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Happy new year everyone!  I realize that’s slightly awkward given the fact that we’re more than halfway through January.  But, I figured ya’ll needed a bit of a break from all the cookie madness.  Christmas is basically the Superbowl for cookies and like any athlete, I needed a little R&R and time to get re-energized.

I’ve been finding inspiration in many places (dear heavens, I love me some Pinterest!).  One of the most intriguing dessert recipes I’ve seen recently is for Banoffee Pie.  Have you ever tried it?

Apparently, it is quite popular in the UK and consists of boiling a can of sweetened condensed milk (still sealed IN the can!) until it turns into a creamy toffee or caramel-like substance.  This is layered over a graham cracker crust and topped with bananas… bananas + toffee = Banoffee.  The pie is finished off with whipped cream and a few chocolate shavings.  Sounds heavenly!

Naturally, I wanted to see if I could replicate the flavor profile in a cookie.  And I must say, this turned out to be one of my better experiments.  Loads of compliments from the hubs and co-workers that these are some of the best cookies I’ve ever made.  Woohoo!

The best part – they are simply a ridiculously easy riff on my basic pudding cookie recipe.  If you’re about OVER your sugar/carbs/anything that tastes good/New Year’s detox, make yourself a batch of these cookies.  Serenity now!!

Banana Toffee (Banoffee) Cookies (Print Recipe)

  • 2 1/4 c. flour
  • 1 tsp. baking soda
  • 1 c. unsalted butter, softened
  • 3/4 c. brown sugar
  • 1/4 c. sugar
  • 1 (3oz.) package instant banana pudding mix
  • 2 eggs
  • 1 tsp. vanilla
  • 1 pkg. Heath bits

Preheat oven to 350°.

Combine the flour and baking soda and set aside.

In a large bowl, cream together the butter and sugars.  Beat in the instant pudding mix until blended.  Stir in the eggs and vanilla.

Add the flour mixture.

Stir in the Heath bits.

Cover and chill the dough until firm (preferably overnight).

Place rounded spoonfuls onto cookie sheets that are lined with parchment paper or a silpat liner.  This is VERY important because the toffee bits melt and will make those cookies stick like crazy to your pan.

Bake 10-12 minutes until edges are golden brown.  They may still look a little under-done.  That’s okay, they’ll keep cooking on the tray as they cool – and they’ll flatten out, too.  Once they are comfortable to touch, transfer to a cooling rack.

Variations:  Make these into little sandwich cookies with whipped cream (if serving them right away)…or add a splash of rum and a little cinnamon a la Bananas Foster.

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