Prep Time 30m
Cook Time 12m
Ready Time 75m
Yield 2-1/2 dozen cookies

  • Crisco® Original No-Stick Cooking Spray
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 cup butter, softened
  • 1 cup (about 2 medium) mashed bananas
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup Smucker's® Natural Creamy Peanut Butter, stirred
  • 1/2 cup butter
  • 1 cup powdered sugar
Preparation Directions
  • Step 1Heat oven to 350°F. Spray cookie sheets with no-stick cooking spray.
  • Step 2Beat brown sugar, sugar and butter in large bowl until creamy; add banana, egg, and vanilla. Beat until well mixed.
  • Step 3Combine flour, baking soda and salt in medium bowl; mix well. Add to banana mixture; mix until soft dough forms. Drop dough by rounded teaspoonfuls onto prepared cookie sheets.
  • Step 4Bake 11 to 13 minutes or until lightly browned. Cool on wire racks.
  • Step 5Beat peanut butter, butter and powdered sugar until well mixed. Spread about one tablespoon filling on bottoms of half of cookies. Gently press bottoms of remaining cookies against filling to form sandwiches.
  • TipInstead of making sandwiches, cookies can be frosted. Add one to two tablespoons milk to peanut butter filling, stirring until smooth; frost tops of cookies. Decorate with chocolate morsels, if desired.
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