This peanut butter and banana dessert is fit for a king… the king of rock and roll, that is.
I can’t decide if my favorite part of this sandwich cookie is the homemade cookie itself or the dreamy, creamy filling. They both taste wonderful separately, so you know they’ll be amazing when eaten together. Elvis would definitely have loved this peanut butter and banana combination.
The banana cream filling is so good that it tastes like it’s a lot harder to make than it really is. My kind of recipe, for sure.
These cookie sandwiches are great for making ahead of time too.
Peanut butter and banana cream sandwich cookies recipe
Yields 36 cookies (18 sandwiches)
Prep time: 20 minutes | Bake time: 30 minutes | Inactive time: 4 hours | Total time: 4 hours 50 minutes
- 1/2 cup butter, softened
- 3/4 cup smooth peanut butter
- 3/4 cup brown sugar
- 1/2 cup sugar (for the cookie batter)
- 1 egg
- 1 teaspoon vanilla extract
- 1-1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup plus 2 tablespoons sugar (to roll the cookie dough in)
- 2 (3.4 ounce) packages instant banana cream pudding
- 2 cups milk
- 1 cup Cool Whip topping
- 2 bananas, peeled and thinly sliced
- 1 lime, juiced
- To a medium-size bowl, add the instant pudding and milk. Whisk together, and chill in the refrigerator for 2 hours or more.
- Heat the oven to 375 degrees F.
- In a large mixing bowl, cream together the butter, peanut butter, brown sugar, sugar, egg and vanilla.
- While the mixer is on low, slowly add in the flour, salt and baking soda. Continue until all the ingredients are incorporated and form a dough.
- Roll the dough into balls about the size of a large gumball.
- Roll in sugar to coat each dough ball.
- Place the dough balls onto a non-greased cookie sheet, and bake for no more than 10 minutes. At about 8 minutes, while they are still in the oven, pull out the oven rack real quick, and use the back of a spatula to flatten the cookies out slightly. Quickly put them back in the oven.
- Let the cookies bake for another 2 minutes. Remove them from the oven, and carefully transfer the cookies to a cooling rack (they’ll be soft).
- Let the cookies cool.
- To a small- to medium-size bowl, add the lime juice and sliced bananas. Coat each side of the bananas to prevent them from turning a brown color. Set aside.
- Add the Cool Whip topping to the pudding, and stir together until incorporated.
- Add a thin layer of banana cream to the inside of a cookie. Then lay 3 sliced bananas on top. Add another layer of banana cream, and top with another cookie to make a sandwich. Set on a large plate or cookie sheet, and repeat the process for the remaining cookies.
- Transfer the cookie sandwiches to the freezer. Let freeze until the filling hardens enough so that it will be sturdy when taking a bite out of the cookie sandwich (about 3 hours).
- Store leftover cookie sandwiches in the freezer.