If you adore the bright, creamy flavors of summer fruits in a fun, chewy cookie, then you are going to fall head over heels for this Strawberry Banana Pudding Cookies with Cheesecake Dip Recipe. Imagine soft, cake-like cookies bursting with luscious banana and strawberry pudding notes, perfectly complemented by a rich and tangy cheesecake dip that you can dunk right into. This recipe is like a warm hug and a sweet escape all rolled into one, bringing nostalgic pudding desserts into cookie form with a dreamy dip that steals the show. Whether you’re baking for a party, a cozy night in, or just because, these cookies will quickly become a favorite you’ll want to make over and over.
Ingredients You’ll Need
These ingredients are wonderfully straightforward and come together to create a harmonious blend of textures and flavors. Each item plays a vital role, contributing to the cookie’s tender crumb, fruity sweetness, and that indulgent creamy dip that rounds out this delightful pairing.
- Instant banana cream pudding mix: Brings that unmistakable smooth banana flavor, adding moistness and subtle sweetness.
- Instant strawberry cream pudding mix: Introduces a fruity strawberry tang that balances beautifully with banana.
- Unsalted butter (softened): Provides richness and tender texture; be sure it’s softened for easy mixing.
- Granulated sugar: Adds sweetness and helps cookies brown evenly.
- Brown sugar (packed): Adds deep molasses notes and chewiness for perfect cookie texture.
- Large eggs: Bind ingredients and add moisture, creating soft, cake-like cookies.
- Vanilla extract: Enhances all flavors with a lovely warm aroma.
- All-purpose flour: The structure of your cookies; use fresh for best results.
- Baking soda: Helps cookies rise and become fluffy.
- Salt: Balances sweetness and brings out the other flavors.
- White chocolate chips (optional): For bursts of creamy sweetness that pair perfectly with the fruity puddings.
- Cream cheese (softened): The star of the cheesecake dip, lending rich tanginess and smoothness.
- Powdered sugar: Sweetens the dip without graininess.
- Milk: Adjusts the dip to a perfectly dippable consistency.
How to Make Strawberry Banana Pudding Cookies with Cheesecake Dip Recipe
Step 1: Prepare the cookie dough
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper—this simple step makes cleanup a breeze. In a large bowl, use a mixer to beat together softened butter, granulated sugar, and brown sugar until the mixture is fluffy and light, which helps create that wonderfully airy texture in your cookies. Then, add eggs and vanilla extract and mix until just combined. Stir in both the banana and strawberry pudding mixes evenly, infusing the dough with those iconic fruity flavors.
Step 2: Combine dry ingredients and mix
In a separate bowl, whisk the all-purpose flour, baking soda, and salt to ensure even distribution. Gradually add these dry ingredients to the wet pudding mixture, folding gently until a soft dough forms. If you’re adding white chocolate chips, now’s the time to fold them in carefully so that every bite gets a creamy surprise.
Step 3: Shape and bake the cookies
Using a tablespoon or cookie scoop, portion out dough balls onto your prepared baking sheet, spacing them about two inches apart. Bake in your preheated oven for 10 to 12 minutes, or until the edges turn lightly golden and the centers look set but still soft. After baking, transfer the cookies to a wire rack to cool completely, which will help them firm up slightly while keeping their tender texture.
Step 4: Make the cheesecake dip
While the cookies cool, prepare the decadent cheesecake dip. Beat softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Add milk one tablespoon at a time, mixing until you reach a consistency perfect for dipping—thick enough to hold on the cookies, but soft enough to enjoy with every bite.
How to Serve Strawberry Banana Pudding Cookies with Cheesecake Dip Recipe
Garnishes
To elevate your presentation, sprinkle a few crushed freeze-dried strawberries or banana chips on top of the cheesecake dip. Fresh strawberry slices or thin banana rounds on the side add a pop of freshness and color, making this treat as inviting to the eyes as it is to the palate.
Side Dishes
These cookies and dip pair beautifully with a light cup of tea, a glass of cold milk, or even a scoop of vanilla ice cream for an over-the-top dessert spread. For brunch or a party, serve alongside fresh fruit salad to complement and brighten the fruity flavors in every bite.
