Banana Flip Cookies

By carvalhohm

Ingredients

• 1/3 cup mashed ripe banana
• 1/3 cup butter or margarine, softened
• 2 oz cream cheese, softened (1/4 cup)
• 1 teaspoon vanilla
• 1 egg
• 1 pouch (1 lb 1.5 oz) sugar cookie mix
• 2 tablespoons all-purpose flour
• 3 cups powdered sugar
• 1/2 cup butter or margarine, softened
• 1/3 cup Fat Free banana crème yogurt (from 6-oz container)
• 1 tablespoon powdered sugar

Details

Servings 16
Cooking time 100mins
Adapted from bettycrocker.com

Preparation

Step 1

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 sheets.

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 In 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.

Serves 16

1 Sandwich Cookie Calories340 ( Calories from Fat130), Total Fat14g (Saturated Fat8g, Trans Fat1 1/2g ), Cholesterol40mg Sodium160mg Total Carbohydrate50g (Dietary Fiber0g Sugars38g ), Protein2g