Chewy Banana Miso Biscoff Cookies

The combination of banana, miso, and biscoff in these Banana Miso Biscoff Cookies is heavenly. A rich, decadent chocolate chip cookie dough is flavored with smashed banana, a dollop of white miso, and a swirl of biscoff cookie butter. Included in this post are tips on how to make the most consistent cookies every time.

I have long been a fan of biscoff cookie butter. I eat it by the spoonfuls and anytime there’s a dessert made with it, I always order it. So it’s been a goal of mine to make my own Asian-inspired dessert recipe with this ingredient. The resulting recipe are these hands down amazing banana miso biscoff cookies. They are some of the best cookies I’ve ever made.

How I developed this recipe

I adapted my banana miso pistachio cookies for this recipe, taking the learnings I gained from that testing experience and applying it to this one. The biggest question I had was how much cookie butter to actually use. I tested this with 3 tbsp of cookie butter then distributed it to friends and family for feedback. I have to say I’ve never had such an enthusiastic reaction to one of my cookie recipes. They all loved these cookies! The only feedback they gave was they couldn’t taste the biscoff cookie butter as much, so I ended up bumping up the amount to 1/4 cup in the final recipe.

Making these banana miso biscoff cookies (with tips!)

1. Preheat the oven to 350 degrees F (177 degrees C).
2. First, brown ½ cup of unsalted butter. Melt the butter over medium heat until fully melted. Lower to medium low and cook until brown bits start to appear. Remove from the heat and set aside.
   • Tip #1: The butter will continue to brown as it sits.
3. Mix together 1 ¼ cup of all purpose flour, ½ tsp of baking soda, and ¼ tsp of salt. Set aside.
4. Combine browned butter and 1 cup of light brown sugar in a bowl. Whisk until combined.
5. Add the egg yolk and whisk until combined.
6. Add ½ tsp of vanilla extract, 1 small mashed banana, and 1 tbsp of white miso. Whisk until light and fluffy (see image for reference). Make sure to use only 1/4 cup of mashed banana. Otherwise, the cookie will become cakey.
   • Tip #2: In testing, I found that using the most ripe bananas yields the best flavor.
7. Combine the wet ingredients with the dry ingredients from step 3. Mix until just combined.
8. Finally, add 1/2 cup of dark chocolate. Mix until just combined.
   • Tip #3: Be careful not to over mix or else the cookie will taste cakey.
9. Dollop 1/4 cup of biscoff cookie butter onto the dough, divided into 4 equal spoonfuls. Using a knife, swirl the cookie butter into the dough.
10. Prep 2 baking sheets by covering them with parchment paper. Using a medium cookie scoop (#20 cookie scoop), scoop the dough onto the prepped baking sheets.
11. Bake for 11-13 minutes until the edges are slightly brown.
12. Cool for 5-10 minutes on a baking sheet before transferring to a cooling rack to cool completely.
    • Tip #4: To get that perfect circular shape, use a biscuit cutter to shape the cookie right out of the own. Place the biscuit cutter around the cookie and move in a circular motion to achieve the perfect circular shape.

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