We have over ripened left over bananas at our house on a pretty frequent basis. I’m not one to let things go to waste so I’m always finding new ways to use them. My typical go to recipe is my banana nut bread but last week I still had several loaves in the freezer. I happened to have on hand, some leftover white chocolate chips and toffee bits so like a mad scientist I went to work on creating something new. Now normally I have the self-control to wait for cookies to cool but when these came out of the oven they were practically going straight to my mouth. Totally irresistible sugar bombs are what these are! Super sweet and totally addicting! The banana flavor definitely comes through and then there were these fabulous little chewy toffee bits mixed in. Okay, I could so go for another batch right now. If you like bananas and have a sweet tooth then this is the recipe for you!
1/2 c butter, softened
1/3 c bananas, smashed
1 tsp vanilla
18.25 oz box of Duncan Hines Butter Golden cake mix
3/4 c white chocolate chips
1/2 c Heath Toffee Bits for baking
- Beat together the butter, bananas, and vanilla.
- Stir in the dry cake mix and mix thoroughly.
- Fold in the chocolate chips and toffee bits until evenly distributed.
- Place the dough in the freezer and chill for 30 minutes. (This makes it much easier to work with.)
- Preheat oven to 350º.
- Roll the dough into 1” cylinders and place on a parchment paper lined baking sheet making sure to give them adequate space. (I found that my dough spread out a lot while baking when I made them into circles so I made them more vertical and they did not spread out as much.)
- Bake the cookies for 10–12 minutes making sure not to overcook them. They will still look undercooked but they will set as they cool.
- Leave the cookies on the sheet for 3–5 minutes before transferring to a cooling rack or a parchment paper lined cutting board.
Are you bananas over bananas? Perhaps you would love these other fabulous recipes!
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