Description
These Strawberry Banana Pudding Cookies are soft, chewy, and loaded with fruity flavor thanks to fresh strawberries and ripe bananas. Paired with a luscious cheesecake dip, this dessert is the ultimate summer party treat or after-dinner indulgence.
Ingredients
For the Cookies:
- 1 box (3.4 oz) banana pudding mix (instant)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg, at 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
For the Cheesecake Dip:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream (optional, for lighter texture)
- Optional Garnish:
- Fresh strawberry slices
- Banana slices
- Graham cracker crumbs
Instructions
- Step 1: Preheat and Prep – Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Step 2: Make the Cookie Dough – In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add egg, vanilla, and banana pudding mix. Combine dry ingredients, then fold in strawberries, bananas, and optional ingredients. Chill if desired.
- Step 3: Bake the Cookies – Drop dough onto prepared sheet and bake for 10–12 minutes. Cool on a wire rack.
- Step 4: Prepare the Cheesecake Dip – Beat cream cheese until smooth, add sugar, vanilla, and cream if desired. Chill.
- Step 5: Serve – Arrange cookies with cheesecake dip. Garnish and enjoy!
Notes
- Fruit prep tip: Pat strawberries and bananas dry before adding to the dough to prevent excess moisture.
- Storage: Store cookies in an airtight container at room temperature for 2–3 days. Refrigerate dip separately for up to 3 days.
- Freezing: Cookie dough can be frozen in balls. Bake from frozen with an additional 1–2 minutes of bake time.
- Make-ahead: Cheesecake dip can be made a day in advance for best flavor and convenience.
Nutrition
- Serving Size: 1 cookie with dip
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
