Chocolate Chip Banana FlufferNutter Sandwich Cookies

Ingredients

• 1 3/4 cup flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter (softened to room temperature)
• 1/2 cup brown sugar
• 3/4 cup powdered sugar
• 1/2 cup peanut butter
• 1 egg
• 2 teaspoons vanilla
• 1 cup banana (mashed (about 1/2 ))
• 3/4 cup chocolate chips
• 4 egg whites
• 1 cup sugar
• 1/4 teaspoon cream of tarter

Steps

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Combine the flour, baking powder, baking soda and salt in a bowl. Set aside.

3. 3

   In the bowl of a stand mixer (or use a hand held) cream together the butter, brown sugar and powdered sugar until light and fluffy, about 2 minutes. Add the peanut butter and egg and beat until smooth and combined. Add the mashed banana and vanilla, beating until smooth.

4. 4

   Gradually beat in the flour mixture. Stir in the chocolate chips. Line two baking sheets with parchment paper or silpats.

5. 5

   When the oven is preheated drop about two teaspoons dough onto the prepared baking sheets.

6. 6

   Bake for 7 to 10 minutes and do not over cook. If anything undercook. Cool completely before filling.

7. 7

   To make the filling, place the egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer (or if you do not have a stand mixer use a regular heat proof bowl). Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 4 minutes.

8. 8

   Transfer the bowl to stand mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.

9. 9

   To fill the cookies flip half the cookies upside so the flat side is facing up. Spoon or pipe about 2 teaspoons of the marshmallow frosting onto all the cookies, leaving about 1/4 inch border. Wait 5 to 10 minutes and then top each cookie with it's other half. Line the cookies up in rows on a balking sheet and let the frosting set completely, about 1 hour. Try to tightly line the cookies up so that they are upright and strait. Some of my cookies wanted to slide to the side and I ended up with a few cookies that were crooked.

10. 10

    Store in an airtight container.