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Peanut Butter-Filled Banana Cookies

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Submitted by Kell

.

YIELD

48 servings

PREP

20 min

COOK

15 min

READY

90 min

Ingredients

Cookies
1 237
CUP ML BUTTER, UNSALTED
at room temp
1 237
CUP ML SUGAR
(divided)
1 5
TEASPOON ML VANILLA EXTRACT
2 2
EACH EACH BANANAS
ripe, peeled and sliced
2 ½ 591
¼ 1.3
TEASPOON ML SALT
79
CUP ML WALNUTS
finely chopped, toasted
Filling
2 473
CUPS ML POWDERED SUGAR
¼ 59
CUP ML BUTTER, UNSALTED
room temp
2 3E+1
TABLESPOONS ML CREAM CHEESE
softened
¼ 59
CUP ML PEANUT BUTTER
creamy
1 15
TABLESPOON ML VANILLA EXTRACT
¼ 1.3
TEASPOON ML NUTMEG
grated

Directions

Cookies:

Preheat oven to 350℉ (180℃).

Beat butter until creamy in a large bowl.

Slowly beat in ¾ cup sugar and vanilla until light and fluffy.

Add banana and beat on medium speed for 1 minute.

Beat in flour and salt.

Stir in walnuts.

Drop batter by spoonfuls, about 2½ inches apart, onto cookie sheet sprayed lightly with nonstick cooking spray.

Dip bottom of drinking glass into sugar and press down on each ball of batter to form a 2 inch circle.

Bake 15 minutes or until edges are golden brown.

Remove baked cookies to wire rack to cool.

For filling:

Beat together powdered sugar, butter, cream cheese, peanut butter, vanilla and nutmeg until smooth.

Spread some of the filling on half the cookies.

Top with remaining cookies creating sandwich cookies.

Makes about 4 dozen cookies.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 121 46% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 21mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 2%
Sugars g
Protein 3g
Vitamin A 3% Vitamin C 1%
Calcium 0% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 

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