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5 from 5 votes

Chocolate Chip Banana FlufferNutter Sandwich Cookies

Peanut butter and marshmallow fluff sandwiched between two pieces of bread. Sounds ok, but probably not my thing. So I kicked up the fluffernutter and added bananas and chocolate.
It just made sense.
Prep Time15 mins
Cook Time15 mins
Rest1 hr
Total Time1 hr 30 mins
Course: Dessert, Snack
Cuisine: American
Servings: 18 cookies
Calories: 232kcal


Marshmallow filling

  • 4 egg whites
  • 1 cup sugar
  • 1/4 teaspoon cream of tarter


  • Preheat the oven to 350 degrees F.
  • Combine the flour, baking powder, baking soda and salt in a bowl. Set aside.
  • 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.
  • Gradually beat in the flour mixture. Stir in the chocolate chips. Line two baking sheets with parchment paper or silpats.
  • When the oven is preheated drop about two teaspoons dough onto the prepared baking sheets.
  • Bake for 7 to 10 minutes and do not over cook. If anything undercook. Cool completely before filling.
  • 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.
  • 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.
  • 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.
  • Store in an airtight container.


*Frosting from [Martha Stewart | http://www.marthastewart.com/314199/marshmallow-frosting]


Calories: 232kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 180mg | Potassium: 144mg | Fiber: 1g | Sugar: 28g | Vitamin A: 155IU | Vitamin C: 1.1mg | Calcium: 27mg | Iron: 0.9mg