Banana Cream Sandwich Cookies

 

Ingredients (12 Sandwich Cookies)
Banana Cookies
* ½ cup (115 g) unsalted butter, softened
* ¾ cup brown sugar
* 1 large egg
* 1 tsp vanilla extract
* ½ cup mashed ripe banana
* 1¾ cups all-purpose flour
* 1 tsp baking powder
* ½ tsp baking soda
* ¼ tsp salt
Cream Filling
* 225 g cream cheese, softened
* ¼ cup unsalted butter, softened
* 2 cups powdered sugar
* 1 tsp vanilla extract
Garnish
* Banana chips or dried banana slices
Instructions
1. Make the Cookies
1. Preheat oven to 175°C (350°F).
2. Cream butter and brown sugar until light and fluffy.
3. Mix in egg, vanilla, and mashed banana.
4. In another bowl, whisk flour, baking powder, baking soda, and salt.
5. Gradually add dry ingredients to the wet ingredients.
6. Scoop tablespoon-sized portions onto a lined baking sheet.
7. Bake for 10–12 minutes until lightly golden.
8. Cool completely.
2. Prepare the Filling
1. Beat cream cheese and butter until smooth.
2. Add powdered sugar and vanilla.
3. Mix until light and fluffy.
3. Assemble
1. Spread or pipe the filling onto the flat side of one cookie.
2. Top with another cookie to make a sandwich.
3. Garnish with banana chips if desired.
(2) Chocolate Caramel Stuffed Cookies
Ingredients (12 Cookies)
Cookie Dough
* 1 cup (225 g) unsalted butter, softened
* 1 cup brown sugar
* ½ cup granulated sugar
* 2 eggs
* 1 tsp vanilla extract
* 2 cups all-purpose flour
* ¾ cup unsweetened cocoa powder
* 1 tsp baking soda
* ½ tsp salt
Filling
* 12 soft caramel candies (or ½ cup thick caramel sauce)
Chocolate Drizzle
* 1 cup semi-sweet chocolate chips
* 1 tbsp vegetable oil or butter
Instructions
1. Make the Dough
1. Preheat oven to 175°C (350°F).
2. Cream butter, brown sugar, and granulated sugar until fluffy.
3. Beat in eggs and vanilla.
4. In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
5. Gradually add dry ingredients to the wet ingredients and mix until combined.
2. Fill the Cookies
1. Scoop about 2 tablespoons of dough and flatten it.
2. Place a caramel candy in the center.
3. Cover with another small piece of dough and seal completely.
4. Shape into a ball.
3. Bake
1. Arrange on a lined baking sheet, leaving space between cookies.
2. Bake for 10–12 minutes.
3. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
4. Add the Chocolate Drizzle
1. Melt chocolate chips with oil or butter until smooth.
2. Drizzle over the cooled cookies.
Homemade Caramel Filling
* ½ cup sugar
* 2 tbsp butter
* ¼ cup heavy cream
1. Melt sugar in a saucepan until amber.
2. Stir in butter.
3. Carefully add cream and stir until smooth.
4. Cool until thick before using.
(3) Salted Caramel Cheesecake Cookies
Ingredients (12 Cookies)
Cookie Dough
* 1 cup (225 g) unsalted butter, softened
* ¾ cup brown sugar
* ½ cup granulated sugar
* 1 large egg
* 2 tsp vanilla extract
* 2½ cups all-purpose flour
* 1 tsp cornstarch
* ½ tsp baking soda
* ½ tsp salt
Cheesecake Filling
* 225 g cream cheese, softened
* ¼ cup powdered sugar
* 1 tsp vanilla extract
Caramel Topping
* ½ cup caramel sauce
* 2 tbsp chocolate chunks or toffee bits
* Pinch of flaky sea salt (optional)
