Banana Cookies with Peanut Butter Icing - Revised

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 Time33

Chill40

Total Time1 28

Course: Cookies

Cuisine: American

Difficulty: Medium

Servings: cookies

Calories: 198kcal

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 until combined, then add the sugars and mix on medium speed for 2 to 3 minutes.
Add the banana, egg, and vanilla extract and incorporated. Turn the mixer to low and add the flour mixture about a third at a time until mixed (about a minute or less). Lightly cover the mixing bowl and put into the refrigerator for 40 minutes.
Preheat your oven at 350°F (175°C or 180°C). Also, line 2 cookie pans with parchment paper. I use a medium cookie scoop and add 12 scoops to a prepared sheet pan. Bake for 10 to 12 minutes. After taking the cookies out of the oven, move the cookies to a cooling rack.

Add peanut butter and butter to a mixing bowl and mix for about a minute. Now add the powdered sugar and heavy cream, starting out at a low speed until the powdered sugar is blended in. I test the mixture to see if it has a strong enough taste of peanut butter for me. If not, add a little more. Then turn the mixer to a medium-high speed and mix for 3 to 4 minutes. Stir the icing with a spatula and you are ready to put icing on your cookies.
If the icing is too thick, add a tablespoon of milk to thin it out a little. If it is too thin, add a little more powder sugar. To top off my cookies, I add some mini chocolate chips on top.