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Banana Flip Cookies

Honorable Mention - Contest Recipe 2007! Who wouldn't love to bite into one of these cakey banana cookies with a fluffy yogurt filling.

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( 56 Ratings)

56 Ratings

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Member Reviews ( 7 )

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Prep Time 60 min
Total Time 1 hr 40 min
Servings 16

Ingredients

Cookies

1/3: cup mashed ripe banana

1/3: cup butter or 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® Original 99% Fat Free banana crème yogurt (from 6-oz container)

Topping

1: tablespoon powdered sugar

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Directions

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

EXPERT TIPS

Expert Tips

This recipe was awarded honorable mention in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich Cookie

Calories: 340
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 8g, 8% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 40mg; 40%;
Sodium: 160mg; 160%;
Total Carbohydrate: 50g; 50%
(Dietary Fiber 0g 0% Sugars 38g 38% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 8/29/2011 12:48:41 PM REPORT ABUSE stargaterdii said:

Rating:

The cookies are delicious. Could use a little more banana flavor, but that's just a personal preference. The filling, however, was just kind of nasty. Maybe it's because I didn't use that creme yogurt, but I couldn't get it to come together and three cups of sugar makes it way too sweet, but any less and it's not stiff enough. I can't even imagine how sweet it might be with the filling and the dusting sugar. *shivers* If you want to fill the cookies, I suggest finding a good recipe for banana whoopie pie filling. Or just use marshmallow filling and chopped bananas. Again, the cookies are absolutely delicious, but stay away from the filling.

This reply was: Helpful Inspiring

Posted 6/27/2011 10:03:27 PM REPORT ABUSE scsketcher said:

Rating:

Way way to sweet! Not well received at work. Although nice looking I felt it was a very unhealthy desert. I will not repeat this recipe.

This reply was: Helpful Inspiring

Posted 12/19/2010 6:34:16 PM REPORT ABUSE BlueAngel28 said:

Rating:

There is a typo in the ingredient list for this recipe. The second ingredient should be listed as: “1/3 cup butter OR margarine” (NOT butter AND margarine). If you use 1/3 cup of each you will have a very sticky dough that will rise and spread into huge cookies when baked. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I just love these cookies. Their fine, cake-like texture and silky smooth, banana-butter cream filling compliment each other so nicely. They remind me of Sara Lee Banana Cake. They freeze beautifully, so it works great to make them ahead. I like to keep some on hand in the freezer for whenever I want a special treat.

This reply was: Helpful Inspiring