Credit: Adobe Stock
Difficulty Level: easy
20 min Prep
10 min Cook
30 min Total
12 Servings
I am a sucker for ripe bananas so they don’t last long when I see them in our kitchen. I put them into breakfasts, desserts, and eat them solo as snacks. One of the favorite ways to use them is to turn them into a cookie sandwich.
What may surprise you is that the filling in this recipe is super light, not at all thick and heavy.
When I think back to all the dessert specials we have served at our restaurant the most popular have always been the ones that had a touch of familiarity. These cookies offer that and don’t require a long and envolved time commitment.
If you love the taste of bananas and chocolate, this recipe is perfect for you.
Banana Chocolate Sandwich Cookies Ingredients
- 1 1/4 cups all-purpose flour (156g)
- 1/4 cup unsweetened cocoa powder (25g)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature (113g)
- 1/2 cup granulated sugar (100g)
- 1/2 cup packed brown sugar (100g)
- 1 large egg
- 1 teaspoon vanilla extract (5ml)
- 1 ripe banana (approximately 100g)
- 1 cup powdered sugar (125g)
Banana Chocolate Sandwich Cookies Instructions
- Heat the oven to 350°F (175°C).
- Line two baking sheets with parchment so cleanup stays easy.
- Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl until the color looks even. Set it aside.
- In a larger bowl, beat 1/2 cup butter with the granulated sugar and brown sugar until creamy, about 3 minutes.
- Add the egg and 1 teaspoon vanilla. Mix until everything looks smooth and fully combined.
- Tip the dry ingredients into the wet and mix just until you don’t see flour streaks. Over mixing makes tougher cookies so be careful.
- Scoop and roll into 1-inch balls, then space them about 2 inches apart on the baking sheets.
- Bake 8 to 10 minutes, until the edges look set and the tops feel barely firm.
- Let them cool on the pan for a few minutes, then move to a rack to cool completely.
- Mash the banana until it’s very smooth. A few lumps are fine, but smoother makes a prettier filling.
- Beat the remaining 1/4 cup butter with the mashed banana, powdered sugar, and the last 1/2 teaspoon vanilla until creamy. If it seems loose, add a little more powdered sugar, one spoon at a time.
- Spread about 1 tablespoon of filling on the flat side of half the cookies.
- Press the remaining cookies on top to make sandwiches, then set them aside for at least 30 minutes so the filling settles in and serve.
- Alternatively, you can store them in an airtight container at room temperature for up to 2 days.
Nutrition
Calories: 210cal
Carbohydrate: 32g
Protein: 2g
Fat: 9g
Cholesterol: 25mg
Sodium: 110mg