Strawberry Banana Pudding Cookies with Cheesecake Dip Recipe
Bright, playful, and downright irresistible, these Strawberry Banana Pudding Cookies with Cheesecake Dip bring sunshine to any gathering. Imagine chewy cookies studded with sweet-tart strawberries and kissed with luscious banana pudding flavor, paired with a silky, tangy cheesecake dip that makes every dunk a delight. Each bite is a celebration of fruity nostalgia with a creamy twist that turns any occasion—from family picnics to cozy movie nights—into something special.
Ingredients You’ll Need
The magic of Strawberry Banana Pudding Cookies with Cheesecake Dip is in the top-notch yet simple ingredients you pull together. Every component has a purpose, whether it’s amping up the fruity flavor, adding creaminess, or achieving that perfect cookie texture you can’t get enough of.
- Banana Cream Instant Pudding Mix (1 box, 3.4 ounces): Adds sweet, mellow banana flavor and keeps the cookies tender and soft.
- Strawberry Cream Instant Pudding Mix (1 box, 3.4 ounces): Infuses the dough with vibrant strawberry notes and gorgeous color.
- All-Purpose Flour (2½ cups): Delivers structure and the classic cookie crumb you love.
- Baking Soda (1 teaspoon): Helps the cookies rise and become delightfully puffy.
- Salt (½ teaspoon): Enhances the sweet and fruity flavors without overpowering them.
- Unsalted Butter (1 cup, softened): Adds rich flavor and a soft, buttery texture to each cookie.
- Granulated Sugar (¾ cup): Sweetens and helps the cookies bake up with crisp edges.
- Brown Sugar (¾ cup, packed): Contributes moisture, chewiness, and a hint of caramel depth.
- Large Eggs (2): Bind everything together for a cohesive, chewy bite.
- Vanilla Extract (2 teaspoons): Brings warmth and rounds out all the flavors in the dough and dip.
- White Chocolate Chips (1½ cups): Add creamy, melty pockets that complement the fruity dough perfectly.
- Freeze-Dried Strawberries (½ cup, crushed): Intensify the strawberry flavor and add irresistible bursts of color and texture.
- Cream Cheese (8 ounces, softened): The base for the cheesecake dip, lending rich, tangy creaminess.
- Powdered Sugar (½ cup): Sweetens the dip until it’s just right—smooth, not gritty.
- Heavy Whipping Cream (1 cup): Whipped to billowy peaks, it lightens the dip to dreamy perfection.
How to Make Strawberry Banana Pudding Cookies with Cheesecake Dip
Step 1: Prepare for Baking
Start by preheating your oven to 350°F and lining two sturdy baking sheets with parchment paper. This not only prevents sticking but also ensures the cookies come off the pan with perfectly golden edges.
Step 2: Combine Dry Ingredients
Grab a medium bowl and whisk together the all-purpose flour, baking soda, and salt. This step ensures the leavening is evenly distributed throughout your dough for consistent, fluffy cookies.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This process introduces air, helping your cookies bake up soft with beautiful crackly tops.
Step 4: Add Eggs and Flavorings
Beat in the eggs, one at a time, followed by the vanilla extract. You’ll notice the dough getting creamier and glossier, which means all the wet ingredients are coming together just right.
Step 5: Introduce Pudding Mixes
Sprinkle in both banana cream and strawberry cream instant pudding mixes, mixing until thoroughly combined. This is the secret behind those bold, nostalgic flavors in your Strawberry Banana Pudding Cookies with Cheesecake Dip.
Step 6: Finish the Dough
Gradually add the flour mixture to the wet ingredients, mixing until just incorporated. Be careful not to overmix—this keeps your cookies perfectly tender. Gently fold in the white chocolate chips and the crushed freeze-dried strawberries, ensuring an even distribution of goodies in every bite.
Step 7: Scoop and Bake
Drop heaping 2-tablespoon portions of dough onto your prepared baking sheets, leaving about 2 inches of space between each. Bake for 10 to 12 minutes or until the edges turn lightly golden while the centers remain soft. Let them rest on the baking sheet for five minutes, then transfer to a wire rack to cool completely.
Step 8: Make the Cheesecake Dip
While your cookies cool, beat the softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until velvety smooth. In a separate bowl, whip the heavy cream to stiff, dreamy peaks, then gently fold it into the cream cheese mixture. The result? A cloud-like dip that turns each cookie dunk into a treat.
