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Banana Cream Cheese Cookies

These delightful cookies blend the flavors of ripe bananas and cream cheese within a soft, chewy cookie, offering a comforting taste of nostalgia.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cream Cheese Filling
  • 12 ounces cream cheese (room temperature) Make sure it’s softened for smooth mixing.
  • 1/2 cup confectioners' sugar Sift it for effortless blending.
  • 1 large banana (mashed) Choose a very ripe banana for maximum sweetness.
For the Cookie Dough
  • 2 3/4 cups all-purpose flour Use a good quality flour for the best texture.
  • 1 teaspoon baking soda For that perfect rise.
  • 1/4 teaspoon kosher salt To balance sweet flavors.
  • 1 cup unsalted butter (softened) Let it come to room temperature for easier creaming.
  • 3/4 cup granulated sugar Adds sweetness and texture.
  • 1/4 cup light brown sugar (packed) For that extra depth of flavor.
  • 1 large egg (room temperature) It helps bind the cookie dough together.
  • 1 large egg yolk (room temperature) For added richness in flavor.
  • 1 teaspoon vanilla extract A must-have for any cookie recipe.
  • 1/2 cup strawberries (washed and finely diced) Optional, but adds a lovely fruitiness to each bite.

Method
 

Prepare the Filling
  1. In a medium bowl, cream together the cream cheese, confectioners' sugar, and mashed banana until smooth and combined.
  2. Drop even portions (about tablespoon-sized) onto a lined plate. Freeze until solid, about 30 minutes.
  3. Chef’s Tip: You can prepare the filling a day in advance and let it freeze overnight for a quicker assembly.
Make the Cookie Dough
  1. In another bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes).
  3. Beat in the egg, egg yolk, and vanilla extract until well combined.
  4. Gradually stir in the dry ingredients until a soft dough forms.
  5. Gently fold in the finely diced strawberries. Keeping the strawberries small helps distribute their sweetness evenly throughout the cookie.
Form the Cookies
  1. Preheat your oven to 350°F (175°C).
  2. Drop cookie dough portions (about 2 tablespoons) onto a lined baking sheet, flatten each slightly, and place a frozen cream cheese ball in the center.
  3. Cover with another disk of dough and seal the edges tightly.
  4. Chef’s Tip: Be sure to pinch the edges well; this prevents the filling from leaking out during baking!
Bake
  1. Bake at 350°F for 16-18 minutes, until the edges are golden brown but the center remains soft.
  2. Cool on the sheet for a few minutes before transferring to a wire rack.
  3. Visual Cue: Look for the cookies to spread slightly and become puffed in the center.

Notes

Store your cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage. Feel free to try variations like nutty banana cookies or chocolate chip versions.