Ingredients
2 c. (240 g.) all-purpose flour
2/3 c. (65 g.) finely crushed graham cracker crumbs
1 tbsp. espresso powder
1 1/2 tsp. kosher salt
1 c. (2 sticks) cold unsalted butter, cut into 1/2" pieces
2/3 c. (130 g.) granulated sugar
4 oz. (115 g.) semisweet chocolate chips
6 tbsp. store-bought or homemade dulce de leche, divided
1 small banana, cut into 1/4" slices
1 c. heavy cream
Preparation
Step 1In a medium bowl, whisk flour, graham cracker crumbs, espresso powder, and salt. In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric mixer), beat butter and granulated sugar on medium speed, scraping down paddle and sides of bowl, until smooth and pale, 4 to 5 minutes. Reduce mixer speed to low and slowly add dry ingredients. Increase speed to medium and beat to fully combine. Scrape down bottom and sides of bowl. Add chips and beat until just combined.Step 2Scoop 1 heaping tablespoon dough and flatten with the heel of your palm. Spoon 1 teaspoon dulce de leche in center of dough. Scoop out another 1 heaping tablespoon dough, flatten with your palm, and drape over dulce de leche. Using your fingers, pinch sides closed and form into a disk about 3" wide and 1/2" thick. Press a banana slice into top of dough. Repeat with remaining dough until you get 10 disks. Arrange on a parchment- or silpat-lined baking sheet and refrigerate until cold, about 30 minutes.Step 3Preheat oven to 325°. Bake cookies until exterior is dry and edges are light golden brown, 28 to 30 minutes. Transfer to a wire rack and let cool 15 minutes. Step 4Meanwhile, using an electric mixer on medium-high speed, in a medium bowl, beat cream and remaining 2 tablespoons plus 2 teaspoons dulce de leche until stiff peaks form, 3 to 4 minutes. Step 5Serve cookies with dipping sauce alongside.
We gave banoffee pie the cookie treatment to create a dulce de leche-stuffed, banana-topped espresso chocolate chip shortbread cookie. Reminiscent of the creamy whipped cream layer in the pie, these stuffed beauties are served with whipped cream that’s sweetened with dulce de leche. Leftover whipped cream can be used to top your morning coffee or an evening ice cream sundae. The key to these cookies is in the chilling. Don’t skip it! This is the most crucial step for baking shortbread cookies. Getting the dough cold means that the butter in the dough will melt slowly in the hot oven, helping the dough keep its shape instead of spreading. Banoffee pie has a few popular variations that translate well to this cookie. Get creative and add chopped pecans or walnuts to the dough. Swap half of the heavy cream for Greek yogurt if you want some extra tang to cut through the richness. Store leftover cookies in an airtight container in the refrigerator for up to 7 days. Let the cookies come to room temperature before enjoying. Did you make these? Let us know how it went in the comments!
