If you love banoffee pie you’ll be obsessed with these banoffee pie cookies. It starts with brown sugar and graham cracker cookies with toffee bits mixed in, topped with banana slices and fresh whipped cream. They have all the right banoffee pie flavors and will be show stopping at any event.

what is banoffee pie?

Banoffee pie is a classic British dessert made with bananas, toffee, and cream, typically layered over a buttery biscuit crust. The name literally comes from banana + toffee, and it’s the perfect combination of sweet, creamy, and crunchy.

These cookies take inspiration from banoffee pie by using graham crackers as the base, brown sugar for that caramelized depth, chunks of toffee in the cookies, and topping with bananas and whipped cream. Each cookie looks like a tiny pie and you’ll never need the real pie again.

ingredients needed

toffee

• 1/2 cup (100 g) granulated sugar
• 2 tablespoons salted butter
• 2 tablespoons water
• pinch of salt

graham cracker cookies

• 1/2 cup (113 g) salted butter, softened
• 3/4 cup (162 g) brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups (163 g) all-purpose flour
• 3/4 cup (75 g) graham cracker crumbs
• 1 teaspoon cornstarch
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• to

toppings

• 1 cup heavy cream
• 1-2 teaspoons granulated sugar
• 2 bananas, sliced

how to make banoffee pie cookies

1. Make the homemade toffee: Line a baking sheet with parchment paper. Heat a heavy-bottomed pot over medium heat. Add the granulated sugar, butter, water, and salt. Stir to combine.
2. Continue to gently stir until the butter melts, about 3 minutes, then stop actively stirring. The mixture will start to bubble. Stir occasionally about once every 2 minutes or so, and let boil until it turns a medium brown color. Then carefully pour the mixture on the baking sheet and set aside to cool completely. Once cooled, use the back of a spoon to break up the toffee into smaller bits.
3. Preheat your oven to 350°F and line two baking sheets with parchment paper.
4. In a large bowl, combine the softened butter and brown sugar. Use a stand mixer or hand mixer to beat until fully combined and slightly fluffy, about 2 minutes. Add the egg and vanilla extract and mix until smooth.
5. Add the flour, graham cracker crumbs, cornstarch, salt, and baking soda. Mix on low speed just until the dough comes together — don’t overmix here to keep the cookies soft.
6. Use a large 1/4 cup cookie scoop to portion the dough. Place up to 6 dough balls per baking sheet, giving them plenty of room to spread. Bake for 9–12 minutes, until the edges are just set but the centers are still soft.
7. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack. Allow them to cool completely before adding toppings.
8. To finish, whip the heavy cream and sugar together until stiff peaks form. Top each cooled cookie with a few banana slices and a generous dollop of whipped cream. If you’d like, sprinkle with extra graham cracker crumbs for a little crunch.

substitutions for graham crackers

If you don’t have graham crackers on hand (or don’t like graham crackers), here are a few other options:

• Digestive biscuits – very traditional and closest to classic banoffee flavor!!
• Vanilla wafers – slightly sweeter, softer crumb
• Biscoff cookies – adds warm spice and caramel notes

Just pulse your substitute into fine crumbs and measure the same amount by volume.

how to store these cookies

The cookies themselves can be baked ahead and stored un-topped in an airtight container at room temperature for up to 2 days, or in the fridge for 4–5 days.

For longer storage, freeze the baked cookies (without toppings) for up to 2 months. Thaw at room temperature before serving.

Because of the fresh bananas and whipped cream, it’s best to add toppings right before serving. If you do have leftovers already topped, store them in the fridge and enjoy within 24 hours.

other recipes you’ll love

• cinnamon oatmeal cookies
• maple walnut chocolate chip cookies
• lemon blueberry cookies
• rice krispie treat cookies

banoffee pie cookies

5 from 1 vote

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Course Dessert

Servings 9 large cookies

ingredients

  

toffee

• 1/2 cup (100 g) granulated sugar
• 2 tablespoons salted butter
• 2 tablespoons water
• pinch of salt

graham cracker toffee cookies

• 1/2 cup 113 g salted butter, softened
• 3/4 cup 162 g brown sugar
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups 163 g all purpose flour
• 3/4 cup 75 g graham cracker crumbs
• 1 teaspoon cornstarch
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda

toppings

• 1 cup heavy cream
• 1-2 teaspoons granulated sugar
• 2 bananas sliced

instructions

 

• Make the homemade toffee: Line a baking sheet with parchment paper. Heat a heavy-bottomed pot over medium heat. Add the granulated sugar, butter, water, and salt. Stir to combine.
• Continue to gently stir until the butter melts, about 3 minutes, then stop actively stirring. The mixture will start to bubble. Stir occasionally about once every 2 minutes or so, and let boil until it turns a medium brown color. Then carefully pour the mixture on the baking sheet and set aside to cool completely. Once cooled, use the back of a spoon to break up the toffee into smaller bits.
• Preheat the oven to 350F. Line two baking sheets with parchment paper.
• Place the butter and brown sugar in a large bowl. Use a stand mixer or hand mixer to mix until combined, about 2 minutes. Add the egg and vanilla extract. Mix until combined, about 1 minute.
• Add the flour, graham cracker crumbs, cornstarch, salt, and baking soda. Mix on low until just combined. Add the toffee bits and mix on low until just combined.
• Use a large (1/4 cup) cookie scoop to scoop out the dough. Place up to 6 dough balls on each baking sheet. Bake for 9-12 minutes, until the edges are just set. Let the cookies cool on the pan for 10 minutes then transfer to a cooling rack to cool completely.
• Once the cookies are cool (you can cool them off in the fridge if you’re in a hurry), pour the heavy cream and sugar into a large bowl. Use a stand mixer or hand mixer to mix just until stiff peaks form.
• Add a few slices of banana on each cookie, then top with a scoop of whipped cream. Optional: top with a sprinkle of extra graham cracker crumbs. Enjoy!

Notes

how to store these cookies: 

• store un-topped cookies in an airtight container at room temperature for up to 2 days, or in the fridge for 4–5 days.
• for longer storage, freeze the baked cookies (without toppings) for up to 2 months. thaw at room temperature before serving.
• because of the fresh bananas and whipped cream, it’s best to add toppings right before serving. if you do have leftovers already topped, store them in the fridge and enjoy within 24 hours.