Line a plate with parchment paper. Set aside.

In a medium bowl, using a hand mixer, cream together cream cheese, confectioners' sugar, and mashed banana until smooth. This makes about 2 cups of filling.

Using a 1-tablespoon cookie scoop, drop 20 even portions of the cream cheese mixture onto the lined plate. Place in the freezer and chill for 1 hour, or until solid.

Line baking sheets with parchment paper and set aside.

In a large bowl, whisk together flour, baking soda, and salt. Set aside.

In another large bowl, using a hand mixer, cream butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg, egg yolk, and vanilla extract, mixing until fully incorporated.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the chopped strawberries.

Using a 1 tablespoon cookie scoop, drop 40 portions of cookie dough onto a lined baking sheet. Flatten each into a disk shape.

Place one frozen cream cheese ball in the center of one disk.

Top with another flattened disk of dough and carefully seal the edges, enclosing the cream cheese filling inside the dough. Repeat with the remaining cookies.

Place the assembled cookies on the prepared baking sheets, about 2 inches apart. Chill in the refrigerator while the oven preheats.

Preheat the oven to 350°F.

Bake the cookies for 16-18 minutes, or until the edges are golden brown.

Remove from the oven and let the cookies cool completely on the baking sheets before serving.