Description
Soft and fruity cookies made with banana pudding mix, fresh strawberries, and banana, paired with a creamy cheesecake dip for a delightful treat.
Ingredients
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Instructions
- 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.
Notes
- For best results, use ripe but firm strawberries and bananas to prevent an overly moist dough.
- Chill the dough for 15-30 minutes before baking if it’s too soft, especially in warm conditions.
- The cookies can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie with dip
- Calories: 210
- Sugar: 14g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
