If you’re looking for a delightful treat that brings a burst of fruity flavor and creamy indulgence together in one bite, then you’re going to fall head over heels for this Strawberry Banana Pudding Cookies with Cheesecake Dip Recipe. These cookies combine the nostalgic taste of banana and strawberry pudding with the soft, chewy texture of homemade cookies, all perfectly complemented by a luscious, velvety cheesecake dip. It’s a dessert experience that feels like a celebration in every mouthful, ideal for sharing with friends or savoring on a quiet afternoon.
Ingredients You’ll Need
This recipe calls for straightforward ingredients that each play a vital role in creating the perfect balance of flavor, texture, and color. From the creamy butter that keeps the cookies tender to the instant pudding mixes that infuse each bite with fruitiness and moisture, every component is essential for achieving those irresistible Strawberry Banana Pudding Cookies with Cheesecake Dip.
- Instant banana pudding mix (3.4 oz): Delivers a soft banana flavor and moisture that keeps the cookies delightfully tender.
- Instant strawberry pudding mix (3.4 oz): Adds a sweet, fruity contrast that brightens the dough and complements the banana notes.
- Unsalted butter (1 cup, softened): Creates a tender texture and rich flavor without overpowering the fruitiness.
- Granulated sugar (3/4 cup): Sweetens the cookies with a clean, classic sweetness.
- Brown sugar (1/2 cup): Adds depth and chewiness thanks to its molasses content.
- Large eggs (2): Binds the dough and lends structure while keeping cookies soft.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with its warm, sweet aroma.
- All-purpose flour (2 1/4 cups): The backbone of the cookie dough, giving it form and body.
- Baking soda (1 teaspoon): Helps with leavening to produce light and tender cookies.
- Salt (1/2 teaspoon): Balances sweetness and accentuates flavors.
- White chocolate chips (1/2 cup, optional): Introduces a creamy sweetness and extra texture.
- Cream cheese (8 oz, softened): The star of the cheesecake dip, creating a smooth, tangy base.
- Powdered sugar (1/2 cup): Sweetens the dip without graininess.
- Marshmallow fluff or whipped topping (1/2 cup): Adds lightness and a fluffy texture to the dip.
How to Make Strawberry Banana Pudding Cookies with Cheesecake Dip Recipe
Step 1: Preheat and Prepare
Start by warming up your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup while baking your lovely cookies.
Step 2: Cream Butter and Sugars
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is crucial for creating a tender cookie texture and a slightly caramelized flavor.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract next to give your cookie dough a warm, inviting aroma.
Step 4: Mix in Pudding Mixes
Sprinkle in both the banana and strawberry instant pudding mixes, stirring well until the batter is uniform. These blends infuse the dough with moisture and that unmistakable fruity dessert vibe.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually fold these dry ingredients into your wet mixture, stirring until a soft dough forms. If you love a little extra creaminess and sweetness, fold in white chocolate chips now.
Step 6: Portion and Bake
Scoop the dough by tablespoonfuls onto your prepared baking sheet, spacing each mound about two inches apart to allow for spreading. Bake for 10 to 12 minutes, or until the edges turn a gentle golden brown. Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack.
Step 7: Prepare the Cheesecake Dip
While the cookies are cooling, whip up the cheesecake dip. Beat the softened cream cheese until smooth, then blend in powdered sugar and vanilla extract. Finally, fold in marshmallow fluff or whipped topping to achieve a light, fluffy consistency that’s perfect for dipping or spreading.
How to Serve Strawberry Banana Pudding Cookies with Cheesecake Dip Recipe
Garnishes
For an extra special touch, top your cheesecake dip with a sprinkle of crushed freeze-dried strawberries or a light dusting of cinnamon. These little garnishes add visual appeal and enhance the fruity and creamy tones of the dish.
Side Dishes
Serve these cookies alongside a fresh fruit salad or a chilled glass of milk to round out a delightful snack or dessert. The fruit ties back to the pudding flavors, while milk perfectly balances the sweetness.
Creative Ways to Present
Consider serving the cookies on a platter with small ramekins of the cheesecake dip, allowing guests to choose how much they want to dollop or dip. Alternatively, sandwich the dip between two cookies for a decadent handheld treat that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Place any leftover cookies in an airtight container at room temperature, and they’ll stay soft and delicious for up to 3 days. Store the cheesecake dip separately in the refrigerator to maintain its creamy texture.
