Name: Banoffee Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 2 c. (240 g.) all-purpose flour -; 2/3 c. (65 g.) finely crushed graham cracker crumbs -; 1 tbsp. espresso powder -; 1 1/2 tsp. kosher salt -; 1 c. (2 sticks) cold unsalted butter, cut into 1/2" pieces -; 2/3 c. (130 g.) granulated sugar -; 4 oz. (115 g.) semisweet chocolate chips -; 6 tbsp. store-bought or homemade dulce de leche, divided -; 1 small banana, cut into 1/4" slices -; 1 c. heavy cream -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Banoffee Cookies

1. 2 c. (240 g.) all-purpose flour -

2. 2/3 c. (65 g.) finely crushed graham cracker crumbs -

3. 1 tbsp. espresso powder -

4. 1 1/2 tsp. kosher salt -

5. 1 c. (2 sticks) cold unsalted butter, cut into 1/2" pieces -

6. 2/3 c. (130 g.) granulated sugar -

7. 4 oz. (115 g.) semisweet chocolate chips -

8. 6 tbsp. store-bought or homemade dulce de leche, divided -

9. 1 small banana, cut into 1/4" slices -

10. 1 c. heavy cream -

How to cook deliciously - Banoffee Cookies

1. Stage

In a medium bowl, whisk flour, graham cracker crumbs, espresso powder, and salt. In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric mixer), beat butter and granulated sugar on medium speed, scraping down paddle and sides of bowl, until smooth and pale, 4 to 5 minutes. Reduce mixer speed to low and slowly add dry ingredients. Increase speed to medium and beat to fully combine. Scrape down bottom and sides of bowl. Add chips and beat until just combined.

2. Stage

Scoop 1 heaping tablespoon dough and flatten with the heel of your palm. Spoon 1 teaspoon dulce de leche in center of dough. Scoop out another 1 heaping tablespoon dough, flatten with your palm, and drape over dulce de leche. Using your fingers, pinch sides closed and form into a disk about 3" wide and 1/2" thick. Press a banana slice into top of dough. Repeat with remaining dough until you get 10 disks. Arrange on a parchment- or silpat-lined baking sheet and refrigerate until cold, about 30 minutes.

3. Stage

Preheat oven to 325°. Bake cookies until exterior is dry and edges are light golden brown, 28 to 30 minutes. Transfer to a wire rack and let cool 15 minutes.

4. Stage

Meanwhile, using an electric mixer on medium-high speed, in a medium bowl, beat cream and remaining 2 tablespoons plus 2 teaspoons dulce de leche until stiff peaks form, 3 to 4 minutes.

5. Stage

Serve cookies with dipping sauce alongside.