This is a soft, cake-like cookie with a creamy center. Not overly sweet. They're great as a snack or brunch. Kids love them, and I feel good about serving them too!

3/4 cup margarine or butter
1 cup sugar
1 teaspoon Vanilla
2 ripe bananas
1 Egg
2 cups flour (I use 1 cup wheat, 1 cup white)
1 teaspoon Salt
1 teaspoon Baking Soda
1 Tablespoon cinnamon
1 teaspoon Nutmeg
1 cup Walnuts, chopped
3/4 Cup Peanut Butter

1. Starting with refrigerated peanut butter, form small balls by scooping with a teaspoon. Gently roll the peanut butter into a round shape and place on a plate. Make 30 balls, and return to the freezer. The colder the peanut butter is, the easier this will be.
2. Using with room temperature butter, cream together with sugar until light and fluffy. Add vanilla, mashed bananas and egg.
3. Sift flour, salt,baking soda, cinnamon and nutmeg together. Add to wet ingredients and stir until smooth. Fold in walnuts. Refrigerate dough 30 minutes.
4. Preheat oven to 350 degrees. Spray two cookie sheets with cooking spray, or line with a baking mat. Slightly wet hands, so cookie dough won't stick, place a spoon full of dough into palm. Making an indent in center of dough and press in a peanut butter ball. Cover ball with a small amount of cookie dough. Place on cookie sheet and press to flatten slightly. Bake 11-12 minutes until slightly browned. Cool on baking rack.

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