Banana Sandwich Cookies with Chocolate Filling
The recipe produces an irresistibly delicious, banana cookie with a rich fudge sandwich filling.
Equipment
- Electric mixer Hand- or stand-mixer
- 2 Parchment paper or silicone baking mats
- Cookie Scoop or spoon for scooping cookies
- Bowls, measuring cups and spoons
Ingredients
Banana Cookies
- ½ cup Unsalted butter softened
- 1 Large Egg room temperature
- ½ cup Light brown sugar dark brown sugar may also be used
- ¼ cup Granulated sugar
- 2 Tablespoons Sour cream full fat and room temperature
- 1 ½ cup All-purpose flour
- 2 Tablespoons Cornstarch
- ½ teaspoon Baking soda
- ½ teaspoon Ground cinnamon
- ½ cup Ripe bananas, mashed well approximately 2 - 3 medium bananas
Chocolate Filling
- ⅔ cup Chocolate chips, bittersweet
- 2 Tablespoons Heavy cream (may also use whole milk or half & half)
- 2 Tablespoons Unsalted butter
Instructions
Cookies
- Preheat oven to 350℉ (180℃)
- Prepare 2 baking sheets by lining with parchment paper or a silicone baking mat
- In a medium bowl, whisk together flour, baking soda, cornstarch and ground cinnamon (sift ingredients together if flour is lumpy). Set aside.1 ½ cup All-purpose flour, 2 Tablespoons Cornstarch, ½ teaspoon Baking soda, ½ teaspoon Ground cinnamon
- Using a stand mixer with the paddle attachment or a hand mixer, begin creaming the butter, brown sugar and granulated sugar until light and fluffy (2 - 4 minutes on medium speed). Scrape the bowl as needed.½ cup Unsalted butter, ½ cup Light brown sugar, ¼ cup Granulated sugar
- Add egg and sour cream to bowl and mix on medium speed until incorporated. Scrape the bowl as needed.1 Large Egg, 2 Tablespoons Sour cream
- Add mashed bananas to bowl and mix on medium speed until incorporated. Scrape the bowl as needed.½ cup Ripe bananas, mashed well
- Add flour mixture and mix on low speed until combined.
- Place mixing bowl in refrigerator for approximately 1 hour. This allows the flavors to develop and the cookie dough will firm up.
- Scoop 1 ½ tablespoon of the dough using a cookie scoop or spoon.
- Place onto prepared baking sheets leaving approximately 2 inches of space between each cookie.
- Using your palm or the bottom of a round drinking glass, flatten the cookie slightly.
- Bake cookies for 10 - 12 minutes.
- Let cookies cool on baking sheets for 5 to 10 minutes, then transfer to a wire rack to cool completely.
Chocolate Filling
- Place chocolate chips in a medium-sized heat-proof bowl.⅔ cup Chocolate chips, bittersweet
- Place butter and heavy cream in a small saucepan. Place on stovetop and bring to a low boil over medium heat, stirring often.2 Tablespoons Unsalted butter, 2 Tablespoons Heavy cream
- Remove saucepan from heat and pour over chocolate chips. Let set for 5 minutes to soften chocolate, Stir until smooth. (note: if chocolate does not melt completely, heat in the microwave for 30 seconds at 50% power. Stir until smooth)
- Set bowl aside until filling reaches a spreadable consistency, stir frequently (approximately ½ hour at room temperature)
Assembling Cookies
- Arrange cookies in pairs by matching up similar sized cookies.
- Pipe or spoon approximately 2 teaspoons fudge filling onto the flat side of half of the cookies.
- Sandwich with the remaining cookies and gently press until filling reaches the edges.
Notes
- The filling in these banana chocolate cookies is perishable. To store, place in an airtight container and keep in the refrigerator. When ready to serve, remove from the refrigerator and let come to room temperature (approximately 1 hour).
Nutrition
Calories: 186kcalCarbohydrates: 22gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 30mgSodium: 79mgPotassium: 81mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 0.4mgCalcium: 17mgIron: 1mg
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