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Go Bananas Whoopie Pies

I love anything with peanut butter, so when I saw this recipe for soft banana cookies with a yummy peanut butter filling, I had to make them. Use a cookie scoop to keep them nicely rounded and all the same size. —Jessie Sarrazin, Livingston, Montana
  • Total Time
    Prep: 40 min. Bake: 10 min./batch + cooling
  • Makes
    2 dozen

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup mashed ripe banana
  • 1/2 cup buttermilk
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup creamy peanut butter
  • 3 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • Additional confectioners' sugar

Directions

  • Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, combine banana and buttermilk. In another bowl, whisk flour, salt, baking powder and baking soda; gradually add to creamed mixture alternately with banana mixture.
  • Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely.
  • For filling, beat cream cheese, peanut butter and butter until fluffy. Beat in confectioners' sugar and vanilla until smooth. Spread about 1 tablespoon filling on the bottoms of half the cookies; cover with remaining cookies. Dust with additional confectioners' sugar. Refrigerate.
Nutrition Facts
1 sandwich cookie: 244 calories, 14g fat (6g saturated fat), 31mg cholesterol, 216mg sodium, 26g carbohydrate (16g sugars, 1g fiber), 5g protein.
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