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Delish Strawberry Banana Cheesecake Cookies

Delish Strawberry Banana Cheesecake Cookies

Soft, bakery-style strawberry banana cheesecake cookies with tangy cream cheese, ripe banana, and bursts of freeze-dried strawberries plus white chocolate chips.
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Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Servings: 18
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 0.5 cup unsalted butter, softened
  • 6 oz cream cheese, softened
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar, packed
  • 1 large egg
  • 0.5 cup mashed ripe banana about 1 medium banana
  • 1.5 tsp vanilla extract
  • 2.5 cup all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 cup freeze-dried strawberries, roughly chopped
  • 1 cup white chocolate chips optional but delicious
  • 0.5 tsp lemon zest optional, brightens the strawberry flavor

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  • In a large bowl, beat the softened butter and cream cheese together until smooth and creamy, about 2 minutes.
  • Add granulated sugar and brown sugar; beat until light and fluffy, 1 to 2 minutes.
  • Beat in the egg, mashed banana, and vanilla until fully combined.
  • In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
  • Add dry ingredients to the wet mixture and mix on low just until a soft dough forms; do not overmix.
  • Fold in the freeze-dried strawberries, white chocolate chips, and lemon zest (if using).
  • Chill the dough for 20 minutes to help prevent spreading.
  • Scoop dough into 2 tablespoon portions and arrange 2 inches apart on prepared sheets.
  • Bake 10 to 12 minutes, until edges are set and centers look slightly soft. Do not overbake.
  • Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra pop, sprinkle a few more chopped freeze-dried strawberries on top right after baking. Store airtight at room temperature for 2 days or refrigerate up to 5 days. Dough balls freeze well; bake from frozen and add 2 minutes.