Description
Delight in these Strawberry Banana Pudding Cookies with a creamy cheesecake dip. Soft, cake-like cookies infused with banana and strawberry instant pudding mixes swirl together for a visually stunning treat perfect for dessert platters. The optional white chocolate chips add a sweet touch, complemented beautifully by the smooth, tangy cheesecake dip.
Ingredients
Scale
For the Cookies:
- 1 box (3.4 oz) instant banana cream pudding mix (dry)
- 1 box (3.4 oz) instant strawberry cream pudding mix (dry)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips (optional)
For the Cheesecake Dip:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
Instructions
- Prepare the Oven and Dry Ingredients: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy. This creates a smooth base that traps air for tender cookies.
- Add Eggs and Vanilla: Incorporate the eggs one at a time and then add the vanilla extract, mixing thoroughly to combine all ingredients uniformly.
- Divide and Add Pudding Mixes: Split the dough evenly into two bowls. To one half, add the instant banana cream pudding mix and stir until evenly blended. To the other half, add the instant strawberry cream pudding mix and mix well. If desired, fold white chocolate chips into either or both dough portions for added sweetness and texture.
- Form the Cookies: Using a tablespoon measure, scoop one tablespoon of banana pudding dough and one tablespoon of strawberry pudding dough. Press them together gently and roll into a single ball, creating a beautiful swirl effect of the two flavors combined.
- Arrange and Bake: Place each swirled dough ball on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 12 minutes or until the edges are just lightly golden, indicating they are cooked through but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
- Prepare the Cheesecake Dip: In a bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until the dip is creamy and free of lumps. Slowly add heavy cream or milk a little at a time until the dip reaches your desired consistency for dipping.
Notes
- Chilling the cookie dough for 20–30 minutes before baking helps achieve thicker, more substantial cookies.
- These cookies have a soft, cake-like texture thanks to the pudding mixes.
- Serve the cheesecake dip in a small bowl placed in the center of a cookie platter for an attractive presentation and easy dipping.
