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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 24 |
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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. Using a cookie scoop keeps them nicely rounded and all the same size. Ingredients:
1/2 cup butter, softened |
3/4 cup sugar |
1/4 cup packed brown sugar |
1 egg |
1 teaspoon vanilla extract |
1/2 cup mashed ripe banana |
1/2 cup buttermilk |
2 cups king arthur unbleached 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:
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a small bowl, combine banana and buttermilk. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture alternately with banana mixture.
2. Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 12-15 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely.
3. For filling, in a large bowl, beat the cream cheese, peanut butter, and butter until fluffy. Beat in confectioners' sugar and vanilla until smooth. Spread filling on the bottoms of half of the cookies, about 1 tablespoon on each; top with remaining cookies. Dust with additional confectioners' sugar. Store in the refrigerator. Yield: 2 dozen.
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