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Preparation Method
Step 1: Preheat & Prep
Preheat the Oven :
Preheat your oven to 350°F (175°C) .
Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Prepare Ingredients :
Dice the strawberries and bananas into small, even pieces. Pat them dry with a paper towel to remove excess moisture (this prevents soggy cookies).
Soften the butter and cream cheese by leaving them at room temperature for about 30 minutes.
Step 2: Make the Cookie Dough
Cream Butter and Sugars :
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar. Beat on medium speed for 2–3 minutes , until light and fluffy.
Add Wet Ingredients :
Beat in the egg and vanilla extract until fully incorporated. The mixture should look smooth and slightly glossy.
Incorporate Pudding Mix :
Stir in the banana pudding mix until combined. This adds sweetness and a hint of banana flavor to the cookies.
Mix Dry Ingredients :
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies soft.
Fold in Fruit :
Gently fold in the diced strawberries and bananas using a spatula. Be careful not to mash the fruit or overmix the dough, as this can release juices and make the cookies dense.
Step 3: Bake the Cookies
Scoop Dough :
Drop spoonfuls of dough (about 1–2 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake :
Bake in the preheated oven for 10–12 minutes , or until the edges are lightly golden and the centers are set. The cookies will firm up as they cool, so avoid overbaking.
Cool :
Let the cookies cool on the baking sheet for 5 minutes , then transfer them to a wire rack to cool completely.
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