Banana Almond Butterscotch Cookies

Banana Almond Butterscotch Cookies Recipe

Butterscotch, freeze-dried banana chips and sliced almonds may not be the first ingredients to come to mind when making cookies, but they work incredibly well together. The crunch of the almonds and bananas is a great foil to the soft and creamy butterscotch chips. To reinforce the flavors, I added banana extract to the brown sugar cookie dough. The cookies taste fantastic, right out of the oven.

If you have a little extra time on your hands, make an extra batch so you can freeze the cookie dough for later use. We had some surprise company for tea this weekend, so I needed to whip up a plate of cookies. I just pulled out a log from the freezer, cut it into discs and popped them in the oven. They taste so much better than store-bought cookies, and when you pull them out of the oven, ooey gooey and piping hot, you'll look like an absolute rockstar!


Yields: 34 cookies

2 eggs, at room temperature
¼ cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon almond extract (optional)
2 teaspoons banana extract
2-1/3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
16 tablespoons unsalted butter (2 sticks), softened to room temperature
1 cup brown sugar, tightly packed
¼ cup sliced almonds
3/4 cup butterscotch baking morsels
¼ cup freeze-dried bananas, halved


Preheat the oven to 375°F.

In a mixing bowl, beat the eggs with the superfine sugar for about 5-6 minutes. You'll get a pale, yellow foam and the texture of the eggs will be thicker. Add vanilla and almond (if used) extracts.

In a bowl, combine the flour, salt, baking powder and baking soda.

Cream the butter with brown sugar (whisk using a stand-mixer to get as much air as possible in the butter). Add the egg mixture and the dry ingredients. Mix well. Add the banana extract. It will bring a nice aroma to the cookie dough. Mix well using a silicone spatula. Add the sliced almonds, butterscotch morsels and dried bananas. Divide the dough and roll into 2 (2-¼" diameter) logs. Chill them in the freezer until firm (this step is optional but it helps make evenly-shaped cookies). It will take at least 30 minutes to harden (see storing tips).

Slice the logs into ¼" to ½" thick disks. Place the cookies on a baking sheet previously lined with parchment paper or a silicone mat. Make sure they are spaced apart so they don't touch each other when they expand while baking.

Bake for about 5 minutes at 375°F, then lower the heat to 350°F for another 6-8 minutes, depending on how soft you prefer them. Don't over-bake them; you want them to be moist and chewy. Remove from the oven. Transfer the cookies to cooling racks. Allow to stand for 10 minutes.

Enjoy with a tall glass of sharbat (pink-colored Indian milk drink).

Bon appétit!

Butterscotch Cookie Recipe with Picture
Have you noticed the 2 cookies in the front row? The bananas look like they have faces on them. The girls thought one was sad and the other one was sneezing .


It wasn't necessary to sift the dry ingredients for this recipe as I wanted to get a dense, chewy cookie texture.

FYI: 1 cup of butter = 16 tablespoons = 2 sticks of butter.

A pinch of salt brings out the flavor of the dessert and enhances its sweetness.

Butterscotch is a molasses, sugar and butter combination that usually is sold as a package of morsels. You can find this product in many regular grocery stores.

You can create your own twist to these cookies by using different nuts such as macadamia nuts, pecans or walnuts, chocolate chips (milk, dark, white, peanut butter, lemon apeels, mint apeels) or flavorings (rose, pandan, peppermint, mocha, cherry or dried fruits). Let your imagination run wild!

I bought freeze-dried banana chips at Trader Joe's. A large quantity of freeze-dried exotic fruit chips is available in Asian stores such as jackfruit, mangosteen, pineapple, mango, apple or strawberry.

You can also store the cookie logs up to 4 weeks in the freezer for last-minute surprise guests.

You can store the baked cookies in an airtight metallic tin for up to a week to keep them moist. If you like them firmer, just let them cool out or store them in a regular cookie jar.

Published By: Jacqueline Pham on March 24, 2010.


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