Strawberry Banana Pudding Cookies
These decadent Strawberry Banana Pudding Cookies feature a creamy, banana-infused center encased in a soft, strawberry-studded cookie dough. They offer a unique, chewy texture that bridges the gap between a classic cookie and a rich pudding dessert. Perfect for impressing guests, these treats balance the sweetness of cream cheese and fruit with a reliable, professional-grade finish that stays soft for days.
Ingredients
- 12 ounces cream cheese, softened
- 0.5 cup confectioners’ sugar
- 1 large banana, mashed thoroughly
- 2.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.25 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 1 large egg + 1 large egg yolk
- 1 teaspoon vanilla extract
- 0.5 cup fresh strawberries, finely diced and patted dry
Instructions
- In a bowl, beat the softened cream cheese with confectioners' sugar and mashed banana until smooth.
- Drop spoonfuls of the mixture onto a parchment-lined tray and freeze until firm.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, extra egg yolk, and vanilla extract to the butter mixture, beating until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined, then fold in the diced strawberries.
- Scoop a portion of dough, flatten it, place a frozen cream cheese center in the middle, and wrap the dough around it to seal.
- Place on a baking sheet and bake at 350°F (175°C) for 18 minutes or until edges are golden.
- Cool completely on a wire rack before serving.
Notes
Ensure strawberries are patted very dry after dicing to prevent excess moisture from making the dough soggy. The freezing step for the cream cheese filling is essential to keep the center luscious rather than melting away. Store cookies in an airtight container in the refrigerator due to the cream cheese content.