Strawberry Banana Pudding Cookies with Cheesecake Dip
These soft and chewy strawberry banana pudding cookies are packed with fruity flavor and pair perfectly with a luscious cheesecake dip. A crowd-pleasing dessert that's fun, fruity, and totally irresistible!
Equipment
- Mixing Bowl
- Hand mixer
- Baking sheet
- Parchment paper
Ingredients
For the Cookies
- 1 box banana cream instant pudding mix 3.4 oz box
- 1 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 cup freeze-dried strawberries crushed slightly
For the Cheesecake Dip
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1/4 cup Greek yogurt plain or vanilla
- 1 tsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the eggs, vanilla extract, and dry pudding mix. Mix until well combined.
- In a separate bowl, whisk flour and baking soda. Gradually mix into wet ingredients.
- Fold in crushed freeze-dried strawberries.
- Scoop dough onto the baking sheet and bake for 10–12 minutes or until edges are golden. Let cool.
- For the cheesecake dip: In a bowl, beat softened cream cheese with powdered sugar, Greek yogurt, and lemon juice until smooth and creamy. Serve chilled with cookies.
Notes
Store cookies in an airtight container for up to 3 days. The dip can be made ahead and refrigerated overnight for best flavor.