Chocolate Chip Banana FlufferNutter Sandwich Cookies As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 1 hour and 30 minutes Prep Time 15 minutes Cook Time 15 minutes Rating 5 out of 5 stars (5) Ingredients 18 servings 1 3/4 cup flour1 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt6 tablespoons unsalted butter (softened to room temperature)1/2 cup brown sugar3/4 cup powdered sugar1/2 cup peanut butter1 egg2 teaspoons vanilla1 cup banana (mashed (about 1/2 )3/4 cup chocolate chips4 egg whites1 cup sugar1/4 teaspoon cream of tarter Calories DessertsKid-FriendlyBakingDairyEggsIntermediateBudget-FriendlySweetCreamyFruitsSnacks ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Preheat the oven to 350 degrees F. Step 2 Combine the flour, baking powder, baking soda and salt in a bowl. Set aside. Step 3 In the bowl of a stand mixer (or use a hand held) cream together the butter, brown sugar and powdered sugar until light and fluffy, about 2 minutes. Add the peanut butter and egg and beat until smooth and combined. Add the mashed banana and vanilla, beating until smooth. Step 4 Gradually beat in the flour mixture. Stir in the chocolate chips. Line two baking sheets with parchment paper or silpats. Step 5 When the oven is preheated drop about two teaspoons dough onto the prepared baking sheets. Step 6 Bake for 7 to 10 minutes and do not over cook. If anything undercook. Cool completely before filling. Step 7 To make the filling, place the egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer (or if you do not have a stand mixer use a regular heat proof bowl). Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 4 minutes. Step 8 Transfer the bowl to stand mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Step 9 To fill the cookies flip half the cookies upside so the flat side is facing up. Spoon or pipe about 2 teaspoons of the marshmallow frosting onto all the cookies, leaving about 1/4 inch border. Wait 5 to 10 minutes and then top each cookie with it's other half. Line the cookies up in rows on a balking sheet and let the frosting set completely, about 1 hour. Try to tightly line the cookies up so that they are upright and strait. Some of my cookies wanted to slide to the side and I ended up with a few cookies that were crooked. Step 10 Store in an airtight container.
