Banana Crumb Cookies With A Cream Cheese Swirl
These Cookies have a banana bread texture, a slight crispiness from the crumb, perfect sweetness from the glaze, and a rich flavor throughout filled with bananas and a cream cheese swirl. If you love cookies and banana bread then these cookies are just for you!
How To Make Banana Crumb Cookies
These banana cookies have a soft and fluffy banana bread texture but bake perfectly into a cookie shape. On top of each cookie is a swirl of sweetened cream cheese – just delicious! The cookie dough comes together easily in one bowl and creates a super soft, sticky cookie dough. This isn’t your typical chocolate chip cookie dough that we can scoop and roll. Because this is a moist dough, we are going to simply scoop the cookies right onto our cookie sheet, place a dollop of the cream cheese mixture on top of each one, and gently swirl it on top. Before we bake then we are going to add a little sprinkle of our crumb mixed with nilla wafers on top.
Each cookie should be about 2 1/2 – 3 Tablespoons big. I am using a cookie scoop to ensure that each cookie comes out the same size so that they’re all getting an even bake too. Once the cookies have finished baking they should have a nice, golden brown bottom. Once they’ve completely cooled, we add a drizzle of vanilla glaze then top each one with more of that delicious, crispy crumb mixture. These cookies are such a hit!
How To Store Banana Crumb Cookies
These cookies should be stored in an air-tight container or ziplock bag and kept in the fridge. They will stay good in the fridge for up to 5 days and can also be stored, sealed in the freezer for up to 3 months. After storing your cookies in the fridge or freezer, they are so delicious if you pop them in the microwave for a few seconds for a warm treat!
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- Copycat Drakes Coffee Cakes
To add the cream cheese swirl on top of each cookie, I use the back of a spoon to create a small well in the center of each cookie, not deep enough that you touch the cookie sheet, but just enough to create a small spot for the cream cheese mixture to sit. Then I place a dollop of the cream cheese mixture in the center of each one. After that I use the back of the spoon again to gently swirl the cookie dough and cream cheese mixture together.
Banana Crumb Cookies With A Cream Cheese Swirl
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18
servings10
minutesKeep the screen of your device on.
Ingredients
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 cup mashed overripe bananas (about 2 bananas)
1 egg, room temperature
2 tsp. vanilla extract
2 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. ground cinnamon
- Cream Cheese Swirl
4 oz. cream cheese, room temperature
1 3/4 cups confectioner’s sugar
1 Tbsp. all-purpose flour
1 tsp. vanilla extract
- Crumb Topping
1/3 cup granulated sugar
1/4 cup all-purpose flour
3 Tbsp. unsalted butter, melted
- Vanilla Glaze
1 cup confectioner’s sugar
1 Tbsp. milk
1/2 tsp. vanilla extract
Directions
- Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. Set aside.
- To make the cookie dough, use an electric mixer or stand mixer fit with the paddle attachment and cream together the butter and both sugars. Scrape down the sides of the bowl as you go.
- Add the mashed overripe bananas, egg, and vanilla extract to the butter mixture. Continue to mix until evenly combined.
- Add the dry ingredients to the wet and mix until everything has been evenly incorporated. The dough will be more like batter, very sticky. You will not be able to roll the cookies, instead we’ll be scooping them directly on our cookie sheet.
- Set the cookie dough aside while we make the cream cheese swirl mixture. Combine all of the ingredients for the cream cheese mixture and mix using a whisk until there are no lumps and everything is nice and smooth. Set aside while we make the crumb.
- Combine the sugar, flour, and butter together to make the crumb. Mix until evenly combined. Place this crumb onto a cookie sheet fit with parchment paper. Bake for about 8 minutes or until golden brown. Allow this mixture to cool and harden on the cookie sheet then crumble it into small pieces. Add in the crushed nilla wafers and mix everything together.
- Use a cookie scoop to scoop about 2 – 2 1/2 Tbsp. amount of dough about 2″ apart onto the prepared cookie sheet. Use the back of a spoon to create a small well in the center of each cookie. Don’t go so far down that you reach the cookie sheet, just enough to create a small hole for the cream cheese mixture to sit.
- Place a dollop, about 1 tsp. of the cream cheese mixture on top of each cookie. Use the back of a spoon to gently swirl this cookie dough and cream cheese together. Try to keep the cream cheese mixture contained inside the cookie. As the cookies bake they will rise and if too much of the cream cheese mixture overflows it will burn on the sides of the cookie.
- Sprinkle a small amount of crumb on top of each cookie. We will be placing more crumb on the cookies once they’ve cooled too so save the extra crumbs! Bake for 10 minutes or until golden brown on the edges. Allow the cookies to sit on the pan after coming out of the oven for about 2 minutes before transferring to a wire rack.
- While the cookies cool, mix all of the glaze ingredients together then set aside covered with plastic wrap.
- Once the cookies have cooled completely, drizzle the vanilla glaze on top of each one. While the glaze is still wet, sprinkle on more of that crumb topping.
- Enjoy!
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