Soft, chewy cookies bursting with ripe banana and strawberry flavors paired with a tangy, creamy cheesecake dip for a fresh and indulgent treat.

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

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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.

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.