Strawberry Banana Pudding Cookies

Strawberry Banana Pudding Cookies are a fruity, soft-baked treat paired with a luscious cheesecake dip. Learn how to make these irresistible cookies with our easy recipe.

Introduction

Looking to level up your cookie game with something fruity, soft, and downright indulgent? These Strawberry Banana Pudding Cookies are a sweet escape from the ordinary, packed with nostalgic banana pudding flavor and bursts of juicy strawberry. But what really takes them over the top? A rich, creamy cheesecake dip that turns every bite into dessert heaven. Perfect for parties, picnics, or cozy weekends, this recipe is a guaranteed crowd-pleaser.

Tools You’ll Need

To create this recipe seamlessly, gather these kitchen essentials:

• Mixing bowls (medium and large)
• Electric mixer or hand mixer
• Measuring cups and spoons
• Rubber spatula
• Baking sheet
• Parchment paper or silicone baking mat
• Wire cooling rack

Ingredients

For the Cookies:

• 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 fresh strawberries, finely diced
• 1/2 cup ripe banana, finely diced
• Optional: 1/4 cup white chocolate chips or chopped nuts

For the Cheesecake Dip:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar, sifted
• 1 tsp vanilla extract
• 1/4 cup heavy cream (optional, for a fluffier dip)
• Optional garnish: Fresh strawberry slices, banana slices, or graham cracker crumbs

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat.

Step 2: Make the Cookie Dough

1. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
2. Add in the egg and vanilla extract; mix until well combined.
3. Stir in the banana pudding mix until smooth.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix this into the wet ingredients.
5. Carefully fold in the diced strawberries and bananas. Don’t overmix—the fruit should stay as intact as possible.

Step 3: Bake the Cookies

1. Drop rounded spoonfuls of dough (about 1–2 tablespoons each) onto the prepared baking sheet. Leave 2 inches between cookies.
2. Bake for 10–12 minutes, or until edges are lightly golden and centers are just set.
3. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Cheesecake Dip

1. In a medium bowl, beat the cream cheese until smooth.
2. Add powdered sugar and vanilla extract. Beat until fully incorporated.
3. For a lighter texture, fold in the heavy cream. Taste and adjust sweetness if needed.

Step 5: Serve

Arrange cookies on a serving plate. Scoop the cheesecake dip into a small bowl, and garnish as desired. Dip, bite, and fall in love.

Tips for Perfect Results

• Use ripe bananas for maximum flavor, but avoid overly mushy ones to keep the dough from getting too wet.
• Pat strawberries dry with a paper towel before adding to reduce excess moisture.
• Don’t overbake—cookies continue to firm up as they cool.
• For extra decadence, drizzle melted white chocolate on top before serving.

Customization Ideas

• Make it tropical: Add shredded coconut or swap strawberries for mango chunks.
• Add crunch: Stir in chopped pecans or crushed vanilla wafers for texture.
• Try a chocolate twist: Mix in mini chocolate chips for a banana split-inspired version.

Storage & Serving Notes

• Cookies: Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
• Cheesecake Dip: Keep in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.
• Freezing: Freeze baked cookies for up to 2 months. Thaw at room temperature—dip should be made fresh.

Nutritional Information (Approximate per serving)

• Calories: ~180 (2 cookies with 1 tbsp dip)
• Carbs: ~24g
• Sugars: ~15g
• Protein: ~2g
• Fat: ~8g

Prep & Bake Time

• Prep time: 15 minutes
• Bake time: 10–12 minutes
• Cooling & dip prep: 10 minutes
• Total time: ~35 minutes

Frequently Asked Questions

Can I use frozen fruit instead of fresh?
Not recommended—frozen fruit can release too much moisture and affect the dough’s texture.

Is the dip necessary?
Not at all! The cookies are delicious on their own, but the dip takes them from great to unforgettable.

Can I make the dough ahead of time?
Yes! Store covered in the fridge for up to 24 hours. Let it sit at room temperature for 10 minutes before scooping.