Description
Soft and fruity banana pudding cookies with fresh strawberries, paired with a creamy cheesecake dip. A quick, crowd-pleasing dessert perfect for brunch or parties.
Ingredients
Scale
- 1 box banana pudding mix (3.4 oz)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp 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
- 8 oz cream cheese, softened (for dip)
- 1/2 cup powdered sugar, sifted (for dip)
- 1 tsp vanilla extract (for dip)
- 1/4 cup heavy cream (optional, for dip texture)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- Add the banana pudding mix and mix until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt, then gradually add to the wet mixture.
- Gently fold in strawberries, banana, and optional add-ins.
- Scoop tablespoon-sized portions onto the baking sheet and space 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- For the dip: Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fully combined.
- Optional: Add heavy cream and beat until fluffy.
- Chill the dip for at least 15 minutes before serving with cookies.
Notes
- Use fresh fruit for best texture—frozen strawberries may add too much moisture.
- Let cookies cool completely before dipping to maintain texture.
- Store cookies in an airtight container for up to 3 days; dip keeps in the fridge up to 5 days.
- Freeze cookie dough balls to bake fresh whenever needed.
Nutrition
- Serving Size: 1 cookie with dip
- Calories: 210
- Sugar: 15g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: strawberry banana pudding cookies, cheesecake dip, banana pudding cookies, easy cookie recipe