Freezing
You can freeze both cookies and the dip! Freeze cookies in a single layer on a baking sheet first, then transfer to a freezer-safe bag for up to 2 months. Keep the cheesecake dip in a sealed container in the freezer as well, though its texture might be best after gentle thawing and stirring.
Reheating
Warm cookies in the oven at 300°F for about 5 minutes to re-crisp their edges and revive their fresh-from-the-oven feel. The cheesecake dip is best served chilled, so allow it to thaw in the refrigerator if frozen before serving again.
FAQs
Can I substitute the pudding mixes with homemade pudding?
While homemade pudding adds a fresh flavor, it won’t provide the same drying agents and stabilizers found in instant mixes that help create the soft cookie texture. Using instant pudding mixes is recommended for best results in this recipe.
Are white chocolate chips necessary in the cookies?
White chocolate chips are optional, but they add a creamy sweetness that complements the fruity pudding flavors beautifully. If you prefer, you can leave them out or swap with mini semi-sweet chocolate chips for a different twist.
How long can I keep the cheesecake dip in the fridge?
The cheesecake dip will keep well refrigerated for up to 2 days. Be sure to cover it tightly with plastic wrap or store in an airtight container to prevent it from absorbing other flavors.
Can I prepare the dough ahead of time?
Yes! Chilling the dough for 30 minutes before baking helps the cookies hold their shape and develop a thicker, chewier texture, making your Strawberry Banana Pudding Cookies even more delightful.
Is this recipe suitable for vegetarians?
Absolutely! All the ingredients used in the Strawberry Banana Pudding Cookies with Cheesecake Dip Recipe are vegetarian-friendly, making it a perfect dessert option for meat-free diets.
Final Thoughts
This Strawberry Banana Pudding Cookies with Cheesecake Dip Recipe is a wonderful way to treat yourself and your loved ones to something truly special. The combination of soft, flavorful cookies and rich, creamy dip feels like a hug in dessert form. I encourage you to give this recipe a try—whether it’s for a casual afternoon snack or a festive gathering, it’s sure to bring smiles and happy taste buds all around.
Print
Strawberry Banana Pudding Cookies with Cheesecake Dip Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies + 1 cup dip
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Strawberry Banana Pudding Cookies paired with a creamy cheesecake dip. These soft, flavorful cookies combine the fruity sweetness of banana and strawberry pudding mixes with the smooth richness of white chocolate chips. The luscious cheesecake dip, made with cream cheese and marshmallow fluff, adds a perfect balance for dipping or spreading, making this dessert a crowd-pleaser for any occasion.
Ingredients
For the Cookies:
- 1 (3.4 oz) box instant banana pudding mix (dry)
- 1 (3.4 oz) box instant strawberry pudding mix (dry)
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips (optional)
For the Cheesecake Dip:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup marshmallow fluff or whipped topping
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 large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until the mixture is smooth and well combined, enhancing the flavor and texture of the cookies.
- Incorporate Pudding Mixes: Add the dry instant banana and strawberry pudding mixes to the wet ingredients. Mix thoroughly until fully combined, infusing the dough with fruity flavors.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients into the wet mixture, stirring until a soft dough forms. Fold in white chocolate chips if using for extra sweetness and texture.
- Scoop and Bake: Using a tablespoon, scoop dough portions onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading. Bake in the preheated oven for 10–12 minutes or until the edges are lightly golden.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing them to set perfectly.
- Prepare Cheesecake Dip: While the cookies cool, beat the softened cream cheese in a bowl until smooth. Add powdered sugar and vanilla extract, mixing well. Gently fold in marshmallow fluff or whipped topping until the dip is light and creamy.
- Serve: Serve the freshly baked cookies alongside the cheesecake dip for dipping or spreading, creating a delightful combination of flavors and textures.
Notes
- For thicker cookies, chill the dough for 30 minutes before baking.
- The cheesecake dip can be made up to a day in advance and stored in the refrigerator for convenience.
- White chocolate chips are optional but add a nice sweetness and texture to the cookies.
- Ensure the butter and cream cheese are softened for easier mixing and better texture.
