I love the combination of fresh fruit flavors and creamy textures, and these Strawberry Banana Pudding Cookies with Cheesecake Dip deliver just that. Soft, chewy cookies bursting with ripe banana and strawberry goodness pair perfectly with a tangy, smooth cheesecake dip for an indulgent yet fresh treat.
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1/2 cup mashed ripe banana (about 1 medium banana)
1 teaspoon vanilla extract
1/2 cup diced fresh strawberries
1/2 cup vanilla pudding mix (instant, dry)
For the Cheesecake Dip:
8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 cup Greek yogurt or sour cream
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until well combined.
Mix in the mashed banana and vanilla pudding mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the diced strawberries gently, taking care not to crush them.
Scoop cookie dough by rounded tablespoons onto the prepared baking sheet, spacing about 2 inches apart.
Bake for 10-12 minutes or until edges are lightly golden but centers remain soft. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
While cookies cool, prepare the cheesecake dip by beating cream cheese until smooth. Add powdered sugar and vanilla extract, then beat in Greek yogurt or sour cream until creamy and fluffy. Chill until ready to serve.
Serve cookies alongside the cheesecake dip for dipping or spreading.
Servings and timing
This recipe yields about 12 cookies. The prep time is approximately 15 minutes, with a baking time of 10-12 minutes, making the total time roughly 27 minutes. Each cookie with a small portion of dip is around 180 calories.
Variations
I like to switch things up by adding chopped nuts like walnuts or pecans for some crunch. You could also swap the strawberries for blueberries or raspberries depending on what’s in season. For a dairy-free option, I use a vegan cream cheese and coconut yogurt in the dip. If I want a more intense banana flavor, I sometimes add a pinch of cinnamon or nutmeg to the cookie dough.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days. The cheesecake dip keeps well in the fridge for about 3-4 days. If the cookies lose a bit of softness, I gently warm them in the microwave for 10-15 seconds before serving. The dip should always be served chilled.
FAQs
Can I make these cookies ahead of time?
Yes, I often prepare the cookie dough a day ahead and refrigerate it. Just let it sit at room temperature for a few minutes before scooping and baking.
Can I use frozen strawberries for the cookies?
I prefer fresh strawberries to keep the texture intact, but you can use frozen if you thaw and drain them well first to avoid excess moisture.
What if I don’t have vanilla pudding mix?
You can substitute with instant vanilla pudding powder or try adding a tablespoon of cornstarch with some vanilla extract, but pudding mix gives the best texture.
Can I freeze these cookies?
Yes, I freeze the baked cookies in a sealed container or freezer bag for up to 2 months. Thaw at room temperature and enjoy.
Is there a substitute for Greek yogurt in the dip?
Sour cream is a great substitute for Greek yogurt and gives a similar tangy flavor and creamy texture.
Conclusion
These Strawberry Banana Pudding Cookies with Cheesecake Dip are one of my favorite fruity treats to bake when I want something soft, flavorful, and fun to share. The combination of fresh fruit in the cookies and the creamy cheesecake dip makes for a delightful contrast that’s hard to resist. Whether it’s for a casual snack, a party dessert, or a weekend baking project, this recipe always hits the spot.
Recipe:
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Strawberry Banana Pudding Cookies with Cheesecake Dip
- Total Time: 27 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
Soft, chewy cookies bursting with ripe banana and strawberry flavors paired with a tangy, creamy cheesecake dip for a fresh and indulgent treat.
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/2 cup mashed ripe banana (about 1 medium banana)
1/2 cup diced fresh strawberries
1/2 cup vanilla pudding mix (instant, dry)
For the Cheesecake Dip:
8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 cup Greek yogurt or sour cream
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until well combined.
- Mix in the mashed banana and vanilla pudding mix until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the diced strawberries gently, taking care not to crush them.
- Scoop cookie dough by rounded tablespoons onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden but centers remain soft. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- While cookies cool, prepare the cheesecake dip by beating cream cheese until smooth. Add powdered sugar and vanilla extract, then beat in Greek yogurt or sour cream until creamy and fluffy. Chill until ready to serve.
- Serve cookies alongside the cheesecake dip for dipping or spreading.
Notes
You can add chopped nuts like walnuts or pecans to the cookie dough for crunch.
Swap strawberries with blueberries or raspberries based on seasonal availability.
For a dairy-free version, use vegan cream cheese and coconut yogurt in the dip.
Add a pinch of cinnamon or nutmeg to the dough for a more intense banana flavor.
Store cookies in an airtight container at room temperature for up to 3 days.
Keep cheesecake dip refrigerated for 3-4 days and always serve chilled.
If cookies lose softness, warm gently in the microwave for 10-15 seconds before serving.
Cookie dough can be prepared a day ahead and refrigerated before baking.
Frozen strawberries can be used if thawed and drained well.
Baked cookies freeze well for up to 2 months.
Sour cream is a good substitute for Greek yogurt in the dip.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie with dip
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
