Name: Strawberry Banana Pudding Cookies with Cheesecake Dip
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: [object Object]

Indulge your taste buds with these delightful Strawberry Banana Pudding Cookies paired with a creamy Cheesecake Dip. This unique cookie recipe combines the tropical sweetness of bananas with the bright, juicy flavor of fresh strawberries, all enhanced by the silky richness of banana pudding mix.

Why You’ll Love This Recipe

These cookies offer the perfect balance of fruity freshness and comforting sweetness. The banana pudding mix creates a soft, tender texture while infusing the cookies with authentic banana flavor. Fresh fruit pieces add bursts of natural sweetness and moisture, making each bite a delightful experience. The accompanying cheesecake dip elevates these cookies to dessert status, providing a tangy, creamy complement that transforms a simple cookie into an unforgettable treat. Perfect for spring gatherings, summer picnics, or anytime you crave something special yet easy to make.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Banana pudding mix infuses these cookies with authentic banana flavor while contributing to their soft, cake-like texture. It also adds a beautiful yellow hue and helps bind the ingredients together.
Unsalted butter provides richness and helps create that perfect cookie structure. Make sure it’s properly softened for the best incorporation with sugar.
Granulated sugar and brown sugar work together to create the perfect sweetness balance. The brown sugar adds depth with its molasses notes and helps retain moisture for a softer cookie.
Egg acts as a binding agent while adding structure and richness to the cookies. Room temperature eggs incorporate more evenly into the batter.
Vanilla extract enhances all the flavors in the cookie without overpowering them, adding warmth and depth to both the cookies and dip.
All-purpose flour forms the structural foundation of the cookies. Measuring it correctly (preferably by weight or using the spoon-and-level method) ensures the perfect texture.
Baking powder provides the right amount of lift, making these cookies light rather than dense.
Salt balances the sweetness and enhances all the flavors in the cookie. Don’t skip it, even in sweet recipes!
Fresh strawberries add juicy pops of color and fruity tartness that perfectly complement the banana flavor. Pat them dry after dicing to avoid excess moisture.
Ripe bananas contribute natural sweetness and authentic flavor. Choose bananas with some brown spots for the best flavor, but avoid overripe ones that might make the batter too wet.
White chocolate chips or nuts are optional but add wonderful texture contrast and complementary flavors – white chocolate brings creamy sweetness while nuts add crunch.
Cream cheese forms the base of the dip, providing tangy richness that perfectly complements the sweet cookies. Full-fat works best for the creamiest texture.
Powdered sugar sweetens the dip while maintaining a smooth consistency without any graininess.
Heavy cream is optional but transforms the dip into a lighter, fluffier texture if desired.

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in egg and vanilla extract until combined.
Add banana pudding mix and mix until smooth.
In a separate bowl, whisk flour, baking powder, and salt; gradually add to wet ingredients.
Gently fold in strawberries, banana, and optional white chocolate chips or nuts. Avoid overmixing.
Scoop tablespoon-sized portions onto baking sheet, spacing 2 inches apart.
Bake for 10–12 minutes until edges are lightly golden. Let cool on baking sheet for 5 minutes, then transfer to wire rack.
For the dip, beat cream cheese until smooth. Add powdered sugar and vanilla extract; mix well. Optionally, beat in heavy cream until fluffy. Chill at least 15 minutes before serving.

Servings and Timing

This recipe yields approximately 18 cookies with dip. Each serving contains about 210 calories.

Prep Time: 20 minutes
Cooking Time: 12 minutes
Total Time: 32 minutes

These cookies are perfect for a gathering of 6-9 people, offering everyone 2-3 cookies with a generous portion of dip. If you’re serving them as part of a larger dessert spread, they could stretch to accommodate 12-18 people.

Variations

Tropical Twist: Add 1/4 cup of shredded coconut to the cookie batter and replace white chocolate chips with macadamia nuts for a tropical-inspired variation.
Berry Medley: Substitute half the strawberries with blueberries or raspberries for a mixed berry approach that adds different flavor notes and colors.
Chocolate Lover’s Version: Fold in semi-sweet or milk chocolate chips instead of white chocolate for a more decadent chocolate-fruit combination.
Spiced Banana Cookies: Add 1/2 teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients for a warmly spiced variation that enhances the banana flavor.
Lemon Cheesecake Dip: Add 1 teaspoon of lemon zest and 1 tablespoon of lemon juice to the dip for a citrusy twist that complements the fruit flavors beautifully.
Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking mix to make these cookies accessible for those with gluten sensitivities.

