Prep Time: 1 hour 0 min
Total Time: 1 hour 40 min
Makes: 16 sandwich cookies
Cookies
1/3 cup mashed ripe banana
1/3 cup butter and margarine, softened
2 oz cream cheese, softened (1/4 cup)
1 teaspoon vanilla
1 egg
1 pouch (1 lb 1.5 oz) 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
1. Heat oven to 375°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.
2. With medium cookie scoop or by heaping tablespoonfuls, scoop dough 2 inches apart onto ungreased cookie sheets.
3. 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.
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