Description
These Strawberry Banana Pudding Cookies with Cheesecake Dip are a delightful twist on classic cookies, combining the creamy sweetness of banana pudding with fresh fruit flavors and a luscious cheesecake dip. Perfect for a snack or dessert, they offer a soft, moist texture with bursts of strawberry and banana paired with a rich, smooth dip that complements every bite.
Ingredients
Scale
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 finely diced fresh strawberries
- 1/2 cup finely diced ripe banana
- Optional: 1/4 cup white chocolate chips or chopped nuts
Cheesecake Dip
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar, sifted
- 1 tsp vanilla extract
- 1/4 cup heavy cream (optional, for dip texture)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated, forming a smooth and homogenous base for the cookie dough.
- Mix in Banana Pudding: Add the banana pudding mix to the wet ingredients and stir until the mixture is smooth, infusing the dough with creamy banana flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined to ensure a light cookie.
- Fold in Fruit and Optional Add-ins: Gently fold in the finely diced strawberries, banana, and optional white chocolate chips or chopped nuts, distributing them evenly without overmixing to prevent mushy dough.
- Shape Cookies: Using a tablespoon, scoop portions of the dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden, signaling they are perfectly baked but still soft inside.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely, preventing sogginess.
- Prepare Cheesecake Dip: Beat the softened cream cheese in a bowl until smooth and creamy. Add sifted powdered sugar and vanilla extract, mixing until fully combined to create a sweet, tangy dip.
- Optional Dip Texture: For a lighter texture, add heavy cream and beat until the mixture is fluffy and spreadable.
- Chill and Serve: Chill the cheesecake dip in the refrigerator for at least 15 minutes before serving. Serve alongside the cooled cookies for a delicious pairing.
Notes
- Ensure the butter and egg are at room temperature for better mixing.
- Do not overmix after adding flour to keep cookies tender.
- Chill the dip longer for a firmer consistency if desired.
- Optional white chocolate chips add extra sweetness; nuts provide a crunchy contrast.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
- The dip can be refrigerated for up to 3 days; stir before serving.
- Prep Time: 12 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
