Strawberry Banana Pudding Cookies with Cheesecake Dip (Page 2 ) | July 26, 2025

Annonce:

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.

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.

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