Banana Pudding Cookies with Cheesecake Filling
Soft banana cream cookies stuffed with rich cheesecake filling just like your favorite banana pudding dessert in cookie form. Perfect for summer gatherings or indulgent treats anytime.
Equipment
- electric mixer
- Mixing Bowls
- Baking Tray
- Parchment Paper
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1/2 cup cream cheese softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 ripe bananas mashed
- 1 egg
- 1 tsp vanilla extract
- 1 package banana pudding mix instant, 3.4 oz
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup crushed vanilla wafers
Cheesecake Filling
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
- Beat butter, cream cheese, granulated sugar, and brown sugar until light and creamy.
- Add mashed bananas, vanilla extract, and banana pudding mix. Blend until smooth.
- Mix in flour, baking soda, and salt. Fold in crushed vanilla wafers.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Chill for 10 minutes.
- Scoop cookie dough into balls, press a small well, add a teaspoon of cheesecake filling, cover with more dough, and seal edges.
- Bake for 12–14 minutes until edges are golden and centers are soft. Let cool completely before serving.
Notes
- Chill dough for thicker cookies. Use ripe bananas for the best flavor.
- Store in the fridge for up to 4 days or freeze for up to 2 months.