Strawberry Banana Pudding Cookies with Cheesecake Dip
Sweet, soft cookies made with banana pudding and fresh strawberries, served with a creamy cheesecake dip for an easy and delicious snack.
Ingredients
For the cookies
- 1 cup all-purpose flour
- 1/2 cup instant banana pudding mix
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup mashed bananas
- 1/2 cup diced strawberries
For the cheesecake dip
- 1 cup cream cheese
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for dip)
- 1/4 cup whipped cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, pudding mix, baking soda, and salt.
- In a separate bowl, cream together butter, brown sugar, and granulated sugar until smooth.
- Beat in egg and vanilla extract, followed by mashed bananas.
- Gradually add the flour mixture and stir until combined.
- Gently fold in the diced strawberries.
Baking
- Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper.
- Bake for 10–12 minutes until edges are golden.
Making the dip
- For the dip, mix cream cheese, powdered sugar, and vanilla extract in a bowl until smooth.
- Fold in whipped cream gently.
Serving
- Serve cookies with cheesecake dip on the side.
Notes
Store cookies and dip separately for best texture. Cookies: keep in an airtight container at room temperature for up to 3 days. Dip: refrigerate in a sealed container for up to 3 days. Freeze cookies for up to 1 month; thaw before serving. Avoid freezing the dip.