Cookie Butter Banana Cookies

Fluffy whoopie like cookies with moist banana and sweet cookie butter throughout. So delicious you cant eat just one!

Not your typical cookie

Need to use up an overripe banana? Don't like things that are way too sweet? Loveeee cookie butter? Then this is the recipe for you to try. This cookie has the soft light texture of cake and isn't too in your face sweet. I like to add a little drizzle of cookie butter on top to make it a tad bit sweeter but you can omit this if you don't want any added sweetness. Let me honestly tell you that these were some pretty tasty cookies! Every single person in my family gobbled them up and asked when I was making them next. I honestly made them because I had a banana that was extremely overripe and I didn't want to throw it away.

My brother is allergic to peanut butter so that's why I went with cookie butter instead. It is a more allergy friendly option but if peanut butter is more your jam then just replace the cookie butter with your favorite peanut butter and you are all good to go. The texture of these cookies is a little bit drier than your average cookie. If you don't like semi-dry cookies you can always sandwich 2 cookies together and add some filling of your liking then make a delicious homemade whoopee pie.

Ingredients

• 2 cups flour

• 1 baking powder

• 1/2 TSP cornstarch

• 1/2 TSP salt

• 1/4 TSP baking soda

• 1/4 TSP ground cinnamon

• 1/2 cup (1 stick) room temperature butter

• 1/2 cup cookie butter

• 1 egg

• 1 overripe banana (mashed)

• 1 TSP vanilla extract

Instructions

• Step 1: Preheat your oven to 350 degrees. Place parchment paper down on a baking sheet.

• Step 2: Mix your flour, baking powder, cornstarch, salt, baking soda, and cinnamon together until fully combined.

• Step 3: In the bowl of a stand mixer cream your butter and brown sugar together for 4 minutes. Add cookie butter, egg, mashed banana, and vanilla extract to the creamed butter and sugar mixture. Continue to mix together until it is fully combined. Remember to scrape down the sides as you go to ensure everything is fully incorporated.

• Step 4: Take your bowl off the stand mixture and slowly add your dry ingredients into your wet then stir together with a spoon.

• Step 5: Once combined use a spoon to grab about 2 TBS of the dough. Roll this into a ball by hand then place on top of your lined sheet. Use a fork to indent criss-cross lines on top of your cookie (similar to a peanut butter cookie).

• Step 6: Bake for around 10 minutes or until your cookies look slightly brown and have a firm top. Cool on your baking sheet.

• Step 7: Once the cookies are completely cool. Heat up a little bit of your cookie butter in the microwave and drizzle on top of your cookies. Place the cookies in the fridge for 10 minutes and allow the drizzle to harden a bit.

**Store the cookies in an airtight container for up to a week**