Sweet Banana Peanut Butter Cookies 12.000

Julia Ewan - The Washington Post

Holiday Cookies 2008 Dec 10, 2008

These sandwich cookies are definitely a mouthful, with a classic flavor combination appealing to kids as well as grownups.

You'll have some leftover cinnamon-sugar mixture, which can be used for cinnamon toast. Freeze-dried banana pieces are available at several grocery stores, including Shoppers Food and Pharmacy and Whole Foods Markets.

Make Ahead: The baked cookies can be frozen for up to 2 months. Defrost and spread with filling before serving. Once filled, they must be refrigerated (for up to 3 days).

Servings: 12 sandwich cookies
  • For the cookies
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1/2 cup smooth peanut butter
  • 1 1/2 cups white sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • For the filling
  • 2 1/2 ounces freeze-dried bananas, such as Just Bananas brand (see headnote)
  • 8 ounces cream cheese (do not use low-fat or nonfat)
  • 1 teaspoon vanilla extract


For the cookies: Preheat the oven to 350 degrees. Have ready 2 ungreased baking sheets.

Combine the butter, peanut butter and 1/2 cup of the white sugar and the brown sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed for several minutes, until the mixture is pale and fluffy. Reduce the speed to low, then add the egg and vanilla extract; mix well.

Combine the flour, baking soda and salt on a sheet of wax paper. With the mixer on the lowest speed, add the flour mixture; beat just until combined. Drop by heaping tablespoonfuls onto the baking sheets.

Combine the remaining cup of white sugar and the cinnamon in a small bowl. Spray the bottom of a drinking glass with nonstick cooking oil spray, then dip the bottom of the glass into the cinnamon-sugar mixture. Use the sugared surface of the glass to flatten each cookie, dipping again into the cinnamon-sugar mixture for each one. You should make 24 cookies total.

Bake one sheet at a time for 9 to 11 minutes or until the cookies start to brown around the edges. Transfer the cookies to a wire rack to cool completely.

While the cookies are cooling, make the filling: Place the dried banana pieces in the bowl of a food processor; process until finely ground. Stop to add the cream cheese and vanilla extract, then pulse to mix well; the filling will be thick and sticky.

To assemble: Turn 12 of the cooled cookies so their flat (bottom) sides are facing up. Use a small offset spatula or rounded knife to spread the filling on the cookies (using all the filling). Top with the remaining 12 cookies, placing them bottom side down on the filling to create sandwich cookies.

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Recipe Source

From Food section editorial assistant Leigh Lambert.

Tested by Leigh Lambert.

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