Banana Cookies with Peanut Butter Icing

5 from 3 votes

I love peanut butter, especially creamy style. I never imagined that banana and peanut butter would work so well in a cookie.

Prep Time15

Total Bake Time40

Chill40

Total Time1 35

Course: Cookies

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 113kcal

I always start by weighing out my ingredients and setting them aside until I am ready for them. Weight or measure into a bowl the flour, baking powder, and salt, then whisk to combine. In another bowl, weigh or measure the white and light brown sugar set that aside.
In a stand or hand-held mixer, beat the butter and cream cheese till combined, then add the sugars and mix on medium speed for 2 to 3 minutes.
Add the banana, egg, and vanilla extract till incorporated. Turn the mixer to low and add the flour mixture a little at a time until mixed (about a minute). Lightly cover the mixing bowl and put into the refrigerator for 40 minutes. I usually start to preheat my oven at this point — also, line 2 cookie pans with parchment paper.
I use a small cookie scoop, but you can make it with the medium scoop you may need to add a minute or two to the baking time. Add 12 to a pan and bake at 350°F (175°C or 180°C) for 10 to 12 minutes. After taking them out of the oven cool on the pan for a minute or two then move to a cooling rack.

Add powdered sugar, peanut butter, shortening, butter, and 1 tablespoon of milk to a mixer and blend until creamy. If it is too thick, add the other tablespoon of milk to thin it out a little. I used a pastry knife to add the icing to the cookies. I added a couple of mini chocolate chips on top, but this is optional.