Chocolate-Banana Whoopie Pies

By mamacasma

You can make these cookies ahead: Cool them completely and freeze in an airtight container, with waxed paper between layers, for up to a month. Fill with marshmallow creme just before serving.

Ingredients

• 2 cup(s) all-purpose flour
• 2/3 cup(s) unsweetened cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 ripe bananas
• 1/3 cups sour cream
• 1 teaspoon vanilla extract
• 6 Tablespoons butter or margarine, softened
• 1 cup sugar
• 1 large egg
• 1 1/3 cups marshmallow creme

Details

Preparation time 40mins
Cooking time 55mins

Preparation

Step 1

Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
In medium bowl, whisk flour, cocoa, baking soda, and salt. From bananas, mash enough for 1/2 cup; finely chop remaining, and reserve. In another medium bowl, mix mashed banana, sour cream, and vanilla.
In large bowl, with mixer on medium-high speed, beat butter and sugar until well combined. Beat in egg until well blended, scraping bowl occasionally. Reduce speed to low. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture; beat just until batter is smooth, scraping bowl occasionally.
Drop 1 rounded measuring teaspoon batter onto prepared sheet. Repeat with remaining batter, spacing 2 inches apart. With wet fingertips, flatten tops of balls to form rounds.
Bake 12 to 15 minutes or until centers spring back when lightly pressed, rotating sheets between upper and lower racks halfway through baking. Cool completely on sheets on wire racks.
Turn half of cookies flat side up. Top each with 1 tablespoon marshmallow creme. Divide reserved chopped banana among centers of creme topping, then add remaining cookies sandwich-style.