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
Scale
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.
