Remember the bad hair day that I inflicted upon Zoe? After days of handling her special peanut butter & bacon treats, I had to have peanut butter cookies. Knowing that I am one of those people who will eat everything else as a substitute until I get what I want, I decided to go ahead and make the cookies. One of my favorite blogs is Savory Sweet Life and I remembered that she posted a recipe for my favorite peanut butter cookies, Girl Scout “Do Si Dos”. I also love peanut butter & banana sandwiches…a southern thing. Oh, to be able to combine the two! It was settled, I would make peanut butter cookies with a banana butter cream filling.
The cookies were so good…It was a rainy day and my lighting was horrible. We tried to hold out and reserve three cookies for the next day, when there was no rain forecast to get a better photo. No such luck on reserving the cookies…Sorry about the photo. Make these cookies at your own risk!
Outstandingly Awesome Peanut Butter & Banana Sandwich Cookies
Makes 4 dozen cookies/2 dozen sandwich cookies
***Adapted from Allrecipes.com (cookies only)
Oatmeal Peanut Butter Cookies
1 cup unsalted butter, softened
1 cup packed dark brown sugar
½ cup white sugar
1 cup smooth peanut butter
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup quick-cooking oats
In a large bowl, mix butter, sugars, and peanut butter until well blended and smooth. Beat in vanilla and eggs until blended well. Mix the remaining dry ingredients; stir into the peanut butter mixture. Cover and chill for at least 2 hours.
When ready to use, preheat oven to 350 degrees. Drop by teaspoonfuls( 1 inch apart) onto an ungreased cookie sheet(I used a silpat, on top of a baking sheet…If you don’t have a silpat mat, I would suggest lining your baking pan with parchment.) Bake for 7 minutes, using the back of a spoon quickly and gently press cookies down to flatten. Return to bake for another 3-4 minutes. Allow to cool for 2-3 minutes, transfer from pan to cooling rack. Allow to completely cool before filling.
Banana Butter Cream Filling
1 8oz bar cream cheese, softened
4 Tablespoons unsalted butter
2 Tablespoons smooth peanut butter
1 whole ripe banana, mashed
1 teaspoon lemon juice
1 ½ cups confectioners sugar
1 teaspoon vanilla extract
Stir mashed banana and lemon juice together and set aside. In a bowl, beat butter and cream cheese until smooth. Beat in peanut butter. Add mashed banana and vanilla and mix until completely incorporated. Mix in confectioners sugar and beat until smooth. Spoon mixture into a pastry bag and refrigerate until ready to use.
Assemble the cookies: Using 2 like sized cookies and about a teaspoon of the butter cream. Store refrigerated in an airtight container…Good Luck