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Recipe

Banana Flip Cookies

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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

5 Stars 80%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 7 )

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PREP TIME 1 Hr
TOTAL TIME 1 Hr 40 Min
SERVINGS 16

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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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.

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Nutrition Information:

1 Serving (1 Sandwich Cookie)

Calories 340

(Calories from Fat 130),

Total Fat 14g

(Saturated Fat 8g,
Trans Fat 1 1/2g),

Cholesterol 40mg;
Sodium 160mg;
Total Carbohydrate 50g

(Dietary Fiber 0g,
Sugars 38g),

Protein 2g;

Percent 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.

Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Review & 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