Go Bananas Whoopie Pies
TOTAL TIME: Prep: 40 min. Bake: 10 min./batch + cooling
YIELD: 2 dozen.
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
Ingredients
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1/2 cup butter, softened
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3/4 cup sugar
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1/4 cup packed brown sugar
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1 large egg, room temperature
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1 teaspoon vanilla extract
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1/2 cup mashed ripe banana
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1/2 cup buttermilk
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2 cups all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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FILLING:
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1 package (8 ounces) cream cheese, softened
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1 cup creamy peanut butter
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3 tablespoons butter, softened
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1 cup confectioners' sugar
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1 teaspoon vanilla extract
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Additional confectioners' sugar
Directions
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1.
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.
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2.
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.
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3.
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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