Dish: banana-peanut butter sandwich cookies
Banana-Peanut Butter Sandwich Cookies
Makes 3 lots.
1/2 mug softened butter or margarine
1/2 mug strong veggie reducing
1 mug plus 1/4 mug granulated sugar, split
1/2 mug loaded brownish sugar
2 big ripe bananas, pureed or mashed (1 mug).
2 big eggs.
2 tsps vanilla remove.
3 mugs all-round flour.
1 tsp cooking soft drink.
1/4 tsp salt.
1 tsp ground cinnamon.
1 mug peanut butter.
Preheat stove to 350 levels F.
Beat with each other butter, reducing, 1 mug granulated sugar and brownish sugar till velvety. Beat in bananas, eggs and vanilla essence.
Mix with each other flour, cooking soft drink and salt up until mixed. Mix combination right into banana mix up until well mixed.
Decline blend by loading rounded teaspoonsful onto ungreased cookie sheets.
Mix with each other continuing to be 1/4 mug granulated sugar and cinnamon; spray blend over cookies. Bake 9 to 10 mins, or up until cookies are established and light brownish around the sides (cookie tops will certainly not brownish).
Spread bases of half the cookies with peanut butter; top with a 2nd cookie (bases with each other). Shop cookies in a securely covered container.
Per Serving: 174 calories, 10g fat (4g rested. 4g mono.), 21mg cholesterol, 117mg salt, 20g carb, 1g fiber, 3g healthy protein.
Mix with each other staying 1/4 mug granulated sugar and cinnamon; spray mix over cookies. Squash each cookie with the base of a glass. Bake 9 to 10 mins, or up until cookies are established and light brownish around the sides (cookie tops will certainly not brownish). Transfer cookies to a cable shelf; cool.
, 21mg cholesterol, 117mg salt, 20g carb, 1g fiber, 3g healthy protein.