Banana Chocolate Cream Sandwich Cookie Recipes

CHOCOLATE-DIPPED BANANA SANDWICH COOKIES

Steps:

• For the cookies: Sift the flour, granulated sugar, cocoa powder and baking soda together in a medium mixing bowl and set aside. Whisk the butter, milk and egg yolk together in a separate bowl until uniform in color and texture. Add the butter mixture to the flour mixture and stir until it forms a dough. Divide the dough in half and place each half onto a sheet of plastic wrap or parchment paper. Form into two logs about 1 to 1 1/2 inches in diameter. Refrigerate for at least 4 hours to overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Remove one dough log at a time from the refrigerator. Slice into 1/4-inch-thick slices and place onto the baking sheets. Bake until firm and set, 8 to 10 minutes. Set aside on a rack to cool. Repeat with the second log.
• For the banana filling: Add the butter and shortening to a small bowl and beat with an electric mixer on medium speed until combined, about 1 1/2 minutes. Reduce the speed to low and add the confectioners' sugar in two batches. Add the extracts and mix until combined; set aside.
• Slice the banana into 3 dozen 1/8-inch-thick slices.
• To assemble the cookies: Place a heaping 1/2 teaspoon filling on each cookie. Place a banana slice on the filling, making sure it does not overlap the edge, and then cover with another cookie and press down gently.
• For the bittersweet ganache: Pour a couple inches of water into the saucepan and heat over medium-low heat to just below a simmer. Put the chocolate and shortening in a metal bowl and place over the hot water to melt, stirring often. If the water starts to steam too much, remove the bowl from the pan to avoid scorching the chocolate. When fully melted, remove from the heat, leaving the bowl of chocolate over the water. Using two forks, dip the sandwich cookies into the melted chocolate, turning gently to coat, and remove to wax paper. Allow to sit at room temperature until the chocolate is completely set, at least 2 hours.
• From Food Network Kitchen

CHOCOLATE-CREAM SANDWICH COOKIES

Steps:

• Whisk the flour, 1/4 cup cocoa powder, the baking powder and salt in a bowl. Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 to 5 minutes. Beat in the egg and 1/2 teaspoon vanilla. Reduce the mixer speed to medium low; beat in the flour mixture until just incorporated. Divide the dough between 2 sheets of plastic wrap; form into flat rectangles. Wrap and refrigerate until firm, at least 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment. Working with 1 piece at a time, roll out the dough into a 10-inch square (1/8 inch thick) on a lightly floured surface. Cut into 1-by-2 1/2-inch rectangles. Transfer to the prepared baking sheets; prick with a fork and sprinkle with granulated sugar. Chill until firm, 15 minutes. Bake, switching the pans halfway through, until the cookies are firm, 13 to 16 minutes. Let cool completely on the baking sheets.
• Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth; let cool. Add the remaining 1/2 stick butter; beat with a rubber spatula until incorporated. Mix in the remaining 1 tablespoon cocoa powder, the confectioners' sugar and the remaining 1/2 teaspoon vanilla until smooth. Sandwich between the cookies.

BANANA CHOCOLATE CREAM SANDWICH COOKIE

Steps:

• 1. Heat oven to 350 degrees In large mixing bowl, combine 1c sugar, butter, banana and vanilla. Beat at medium speed until light and fluffy. Add flour Beat at low speed until soft dough forms. Stir in peanuts
• 2. Shape dough into 1 inch balls. Place balls 2 inches apart on ungreased cookie sheet. Flatten balls to 2 inches diameter circles using the bottom of a drinking glass, dipping glass in sugar to prevent sticking.
• 3. Bake for 12 to 15 minutes or until golden brown. Cool completely.
• 4. In medium mixing bowl, combine filling ingredients Beat at low speed until smooth. Spread about 2 teaspoons filling on bottom of half the cookies. Gently press the bottoms of remaining cookies against filling to form sandwiches.

CHOCOLATE BANANA CREAM SANDWICHES RECIPE BY TASTY

Steps:

• In a medium mixing bowl combine the brownie mix, oil and water. Mix well.
• On a baking sheet, lay down a sheet of wax paper. Spoon on half the mixture, and spread out to be about ½ inch (1 cm) thick.
• Press 6 gram crackers into the mixture. Cover with remaining brownie batter.
• Bake at 350˚F (180˚C) for 15-20 minutes until a toothpick inserted comes out clean.
• Let it cool before slicing out the graham crackers. (There will be leftover bits of brownie in between the slices to enjoy now! Mmmm. )
• Freeze the rectangular slices for one hour.
• Peel and slice 3 bananas before freezing.
• In a blender, combine the bananas, vanilla, and maple syrup. Blend on high until creamy.
• Use a bag to squeeze the filling onto the crust. Top with another crust.
• Enjoy!

BANANA SANDWICH COOKIES

Steps:

• Combine cream cheese, powerderd sugar, and flavorings.
• Spread on each Vanilla Wafer and top with another Wafer to make a sandwich type cookie.
• You may serve right away as crunchy or let sit a few hours or even overnight to soften. I prefer the soft way.

BANANA CHOCOLATE CHIP COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 13-16 minutes or until edges are lightly browned. Remove to wire racks to cool.