Salted Toffee Banana Bread Cookies

Salted Toffee Banana Bread Cookies

  • 9 large 6-oz cookies

  • Bake time: 12–14 min

FROM OUR BAKERY

These might be one of my new favorite cookies. They’re basically everything I love about a really good banana bread packed into one giant bakery-style cookie.

They’re thick, dense and soft without being cakey, with real banana, oats, gooey chunks of toffee and just enough semi-sweet chocolate to balance everything out. Then we roll the whole thing in cinnamon sugar before baking, which gives the outside this slightly crunchy finish that is SO good with the soft center.

The banana isn’t overpowering, either. It tastes like banana bread, but with buttery toffee, melted chocolate and all those different textures packed into every bite. Make them with store-bought toffee if you want to keep things simple, or make our homemade Salted Vanilla Toffee if you really want to take them over the top.

Ingredients

1 cup (227g) salted butter, cold and cubed

200g (1 cup packed) brown sugar

100g (1/2 cup) granulated sugar

1 tsp vanilla extract

4 oz (about 1 medium) very ripe banana, mashed

1 egg yolk

435g (3 1/4 cups) all-purpose flour

40g (1/2 cup) old-fashioned oats

10g (2 tsp) baking powder

5g (2 tsp) cornstarch

5g (1 tsp) fine sea salt

1 tsp ground cinnamon

300g (about 1 3/4 cups) chopped toffee, homemade or store-bought

100g (1/2 cup) semi-sweet chocolate chips

For Rolling
1/4 cup granulated sugar
1 tsp ground cinnamon

LOVE BANANA BREAD?

If you love this flavor, try our Cookie Butter Stuffed Banana Bread Cookie next. It’s a thick, soft banana bread-style cookie stuffed with a rich cookie butter center.

GET THE RECIPE →

Instructions

  1. If you're making homemade toffee (you can find the recipe for my toffee I made in the bakery here!), prepare it first and allow it to cool completely. Chop the cooled toffee into chunks and set aside.
  2. Cream together the cold cubed butter, brown sugar, and granulated sugar in either a large bowl with an electric hand mixer or with a stand mixer.
  3. Add the mashed banana, egg yolk, and vanilla. Scrape down the sides of the bowl with a rubber spatula and mix well on medium speed.
  4. In a separate bowl, whisk together the flour, oats, baking powder, cornstarch, salt, and cinnamon.
  5. Add the dry ingredients into the wet ingredients and mix until just combined.
  6. Add the chopped toffee and chocolate chips. Mix until evenly distributed.
  7. In a small bowl, combine 1/4 cup granulated sugar and 1 teaspoon cinnamon.
  8. Divide the dough into nine 6-ounce portions. Shape each portion into a tall dough ball rather than a perfectly round ball, then roll each one in the cinnamon sugar mixture.
  9. Place the dough balls on a parchment-lined tray and freeze for 30 minutes.
  10. While the cookies are in the freezer, preheat oven to 400°F.
  11. Transfer the chilled dough balls to a parchment-lined baking sheet, leaving plenty of room between each cookie. Bake for 12–14 minutes, until the exterior is no longer shiny.
  12. Let the cookies rest on the tray for at least 30 minutes to allow them to set up before moving or serving.

See baker's notes below. 

Notes

  • We highly recommend using our weight measurements for best results. Cups are provided, but final weight can vary greatly.
  • Use a very ripe banana for the best banana flavor. The mashed banana should weigh about 4 ounces.
  • Homemade or store-bought toffee will work. We do recommend making homemade if you have the time because it brings these babies to a whole new level...but it's yummy either way! :) 
  • We prefer semi-sweet chocolate chips because they balance the sweetness of the banana and toffee, but you can substitute your favorite chocolate.
  • Make it a Banana Bread Latte Cookie: Add 1½ teaspoons instant espresso powder to the cinnamon sugar mixture before rolling the cookies for a coffee-flavored twist.
  • We prefer parchment sheets and light aluminum baking pans to help keep cookies from spreading and the bottoms from getting too dark.
  • Internal temperature of the cookie dough, not the melted chocolate or toffee, should reach at least 160°F.
  • Shape these cookies taller rather than wider before chilling. This helps encourage that bakery-style shape as they bake.

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Salted Toffee Banana Bread Cookies