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Banana Cream Sandwich Cookies

People go bananas for these! These rich little sandwiches are a nice change of pace on a Christmas platter, and they ship well, too. —Elaine Owens, Dubuque, Iowa
  • Total Time
    Prep: 40 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    about 2-1/2 dozen

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 medium banana, cut into 1/4-inch slices
  • 1 teaspoon vanilla extract
  • 2-1/3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup chopped salted peanuts
  • FROSTING:
  • 3 cups confectioners' sugar
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons 2% milk

Directions

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in banana and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in peanuts. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.
  • Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown. Remove from pans to wire racks to cool completely.
  • In a small bowl, beat confectioners’ sugar, peanut butter, butter, vanilla and enough milk to reach spreading consistency. Drop a heaping teaspoon in the center of half of the cookies; press remaining cookies on top to spread frosting.
  • To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator.
  • Freeze option: Freeze plain cookies in freezer containers. To use, thaw in covered containers and prepare as directed.
Nutrition Facts
1 sandwich cookie: 186 calories, 9g fat (4g saturated fat), 17mg cholesterol, 87mg sodium, 26g carbohydrate (18g sugars, 1g fiber), 2g protein.
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