BANANA CREAM FILLED COOKIES RECIPES

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BANANA CREAM SANDWICH COOKIES RECIPE: HOW TO MAKE IT



Banana Cream Sandwich Cookies Recipe: How to Make It image

People go bananas for these! These rich little sandwiches are a nice change of pace on a Christmas platter, and they ship well, too. —Elaine Owens, Dubuque, Iowa

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield about 2-1/2 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1 medium banana, cut into 1/4-inch slices
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
1/4 teaspoon salt
1/2 cup chopped salted peanuts
FROSTING:
3 cups confectioners' sugar
3 tablespoons creamy peanut butter
2 tablespoons butter, softened
1 teaspoon vanilla extract
3 to 4 tablespoons 2% milk

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in banana and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in peanuts. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat confectioners’ sugar, peanut butter, butter, vanilla and enough milk to reach spreading consistency. Drop a heaping teaspoon in the center of half of the cookies; press remaining cookies on top to spread frosting., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze plain cookies in freezer containers. To use, thaw in covered containers and prepare as directed.

Nutrition Facts : Calories 186 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 87mg sodium, CarbohydrateContent 26g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

BANANA PUDDING WITH CHESSMEN® COOKIES | ALLRECIPES



Banana Pudding with Chessmen® Cookies | Allrecipes image

This banana pudding with Pepperidge Farm® Chessmen® cookies is a family and work favorite!

Provided by Kel

Categories     Desserts    Custards and Puddings    Pudding

Total Time 2 hours 25 minutes

Prep Time 25 minutes

Yield 24 servings

Number Of Ingredients 7

2 cups cold milk
2 (3.4 ounce) packages instant French vanilla pudding mix
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container whipped topping (such as Cool Whip®)
2 (7.25 ounce) packages butter cookies (such as Pepperidge Farm® Chessmen®)
6 medium bananas, sliced

Steps:

  • Combine milk and pudding mix in a bowl. Whisk for 2 minutes.
  • Combine condensed milk and cream cheese in a separate bowl; beat with an electric mixer until smooth. Fold in whipped topping. Slowly fold in pudding mixture.
  • Layer 1/2 of the cookies in the bottom of a 9x13-inch pan. Top with 1/2 of the bananas, 1/2 of the pudding mixture, remaining bananas, remaining pudding mixture, and remaining cookies.
  • Chill for 2 hours before serving.

Nutrition Facts : Calories 257.4 calories, CarbohydrateContent 37.7 g, CholesterolContent 37.5 mg, FatContent 10.7 g, FiberContent 0.9 g, ProteinContent 4 g, SaturatedFatContent 7.2 g, SodiumContent 236.7 mg, SugarContent 24.5 g

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BANANA CREAM SANDWICH COOKIES RECIPE: HOW TO MAKE IT
People go bananas for these! These rich little sandwiches are a nice change of pace on a Christmas platter, and they ship well, too. —Elaine Owens, Dubuque, Iowa
From tasteofhome.com
Total Time 50 minutes
Category Desserts
Calories 186 calories per serving
  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in banana and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in peanuts. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat confectioners’ sugar, peanut butter, butter, vanilla and enough milk to reach spreading consistency. Drop a heaping teaspoon in the center of half of the cookies; press remaining cookies on top to spread frosting., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze plain cookies in freezer containers. To use, thaw in covered containers and prepare as directed.
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