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.
