Servings: Makes 20 cookies
- 2 cups sugar
- 8 ounces (2 sticks) unsalted butter , softened
- 2 large eggs
- 5 very ripe bananas , mashed
- 2 tsp. baking soda
- 4 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground cloves
- 6 ounces cream cheese , at room temperature
- 3 Tbsp. half-and-half
- 2 cups sugar
- 2 ounces unsweetened chocolate , melted and cooled
Preheat the oven to 350°. Line a baking sheet with parchment.
To make the cookies, in a mixing bowl, beat together the sugar and butter with an electric mixer, until well mixed. Add the eggs and beat until the mixture is light and fluffy. In another bowl, mix together the bananas and baking soda and let sit for 2 minutes.
In a bowl, sift together the flour, salt, cinnamon and cloves. Fold into the butter mixture. Stir the flour-butter mixture into the bananas and mix just until combined. Drop by tablespoonfuls onto the prepared baking sheet.
Bake for 15 minutes, or until golden brown. Remove from the oven and set the sheet on a rack to cool.
Meanwhile, to make the filling, in a bowl, beat together the cream cheese and half-and-half with an electric mixer. Add the sugar, 1 cup at a time, blending well after each addition. Stir in the chocolate and beat until smooth.
When the cookies are cool, frost one cookie with the chocolate filling, and press a second cookie on top to form a sandwich.
Repeat with the rest of the ingredients.