Strawberry Banana Pudding Cookies with Cheesecake Dip Recipe

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Strawberry Banana Pudding Cookies with Cheesecake Dip – A Dreamy Dessert Delight

Introduction

If you love soft, chewy cookies with a fruity twist, these Strawberry Banana Pudding Cookies are a must-try! Infused with real banana flavor, strawberry pieces, and pudding mix, these cookies are moist, tender, and irresistibly delicious. Pair them with a luscious cheesecake dip, and you have a next-level dessert that’s perfect for any occasion!

Origin and Cultural Significance

Inspired by classic banana pudding and strawberry shortcake, this recipe brings a fun twist to traditional cookies. The addition of instant pudding mix gives them a soft-batch bakery texture, while the cheesecake dip elevates them to dessert perfection.

Ingredients

For the Strawberry Banana Pudding Cookies:

  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 small ripe banana, mashed (about ½ cup)
  • 1 (3.4 oz) box banana pudding mix (instant)
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup freeze-dried strawberries, crushed
  • ½ cup white chocolate chips (optional)

For the Cheesecake Dip:

  • 8 oz cream cheese, softened
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ cup heavy cream (or whipped topping)

Instructions

Making the Cookies:

  1. Preheat Oven: Set to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Cream Butter & Sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add Eggs & Banana: Mix in the eggs, vanilla, and mashed banana until combined.
  4. Dry Ingredients: In a separate bowl, whisk together flour, banana pudding mix, baking soda, and salt. Gradually mix into the wet ingredients.
  5. Fold in Strawberries & Chocolate Chips: Gently stir in crushed freeze-dried strawberries and white chocolate chips.
  6. Scoop & Bake: Drop spoonfuls of dough onto the baking sheet. Bake for 10–12 minutes, until edges are lightly golden.
  7. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack.

Making the Cheesecake Dip:

  1. Beat Cream Cheese & Sugar: In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Fold in Heavy Cream: Gently mix in the heavy cream until fluffy. Chill before serving.

Nutritional Information (Per Cookie with Dip, Approximate Values)

  • Calories: ~220 kcal
  • Carbohydrates: ~30g
  • Protein: ~3g
  • Fats: ~10g
  • Sugar: ~18g
  • Fiber: ~1g
  • Calcium: ~6% DV

Tips for Success

  • Use ripe bananas for the best natural sweetness.
  • Chill the cookie dough for 30 minutes for a thicker cookie.
  • For extra crunch, add chopped nuts or more freeze-dried fruit.
  • Pair with fresh strawberries for a beautiful presentation.

Conclusion

These Strawberry Banana Pudding Cookies are soft, fruity, and packed with flavor, making them an irresistible treat. The cheesecake dip adds a rich and creamy element, perfect for dipping, spreading, or drizzling!

Recommendation

Serve at parties, potlucks, or as a fun weekend treat. These cookies pair well with a glass of milk, coffee, or tea, making every bite even more delightful!

Embracing Healthful Indulgence

By making these cookies from scratch, you control the ingredients and sweetness, ensuring a homemade, feel-good dessert that everyone will love!

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