Banana Flip Cookies (Banana Whoopie Pies)

By Texaschef11

Ingredients

• Cookies
• 1/3 cup mashed ripe banana
• 1/3 cup butter and margarine, softened
• 2 oz cream cheese, softened (1/4 cup)
• 1 teaspoon vanilla
• 1 egg
• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 2 tablespoons Gold Medal® all-purpose flour
• Filling
• 3 cups powdered sugar
• 1/2 cup butter or margarine, softened
• 1/3 cup Yoplait® Thick & Creamy banana yogurt
• Topping
• 1 tablespoon powdered sugar

Preparation

Step 1

1Heat 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.
2With medium cookie scoop or by heaping tablespoonfuls, scoop dough 2 inches apart onto ungreased cookie sheets.
3Bake 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.
4In 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.
5To 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.
6Sprinkle tops of sandwich cookies with powdered sugar. Store between sheets of waxed paper in tightly covered container in refrigerator.