Banana Cream Pie Cookies

These are oh so banana-y. I adapted the White Chocolate Raspberry Cheesecake recipe from Bakergirl – her blog. I got the inspiration when I saw this muffin mix:

I had never seen banana muffin mix without walnuts.  I got to thinking – banana, cream cheese, white chocolate chips – sounds like banana cream pie!!

They make a very soft cookie. Be sure to keep the balls of dough small – about one inch – to keep the cookies from spreading out and becoming thin.

2 (7-ounce) boxes Jiffy banana muffin mix

4 ounces cream cheese, softened

1/2 cup (1 stick) butter, softened

1 small ripe banana, mashed up 

1/2 cup brown sugar, firmly packed

2 eggs

1 1/2 cups white chocolate chips 

In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, butter, banana, and brown sugar, until just combined. Add the eggs one at a time, beating well after each addition. 

Add the muffin mix and using a wooden spoon, mix until incorporated. Stir in the white chocolate chips and place in the refrigerator to chill for at least 2 hours. 

Preheat oven to 350°F. 

Lightly grease baking sheets (or do as I do and use baking parchment) and roll dough into one-inch balls Place 2-inches apart on baking sheet. 

Bake for 10-12 minutes, until just turning golden around the edges.

Cool five minutes on baking sheet before removing to wire racks to cool completely.