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Delicious chocolate chip and banana cookies, sandwiched with salted caramel buttercream and caramel sauce… Banoffee sandwich cookies are NEXT LEVEL! 

Now, when I post anything that is cookie, caramel, or banana related it tends to go a bit nuts. So, I decided to answer all of your dreams and requests in one go and create these bad boys… BANOFFEE SANDWICH COOKIES!

These cookies are based on a combination of various recipes of mine over time, and I am 100% okay with that – sometimes that is how the best creations are created – marrying beautiful other recipes together for the dream and ultimate combos!

For these cookies, I started off by thinking of my favourite cookies ever – my classic NYC cookies – and my vegan cookies as well. It’s sorta hard sometimes to add a ‘wet’ ingredient to a cookie without it ruining the texture or baking, and the banana counts as wet in this recipe. 

When I made my vegan cookies I used milk as a substitute, but bananas can work so well to replace the egg as well, which I hadn’t done before. One little note I should make here – I don’t tend to use bananas as I can’t eat them – weird I know. Unsure why it just doesn’t agree with me! 

But anyway – as these banoffee sandwich cookies were going to turn out super chunky because of having to sandwich them, I did NOT make them NYC size. If you did, you’d end up eating about 3-4 cookies worth of cookies by the time you assembled them and that is even too much for me. 

This recipe makes 8 sandwich cookies, or 16 cookies if you don’t fancy the sandwich bit – so I used a 5cm cookie scoop to make my cookies appear, and it worked perfectly. By the time the cookies bake and spread somewhat, they get to a decent size.

I used dark chocolate chips because I love the flavour with the sweetness of the caramel, but you can of course use milk chocolate, white chocolate – or even a combination! There are no rules when it comes to chocolate chips.  

For the buttercream, I made a really simple salted caramel buttercream – and yes, you can leave out the salt if you don’t like it salty, but that is up to you! Piping a swirl of buttercream around the edge of half of the cookies, and filling them with some caramel sauce was the ultimate idea ever. 

As you are adding caramel to buttercream it is really important to use BLOCK BUTTER for the buttercream – any form of spread will be too soft after you add the caramel and I don’t want anyone to have any cookie disasters if I am being honest.

If you do it this way, the only banana is in the cookie dough – so it is a relatively subtle flavour, but it is there. You can add a chunk of banana to the middle, or even add some chopped up dried banana chips to the cookie dough if you fancy making it more banana-like though! 

Enjoy these cookies because yes, they are the absolute ultimate cookie, caramel and banana combination and I am sure you are all going to love them! Jane x

Banoffee Sandwich Cookies!

Delicious chocolate chip and banana cookies, sandwiched with salted caramel buttercream and caramel sauce… Banoffee sandwich cookies are NEXT LEVEL! 
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Category: Biscuits
Type: Cookies
Keyword: banana, Banoffee, Caramel
Prep Time: 1 hour
Cook Time: 12 minutes
Cooling & Decorating: 2 hours
Total Time: 3 hours 12 minutes
Servings: 8 cookies
Author: Jane's Patisserie

Ingredients

Cookies

  • 75 g unsalted butter (room temp!)
  • 1 mashed ripe medium banana
  • 175 g light brown soft sugar
  • 300 g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp sea salt
  • 300 g dark chocolate chips

Filling

  • 75 g unsalted butter (room temp!)
  • 150 g icing sugar
  • 50 g caramel (tin/sauce)
  • pinch of sea salt

Extra

  • 75 g caramel (+pinch of sea salt)

Instructions

Cookies

  • Preheat your oven to 200ºc/180ºfan, and line two-three trays with parchment paper.
  • Add the unsalted butter and light brown soft sugar to a bowl and beat until creamy.
  • Add the mashed banana, and mix again.
  • Add in the plain flour, baking powder, bicarbonate of soda, and sea salt and beat until a cookie dough is formed.
  • Add in the finely chocolate chips and beat until they are distributed well!
  • Scoop the cookies using a 5cm scoop onto the lined trays.
  • Bake the cookies in the oven for 11-13 minutes, or until golden.
  • Remove the trays from the oven and leave the cookies to cool fully on the trays.

Filling

  • Beat the unsalted butter on it's own for a short while to soften.
  • Add the icing sugar, caramel and pinch of salt and beat again
  • Pipe this around the edges of half of the cookies.

Extras

  • Mix the other caramel and salt together until combined.
  • Pipe/spoon this inside the circles of buttercream and sandwich the cookie with a plain cookie.
  • Enjoy!

Notes

  • These cookies will last for 3-4+ days at room temperature. 
  • These cookies are great cookies on their own. 
  • They can be frozen for 3+ months! 
  • If you don't want to use banana, use 125g of butter and no banana.
  • I use these dark chocolate chips.
  • I used this piping tip.
  • I use these baking trays.

ENJOY!

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

10 Comments

  1. Laura on May 21, 2022 at 11:39 pm

    Always love your recipes! If I wanted to adapt these and make them into nyc cookies rather than sandwich ones, do you think I could freeze some caramel to put in the middle? (Similar to your biscoff stuffed ones) If so how much do you think I would need? (Assuming the same amount of cookie dough!

    • Jane's Patisserie on May 23, 2022 at 10:43 am

      Hiya! Unfortunately caramel does not freeze! Hope this helps! x



  2. Jean on May 15, 2022 at 5:01 pm

    Thanks for adding a “no egg” recipe, I have a friend who cannot have eggs. Trying the recipe today 🙂

  3. Sarah on May 13, 2022 at 1:19 pm

    These look amazing! Is there anyway to measure out the dough without using cookie scoops?

    • Jane's Patisserie on May 17, 2022 at 1:55 pm

      Hiya! Yes, you can split the total weight of the dough equally and weigh them. Hope this helps! x



  4. david moss on May 12, 2022 at 5:25 pm

    Hi Jane, was thinking of dividing the cookie mixture into 16 similar to the NYC cookies rather than guessing with a scoop, what do you think, should work the same? love these recipes.

    • Jane's Patisserie on May 17, 2022 at 1:48 pm

      Hiya1 Sorry, I am slightly confused – with a scoop this measures the cookie for you, and the NYC Cookies are much larger? x



  5. Shirley on May 7, 2022 at 6:05 pm

    Made these today and they are amazing 😍

  6. Karen on May 6, 2022 at 3:45 pm

    Could you use milk chocolate chips instead of dark ones would they still work thanks they look delicious

    • Jane's Patisserie on May 11, 2022 at 12:10 pm

      Hiya – yes this should be absolutely fine! Hope this helps! x



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