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
Scale
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
