banana flip cookies

(1)
Recipe by
Elisabeth Wilkins
franklin, NC

its not my recipe it found it online and it sounds yummy

(1)
yield 16 sandwich cookies
prep time 1 Hr 20 Min

Ingredients For banana flip cookies

  • COOKIES
  • 1/3 c
    mashed ripe banana
  • 1/3 c
    butter and margarine, softened
  • 1/4 c
    cream cheese, softened (about 2oz)
  • 1 tsp
    vanilla
  • 1
    egg
  • 1 pkg
    (1 lb 1.5 oz) betty crocker® sugar cookie mix
  • 2 Tbsp
    all-purpose flour
  • FILLING
  • 3 c
    powdered sugar
  • 1/2 c
    butter and margarine, softened
  • 1/3 c
    yoplait thick & creamy banana yogurt
  • TOPPING
  • 1 Tbsp
    powdered sugar

How To Make banana flip cookies

  • 1
    Heat oven to 375°F. In large bowl, stir banana, 1/3 cup butter, the cream cheese, vanilla and egg until well blended. Add cookie mix and flour; stir until soft dough forms
  • 2
    With medium cookie scoop or by heaping tablespoonfuls, scoop dough 2 inches apart onto ungreased cookie shee
  • 3
    Bake 7 to 9 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes
  • 4
    n large bowl, beat filling ingredients with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until lightly and fluffy.
  • 5
    To make each sandwich cookie, spread about 1 tablespoon filling on bottoms of 16 cookies. Top each with one of the remaining cookies; gently press cookies together.
  • 6
    Sprinkle tops of sandwich cookies with powdered sugar. Store between sheets of waxed paper in tightly covered container in refrigerator.

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