There's no doubt about it, peanut butter and bananas just go well together — and if you don't agree, just play along. When I saw this recipe for peanut butter and banana cookies, I couldn't believe that I'd never heard of it before. It seemed like such a no brainer, that I knew I'd have to highlight as part of our National Cookie Month coverage. If the idea of a bit of banana filling sandwiched between two delectable peanut butter cookies has you drooling, then get the recipe, just
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla extract
1/2 cup peanut butter (smooth or crunchy)
1 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 tbsp unsalted butter, room temperature
1 1/2 tbsp golden brown sugar
1/2 tbsp sugar
1 tbsp rum
2 bananas, sliced
1/2 cup cream cheese
1/2 cup smooth peanut butter
- For cookies, preheat oven to 350° F. Cream together butter and sugars until pale and fluffy. Beat in egg and vanilla. Stir in peanut butter. In a separate bowl, combine flour, baking soda and salt. Add to peanut butter mixture and blend in. Drop by tablespoonfuls onto an ungreased cookie sheet and crisscross mark them with a floured fork. Bake for 9 to 11 minutes, until cookies just start to colour around the edges.
- For filling, in sauté pan, melt butter over medium heat. Add sugars and increase heat to medium-high. Stir until melted and bubbling. Add rum (watch out for flames). Add cinnamon. Stir in bananas to coat, set aside.
- Cream together cream cheese and peanut butter until smooth. Mash bananas and add to cream cheese mixture until smooth. Chill for 20 minutes.
- Fill between 2 peanut butter cookies to make sandwiches. Repeat with remaining cookies.