Peanut Butter-Filled Banana Cookies
Yield
48 servingsPrep
20 minCook
15 minReady
90 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Cookies | |||
1 | cup |
butter, unsalted
at room temp |
|
1 | cup |
sugar
(divided) |
|
1 | teaspoon |
vanilla extract
|
|
2 | each |
bananas
ripe, peeled and sliced |
|
2 ½ | cups |
all-purpose flour
|
|
¼ | teaspoon |
salt
|
|
⅓ | cup |
walnuts
finely chopped, toasted |
|
Filling | |||
2 | cups |
powdered sugar
|
|
¼ | cup |
butter, unsalted
room temp |
|
2 | tablespoons |
cream cheese
softened |
|
¼ | cup |
peanut butter
creamy |
|
1 | tablespoon |
vanilla extract
|
|
¼ | teaspoon |
nutmeg
grated |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Cookies | |||
237 | ml |
butter, unsalted
at room temp |
|
237 | ml |
sugar
(divided) |
|
5 | ml |
vanilla extract
|
|
2 | each |
bananas
ripe, peeled and sliced |
|
591 | ml |
all-purpose flour
|
|
1.3 | ml |
salt
|
|
79 | ml |
walnuts
finely chopped, toasted |
|
Filling | |||
473 | ml |
powdered sugar
|
|
59 | ml |
butter, unsalted
room temp |
|
3E+1 | ml |
cream cheese
softened |
|
59 | ml |
peanut butter
creamy |
|
15 | ml |
vanilla extract
|
|
1.3 | 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.