June 24, 2025
URL: https://www.bakingwithdolly.com/recipes/cookies-brownies/chocolate-peanut-butter-banana-sandwich-cookies-10242
- Prep time 30 minutes
- Total time 60 minutes
- Servings 18
Ingredients
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PAM® Original No-Stick Cooking Spray
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1 pkg (15.25 oz each) Duncan Hines® Dolly Parton's Banana Cake Mix
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1/4 cup unsweetened cocoa powder
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10 tablespoons butter, melted
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2 eggs
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1/4 cup mini semisweet chocolate chips
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1 container (16 oz each) Duncan Hines® Dolly Parton's Creamy Chocolate Buttercream Frosting, divided
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2/3 cup creamy peanut butter
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sprinkles, optional
Nutrition Information
285 calories, 29g carbs
Directions
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Step one
Preheat oven to 350°F. Spray baking sheets with cooking spray.
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Step two
Stir together cake mix, cocoa powder, melted butter, eggs, and mini chips until well blended. Drop cookie dough in 1-tablespoon portions onto baking sheets. Bake 8 to 11 minutes, until centers set. Cool cookies completely on wire racks.
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Step three
Scoop 1/2-cup chocolate buttercream and peanut butter into a small bowl and stir until blended. Frost flat side of half the cookies with peanut butter frosting. Place another cookie on top to make sandwiches.
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Step four
Scoop remaining chocolate buttercream into a microwave-safe mug or measuring cup. Microwave 10 seconds. Stir and continue microwaving in 5-second increments until buttercream is fluid but not melted, about the consistency of corn syrup.
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Step five
Line a baking sheet with waxed or parchment paper. Dip sandwich cookies halfway into buttercream and place on baking sheet. Decorate with sprinkles. Refrigerate dipped sandwich cookies until frosting is set, about 20 minutes. Serve your chocolate peanut butter banana sandwich cookies and store leftovers in an airtight container in the fridge.
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