Storage/Reheating

Cookies: Store completely cooled cookies in an airtight container at room temperature for up to 2 days. Due to the fresh fruit content, these cookies are best enjoyed fresh, as they may become softer over time. For longer storage, place cookies in a single layer in an airtight container with parchment paper between layers and refrigerate for up to 5 days.
Cheesecake Dip: The dip can be stored in an airtight container in the refrigerator for up to 5 days. Before serving, let it sit at room temperature for about 15 minutes to soften slightly, then give it a quick stir to refresh the texture.
Freezing: The cookie dough (without fresh fruit added) can be frozen for up to 3 months. Roll the dough into balls, place on a baking sheet and freeze until solid, then transfer to a freezer bag. When ready to bake, thaw in the refrigerator overnight, fold in fresh fruit, and bake as directed, adding 1-2 minutes to the baking time. The cheesecake dip can also be frozen for up to 1 month; thaw overnight in the refrigerator and whisk vigorously before serving.

FAQs

Can I use instant pudding mix instead of regular banana pudding mix?

Yes, instant banana pudding mix works perfectly in this recipe. In fact, most boxed pudding mixes sold in grocery stores are instant varieties. The pudding mix is used dry in this recipe, so either type will work well to add flavor and texture.

Why did my cookies spread too much during baking?

Over-spreading usually happens if the butter was too soft or melted, or if the dough wasn’t chilled. If you notice your dough seems very soft, refrigerate it for 30 minutes before baking. Also, make sure your baking sheet is cool before placing new batches of dough on it.

Can I use frozen strawberries instead of fresh?

While fresh strawberries are recommended for best texture, you can use frozen strawberries if necessary. Thaw them completely, chop them, and pat them very dry with paper towels to remove excess moisture that could affect the cookie texture.

My dip is too thick. How can I thin it out?

If your cheesecake dip is too thick, you can add 1-2 tablespoons of milk or heavy cream and beat until smooth. Add the liquid gradually until you reach your desired consistency. Make sure your cream cheese is fully softened before mixing to avoid lumps.

Can I make these cookies ahead of time for a party?

Yes, but for the freshest taste, prepare the dough and dip a day ahead and refrigerate. Bake the cookies the day of your event. Alternatively, bake the cookies up to two days ahead and store in an airtight container, then bring to room temperature before serving with freshly made dip.

What can I substitute for banana pudding mix?

If you can’t find banana pudding mix, you can substitute vanilla pudding mix and add 1/2 teaspoon of banana extract. You’ll get a similar texture with good banana flavor. Alternatively, use vanilla pudding mix and increase the amount of diced banana for more natural banana flavor.

The cookies are too soft. Did I do something wrong?

Due to the fresh fruit, these cookies are naturally softer than traditional cookies. If they seem too soft, they might be slightly underbaked. Next time, try baking them 1-2 minutes longer or allow them to cool completely on the baking sheet rather than transferring to a wire rack.

Can I make the cheesecake dip without heavy cream?

Absolutely! The heavy cream makes the dip fluffier and lighter, but it’s completely optional. Without it, you’ll have a thicker, more traditional cheesecake-like dip that’s equally delicious with the cookies.

My cookies browned too quickly but aren’t cooked through. What happened?

This could be due to an oven that runs hot. Try reducing your oven temperature by 25°F and potentially extending the baking time slightly. Using light-colored baking sheets and positioning the rack in the middle of the oven can also help prevent over-browning.

Can I use this cookie dough to make a cookie cake?

Yes! Press the dough into a 9-inch greased pie plate or cake pan and bake at 350°F for about 20-25 minutes until the edges are golden and the center is set. Cool completely before serving with the cheesecake dip spread on top or on the side.

Conclusion

These Strawberry Banana Pudding Cookies with Cheesecake Dip bring together the best of two beloved desserts in one irresistible treat. The soft, fruit-studded cookies capture the essence of summer with their fresh strawberry and banana flavors, while the creamy cheesecake dip adds a luxurious touch that makes this recipe perfect for special occasions or anytime you want to indulge.

What makes this recipe truly special is its versatility. Whether served at a baby shower, birthday party, or casual family dinner, these cookies and dip are sure to impress. The natural sweetness from the fruits means you can use less added sugar while still enjoying a satisfying dessert. The interplay of textures – soft cookies with bursts of fruit complemented by smooth, creamy dip – creates a multi-dimensional dessert experience that’s far more interesting than ordinary cookies.

Don’t be afraid to experiment with the variations suggested to make this recipe your own. And remember, while these cookies are at their best when fresh, the make-ahead options provide flexibility for busy schedules. Enjoy the process of creating these delightful treats, and savor every bite of the finished product!