Banoffee Cookies

I’d heard about Banoffee cakes and cookies and I never knew what they were. I just thought the name was kind of dorky, you know? Then I found out that “banoffee” is a mash-up of banana and toffee and I all of a sudden got very interested.

Now, I still think it’s a doofy name, but at least it makes sense. Plus…delicious.

Difficulty: easy
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Ingredients

14 T butter, brought to room temperature (it’s…a lot of butter)
1 cup dark brown sugar
2 eggs, brought to room temperature
3 t vanilla
½ banana, medium-sized, mashed up
1 box (3.4 oz.) Jell-O Banana Cream Instant Pudding & Pie Filling
2 ½ cups flour
1 t baking soda
¾ cup butterscotch chips
1 8 oz. bag, toffee bits (I used Heath)

Directions

This recipe is a lot of: “add in, mix…add in, mix…etc”. It’s super easy.

Put your butter in a large bowl and mix until creamy. Add in the brown sugar and continue mixing until it’s smooth.

Next, add in the eggs, mixing until well combined. Then add the vanilla, banana and Jell-O mix and once again mix until well combined.

Add in the flour and baking soda and mix until smooth. Don’t overmix at this stage – just mix until you can’t see the flour anymore, then stop.

Pour in the butterscotch and toffee chips and stir in with a wooden spoon until they’re well distributed in the dough.

Drop the dough in golf ball-sized balls on sheets lined with parchment paper and bake at 350 for about 12 minutes, or until the edges start getting a nice golden brown.