Strawberry Banana Pudding Cookies with Cheesecake Dip

by

Why You’ll Love This Recipe:

  • Unique Flavor Combination: The strawberry and banana pudding mixes create a cookie with extraordinary flavor you won’t find anywhere else.
  • Perfect Texture: These cookies stay soft and chewy for days thanks to the pudding mix secret ingredient.
  • Show-Stopping Presentation: The colorful cookies with white chocolate drizzle served alongside the creamy dip make for an impressive dessert platter.
  • Customizable: Add different mix-ins like dried fruit or additional chocolate chips to make these cookies your own.
  • Make-Ahead Friendly: Both the cookies and dip can be prepared in advance for stress-free entertaining.
  • Kid and Adult Approved: This treat satisfies sweet cravings for all ages with its familiar, beloved flavors.

Ingredients You’ll Need:

For the Cookies:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 small banana, mashed
  • 1 box (3.4 oz) banana cream pudding mix
  • 1 box (3.4 oz) strawberry pudding mix
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup crushed vanilla wafers
  • ½ cup white chocolate chips

For the Cheesecake Dip:

  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

For the Drizzle:

  • ½ cup white chocolate, melted

How to Make Ultimate Strawberry Banana Pudding Cookies with Cheesecake Dip:

Step-by-Step Instructions:

For the Cookies:

  1. Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  3. Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract and mashed banana until well combined.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, banana pudding mix, strawberry pudding mix, baking soda, and salt.
  5. Combine: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the crushed vanilla wafers and white chocolate chips.
  6. Shape: Use a cookie scoop to portion dough into 1½-inch balls. Place cookies on the prepared baking sheets, leaving about 2 inches between each cookie.
  7. Bake: Bake for 10-12 minutes until the edges are lightly golden but centers still look slightly underdone (they’ll continue cooking on the hot baking sheet).
  8. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For the Cheesecake Dip:

  1. Mix: In a medium bowl, beat the softened cream cheese until smooth and fluffy.
  2. Add Ingredients: Add the powdered sugar, vanilla extract, and heavy cream. Beat until completely smooth and creamy.
  3. Chill: Refrigerate the dip for at least 30 minutes to allow the flavors to meld and the dip to firm up slightly.

For the White Chocolate Drizzle:

  1. Melt: Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each interval until completely smooth.
  2. Drizzle: Using a spoon or piping bag, drizzle the melted white chocolate over the cooled cookies.
  3. Set: Allow the white chocolate to set completely before serving or storing the cookies.

Helpful Tips:

  • Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature for the smoothest texture.
  • Don’t Overmix: Mix the cookie dough just until the ingredients are combined to ensure soft, tender cookies.
  • Chill the Dough: If the cookie dough feels too soft, chill it for 30 minutes before baking to prevent excessive spreading.
  • Underbake Slightly: For the softest cookies, remove them from the oven when they look slightly underdone in the center.
  • Make-Ahead Options: Prepare the dip up to 2 days ahead and store in the refrigerator. The cookie dough can be frozen for up to 3 months.
  • Ripe Bananas: Use a banana with some brown spots for the best flavor in your cookies.

Details:

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes (plus cooling time)
  • Yield: 30 cookies and 1½ cups of dip
  • Calories: 210 per cookie with dip
  • Difficulty Level: Intermediate

Notes:

  • If you can’t find strawberry pudding mix, substitute with strawberry Jell-O and reduce the sugar by 2 tablespoons.
  • For a stronger banana flavor, add ¼ teaspoon of banana extract to the cookie dough.
  • The cookies will be very soft when first removed from the oven but will firm up as they cool.
  • The crushed vanilla wafers add a wonderful texture and nostalgic banana pudding flavor to these cookies.

Frequently Asked Questions:

Can I make these cookies without pudding mix?

While the pudding mix contributes significantly to both flavor and texture, you can substitute with 3 tablespoons of cornstarch, additional sugar, and strawberry/banana extract to taste.

How do I know when the cookies are done baking?

The edges should be set and slightly golden, while the centers still look soft and slightly underdone. They’ll continue to cook on the hot baking sheet after removal from the oven.

Can I freeze these cookies?

Yes! These cookies freeze beautifully for up to 3 months in an airtight container. The dip can be frozen for up to 1 month, though the texture may change slightly upon thawing.

Can I substitute the white chocolate chips?

Absolutely! Try milk chocolate chips, butterscotch chips, or even strawberry-flavored baking chips for a different twist.

What can I substitute for heavy cream in the dip?

You can use half-and-half or even full-fat Greek yogurt as a substitute, though the texture and richness may vary slightly.

Storage Instructions:

  • Cookies: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
  • Cheesecake Dip: Keep refrigerated in an airtight container for up to 5 days. Allow to sit at room temperature for 15 minutes before serving for the best consistency.
  • Assembly: For best results, store cookies and dip separately, and serve together just before enjoying.

Related Recipes:

Conclusion:

These Ultimate Strawberry Banana Pudding Cookies with Cheesecake Dip are the perfect treat for anyone who loves the classic combination of strawberry and banana flavors. The soft, chewy cookies paired with the smooth, creamy dip create an irresistible dessert experience that’s perfect for parties, potlucks, or simply treating yourself. The pudding mix in these cookies ensures they stay soft for days (if they last that long!), while the cheesecake dip adds a luxurious touch that elevates this dessert to something truly special. Make a batch today and watch them disappear before your eyes!

Leave a Comment