Banana Flip Cookies

Banana Flip Cookies
100 min.
16
201kcal

Suggestions


Indulge your sweet tooth with these delightful Banana Flip Cookies, a perfect treat for any dessert lover! Combining the rich flavors of ripe bananas and creamy yogurt, these cookies offer a unique twist on the classic sugar cookie. With a soft and chewy texture, each bite is a burst of banana goodness that will transport you to a tropical paradise.

What makes these cookies truly special is the luscious cream cheese filling that adds a layer of decadence, making them an irresistible sandwich cookie. The balance of flavors and textures is simply divine, with the slight tang of the cream cheese complementing the sweetness of the banana and sugar cookie base. Plus, they are easy to make, taking just about 100 minutes from start to finish, which means you can whip them up for a special occasion or just to satisfy a craving.

Perfect for sharing with friends and family, these cookies yield 16 servings, making them an ideal choice for gatherings, parties, or even a cozy night in. With only 201 calories per cookie, you can enjoy a guilt-free treat that doesn’t skimp on flavor. So, gather your ingredients and get ready to impress your loved ones with these scrumptious Banana Flip Cookies that are sure to become a new favorite!

Ingredients

  • 0.3 cup yogurt fat free 99% yoplait® (from 6-oz container)
  • 0.3 cup banana ripe mashed
  • 0.5 cup butter softened
  • 0.3 cup cream cheese softened
  •  eggs 
  • tablespoons flour all-purpose gold medal®
  • tablespoon powdered sugar 
  • pouch sugar cookie mix betty crocker® (1 lb 1.5 oz)
  • teaspoon vanilla 

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack
  • hand mixer

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.
  2. Add cookie mix and flour; stir until soft dough forms.
  3. With medium cookie scoop or by heaping tablespoonfuls, scoop dough 2 inches apart onto ungreased cookie sheets.
  4. 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.
  5. 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.
  6. 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.
  7. Sprinkle tops of sandwich cookies with powdered sugar. Store between sheets of waxed paper in tightly covered container in refrigerator.

Nutrition Facts

Calories201kcal
Protein4.06%
Fat40.46%
Carbs55.48%

Properties

Glycemic Index
10.99
Glycemic Load
0.96
Inflammation Score
-2
Nutrition Score
1.3499999739554%

Flavonoids

Catechin
0.19mg

Nutrients percent of daily need

Calories:201.12kcal
10.06%
Fat:9.05g
13.93%
Saturated Fat:2.1g
13.12%
Carbohydrates:27.93g
9.31%
Net Carbohydrates:27.82g
10.12%
Sugar:15.67g
17.41%
Cholesterol:14.48mg
4.83%
Sodium:172.93mg
7.52%
Alcohol:0.09g
100%
Alcohol %:0.2%
100%
Protein:2.04g
4.09%
Vitamin A:323.28IU
6.47%
Vitamin B2:0.05mg
2.85%
Folate:9.34µg
2.34%
Selenium:1.61µg
2.31%
Vitamin B1:0.03mg
2.07%
Vitamin E:0.29mg
1.91%
Phosphorus:17.44mg
1.74%
Calcium:13.61mg
1.36%
Iron:0.22mg
1.21%
Vitamin B3:0.21mg
1.06%
Vitamin B6:0.02mg
1.04%
Vitamin B5:0.1mg
1.03%