Strawberry Banana Pudding Cookies With Cheesecake
Delightful cookies that combine banana and strawberry flavors with a creamy cheesecake surprise in the middle. Perfect for any occasion!
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Make sure your butter is softened to room temperature for easy mixing.
- 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 Don't skip the freeze-dried strawberries; they add a wonderful flavor and texture.
- 1/2 cup white chocolate chips
For the Cheesecake Filling
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for cheesecake filling)
Instructions
Preparation
- 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.
Baking
- 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.
Notes
These cookies are best served warm or at room temperature. Dust with powdered sugar for extra sweetness. Store leftovers in an airtight container up to a week or freeze for three months.