Peanut Butter-Filled Banana Cookies
Submitted by Kell
Banana walnut sandwich cookies filled with a peanut butter cream cheese frosting and a touch of nutmeg. A two-component cookie with soft banana rounds and a creamy, salty-sweet center.
YIELD
48 servingsPREP
20 minCOOK
15 minREADY
90 minThese banana sandwich cookies bring together two of the greatest flavor pairings in one bite: banana and peanut butter, banana and walnuts. The cookie itself is a soft, buttery banana round studded with toasted walnut pieces. The filling is a whipped peanut butter and cream cheese frosting with a surprising pinch of nutmeg.
Beating the banana into the creamed butter and sugar for a full minute is what distributes the fruit evenly and creates a tender, cake-like crumb. Use ripe bananas with plenty of brown spots. Green or barely ripe bananas won’t mash smoothly and the flavor will be starchy instead of sweet.
Pressing each ball of dough with a sugar-dipped glass gives you flat, uniform circles that sandwich together neatly. The sugar coating adds a slight sparkle and crunch to the tops.
The filling is a balancing act of sweet, salty, and tangy. Powdered sugar provides sweetness, peanut butter brings salt and richness, cream cheese adds tang, and nutmeg contributes a warm, spiced note that ties it all together.
Kitchen Tips
- Toast the walnuts before chopping. A few minutes in a dry skillet intensifies their flavor dramatically.
- Make sure both the cookie butter and the filling butter are at room temperature. Cold butter won’t cream properly.
- Let the cookies cool completely before filling. Warm cookies melt the filling and make a mess.
- These freeze well as assembled sandwiches. Pull them 10 minutes before serving.
Variations
- Chocolate drizzle: Drizzle melted dark chocolate over the assembled sandwiches for a banana split vibe.
- Almond butter filling: Swap peanut butter for almond butter and add a pinch of cinnamon instead of nutmeg.
Ingredients
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.
Comments



