Strawberry Banana Pudding Cookies with Cheesecake Dip (Page 2 ) | July 26, 2025
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Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- Add the banana pudding mix and mix until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt, then gradually add to the wet mixture.
- Gently fold in strawberries, banana, and optional add-ins.
- Scoop tablespoon-sized portions onto the baking sheet and space 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- For the dip: Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fully combined.
- Optional: Add heavy cream and beat until fluffy.
- Chill the dip for at least 15 minutes before serving with cookies.
Notes
- Use fresh fruit for best texture—frozen strawberries may add too much moisture.
- Let cookies cool completely before dipping to maintain texture.
- Store cookies in an airtight container for up to 3 days; dip keeps in the fridge up to 5 days.
- Freeze cookie dough balls to bake fresh whenever needed.
Nutrition
- Serving Size: 1 cookie with dip
- Calories: 210
- Sugar: 15g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Next: NO ONE BELIEVES I cook it without dough! Quick meat pie for tea!
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