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Strawberry Banana Pudding Cookies With Cheesecake Dip

These delightful Strawberry Banana Pudding Cookies are soft and chewy, bursting with flavor from fresh strawberries and ripe bananas. Paired with a creamy cheesecake dip, they make for an irresistible treat that’s perfect for gatherings or a sweet snack.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 150 kcal

Equipment

  • 1 mixing bowls
  • 1 baking sheet
  • 1 parchment paper
  • 1 electric mixer
  • 1 measuring cups and spoons
  • 1 whisk
  • 1 silicone spatula

Ingredients
  

  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter Softened.
  • ½ cup brown sugar Packed.
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup ripe banana Mashed (about 1 medium banana).
  • ½ cup fresh strawberries Chopped.
  • ½ cup instant banana pudding mix
  • 8 ounces cream cheese Softened.
  • ½ cup powdered sugar
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
  • In a large mixing bowl, using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Add the egg and vanilla extract to the butter mixture and mix until well combined.
  • Stir in the mashed banana and instant banana pudding mix until fully incorporated.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to over-mix.
  • Gently fold in the chopped strawberries with a silicone spatula.
  • Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
  • Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • While the cookies are cooling, prepare the cheesecake dip. In a mixing bowl, combine the softened cream cheese, powdered sugar, sour cream, and vanilla extract.
  • Beat with an electric mixer until smooth and creamy.
  • Serve the cookies warm or at room temperature with the cheesecake dip on the side.

Notes

For a fun twist, consider adding mini chocolate chips to the cookie dough.
Make sure your bananas are ripe for the best flavor.
The cheesecake dip can be made a day in advance and stored in the refrigerator.