🍓🌞 Strawberry Banana Pudding Cookies with Cheesecake Dip
Soft, Fruity Cookies + Creamy Cheesecake Dip = Dessert Magic!
If summer had a flavor, it just might be this: Strawberry Banana Pudding Cookies. These soft-baked delights are packed with real banana, strawberry pudding mix, and a touch of vanilla for that classic comfort flavor—but with a fruity twist. What takes them over the top? A dreamy cheesecake dip that’s perfect for dunking or spreading.
They’re fun, festive, and downright addictive—ideal for parties, BBQs, picnics, or just a sweet weekday pick-me-up.
🍌📝 Ingredients
For the Cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar, packed
2 large eggs
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 small ripe banana, mashed 😽
1 (3.4 oz) box instant strawberry pudding mix
1 tsp baking soda
½ tsp salt
1 cup white chocolate chips (optional but amazing)
½ cup freeze-dried strawberries or finely chopped fresh strawberries (optional for more burst of flavor & color)
For the Cheesecake Dip:
8 oz cream cheese, softened
¼ cup powdered sugar
1 tsp vanilla extract
2–3 tbsp heavy cream or milk (to thin as needed)
Optional: Crushed graham crackers or crushed vanilla wafers for topping
👩🍳 Directions
Make the Cookies:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, beat the softened butter with both sugars until light and fluffy (2–3 minutes).
Add eggs one at a time, mixing well after each. Stir in vanilla and mashed banana.
In a separate bowl, whisk together the flour, pudding mix, baking soda, and salt.
Gradually add dry ingredients to the wet ingredients, mixing until combined.
Fold in white chocolate chips and freeze-dried or fresh strawberries, if using.
Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
Bake for 10–12 minutes, or until edges are set and tops look just barely done (they’ll finish setting as they cool).
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Cheesecake Dip:
In a medium bowl, beat softened cream cheese until smooth and creamy.
Add powdered sugar and vanilla; beat until fluffy.
Add 2–3 tablespoons of milk or cream, 1 tablespoon at a time, until dip reaches desired consistency.
Optional: Sprinkle with crushed graham crackers or crushed cookies for extra flavor and texture.
🍪 How to Serve
Dip the cookies right into the cheesecake mixture (like funfetti dunkaroos but way better).
Use the dip as a cookie sandwich filling for the ultimate fruity whoopie pie.
Serve everything chilled for the perfect poolside or picnic-ready treat.
🍓 Tips & Swaps
No banana? Sub applesauce or Greek yogurt for a similar texture.
Want a more vibrant color? Add a tiny drop of red or pink food coloring to the cookie dough.
Make them ahead! Cookies stay soft in an airtight container for up to 4 days; the dip lasts up to 5 days refrigerated.
💕 Final Thoughts
These Strawberry Banana Pudding Cookies are fruity, fluffy, and wildly fun—especially when paired with the tangy-sweet cheesecake dip. It’s like banana pudding, strawberry shortcake, and soft-batch cookies had a dessert baby. Make a batch and watch them disappear fast!