Banana-filled Peanut Butter Cookies |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Creamy peanut-butter and rum filling sandwiched between two awesome nutty peanut-butter cookies. Adapted from an Anna Olson recipe. Ingredients:
cookie |
1/2 cup stick margarine, room temperature |
1/2 cup sugar |
1/2 cup packed brown sugar |
1 egg |
1 tsp vanilla extract |
1/2 cup crunchy peanut butter (or add 2 t chopped peanuts) |
1 cup all purpose flour |
1/2 cup whole wheat flour |
1 tsp baking soda |
1/2 tsp salt |
filling |
1 tbsp margarine |
1 1/2 tbsp brown sugar |
1 tbsp light rum |
pinch each cinnamon and nutmeg |
2 small bananas, sliced |
1/2 cup light cream cheese |
1/2 cup smooth light peanut butter |
Directions:
1. For cookies:
2. Preheat oven to 350° F.
3. Cream together margarine and sugars until pale and fluffy.
4. Beat egg and vanilla, add to creamed mixture.
5. Stir in peanut butter.
6. In a separate bowl, combine flour, baking soda and salt.
7. Blend with peanut butter mixture.
8. Drop 24 balls onto an ungreased cookie sheet and press them with a floured fork.
9. Bake for 10 minutes. Let cool on sheet.
10. For filling:
11. In sauté pan, melt margarine.
12. Add sugar and increase heat to medium-high.
13. Stir until melted and bubbling.
14. Add rum, cinnamon and nutmeg.
15. Stir in bananas to coat, pour into a bowl and set aside.
16. Cream together cream cheese and peanut butter until smooth. Mash bananas and add to cream cheese mixture until smooth. Chill for 20 minutes.
17. Fill between 2 cooled peanut butter cookies to make sandwiches.
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