Description
These cookies are soft, chewy, and bursting with real banana and strawberry flavor. Paired with a tangy cheesecake dip, they make a perfect party-ready treat that's as fun to eat as it is to make!
Ingredients
Scale
Cookies:
- 1 box banana pudding mix (3.4 oz)
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup finely diced fresh strawberries
- 1/2 cup finely diced ripe banana
- Optional: 1/4 cup white chocolate chips or chopped nuts
Cheesecake Dip:
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar (sifted)
- 1 tsp vanilla extract
- 1/4 cup heavy cream (optional)
Garnish (optional):
- Fresh strawberry slices
- Banana slices
- Graham cracker crumbs
- Mint leaves
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Cream butter and sugars. Add egg and vanilla, then pudding mix.
- Mix in flour, baking powder, and salt. Fold in fruit and optional add-ins.
- Scoop dough and place on baking sheet. Bake 10–12 mins. Cool on rack.
- Beat cream cheese. Add powdered sugar and vanilla. Mix in cream if using. Chill.
- Serve cookies with dip, garnished as desired.
Notes
-
Use very ripe bananas and blot strawberries dry.
-
Store cookies at room temp, dip in fridge.
-
Dip can be made ahead and whipped again before serving.
-
Swap fruits for seasonal variety.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 180