Banana Bread-Inspired Loaded Cookies with Caramelised Banana Cream Cheese Filling

If you’ve ever wished banana bread could be turned into a gooey, NY-style cookie — this one’s for you. These thick, soft-centred cookies are loaded with warm spices, melty chocolate chips, and the best part: a hidden pocket of caramelised banana cream cheese in the centre. Think banana bread meets NYC cookie, and you’re just about there.

Perfect for using up ripe bananas but a whole lot more exciting than your standard loaf, these cookies are rich, indulgent, and freezer-friendly too. The filling takes just a few extra steps but makes all the difference — it’s creamy, sweet, and melts into the dough as it bakes.

Ingredients

Caramelised Banana Cream Cheese Filling:

• ½ large ripe banana
• 2 tsp brown sugar
• ½ tsp unsalted butter
• Pinch of cinnamon
• 60g (2 oz) cream cheese, softened
• 2 tsp icing sugar

Cookie Dough:

• 115g (½ cup) unsalted butter, softened
• 100g (½ cup) brown sugar
• 25g (2 tbsp) white sugar
• 1 large egg
• ¼ cup mashed ripe banana (about ½ a banana)
• ½ tsp vanilla extract
• 250g (1¼ cups) plain flour
• ½ tsp baking soda
• ¼ tsp salt
• ¾ tsp ground cinnamon
• Pinch of ground nutmeg (optional)
• 75g (½ cup) chocolate chips
• 50g (¼ cup) chopped walnuts or pecans (optional)

Instructions

1. Make the Filling:

1. In a small pan, melt butter over medium heat. Add banana, brown sugar, and cinnamon.
2. Cook for 2–3 minutes until the banana softens and caramelises. Cool for a few minutes.
3. Beat cream cheese and icing sugar until smooth. Mix in the caramelised banana.
4. Scoop into small blobs (about 1 tsp each) onto baking paper and freeze for 30–60 mins.

2. Make the Cookie Dough:

1. Cream butter and sugars until fluffy.
2. Add egg, mashed banana, and vanilla. Mix until smooth.
3. In a separate bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.
4. Add dry ingredients to wet and mix until just combined.
5. Fold in chocolate chips and nuts. 

3. Assemble:

1. Divide dough into six equal balls. Chill in fridge for 30 - 60 minutes
2. Once chilled, flatten each, place a frozen filling blob in the centre, and wrap dough around it.
3. Roll into a ball and place on the tray. Repeat with all 6.
4. Chill again for 30 - 60 minutes (overnight if you want to develop the flavours and texture even more)

4. Bake:

1. Preheat over to 200C
2. Bake for 12–14 minutes until golden at the edges. Centres will still be soft.
3. Cool on tray for 10 mins, then move to a wire rack.

These cookies are a real treat for banana lovers and bakers looking to mix things up from the usual. If you give them a try, let us know how they turned out — or tag us on social media @JLLCookieCutterCo! We love seeing your creations.

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