Creative Ways to Present
Turn your cookies and dip into a charming dessert board by arranging them with sliced fruit, mini skewers, and a drizzle of white chocolate or berry sauce. Individual serving cups with a single cookie and some dip create an adorable presentation perfect for parties or gifting.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies fresh by storing them in an airtight container at room temperature for up to 3 days. Store the cheesecake dip separately in a covered container in the refrigerator to maintain its creamy texture and prevent it from drying out.
Freezing
If you want to save some for later, these cookies freeze surprisingly well. Place them in a single layer on a baking sheet to freeze individually before transferring to a freezer bag or container. Freeze the dip separately in an airtight container. Both can be kept in the freezer for up to 3 months.
Reheating
To enjoy frozen cookies, let them thaw at room temperature or warm briefly in a 300°F oven for 5 minutes to revive that fresh-baked softness. The cheesecake dip is best served chilled but can be brought to room temperature before serving to soften if desired.
FAQs
Can I make the Strawberry Banana Pudding Cookies without the white chocolate chips?
Absolutely! The white chocolate chips add sweet creaminess, but the cookies are delicious on their own with the pudding flavors shining through beautifully.
Is it necessary to use both pudding mixes in this recipe?
Yes, using both the banana and strawberry cream pudding mixes is what creates the unique, fruity duo that defines this recipe’s yummy charm.
How long will the cheesecake dip stay fresh?
Stored in an airtight container in the refrigerator, the dip will stay fresh for up to 5 days. Give it a quick stir before serving if any liquid forms on the surface.
Can I substitute the cream cheese in the dip for a lighter option?
You can try using a cream cheese alternative like Neufchâtel cheese for a lower-fat version, but keep in mind the texture may be slightly different.
What is the best way to get thicker cookies?
Chilling the dough for 20 to 30 minutes before baking helps reduce spreading, giving you thicker, softer cookies perfect for dipping.
Final Thoughts
There’s something truly special about the Strawberry Banana Pudding Cookies with Cheesecake Dip Recipe that makes every bite feel like a celebration of summer flavors and creamy indulgence. It’s the kind of treat that brings smiles, sparks memories, and invites you to slow down and savor something sweet and comforting. Don’t hesitate to whip up a batch — you’ll wonder how you ever enjoyed pudding or cookies without this delightful duo. Happy baking and dipping!
Print
Strawberry Banana Pudding Cookies with Cheesecake Dip Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies + 1 cup dip
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Banana Pudding Cookies with Cheesecake Dip combine the creamy flavors of banana and strawberry pudding with soft, buttery cookies. Paired with a rich cheesecake dip, this dessert is perfect for parties or a sweet treat at home, offering a delightful fruity twist on classic pudding cookies.
Ingredients
Cookies
- 1 (3.4 oz) package instant banana cream pudding mix
- 1 (3.4 oz) package instant strawberry cream pudding mix
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips (optional)
Cheesecake Dip
- 8 ounces cream cheese (softened)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk (as needed for consistency)
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base.
- Add eggs and vanilla: Mix in the eggs and vanilla extract thoroughly to combine with the creamed butter and sugar.
- Incorporate pudding mixes: Add the banana cream and strawberry cream pudding mixes to the wet ingredients, stirring until fully combined.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
- Combine wet and dry: Gradually add the dry flour mixture to the wet pudding mixture, mixing gently until a soft dough forms.
- Add white chocolate chips: Fold in white chocolate chips if desired, distributing them evenly throughout the dough.
- Shape and bake cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them apart. Bake for 10–12 minutes, or until the edges turn lightly golden.
- Cool cookies: Remove from oven and allow cookies to cool on a wire rack to set the texture.
- Prepare cheesecake dip: In a bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Adjust consistency: Add milk one tablespoon at a time, mixing until the dip reaches a creamy, dippable consistency.
- Serve: Serve the freshly baked cookies alongside the cheesecake dip for dipping.
Notes
- Chill the dough for 20–30 minutes before baking to make thicker cookies.
- For extra texture and flavor, fold in crushed freeze-dried strawberries or banana chips into the dough.
