Luscious Banoffee Pie Cookies — Soft, chewy cookies with ripe banana, caramel, graham crunch, and cream cheese frosting—pure dessert bliss.
Why You’ll Love This Recipe
- Dessert fusion magic: Classic banoffee pie turned into soft, chewy cookies.
- Layers of flavor: Banana, dulce de leche, caramel, and graham crackers all in one bite.
- Perfect texture: Soft and fluffy centers with crispy edges and creamy topping.
- Eye-catching treat: Beautifully topped with frosting for an elegant finish.
- Easy to make: Simple steps with big payoff—great for bakers of all levels.
Ingredients
- 1 cup butter, softened
- 1 medium ripe banana
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ cups all-purpose flour
- 9 sheets honey graham crackers, divided
- ¼ cup caramel sauce (homemade or store-bought)
- 1 can dulce de leche
For the frosting:
- 8 oz cream cheese
- ¼ cup butter, softened
- 4 cups powdered sugar
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Crush 4 graham cracker sheets into fine crumbs; break the remaining 5 sheets into small chunks.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, egg yolk, vanilla extract, and banana; mix until well combined.
- In a separate bowl, whisk together baking powder, baking soda, salt, flour, and graham cracker crumbs.
- Gradually add the dry ingredients to the wet mixture; mix until just combined.
- Fold in the caramel sauce and graham cracker chunks, mixing gently to maintain streaks of caramel.
- Scoop dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
- Bake for 8–10 minutes, until edges are golden. Let cookies cool on the pan for 10 minutes, then transfer to a wire rack.
- Once cooled, spread a thin layer of dulce de leche over each cookie.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, mixing until fluffy.
- Pipe or spread frosting over the dulce de leche layer on each cookie.
Servings And Timing
- Servings: 24 cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Calories: Approximately 290 kcal per cookie
Variations
- Add chocolate chips: A handful of mini chocolate chips takes these to the next level.
- Make them sandwich cookies: Use two cookies with frosting and dulce de leche in between.
- Top with banana slices: For an authentic banoffee touch, garnish with a thin slice of banana just before serving.
- Use toffee bits: Add some chopped toffee or butterscotch chips for crunch.
- Drizzle with chocolate: A light chocolate drizzle over the frosting adds elegance.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze unfrosted cookies for up to 2 months. Thaw and frost when ready to serve.
- Serving tip: Bring cookies to room temperature before serving for the best texture.
FAQs
Can I Use Store-Bought Frosting?
Yes, though homemade cream cheese frosting gives a richer flavor and texture.
Do I Have To Use Dulce De Leche?
It adds signature flavor, but you can substitute with thick caramel if needed.
Can I Use Overripe Bananas?
Absolutely. Overripe bananas enhance the sweetness and banana flavor.
Are These Cookies Soft Or Crunchy?
They’re soft and slightly chewy with crisp edges—thanks to the graham cracker mix-in.
How Do I Make The Frosting Pipeable?
Chill it briefly or add a little more powdered sugar to thicken.
Can I Skip The Frosting?
Yes, but the frosting completes the banoffee experience.
What Kind Of Caramel Sauce Works Best?
Thicker, high-quality caramel works best to avoid runny dough.
Can I Use Graham Cracker Crumbs Only?
Yes, but the cracker chunks add extra texture and flavor bursts.
Will These Spread A Lot In The Oven?
Not much—they’ll hold their shape if the dough is properly chilled.
Can Kids Help Make These?
Definitely! Scooping dough and frosting cookies are fun, kid-friendly steps.
Conclusion
Luscious Banoffee Pie Cookies deliver everything you love about the iconic dessert in fun, cookie-sized bites. From the sweet banana base and caramel swirl to the creamy frosting and buttery graham crunch, each cookie is an irresistible treat. Perfect for parties, dessert trays, or a cozy night in, they’re sure to wow anyone who takes a bite.
Print
Luscious Banoffee Pie Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Luscious Banoffee Pie Cookies — Soft, chewy cookies with ripe banana, caramel, graham crunch, and cream cheese frosting—pure dessert bliss.
Ingredients
1 cup butter, softened
1 medium ripe banana
¾ cup brown sugar
½ cup granulated sugar
1 egg
1 egg yolk
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2½ cups all-purpose flour
9 sheets honey graham crackers, divided
¼ cup caramel sauce (homemade or store-bought)
1 can dulce de leche
For the Frosting:
8 oz cream cheese
¼ cup butter, softened
4 cups powdered sugar
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment or silicone mat.
Crush 4 graham cracker sheets finely; break 5 sheets into chunks.
Cream butter, brown sugar, and granulated sugar until fluffy.
Mix in egg, egg yolk, vanilla, and mashed banana until combined.
In a bowl, whisk flour, baking powder, baking soda, salt, and graham crumbs.
Gradually add dry mix to wet ingredients.
Gently fold in caramel sauce and cracker chunks.
Scoop dough onto baking sheet, spacing 2 inches apart.
Bake 8–10 minutes until edges are golden. Cool on pan 10 mins, then transfer to rack.
Once cooled, spread dulce de leche on each cookie.
Beat cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy.
Frost cookies over dulce de leche layer and enjoy.
Notes
- Refrigerate dough for thicker cookies. For added crunch, sprinkle crushed graham crackers over the frosting before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American