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Strawberry Banana Pudding Cookies with Cheesecake Dip

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These soft and chewy cookies are infused with banana pudding mix and studded with fresh strawberries and bananas. Paired with a creamy cheesecake dip, they’re a delightful treat for any occasion.

Ingredients

Scale
  • 1 box (3.4 oz) banana pudding mix
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup finely diced fresh strawberries
  • 1/2 cup finely diced ripe banana
  • Optional: 1/4 cup white chocolate chips or chopped nuts

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
  3. Beat in the egg and vanilla extract until fully incorporated.
  4. Stir in the banana pudding mix until combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  6. Gently fold in the diced strawberries and bananas. Be careful not to overmix, as the fruit can release juices.
  7. Drop spoonfuls of dough (about 1–2 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. In a medium mixing bowl, beat the softened cream cheese until smooth and creamy.
  11. Add the powdered sugar and vanilla extract, beating until well combined.
  12. If desired, stir in the heavy cream for a lighter, fluffier texture. Adjust the sweetness by adding more powdered sugar if needed.
  13. Arrange the cooled cookies on a platter and serve alongside the cheesecake dip in a small bowl.
  14. Garnish the dip with fresh strawberry slices, banana slices, or a sprinkle of graham cracker crumbs for an elegant touch.

Notes

  • Pat dry the diced strawberries and bananas with a paper towel to prevent excess moisture from making the cookies soggy.
  • Don’t overbake the cookies; they will firm up as they cool.
  • Store the cookies in an airtight container at room temperature for up to 2 days. Keep the cheesecake dip refrigerated and assemble just before serving.

Nutrition

Find it online: https://easyfoodflash.com/strawberry-banana-pudding-cookies-with-cheesecake-dip/