- Cookies:
- 1/3 cup mashed ripe banana
- 1/3 cup butter or margarine, softened
- 2 ounces cream cheese, softened
- 1 teaspoon vanilla
- 1 egg
- 1 (1 pound 1.5 ounce) pouch 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® Thick & Creamy banana yogurt
- Topping:
- 1 tablespoon powdered sugar
- Heat oven to 375 degrees 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.
- With medium cookie scoop or by heaping tablespoonfuls, scoop dough 2 inches apart onto ungreased cookie sheets.
- 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.
- In large bowl, beat filling ingredients with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy.
- 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.
- Sprinkle tops of sandwich cookies with powdered sugar. Store between sheets of waxed paper in tightly covered container in refrigerator.