Instructions
1. Prepare the Cheesecake Filling
1. Mix cream cheese, powdered sugar, and vanilla until smooth.
2. Scoop 12 small portions onto a lined tray.
3. Freeze for 30–45 minutes.
2. Make the Cookie Dough
1. Preheat oven to 175°C (350°F).
2. Cream butter and sugars until light and fluffy.
3. Beat in egg and vanilla.
4. Mix flour, cornstarch, baking soda, and salt.
5. Gradually add dry ingredients to form a soft dough.
3. Assemble
1. Scoop about 2 tablespoons of dough and flatten.
2. Place a frozen cheesecake filling portion in the center.
3. Cover with another piece of dough and seal completely.
4. Roll into a ball and slightly flatten.
4. Bake
1. Arrange on a parchment-lined baking sheet.
2. Bake for 11–13 minutes until edges are lightly golden.
3. Cool completely.
5. Decorate
1. Spoon caramel sauce over each cookie.
2. Sprinkle with chocolate chunks or toffee bits.
3. Add a light sprinkle of flaky sea salt if desired.
(4) Salted Caramel Chocolate Chunk Cookies
Ingredients (12 Large Cookies)
Cookie Dough
* 1 cup (225 g) unsalted butter, softened
* 1 cup brown sugar
* ½ cup granulated sugar
* 2 large eggs
* 2 tsp vanilla extract
* 2¾ cups all-purpose flour
* 1 tsp baking soda
* ½ tsp salt
* 1 cup dark chocolate chunks
Caramel Filling
* 12 soft caramel candies
or
* ½ cup thick caramel sauce, frozen into small portions
Topping
* Extra chocolate chunks
* Flaky sea salt
⸻
Instructions
1. Prepare the Filling
1. If using caramel sauce, spoon 12 small dollops onto parchment paper.
2. Freeze for 30–45 minutes until firm.
2. Make the Cookie Dough
1. Preheat oven to 175°C (350°F).
2. Cream butter, brown sugar, and granulated sugar until light and fluffy.
3. Add eggs and vanilla; beat well.
4. Mix flour, baking soda, and salt in a separate bowl.
5. Gradually combine dry ingredients with the wet mixture.
6. Fold in chocolate chunks.
3. Assemble
1. Scoop about 3 tablespoons of dough and flatten.
2. Place a caramel candy or frozen caramel portion in the center.
3. Cover with more dough and seal completely.
4. Roll into large balls.
5. Press a few extra chocolate chunks on top.
4. Bake
1. Place on a lined baking sheet.
2. Bake for 11–13 minutes until edges are set but centers remain soft.
3. Cool on the baking sheet for 10 minutes.
5. Finish
1. Sprinkle with flaky sea salt while warm.
2. Drizzle with extra caramel sauce if desired.
(5) Double Chocolate Oatmeal Cookies with Chocolate Ganache
Ingredients (12–14 Cookies)
Cookie Dough
* 1 cup (225 g) unsalted butter, softened
* 1 cup brown sugar
* ½ cup granulated sugar
* 2 large eggs
* 2 tsp vanilla extract
* 1½ cups all-purpose flour
* ½ cup unsweetened cocoa powder
* 1 tsp baking soda
* ½ tsp salt
* 1½ cups rolled oats
* 1 cup dark chocolate chips or chunks
Chocolate Ganache
* 1 cup dark chocolate, chopped
* ½ cup heavy cream
Topping
* 2 tbsp chopped toasted oats
* 2 tbsp chopped nuts (optional)
Instructions
1. Prepare the Dough
1. Preheat oven to 175°C (350°F).
2. Cream butter and sugars until fluffy.
3. Add eggs and vanilla; mix well.
4. In a separate bowl, combine flour, cocoa powder, baking soda, and salt.
5. Gradually mix dry ingredients into the wet ingredients.
6. Fold in oats and chocolate chips.
2. Bake
1. Scoop large portions of dough onto a lined baking sheet.
2. Slightly flatten each cookie.
3. Bake for 10–12 minutes.
4. Cool on the pan for 5 minutes, then transfer to a wire rack.
3. Make the Ganache
1. Heat the cream until steaming (do not boil).
2. Pour over the chopped chocolate.
3. Let sit for 2 minutes, then stir until smooth and glossy.
4. Decorate
1. Spoon or drizzle ganache over cooled cookies.
2. Sprinkle with toasted oats and chopped nuts.
3. Allow the ganache to set before serving.
(6) Chocolate Cookies & Cream Sandwich Cookies
Ingredients (12 Sandwich Cookies)
Chocolate Cookies
* 1 cup (225 g) unsalted butter, softened
* ¾ cup brown sugar
* ½ cup granulated sugar
* 1 large egg
* 2 tsp vanilla extract
* 1¾ cups all-purpose flour
* ½ cup unsweetened cocoa powder
* 1 tsp baking soda
* ½ tsp salt
* 1 cup chocolate chips or chunks
Cookies & Cream Filling
* 225 g cream cheese, softened
* ½ cup unsalted butter, softened
* 2 cups powdered sugar
* 1 tsp vanilla extract
* 8 chocolate sandwich cookies (like Oreo), crushed
Instructions
1. Make the Chocolate Cookies
1. Preheat oven to 175°C (350°F).
2. Cream butter and both sugars until light and fluffy.
3. Beat in egg and vanilla.
4. In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
5. Gradually add dry ingredients to the wet mixture.
6. Fold in chocolate chips.
7. Scoop dough onto a lined baking sheet and flatten slightly.
8. Bake for 10–12 minutes.
9. Cool completely.
2. Prepare the Filling
1. Beat cream cheese and butter until smooth.
2. Add powdered sugar and vanilla.
3. Fold in crushed chocolate sandwich cookies.
4. Chill for 15 minutes.
3. Assemble
1. Spread or pipe a generous amount of filling onto the flat side of one cookie.
2. Top with another cookie and gently press together.
3. Refrigerate for 20 minutes before serving