Peanut Butter filled Banana Sandwich Cookies

It has been well established that I am "that mom". I make treats for my daughter's preschool class every time she attends. I just can't help myself. The end of the day before she attends hits and I get this strange urge to make something. Okay, I missed last week when I brought a big stash of cool juicy juice stuff for all of the kiddos to enjoy, but I figured that was enough right? I still agonized over not bringing something. Seriously what is wrong with me?

When I saw Sass & Veracity's post for Banana Whoopie Pies, a take on this post by a new favorite of mine Culinary in the Country, I knew this was something that I had to try out. Best of all, it had bananas, and I just happened to have one sitting around that was dying a slow, torterous death.

Once I made these little goodies, I knew exactly what to fill them with. Peanut butter just sounded perfect. Plus, it's for the kiddos, gotta throw a little protein in there, tee hee!

I didn't think these really fit in the category of a whoopie pie, and around the preschool it is easier just to say it's a cookie. What do you think I made, what should I call it?

Peanut Butter filled Banana Sandwich Cookies
makes enough for 28 cookies, or 14 filled

For the outsides:

2 c. flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

3/4 cup very ripe banana (1 small)

1/2 cup sour cream

1/2 c. butter, unsalted, room temperature

1 cup sugar

1 egg

1/2 teaspoon vanilla

Preheat oven to 350 degrees. Line a couple of baking sheets with parchment paper.

In one bowl, add the flour, baking soda, baking powder, and salt, stirring to combine.

In another bowl, mix the sour cream with the mashed banana until smooth.

With an electric mixer, cream the butter and sugar until light and fluffy. Mix in the egg and vanilla and beat until smooth. With the mixer running, alternate adding flour mixture, and then banana mixture beginning and ending with the flour. Place the mixture in a plastic zip top bag and cut a small tip off the end. Pipe 2″rounds onto the parchment. Bake for 10-11 minutes or until golden on the outside and set in the center. Cool about 5 minutes on the baking pans before removing to cool completely on racks.

Once cooled, add your filling of choice!

For the peanut butter filling:

1/4 cup peanut butter

1/4 cup vegetable shortening

1 cup powdered sugar

1 teaspoon vanilla extract

Combine all ingredients thoroughly.

To assemble, place about 1 tablespoon of filling on the bottom (flat) portion of the cookie. Spread with a small spatula or knife. Top with another cookie.

I forgot to take a picture before taking them to preschool. Usually as we are leaving, my 3 year old shares whatever goodies are left with everyone she sees. I had to hold on to one until we got home so that I could take an "after" picture. The only way that I could keep from her eating it in the car was to promise that she could have it at home.

She really wanted to eat it, and I had to stop her before she tore it in two for little sis!