Chewy Banana Toblerone Cookies

by Kelly on April 11, 2012

Two months ago when I set out to find my perfect chewy banana cookie recipe I never stopped tinkering.  The version I came up with then got good reviews from family and friends and I liked the flavor and texture.  They were no muffin tops in disguise.  No, they were chewy and indulgent tasting, exactly what I look for texture and flavor-wise in a cookie.  But visually, I thought they could be better.  I blame that on blogging.  Before my blog I didn’t spend nearly as much time as I do now thinking about how I can make something visually appealing.

In the time since I wrote that post I’ve completely fallen in love with the Momofuku Milk Bar cookbook, the same one that served as the inspiration for my Cinnamon Toast Crunch Ice Cream.  The cookies from this book are probably most known for their imaginative flavor combinations – cornflake-marshamallow, blueberries and cream, and compost cookies.  But underneath all those crazy flavors are also (nearly) foolproof ratios and techniques for the most perfect cookies I’ve ever created.  They yield thin cookies that have a nice crunch on the outside with a chewy, almost toffee-like center.

I spent some time studying the book’s cookie recipes to see if I might be able to marry the flavors of my existing cookie with the look of a Momofuku Milk Bar Cookie.  I ended up adding more butter and creaming it for longer, one of the secrets of the Milk Bar cookies.  Yes, in total the butter gets beaten for about 12 minutes, which seems like an incredibly long time but leads to texturally light cookies.  I also used glucose instead of corn syrup.  You could replace it with corn syrup in a pinch, but I will admit I haven’t tried that substitution yet.  They’re not entirely equal in consistency as glucose is MUCH thicker and stickier than corn syrup.  Thankfully though it sounds intimidating, glucose isn’t as difficult to find as you might think.  I bought mine at a baking supply store, but have since seen it at Jo Ann and Michaels, so a craft shop that has a cake supply section is your best bet.

This updated chewy banana cookie recipe is the result – prominent banana flavor in a thin, beautiful bakery-style cookie with crackle top, a cookie that doesn’t sacrifice taste for beauty or vice versa.  At the moment they seem like perfection (Though knowing myself I’ll probably tinker some more.  I did make my goat cheese brownies four different times, four different ways.  So if banana cookies are not your thing I apologize in advance.)  and part of that is due to the fact I switched up the chocolate in these as well.  The original version had dark chocolate mini chunks, but this time it was all about chunks of coarsely chopped Tolberone.  I used the classic milk chocolate version with its honey and almond nugget and it was positively addictive inside these cookies.  It’s a nice touch of something different and took me back to being a child when my father would return from business trips to Europe with Playmobil toys and sweet bars of Tolberone.  But if Tolberone isn’t your thing a generous amount of dark chocolate chunks, semi-sweet chocolate chips, or even cinnamon chips would work equally well I think.

Chewy Banana Toblerone Cookies
Loosely based on the Confetti Cookie recipe in Momofuku Milk Bar
Yields 36 cookies


-1 cup unsalted butter, softened
-2/3 cup light brown sugar
-2/3 cup granulated sugar
-2 tablespoons glucose
-1 large egg
-1/2 cup mashed ripe banana
-1 teaspoon vanilla extract
-2 1/2 cups flour
-2 teaspoons cream of tartar
-1 teaspoon baking soda
-1 1/4 teaspoons kosher salt
-One 2.5 ounce package freeze dried bananas, processed into a fine powder in the food processor
-2 3.52 ounce bars Toblerone, chopped


Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, mashed banana and vanilla, and beat for 7 to 8 minutes until very light and fluffy.

Stir together the flour, cream of tartar, baking soda, salt and powdered freeze dried bananas in a separate bowl until well combined. Reduce mixer speed to low and add the flour mixture. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.

Still on low spread, add the chopped Tolberone and mix until just combined

Using a small scoop, portion out the dough onto parchment lined baking sheets, keeping the cookies well spaced (about 2 inches apart). Pat the tops of the cookie domes flat. Chill in the refrigerator for at least 1 hour, or up to 1 week. Don’t try to bake the cookies from room temperature because they will not hold their shape properly.

