Strawberry Banana Pudding Cookies With Cheesecake
Strawberry Banana Pudding Cookies With Cheesecake are a delightful treat that combines the classic flavors of banana and strawberry with a creamy cheesecake surprise in the middle. These cookies are perfect for any occasion, whether you’re hosting a party or just want to enjoy a sweet snack. With their soft, chewy texture and rich flavor, these cookies are sure to become a favorite in your home.
Why Make This Recipe
Making Strawberry Banana Pudding Cookies With Cheesecake is a fun and rewarding experience. Not only do they taste amazing, but they also look beautiful with their delicious cheesecake filling. They are simple to prepare, and the combination of strawberries, bananas, and creamy cheesecake is irresistible. Plus, they are a great way to impress your friends and family with your baking skills!
How to Make Strawberry Banana Pudding Cookies With Cheesecake
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 package (3.4 oz) banana pudding mix (instant)
- 1/2 cup freeze-dried strawberries, crushed
- 1/2 cup white chocolate chips
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for cheesecake filling)
Directions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and banana pudding mix.
- Gradually add the dry ingredients into the wet mixture until everything is combined.
- Fold in the crushed freeze-dried strawberries and white chocolate chips.
- In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth to create the cheesecake filling.
- Scoop about 2 tablespoons of cookie dough onto the prepared baking sheet.
- Make an indentation in the center of each dough ball and fill it with about 1 teaspoon of the cheesecake filling.
- Cover the filling with a little more cookie dough to seal it in.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
How to Serve Strawberry Banana Pudding Cookies With Cheesecake
These cookies are best served warm or at room temperature. You can enjoy them as is or dust them with some powdered sugar for extra sweetness. They pair well with a glass of milk or a cup of tea!
How to Store Strawberry Banana Pudding Cookies With Cheesecake
Store any leftover cookies in an airtight container at room temperature for up to a week. You can also freeze them for up to three months. Just make sure to thaw them at room temperature before serving.
Tips to Make Strawberry Banana Pudding Cookies With Cheesecake
- Make sure your butter is softened to room temperature for easy mixing.
- Don’t skip the freeze-dried strawberries; they add a wonderful flavor and texture.
- If you prefer, you can use fresh strawberries, but be mindful that they may make the cookies a bit wetter.
- Be careful not to over-bake the cookies; they should be soft and chewy when you take them out of the oven.
Variation
You can try adding different flavors to the cheesecake filling, such as lemon or almond extract, for a unique twist. You can also use different types of chips, like dark chocolate or butterscotch, to change the flavor profile of the cookies.
FAQs
1. Can I use regular strawberries instead of freeze-dried?
Yes, you can use fresh strawberries, but they may make the cookies a bit wetter, so adjust the baking time accordingly.
2. How can I know when the cookies are done?
The edges should be lightly golden, and the centers may look slightly underbaked but will continue to cook as they cool.
3. Can I make the dough in advance?
Absolutely! You can make the dough ahead of time and refrigerate it for up to 24 hours or freeze it for up to three months.
