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Strawberry Banana Pudding Cookies With Cheesecake Dip

These strawberry banana pudding cookies are soft, chewy, and packed with fresh fruit, paired with a creamy cheesecake dip for a deliciously indulgent treat.
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Ingredients Method

Ingredients
  

  • Cookies:
  • 1 box banana pudding mix
  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup finely diced fresh strawberries
  • ½ cup finely diced ripe banana
  • Cheesecake Dip:
  • 8 oz cream cheese softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract optional
  • ¼ cup heavy cream for a lighter texture

Method
 

  1. Preheat & Prep:
  2. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  3. Make the Cookie Dough:
  4. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar for 2–3 minutes until fluffy.
  5. Beat in the egg and vanilla. Stir in the banana pudding mix.
  6. In a separate bowl, whisk the flour, baking powder, and salt. Gradually mix into the wet ingredients.
  7. Gently fold in the diced strawberries and bananas.
  8. Bake the Cookies:
  9. Drop spoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart.
  10. Bake for 10–12 minutes, or until the edges are lightly golden.
  11. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. Prepare the Cheesecake Dip:
  13. Beat the softened cream cheese until smooth.
  14. Add powdered sugar and vanilla (if using), mixing until fully combined.
  15. For a fluffier texture, stir in the heavy cream.
  16. Serve:
  17. Arrange the cooled cookies on a platter with the cheesecake dip.
  18. Garnish with fresh fruit or graham cracker crumbs, if desired.