Prep Time

• 15 minutes

Cook Time

• 10–12 minutes per batch

Total Time

• 45 minutes

Servings

• 24 cookies + 1 cup of cheesecake dip

Ingredients

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2½ cups all-purpose flour
• 1 small banana, mashed
• 1 (3.4 oz) package instant strawberry pudding mix
• ½ teaspoon baking soda
• ½ teaspoon salt
• Optional: ½ cup white chocolate chips or chopped strawberries for added texture

For the Cheesecake Dip:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ¼ cup heavy cream (optional, for a lighter consistency)

---

Instructions

---

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C) . Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Make the Cookie Dough

1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until light and fluffy (about 2–3 minutes).
2. Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully combined.
3. In a separate bowl, whisk together the all-purpose flour, instant strawberry pudding mix, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
5. Stir in the mashed banana until evenly distributed. Fold in white chocolate chips or chopped strawberries if using.

---

Step 3: Scoop and Bake the Cookies

1. Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
2. Bake in the preheated oven for 10–12 minutes , or until the edges are lightly golden and the centers are set. The cookies will continue to firm up as they cool.
3. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 4: Make the Cheesecake Dip

1. In a medium mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
2. Add the powdered sugar and vanilla extract, and beat until fully combined.
3. If you prefer a lighter consistency, gradually add the heavy cream while beating until the desired texture is reached.

---

Step 5: Serve and Enjoy

1. Arrange the cooled cookies on a serving platter alongside a bowl of the cheesecake dip.
2. Garnish the dip with a sprinkle of graham cracker crumbs or fresh strawberry slices for an extra touch of elegance.
3. Serve immediately and enjoy the sweet, fruity, and creamy combination!

Pro Tips

• Banana Tip: Use a ripe banana for maximum sweetness and flavor. Mash it well to avoid lumps in the dough.
• Storage: Store the cookies in an airtight container at room temperature for up to 3 days . Keep the cheesecake dip in the fridge for up to 5 days . Bring the dip to room temperature before serving.
• Freezing: Freeze unbaked cookie dough balls on a baking sheet, then transfer to a freezer-safe bag. Bake directly from frozen, adding 1–2 minutes to the baking time.
• Customizations: Swap the strawberry pudding mix for vanilla or banana pudding for a different flavor profile.

---

Nutrition Facts (Per Serving, based on 24 cookies + 2 tablespoons of dip)

• Calories: 220
• Protein: 3g
• Carbohydrates: 30g
• Fat: 10g
• Fiber: 1g
• Sugar: 18g

Note: Nutrition values are approximate and may vary based on specific ingredients used.

---

Why You’ll Love This Recipe

These Strawberry Banana Pudding Cookies are soft, fruity, and packed with flavor, while the Cheesecake Dip adds a rich, creamy element that ties everything together. Whether you’re hosting a gathering or treating yourself, this pairing is a fun and delicious way to enjoy dessert. Plus, the recipe is easy to make and endlessly customizable!

Ready to whip up these fruity cookies and creamy dip? Grab your ingredients and get ready to enjoy a match made in dessert heaven—soft, sweet, and utterly irresistible!