flour into the cup and level it; a packed cup adds up to 20 g extra and dries the dough. Substitute cake flour for a softer crumb.

1 tsp (5 g) baking soda

Check the date; old soda gives flat cookies. Buy small boxes and replace every six months.

1/2 tsp (3 g) fine sea salt

Fine salt dissolves evenly. If using table salt, reduce to 1/4 tsp.

170 g (3/4 cup) unsalted butter, melted and cooled

Melted butter makes a chewier cookie. Weigh it after melting; browning it first adds a nutty note.

150 g (3/4 cup) packed dark brown sugar

Dark brown sugar carries the toffee flavor. Light brown works but tastes milder.

100 g (1/2 cup) granulated sugar

White sugar sharpens the edge of the sweetness. Do not swap for honey; the dough will spread.

1 large egg plus 1 yolk (about 70 g total)

The extra yolk adds fat and chew. Bring both to room temperature so they emulsify.

2 tsp (10 ml) vanilla extract

Use real extract, not imitation. A vanilla paste also works at the same measure.

180 g (about 2/3 cup) dulce de leche

Buy a firm, spoonable dulce de leche, not a thin sauce. Thick caramel topping is a fine substitute.

2 medium bananas (about 240 g), sliced 5 mm thick

Use bananas that are yellow with a few brown spots. Green bananas stay starchy and firm.

Flaky sea salt, for finishing

Maldon or another flaky salt gives a clean crunch. Skip it if you only have table salt.

Tips & Tricks

• Chill the dough portions for 30 minutes before baking; warm dough spreads and the caramel leaks out.
• Press a deep well into each dough ball with your thumb and seal the dulce de leche inside completely.
• Add the banana slices in the last 6 minutes of baking so they soften without turning to mush.
• Cool the cookies on the tray for 10 minutes; they finish setting as they cool and stay chewy.

Step-by-Step Instructions

1. Heat the oven

Heat the oven to 180 C (350 F) and line two trays with parchment. One tray bakes at a time so the cookies brown evenly.

2. Whisk the dry mix

Whisk 320 g flour, 1 tsp baking soda, and 1/2 tsp salt in a bowl. Set it aside; even distribution prevents bitter soda pockets.

3. Beat butter and sugars

Beat 170 g melted butter with 150 g brown sugar and 100 g granulated sugar for 2 minutes. The mix turns glossy and lighter in color.

4. Add egg and vanilla

Beat in the egg, yolk, and 2 tsp vanilla until smooth. Stop when no streaks of egg remain; overbeating adds air and causes spread.

5. Fold in the flour

Fold the dry mix into the wet mix with a spatula until just combined. Stop at the moment no dry flour is visible.

6. Chill the portions

Scoop 40 g balls and chill for 30 minutes. Cold dough holds its shape and keeps the filling inside.

7. Fill with dulce de leche

Press a deep well into each ball, add 15 g dulce de leche, and seal the dough around it. A fully closed seam stops leaks.

8. Bake the cookies

Bake at 180 C (350 F) for 10 minutes, then add 2 banana slices per cookie and bake 6 more minutes. The edges are golden brown and the centers look soft; an instant-read thermometer reads 85 C (185 F).

9. Finish and cool

Sprinkle flaky salt and cool on the tray for 10 minutes. The cookies firm up as they cool; moving them early tears the caramel center.

Delicious Variations

Chocolate Banoffee

Fold 100 g dark chocolate chunks into the dough before chilling.

Biscoff Base

Swap 40 g of the flour for 40 g crushed Biscoff biscuits for a spiced crunch.

Coconut Toffee

Replace 30 g brown sugar with 30 g desiccated coconut and toast it first.

How to Store Banoffee Pie Cookies

Frequently Asked Questions

Weigh the flour, seal the caramel, and watch the edges turn gold. Bake a batch this week and tell me how yours turned out. Weigh, watch, repeat.

Banoffee Pie Cookies

Banoffee pie cookies pack toffee, banana, and cream into a chewy brown-sugar cookie. One bowl, no rolling pin, and a caramel center in every bite.

★★★★½ 4.8 (214 ratings)

20 minPrep time16 minCook time12Servings285 kcalCalories

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🧂 Ingredients

• 320 g (2 1/2 cups) all-purpose flour
• 1 tsp (5 g) baking soda
• 1/2 tsp (3 g) fine sea salt
• 170 g (3/4 cup) unsalted butter, melted and cooled
• 150 g (3/4 cup) packed dark brown sugar
• 100 g (1/2 cup) granulated sugar
• 1 large egg plus 1 yolk (about 70 g total)
• 2 tsp (10 ml) vanilla extract
• 180 g (about 2/3 cup) dulce de leche
• 2 medium bananas (about 240 g), sliced 5 mm thick
• Flaky sea salt, for finishing

📋 Instructions

1. 1Heat the oven — Heat the oven to 180 C (350 F) and line two trays with parchment. One tray bakes at a time so the cookies brown evenly.
2. 2Whisk the dry mix — Whisk 320 g flour, 1 tsp baking soda, and 1/2 tsp salt in a bowl. Set it aside; even distribution prevents bitter soda pockets.
3. 3Beat butter and sugars — Beat 170 g melted butter with 150 g brown sugar and 100 g granulated sugar for 2 minutes. The mix turns glossy and lighter in color.
4. 4Add egg and vanilla — Beat in the egg, yolk, and 2 tsp vanilla until smooth. Stop when no streaks of egg remain; overbeating adds air and causes spread.
5. 5Fold in the flour — Fold the dry mix into the wet mix with a spatula until just combined. Stop at the moment no dry flour is visible.
6. 6Chill the portions — Scoop 40 g balls and chill for 30 minutes. Cold dough holds its shape and keeps the filling inside.
7. 7Fill with dulce de leche — Press a deep well into each ball, add 15 g dulce de leche, and seal the dough around it. A fully closed seam stops leaks.
8. 8Bake the cookies — Bake at 180 C (350 F) for 10 minutes, then add 2 banana slices per cookie and bake 6 more minutes. The edges are golden brown and the centers look soft; an instant-read thermometer reads 85 C (185 F).
9. 9Finish and cool — Sprinkle flaky salt and cool on the tray for 10 minutes. The cookies firm up as they cool; moving them early tears the caramel center.

👨‍🍳 Chef's Note: A firm dulce de leche is the whole game here; a runny one will escape the dough. If yours is loose, chill it for an hour before filling.

Servings: 12

Cuisine: British

Course: Dessert

Nutrition (per serving): 285 kcal · 4g protein · 38g carbs · 13g fat

Written by Tomasz Wiśniewski

Tomasz writes precise, method-first recipes for breads, ferments, and slow braises, drawing on Polish and Central European home cooking. He cares about weights, temperatures, and timing, and explains the reason behind each step so cooks can repeat results. His angle is turning fussy techniques into clear, checkable instructions.