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
Scale
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
