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Peanut Butter and Banana Sandwich Cookies
Peanut butter and banana is the perfect combo, and so is this recipe! Make an award winning cookie by sandwiching banana frosting between two moist peanut butter cookies. Recipe courtesy of Katie Brunke.
Updated
Ingredients
Cookies
- 2 1/2 cup all-purpose flour (625 mL)
- 1 tsp baking soda (5 mL)
- 2/3 cup canola oil (150 mL)
- 1/3 cup canola margarine (75 mL)
- 1 cup brown sugar (250 mL)
- 1 cup white sugar (250 mL)
- 2 eggs
- 1 1/2 cup peanut butter (375 mL)
- 1 tsp vanilla extract (5 mL)
Banana Frosting
- 1 banana mashed
- 1 tsp vanilla (5 mL)
- 1/2 cup cream cheese (125 mL)
- 5 cup icing sugar (1.25 L)
Directions
Cookie Directions
- Preheat oven to 350ºF (175ºC)
- In a large bowl, mix flour and baking soda and set aside.
- In mixing bowl, cream canola oil and margarine together slowly. Added sugars and eggs. Combine well. Add peanut butter and vanilla extract. Blend until smooth
- Slowly add flour and baking soda mixture. Blend until smooth.
- On a baking sheet lined with parchment paper, place tablespoon sized balls of cookie dough. Gently press down with fork, making a criss cross pattern on top.
- Bake cookies for 12 minutes or until done. Place on cooling rack.
Banana Frosting
- Mash a banana with fork and place in an electric mixing bowl along with vanilla extract.
- Place ½ cup (125 mL) of room temperature cream cheese in the mixing bowl and blend with banana until fully combined.
- Slowly add icing sugar one cup at a time until smooth, thick texture is achieved.
Once cookies have cooled, assemble sandwiches with a generous dollop of banana frosting in between 2 cookies.
Nutritional Analysis
| Calories | 250 |
|---|---|
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Cholesterol | 13 mg |
| Sodium | 100 mg |
| Carbohydrates | 37 g |
| Fiber | 0.5g |
| Protein | 3 g |
