Strawberry Banana Pudding Cookies with Cheesecake Dip
Soft, fruity cookies bursting with nostalgic pudding flavor—served with a silky cheesecake dip and a drizzle of white chocolate for the ultimate sweet treat.
Ingredients
For the Cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 small ripe banana, mashed
2 cups all-purpose flour
1 box (3.4 oz) banana cream instant pudding mix
1 box (3.4 oz) strawberry instant pudding mix
1 teaspoon baking soda
1/2 teaspoon salt
1 cup crushed vanilla wafers
1/2 cup white chocolate chips
For the Cheesecake Dip:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
For the Drizzle:
1/2 cup white chocolate, melted
Instructions
Make the Cookie Dough:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs, vanilla extract, and mashed banana.
Add the flour, baking soda, salt, banana pudding mix, and strawberry pudding mix. Stir until just combined.
Fold in the crushed vanilla wafers and white chocolate chips.
Bake the Cookies:
Scoop the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
Bake for 10–12 minutes, or until the edges are lightly golden.
Allow the cookies to cool for 5 minutes before transferring to a wire rack to cool completely.
Prepare the Cheesecake Dip:
In a medium bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
Add the heavy cream and beat until the dip is light and fluffy.
Finish and Serve:
Drizzle the cooled cookies with melted white chocolate.
Serve with the cheesecake dip on the side for dipping.
Time & Servings
Prep Time: 20 minutes
Bake Time: 12 minutes
Total Time: 32 minutes
Makes about 24 cookies