How to Serve Strawberry Banana Pudding Cookies with Cheesecake Dip
Garnishes
To make your Strawberry Banana Pudding Cookies with Cheesecake Dip truly pop, sprinkle a few extra crushed freeze-dried strawberries or banana chips on top of the cookies or dip. You can also add a swirl of strawberry sauce over the cheesecake dip just before serving for an extra flourish.
Side Dishes
These cookies love good company! Pair them with a fresh fruit salad, a bowl of berries, or even a citrusy sorbet for a light, summery finish. For a party spread, set them alongside other finger desserts like chocolate-dipped pretzels or lemon bars.
Creative Ways to Present
Arrange the cookies in a cheerful ring around a bowl of the cheesecake dip for dramatic effect, or stack them in jars with ribbon for adorable edible gifts. For a bite-size dessert bar, offer mini cookies with the dip in shot glasses—easy for guests to grab and dunk!
Make Ahead and Storage
Storing Leftovers
Once cooled, keep cookies in an airtight container at room temperature for up to three days. Store the cheesecake dip in the fridge (covered) for up to three days as well—just give it a gentle stir before serving.
Freezing
Cookies can be frozen for up to two months; simply layer with parchment in an airtight container or freezer bag. The cheesecake dip freezes less successfully due to its whipped consistency, but you can freeze the cookies alone and make the dip fresh when needed.
Reheating
Fancy a warm cookie? Pop a cookie or two in the microwave for about 8 seconds to bring back that irresistible fresh-baked softness. Warm cookies pair beautifully with the cool, creamy cheesecake dip.
FAQs
Can I use other pudding flavors?
Absolutely! If you want to experiment, try mixing vanilla or even chocolate pudding mixes for a new spin, but the classic Strawberry Banana Pudding Cookies with Cheesecake Dip combination is timeless for a reason.
Can I add nuts to the cookie dough?
Chopped toasted pecans or walnuts would add a wonderful crunch! Just fold them in with the white chocolate chips and freeze-dried strawberries for a nutty twist.
What’s the best way to crush freeze-dried strawberries?
Seal the freeze-dried strawberries in a zip-top bag and gently crush them with a rolling pin or the bottom of a glass. Aim for a mix of small pieces and powder for texture and color throughout the cookies.
Can I make the dough ahead of time?
Yes! Prepare the dough and cover tightly; it can rest in the fridge for up to 48 hours. This actually deepens the cookie flavors and makes them even chewier after baking.
Is it possible to make these cookies gluten-free?
You can swap the all-purpose flour for a high-quality 1:1 gluten-free flour blend. Just keep an eye on your cookies while baking, as gluten-free dough can spread a little differently.
Final Thoughts
If you’re craving something playful and crowd-pleasing, you’ll absolutely fall in love with these Strawberry Banana Pudding Cookies with Cheesecake Dip. Each bite is a sunny, creamy, fruit-filled daydream. Give them a whirl—you might just spark a new dessert obsession!
Print
Strawberry Banana Pudding Cookies with Cheesecake Dip Recipe
- Total Time: 32 minutes
- Yield: 24 cookies with dip 1x
- Diet: Vegetarian
Description
Indulge in these delightful Strawberry Banana Pudding Cookies with a luscious Cheesecake Dip for a fruity and creamy treat that is perfect for any occasion.
Ingredients
For the Cookies:
- 1 box instant banana cream pudding mix (3.4 ounces)
- 1 box instant strawberry cream pudding mix (3.4 ounces)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups white chocolate chips
- ½ cup freeze-dried strawberries, crushed
For the Cheesecake Dip:
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- Preheat oven and prepare baking sheets: Preheat oven to 350°F and line two baking sheets with parchment paper.
- Prepare cookie dough: In a medium bowl, whisk together flour, baking soda, and salt. In a large mixing bowl, beat butter and sugars until fluffy. Add eggs, vanilla, pudding mixes, and flour until combined. Fold in white chocolate and strawberries. Scoop dough onto baking sheets.
- Bake cookies: Bake for 10-12 minutes until golden. Cool on wire rack.
- Make Cheesecake Dip: Beat cream cheese, sugar, and vanilla until smooth. Whip cream and fold into cream cheese mixture.
- Serve: Serve cookies with cheesecake dip for dunking.
Notes
- For extra strawberry flavor, add fresh strawberries to dough.
- Use banana chips or dried strawberries for added texture.
- Cheesecake dip can be made ahead and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie with dip
- Calories: 210
- Sugar: 19g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
