Baking cookies is something I usually reserve for Christmas, Valentine’s Day and other similar cool weather holidays. I look for reasons to never turn the oven on during the summer but sometimes a craving hits that just can’t wait for the seasonal change. It usually involves something irresistible like Nutella.
This week we had some bananas and extra strawberries hanging around so we put them to good use in a fruit topped cookie because as we all know, fruit cancels out the calories in a dessert right? At least that’s what I tell myself.
For this recipe, you could make your own cookie dough or you could take the easy route and just grab some pre-portioned refrigerated sugar cookie dough. You’ll want to bake those ahead of time so they can cool before topping them. Any fruit flavor combo would probably be tasty but for us, strawberries and bananas are peas in a pod.
- 24 refrigerated pieces of sugar cookie dough
- 8 ounces cream cheese, room temperature
- ⅓ cup granulated sugar
- 4 heaping tablespoons Nutella
- 1 cup strawberries, diced
- 1 cup bananas, diced
- Preheat oven to 350 degrees F.
- Roll the cookie dough into 24 equal sized balls and press them with the palm of your thumb into discs, about ¼ inch thick. Space an inch apart on parchment lined baking sheet.
- Bake until golden brown (as directed on packaging)
- Prepare the Nutella topping by whisking the cream cheese and sugar until fluffy. Add Nutella and whisk until smooth. Refrigerate until ready to use.
- When cookies have fully cooled, pipe or spread the Nutella mixture over the cookies and top with diced fruit.