Heat your oven to 350 degrees F.

Bake the cookies for 18 minutes. Cookies should be faintly browned on the the edges, but still light in the centers. They might seem soft, but they will firm up after they cool.

Cool the cookies completely on sheet pans before transferring to a plate or airtight container for storage.

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{ 18 comments… read them below or add one }

Bee (Quarter Life Crisis Cuisine) April 11, 2012 at 10:55 am

Such a picture-perfect cookie! And great flavor combo! I keep hearing about this milk bar cook book and can’t wait to track down my own copy…


Kelly April 12, 2012 at 12:46 pm

Bee – Thank you! Thanks to this book I’m now in love with relatively flat, crackly top cookies. I honestly couldn’t recommend the Momofuku Milk Bar cookbook more highly. I’ve only made my way through a few of the cookie recipes and of course the cereal milk ice cream, but it is literally loaded with recipes that sound so appealing. What I especially love about it as a blogger is that there are so many unique techniques (like making crumb mixtures that get incorporated into a cookie for added flavor) that I haven’t seen anywhere else and that I can make my own.


Bee (Quarter Life Crisis Cuisine) April 12, 2012 at 1:05 pm

Yeah! I saw a recipe for a pie with an oatmeal cookie crust that I cannot waaait to try. I’m going to need to get this book, haha.


Kelly April 20, 2012 at 11:18 am

Mmmmm. That sounds delicious. Is that the crack pie?

Reply April 11, 2012 at 2:52 pm

Your cookie looks soooo delicious. The way you described it made crave for it. I want to cook one right now. =)


Kelly April 12, 2012 at 12:44 pm

Raquel – Thanks so much for this. I think when you’re writing about food this can be the best compliment you can receive. Every time I sit down to write a post I’m thinking, how can I make someone’s mouth water, how can I make them crave it? So you’re compliment is so nice because that is exactly what I strive for.


shannon April 11, 2012 at 3:12 pm

i need to get on these banana cookies!!! thanks for the reminder 😉


Kelly April 12, 2012 at 12:43 pm

You’re very welcome. I’m seriously obsessed now with freeze dried bananas in baked goods. They add so much banana flavor without tons of moistures. I think cakes and muffins may be next…


Dorothy @ Crazy for Crust April 11, 2012 at 3:59 pm

These are gorgeous cookies! Delish.


Kelly April 12, 2012 at 12:46 pm

Thanks Dorothy!


Lisa @ Snappy Gourmet April 11, 2012 at 4:53 pm

OMG these sound incredible!! I’m going to pin/save now! I haven’t had toblerone in years!!!


Kelly April 12, 2012 at 12:47 pm

Lisa – Aw. I am so flattered. If you haven’t had a Tolberone in years this is definitely a great way to revisit it. Though if it were me I’d buy one just to snack on while baking because otherwise I think I’d eat too many triangles of it while baking to have any left for the cookies.


S.L. April 25, 2012 at 12:13 am

You are CLEARLY a genius.


Kelly April 25, 2012 at 10:55 am

Thanks S.L.!


Charlotte November 14, 2012 at 8:08 pm

I am hoping this will end my quest for a non-cakey banana cookie! My boyfriend loves any kind of banana dessert, AND he loves cookies, but I do not love cakey cookies!


Kelly November 15, 2012 at 3:52 pm

Charlotte – I hope it does too! I was actually just thinking about these cookies the other day and how I’d like to test them swapping out the glucose for the corn syrup to see how that works since corn syrup is much easier to find for most home cooks. If you do make them, please stop back and let us know how they turn out!


Tamzen Malone February 21, 2013 at 10:52 am

Going to make this weekend… However is it powdered or liquid glucose?


Kelly February 21, 2013 at 4:54 pm

Great question Tamzen. It’s liquid glucose. If you haven’t used it before it’s a very thick syrup, like a thicker, tackier corn syrup. I bought mine at a specialty shop for baking but have also seen it in the baking/candy area at Michael’s and JoAnn as well as on Amazon.


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