BANANA FLIP COOKIES

Banana Flip Cookies image

Provided by Elisabeth Wilkins @lizzie78

Categories Cookies

Number Of Ingredients 14

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

Steps:

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
With medium cookie scoop or by heaping tablespoonfuls, scoop dough 2 inches apart onto ungreased cookie shee
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
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.
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.
Sprinkle tops of sandwich cookies with powdered sugar. Store between sheets of waxed paper in tightly covered container in refrigerator.

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