Description
Pillowy soft cookies bursting with strawberry-banana flavor and studded with creamy cheesecake chunks. These bakery-style cookies offer a delightful contrast of fruity sweetness and tangy cream cheese in every bite.
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ripe banana, mashed
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped fresh strawberries
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
Instructions
- Make filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Scoop into 24 small balls (about 1/2 tsp each) on parchment-lined plate. Freeze 1 hour.
- Make dough: Whisk flour, baking soda, and salt. In another bowl, cream butter and sugars until fluffy. Beat in egg and vanilla.
- Gradually add dry ingredients. Fold in strawberries and banana chips.
- Portion dough into 24 balls (about 2 tbsp each). Flatten slightly, place frozen cheesecake ball in center, and seal dough around it.
- Chill shaped cookies 30 minutes. Preheat oven to 350°F (175°C).
- Bake 12-14 minutes until edges are set but centers look underdone. Cool 5 minutes on sheet.
- Optional glaze: Whisk ingredients and drizzle over cooled cookies.
Notes
- For brighter strawberry flavor: Add 1/4 tsp strawberry extract
- Storage: Keep refrigerated up to 5 days due to cream cheese
- Freezing: Freeze unbaked dough balls up to 3 months (add 1 minute to bake time)
- Texture tip: Don’t overbake – centers will firm as they cool
- Prep Time: 25 mins (plus chilling)
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg