Strawberry Banana Pudding Cookies with Cheesecake Dip
Ingredients:
For the cookies:
1 box banana cream pudding mix (3.4 oz, instant)
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup freeze-dried strawberries, crushed
½ cup white chocolate chips (optional)
For the strawberry cheesecake dip:
4 oz cream cheese, softened
2 tablespoons strawberry jam or puree
½ cup powdered sugar
½ teaspoon vanilla extract
1 tablespoon milk (adjust for consistency)
Directions:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla, then mix in banana pudding mix until smooth.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients until just combined.
Fold in crushed freeze-dried strawberries and white chocolate chips (if using).
Scoop dough onto baking sheet, spacing about 2 inches apart. Bake 10–12 minutes or until edges are set and centers are soft. Let cool on the pan.
For the dip, beat cream cheese until smooth. Add strawberry jam, powdered sugar, vanilla, and milk. Blend until creamy and fluffy.
Serve cooled cookies with cheesecake dip on the side or drizzle on top.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 230 kcal per cookie with dip | Servings: 24 cookies
Tips:
Crush the strawberries finely for even flavor throughout each bite.
Chill the dip before serving for a thicker, scoopable texture.
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