Cookies

1. In the bowl of a stand mixer attached with the paddle attachment, add the butter, brown sugar, and granulated sugar. Cream until fluffy and light in color, about 3 minutes. Add the mashed banana and mix until incorporated. Add the egg and vanilla and mix until fully combined.
2. In a small bowl, whisk together flour, cornstarch, baking soda, and salt.
3. Slowly add the dry ingredients to the banana mixture. Mix until just incorporated. Do not over mix.
4. Cover the batter and place in the refrigerator to chill for at least 4 hours.
5. Preheat the oven to 350 degrees F. Line two baking sheets with parchment or a silicone mat.
6. Using a 1-inch cookie scoop, drop the batter onto the prepared pans, placing the dough 3 inches apart. Bake one sheet at a time, storing the other sheet in the refrigerator until ready to use, for 11-12 minutes.
7. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
8. Frost the cooled cookies with peanut butter frosting.

Peanut Butter Frosting:

1. In the bowl of your stand mixer (or using a hand mixer) attached with the whisk attachment, cream peanut butter and powdered sugar until fluffy, about 1 minute. Add the vanilla and whisk until combined. With the mixer on low, slowly drizzle in the half and half. Turn the speed up to medium high and whisk until smooth.