Delish Strawberry Banana Cheesecake Cookies
Soft, bakery-style cheesecake cookies with banana cream flavor, bursts of real strawberry, and a graham cracker twist. Sweet, tangy, and perfectly tender.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 0.5 cup unsalted butter softened
- 4 oz cream cheese softened, full-fat
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar packed
- 1 large egg
- 1.5 tsp vanilla extract
- 3.4 oz instant banana pudding mix dry mix only
- 1.75 cup all-purpose flour
- 0.5 cup graham cracker crumbs
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp fine sea salt
- 1 tsp cornstarch optional, for extra softness
- 1 cup freeze-dried strawberries lightly crushed
- 0.75 cup white chocolate chips
Instructions
Preparation Steps
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a large bowl, beat butter, cream cheese, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
- Beat in the egg and vanilla until smooth. Mix in the dry banana pudding mix until fully incorporated.
- Whisk together flour, graham cracker crumbs, baking powder, baking soda, salt, and cornstarch. Add to the wet ingredients and mix on low just until combined.
- Fold in freeze-dried strawberries and white chocolate chips. Cover and chill the dough for 30 minutes to firm up.
- Scoop dough into 1.5 tablespoon portions and arrange 2 inches apart on prepared sheets.
- Bake for 10 to 12 minutes, until edges are set and centers look slightly soft. Do not overbake.
- Cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For extra strawberry pops, press a few strawberry pieces on top of each dough ball before baking. Store cookies airtight at room temperature for 3 days or freeze up to 2 months.