Banana bread flavor in cookie form, finished with a thick layer of Biscoff.
I only went into the kitchen to move the bananas…..somehow I ended up baking cookies. 😂
They had reached that soft, spotty stage where I knew I couldn’t ignore them much longer. I stood there looking at them for a minute, thinking banana bread, banana muffins, banana something…..but none of it sounded quite right.
Then I spotted the Biscoff spread.
That was it.
Bananas got mashed, Biscoff got scooped, and suddenly I had a bowl of soft cookie dough sitting on my counter.
I kept the cookies soft and simple, with plenty of banana and Biscoff in the dough. Then, because apparently one layer of Biscoff wasn’t enough, I spread even more over the cooled cookies.
Soft, chewy, sweet, and slightly spiced…..these little banana Biscoff bites turned out to be much more exciting than the banana bread I originally had in mind. 😍
And honestly, banana, Biscoff, and buttery goodness is a pretty hard combination to argue with.
If you’re a Biscoff fan, be sure to try my Biscoff Butter Cookies and Chewy Almond Butter Cookies.
What Makes These Cookies So Easy to Love?
Ripe banana and Biscoff cookie butter do most of the work here, so you get plenty of flavor without a complicated recipe.
The dough comes together with simple ingredients, and there’s no chilling or special shaping involved.
I also like that the Biscoff goes into the dough and over the top. You get that cookie butter flavor without needing frosting or a complicated decoration.
Once the cookies cool, just spread on the topping and they’re ready to serve.
A Few Things to Keep in Mind
- Use a Ripe Banana: A ripe banana gives the cookies more natural sweetness and a stronger banana flavor.
- Mix the Dough Just Until Combined: Once the dry ingredients are added, avoid overmixing.
- Leave Space Between Cookies: Keep about 2 inches between each portion of dough on the baking sheet.
- Cool Before Topping: Let the cookies cool completely before spreading the Biscoff cookie butter over the top.
Why Banana and Biscoff Work So Well
The banana keeps the cookies tasting familiar, but the Biscoff gives them something a little different from a regular banana cookie.
Banana brings a soft, fruity sweetness to the cookies, while Biscoff adds a deeper caramel-like flavor and spice.
Biscoff Banana Bread Cookies Recipe
Ingredients
Equipment
Method
- Beat the softened butter until light and creamy.
- Add the light brown sugar and granulated sugar, then beat until smooth and fluffy.
- Add the vanilla extract and mix until well combined.
- Add the Biscoff cookie butter spread .
- Add the mashed banana and mix until fully incorporated.
- Continue beating until the wet ingredients are smooth and well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Continue mixing until a soft cookie dough forms with no dry flour remaining.
- Scoop equal portions of dough onto a parchment-lined baking sheet, leaving about 2 inches between each cookie.
- Bake at 350°F (175°C) for 10–12 minutes, or until the edges are lightly golden. Let the cookies cool completely.
- Spread the Biscoff cookie butter over each cooled cookie and serve.
Nutrition
Tried this recipe?
Let us know how it was!That Extra Biscoff Layer
The topping is probably my favorite part.
I also like the contrast between the soft banana cookie and that smooth layer of Biscoff on top. It’s a small extra step, but it’s what makes these feel different from a regular banana cookie.
There’s already Biscoff in the cookie dough, but spreading it over the cooled cookies gives you a much stronger cookie butter flavor in the finished cookie.
A Few Ways to Change These Cookies
- Add Chopped Biscoff Cookies: Sprinkle crushed Biscoff cookies over the spread for extra crunch.
- Add Chocolate: Mix chocolate chips or chunks into the dough for a banana, Biscoff, and chocolate combination.
- Try a Cinnamon Finish: Add a light sprinkle of cinnamon over the Biscoff topping.
- Add Chopped Walnuts: Fold chopped walnuts into the dough for a little extra texture.
- Go Extra Biscoff: Add a few crushed Biscoff cookies over the top while the spread is still soft.
That first bite is basically banana bread with a Biscoff upgrade. 😂🍪
How to Store Biscoff Banana Bread Cookies
- Room Temperature: Keep completely cooled cookies in an airtight container for 2–3 days.
- Refrigerator: Store in an airtight container for up to 1 week. Let them come to room temperature before serving.
- Freezer: Store the baked cookies in a freezer-safe container for up to 2 months. For the best finish, add the Biscoff topping after thawing.
Frequently Asked Questions
- Why are my banana cookies too soft?
These cookies are meant to have a soft texture, but they should still have lightly golden edges and be just set after baking. - Can I use a very ripe banana?
Yes. A ripe banana is what the recipe calls for, and it gives the cookies their banana flavor and sweetness. - Why is my Biscoff topping difficult to spread?
Make sure the cookies are completely cooled before spreading the Biscoff. If the cookies are still warm, the spread can become softer and harder to control. - Can I add Biscoff cookie crumbs to the topping?
Yes. Crushed Biscoff cookies can be sprinkled over the spread for an extra bit of texture. - Why did my cookies spread differently?
Make sure the dough portions are similar in size and leave about 2 inches of space between them on the baking sheet.
If you’ve made these Biscoff Banana Bread Cookies, I’d love to hear how they turned out! Don’t forget to leave a rating and share your thoughts in the comments below. 💌
I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.