Description

Delight in these Strawberry Banana Pudding Cookies paired perfectly with a luscious cheesecake dip. Soft, flavorful cookies enriched with banana pudding mix, freeze-dried strawberries, white chocolate chips, and mini marshmallows deliver a burst of sweetness and texture. The creamy cheesecake dip, blended with cream cheese, powdered sugar, vanilla, and whipped topping, complements each bite, making this an irresistible dessert duo that’s easy to make and sure to impress.

Ingredients

Scale

For the Strawberry Banana Pudding Cookies

1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1/2 cup instant banana pudding mix (dry powder)
1/2 cup freeze-dried strawberries, crushed (or chopped fresh strawberries)
1/2 cup white chocolate chips (optional)
1/2 cup mini marshmallows (optional)

For the Cheesecake Dip

8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup whipped topping (e.g., Cool Whip)
2 tbsp milk (more as needed)
1/4 cup heavy cream (optional)

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Instructions

Make the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, cream the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract, beating until well combined. Stir in the instant banana pudding mix until fully incorporated. Gradually mix in the dry ingredients until a dough forms. Fold in crushed freeze-dried strawberries (or fresh strawberries), white chocolate chips, and mini marshmallows if using.
Shape and Bake the Cookies: Use a cookie scoop or spoon to drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing cookies about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden but centers remain soft. Remove from the oven and let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Prepare the Cheesecake Dip: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar, vanilla extract, and milk, continuing to beat until well combined. Gently fold in the whipped topping until smooth and fluffy. For a creamier texture, add heavy cream one tablespoon at a time until the desired consistency is reached. Taste and adjust sweetness as needed by adding more powdered sugar or vanilla.
Serve: When the cookies are fully cooled, serve them alongside the cheesecake dip. Use the cookies to scoop and dip into the creamy cheesecake mixture, and enjoy this delightful combination!

Notes

Freeze-dried strawberries provide a concentrated flavor without adding moisture; using fresh strawberries will yield a juicier texture but may soften the cookies.
White chocolate chips and mini marshmallows are optional but add sweetness and a fun texture contrast.
The cheesecake dip can be prepared ahead and kept chilled until serving.
For thicker dip, reduce the milk or add more cream cheese; for thinner, add more milk or heavy cream gradually.
Store leftover cookies in an airtight container at room temperature for up to 3 days.