Deliciously Healthy Banana Cream Sandwich Cookies
These banana cream sandwich cookies are soft, nutty, and filled with a creamy peanut butter frosting. Perfect as a nostalgic treat or healthy dessert, they balance flavor and wholesome ingredients beautifully.
Ingredients
- 1 cup butter softened
- 1 cup sugar
- 1 medium banana cut into 1/4-inch slices
- 1 teaspoon vanilla extract
- 2-1/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup chopped salted peanuts
- 3 cups confectioners' sugar for frosting
- 3 tablespoons creamy peanut butter
- 2 tablespoons butter softened
- 1 teaspoon vanilla extract for frosting
- 3 to 4 tablespoons 2% milk
Instructions
- In a large bowl, cream the butter and sugar together for 5-7 minutes until the mixture is light and fluffy.
- Beat in the sliced banana and vanilla extract until fully incorporated.
- In another bowl, whisk together the flour and salt. Gradually add the dry mixture to the creamed ingredients, mixing well.
- Stir in the chopped salted peanuts for added crunch.
- Divide the dough into two portions and shape each into a disk. Wrap in plastic and refrigerate for 30 minutes to firm up.
- Preheat your oven to 350°F. On a lightly floured surface, roll out each disk of dough to a 1/4-inch thickness.
- Use a 2-inch cookie cutter to cut out rounds and place them 1 inch apart on ungreased baking sheets.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool completely on wire racks.
- For the frosting, beat together the confectioners' sugar, peanut butter, softened butter, vanilla extract, and enough milk to achieve a creamy consistency.
- Drop a heaping teaspoon of frosting onto the center of half the cookies. Press the remaining cookies gently on top to spread the filling evenly.