Strawberry Banana Pudding Cookies With Cheesecake Dip Recipe
If you are craving a dessert that tastes like a warm hug on a sunny day, then the Strawberry Banana Pudding Cookies With Cheesecake Dip will quickly become your new favorite. These cookies bring together soft, sweet banana flavors and juicy strawberries folded into a pudding-infused dough that bakes up tender and chewy. But the real magic happens when you dip them into a luscious, creamy cheesecake dip that adds the perfect balance of tang and sweetness. This delightful combination is fun to make, irresistibly delicious, and guaranteed to brighten any snack time or party spread.
Ingredients You’ll Need
Every ingredient in these cookies and the dip plays a crucial role in building layers of flavor, texture, and that inviting look that makes you want to dig right in. From the ripe bananas that add natural sweetness and moisture to the fresh strawberries that give bursts of freshness, each component is simple yet essential.
- 1 cup all-purpose flour: The base that gives structure to the cookies without weighing them down.
- 1/2 teaspoon baking soda: Helps the cookies rise just enough for a soft, chewy texture.
- 1/4 teaspoon salt: Balances sweetness and enhances all the other flavors.
- 1/2 cup unsalted butter (softened): Adds a rich, tender crumb and buttery flavor.
- 1/2 cup brown sugar (packed): Brings deep caramel notes and moisture.
- 1/4 cup granulated sugar: Contributes a slight crunch and balances the brown sugar’s richness.
- 1 large egg: Binds ingredients while keeping the cookies soft.
- 1 teaspoon vanilla extract: A warm, aromatic addition that amplifies sweetness.
- 1/2 cup ripe banana (mashed, about 1 medium): Provides natural sweetness and tender moisture.
- 1/2 cup fresh strawberries (chopped): Adds juicy freshness and pretty pink speckles.
- 1/2 cup instant banana pudding mix: Infuses extra banana flavor and soft creaminess inside the cookies.
- 8 ounces cream cheese (softened): The star of the cheesecake dip, creating smooth richness.
- 1/2 cup powdered sugar: Sweetens and lightens the dip to perfect consistency.
- 1/4 cup sour cream: Adds tang and silky texture to the dip.
- 1 teaspoon vanilla extract: Complements the cream cheese with a subtle aroma.
How to Make Strawberry Banana Pudding Cookies With Cheesecake Dip
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Setting these dry ingredients aside keeps the mixing process smooth and ensures even distribution when you combine them later.
Step 2: Cream the Butter and Sugars
Using an electric mixer, beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step is key for creating cookies that have a tender crumb and just the right amount of chew.
Step 3: Add Wet Ingredients
Beat in the egg and vanilla extract until fully combined, adding moisture and a lovely aromatic base to your dough. Then stir in the mashed banana and instant banana pudding mix. The banana puree not only brings natural sweetness but also helps the cookies stay moist, while the pudding mix gives them extra banana creaminess that you will adore.
Step 4: Combine the Ingredients
Gradually fold the dry mixture into the wet mixture with care not to overmix, which could make the cookies tough. Once the dough comes together, gently fold in the chopped fresh strawberries, introducing juicy pops of color and flavor in every bite.
Step 5: Bake the Cookies
Scoop tablespoon-sized portions of dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake them in the preheated oven for 10 to 12 minutes or until the edges turn a pretty light golden shade. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack, allowing them to set perfectly.
Step 6: Prepare the Cheesecake Dip
While the cookies are cooling, whip up the dreamy cheesecake dip by combining softened cream cheese, powdered sugar, sour cream, and vanilla extract in a mixing bowl. Beat everything with an electric mixer until the mixture is smooth, creamy, and perfectly dippable.
Step 7: Serve and Enjoy
Serve your warm or room temperature cookies alongside the cheesecake dip. The dip’s tangy sweetness enhances the fruity cookie flavors and creates a delightful, irresistible treat you’ll want to share with everyone you know.
How to Serve Strawberry Banana Pudding Cookies With Cheesecake Dip
Garnishes
Sprinkle some finely chopped fresh strawberries or a light dusting of powdered sugar over the cookies and dip for an elegant look. Adding thin banana slices on the side can also amplify the fruity theme, making your presentation as joyful as the flavors.
Side Dishes
Pair your Strawberry Banana Pudding Cookies With Cheesecake Dip with a scoop of vanilla ice cream or a refreshing glass of cold milk. Both options accentuate the creamy textures and fruity notes, transforming simple cookies into a charming dessert experience.
Creative Ways to Present
Try serving these cookies and dip in a colorful dessert platter, layering the cookies around a bowl of cheesecake dip as the centerpiece. Alternatively, use small individual dipping cups for single servings—perfect for parties or family gatherings where everyone can dive in and enjoy their own portion.
