banana chocolate cream cheese experiment

It started from a craving for sweets, and ended up a banana chocolate chip cake-like sandwich cookie with cream cheese filling. I had only planned to make the cookies, but they needed something extra...and cream cheese frosting makes everything better!


I've never made whoopie pies (they are on my list), but these little sandwiches must be pretty close. The cookies are cakey and moist, and lightly sweetened. The filling is creamy and sweet, and the flavors are perfect together!


Banana Chocolate Cookies

Adapted from Simply Recipes

1/2 c. unsalted butter, room temperature
1 c. sugar
1 egg, room temperature
1 c. mashed bananas (about 2 large bananas)
1 tsp. baking soda
2 c. flour
pinch of salt
1/2 c. chocolate chips

1. Preheat oven to 350. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until light and fluffy.

2. In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas, which will give the cookies their lift and rise.

3. Mix the banana mixture into the butter mixture. In a separate bowl, mix together the flour and salt. Gradually add to the banana mixture, mixing until just combined.

4. Gently stir chocolate chips into the batter. Drop in dollops onto a parchment paper or foil-lined baking sheet. Bake for 11-13 minutes or until the edges are golden brown. Cool completely on a wire rack.

For filling:

1 bar cream cheese (8 oz), room temperature
1/3-1/2 cup confectioners sugar (depending on how sweet you want the filling)
1-2 tablespoons milk

Beat cream cheese until fluffy. Slowly add the confectioners sugar, a bit at a time. Add milk if needed to thin out the filling.
Put filling into a pastry bag (or a large plastic baggie, and then cut off the corner)


On the bottom of one cookie, pipe about a tablespoon of filling. Sandwich with another similar sized cookie.