These Strawberry Banana Pudding Cookies with Cheesecake Dip are soft, fruity, and nostalgic—like banana pudding meets strawberry shortcake, but in cookie form. Paired with a rich, creamy cheesecake dip, they’re perfect for parties, brunch, or just a fun dessert twist.
Strawberry Banana Pudding Cookies
Cookie Ingredients:
- 1 (3.4 oz) package banana cream instant pudding mix (dry mix only)
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup chopped freeze-dried strawberries (or strawberry baking bits)
- Optional: ½ cup white chocolate chips
Cookie Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter and both sugars until light and fluffy.
- Add egg and vanilla; beat well.
- Mix in the dry pudding mix until fully combined.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into the wet ingredients.
- Fold in freeze-dried strawberries (and white chocolate chips if using).
- Scoop 1½ tbsp of dough onto the baking sheet, spacing 2 inches apart.
- Bake for 9–11 minutes, until edges are set and centers are soft (don’t overbake).
- Cool on pan 5 minutes, then transfer to a wire rack.
Cheesecake Dip
Ingredients:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- ½ cup marshmallow fluff or whipped topping (Cool Whip)
- Optional: 1–2 tbsp crushed graham crackers for texture
- Optional garnish: sliced strawberries, banana chips, or cookie crumbs
Dip Instructions:
- In a mixing bowl, beat cream cheese until smooth.
- Add powdered sugar and vanilla, mix until fluffy.
- Fold in marshmallow fluff or Cool Whip until light and creamy.
- Chill until ready to serve. Garnish if desired.
To Serve:
- Plate cookies with a small bowl of dip in the center.
- Top dip with crushed cookies, graham crumbs, or fresh strawberry slices for flair.
- Great for dunking, scooping, or just devouring by the spoonful.
Tips:
- Don’t substitute fresh strawberries in the dough—they’ll add too much moisture.
- For extra flair, drizzle cooled cookies with melted white chocolate.
- Make the dip ahead—it gets even better after chilling a few hours.