Make Ahead and Storage
Storing Leftovers
Place any leftover Strawberry Banana Pudding Cookies With Cheesecake Dip in an airtight container at room temperature for up to three days. For best texture, store the cookies and dip separately to keep the cookies from becoming soggy.
Freezing
If you want to enjoy these cookies later, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag after they’re solid. Freeze the cheesecake dip separately in an airtight container for up to one month. Thaw dip overnight in the fridge before serving.
Reheating
Warm the frozen cookies in a 300°F oven for about 5 minutes or until just heated through to revive their soft texture. Avoid microwaving the cheesecake dip; instead, just stir it well after taking it out of the fridge or freezer for a smooth, creamy consistency.
FAQs
Can I substitute the fresh strawberries with frozen ones?
Yes, but make sure to thaw and drain them well to prevent excess moisture from making the cookie dough too wet. Fresh strawberries do give the best texture and flavor here, though.
Is it possible to make these cookies dairy-free?
You can swap the butter and cream cheese with dairy-free alternatives, but keep in mind that the texture and taste of both the cookies and the dip may be slightly different. Choose good-quality substitutes for the best results.
How long do the cookies stay fresh when stored properly?
Stored in an airtight container at room temperature, the cookies stay fresh and delicious for about three days. Refrigerating can extend their life but might firm up the texture.
Can I make the dip without sour cream?
Yes, you can substitute sour cream with Greek yogurt or heavy cream if you prefer. Just keep in mind that the flavor and texture may vary slightly but will still be delicious.
Is this recipe kid-friendly?
Absolutely! Kids love these cookies because of their sweet fruit flavors and fun cheesecake dip. Plus, the soft texture makes them easy for little hands to enjoy safely.
Final Thoughts
There is something truly special about the Strawberry Banana Pudding Cookies With Cheesecake Dip that makes them a standout dessert and snack all in one. They combine the best of soft, fruity cookies and rich, tangy dip in a way that’s just plain fun to eat and share. If you want to bring a little joy and warmth to your kitchen, give this recipe a try—you won’t regret it, and your friends and family will be asking for seconds in no time!
Print
Strawberry Banana Pudding Cookies With Cheesecake Dip Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in these soft and chewy Strawberry Banana Pudding Cookies paired perfectly with a rich and creamy cheesecake dip. Bursting with fresh fruit flavor and a hint of vanilla, this dessert is an irresistible twist on classic pudding cookies, ideal for family gatherings and casual treats.
Ingredients
Cookies
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (Softened)
- 1/2 cup brown sugar (Packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup ripe banana (Mashed, about 1 medium banana)
- 1/2 cup fresh strawberries (Chopped)
- 1/2 cup instant banana pudding mix
Cheesecake Dip
- 8 ounces cream cheese (Softened)
- 1/2 cup powdered sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agents and seasoning.
- Cream butter and sugars: In a large bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which will help create a tender cookie texture.
- Add egg and vanilla: Incorporate the large egg and vanilla extract into the butter mixture, beating until fully combined and smooth.
- Add banana and pudding mix: Stir in the mashed ripe banana and instant banana pudding mix until evenly incorporated, which adds moisture and distinctive banana flavor.
- Combine wet and dry ingredients: Gradually mix the dry ingredients into the wet mixture until just combined, being careful not to over-mix to maintain a soft cookie texture.
- Fold in strawberries: Gently fold the chopped fresh strawberries into the dough with a spatula, distributing the fruit evenly throughout.
- Scoop dough onto baking sheet: Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading during baking.
- Bake cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden, while the centers remain soft.
- Cool cookies: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely; this prevents breakage and sets the texture.
- Prepare cheesecake dip: While cookies are cooling, combine softened cream cheese, powdered sugar, sour cream, and vanilla extract in a mixing bowl.
- Beat dip until creamy: Use an electric mixer to beat the cheesecake dip ingredients until smooth and creamy, ready for serving.
- Serve: Enjoy the cookies warm or at room temperature, accompanied by the luscious cheesecake dip for dipping.
Notes
- Use ripe bananas for maximum sweetness and flavor in the cookies.
- For easier spreading, soften the cream cheese and butter to room temperature before mixing.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate the cheesecake dip separately for up to 5 days.
- You can substitute frozen strawberries if fresh are unavailable, but be sure to thaw and drain them first to avoid excess moisture.
- These cookies are best enjoyed fresh but can be gently reheated to regain softness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie with 1 tablespoon cheesecake dip
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 130 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
Keywords: Strawberry Banana Cookies, Pudding Cookies, Cheesecake Dip, Fruit Cookies, Soft Cookies, Dessert Dip
