Banoffee Cookies

Preheat oven to 350-degrees and line three cookie sheets with parchment paper. Set aside.

In the bowl of a stand mixer, with the paddle attachment affixed, cream the butter on medium-high speed. Add the brown sugar and cream and sugar together until light and fluffy. At the eggs, one at a time, mixing each egg into the mixture completely before adding the second egg. Add the vanilla extract and banana extract. Add the entire box of dry pudding mix to the bowl and mix until well combined.

Change the mixer to low speed and add the flour, baking soda and salt. Mix until barely combined. Remove the bowl from the stand mixer and fold in the butterscotch chips and toffee chunks.

Use a standard sized cookie scoop to scoop cookie dough balls onto prepared baking sheets. Leave enough room in between cookies to allow for spreading. Bake cookies, one cookie sheet at a time, in 350-degree oven for 12-13 minutes or until golden brown on the edges.

Remove baked cookies from the oven and let set on the baking sheet for several minutes before transferring to a wire rack to cool completely.