These soft and chewy strawberry banana cheesecake cookies are a delightful treat, combining fruity flavors with a rich, creamy cheesecake twist in every bite.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until it's light and fluffy. Then, mix in the mashed bananas and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Gently fold in the chopped strawberries, being careful not to overmix.
Using a cookie scoop or spoon, drop dollops of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Feel free to adjust the amount of strawberries based on your preference. These cookies are perfect for any occasion!