Description
Delight in these Strawberry Banana Pudding Cookies paired with a creamy cheesecake dip. These soft, flavorful cookies combine the fruity sweetness of banana and strawberry pudding mixes with the smooth richness of white chocolate chips. The luscious cheesecake dip, made with cream cheese and marshmallow fluff, adds a perfect balance for dipping or spreading, making this dessert a crowd-pleaser for any occasion.
Ingredients
Scale
For the Cookies:
- 1 (3.4 oz) box instant banana pudding mix (dry)
- 1 (3.4 oz) box instant strawberry pudding mix (dry)
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips (optional)
For the Cheesecake Dip:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup marshmallow fluff or whipped topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until the mixture is smooth and well combined, enhancing the flavor and texture of the cookies.
- Incorporate Pudding Mixes: Add the dry instant banana and strawberry pudding mixes to the wet ingredients. Mix thoroughly until fully combined, infusing the dough with fruity flavors.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients into the wet mixture, stirring until a soft dough forms. Fold in white chocolate chips if using for extra sweetness and texture.
- Scoop and Bake: Using a tablespoon, scoop dough portions onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading. Bake in the preheated oven for 10–12 minutes or until the edges are lightly golden.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing them to set perfectly.
- Prepare Cheesecake Dip: While the cookies cool, beat the softened cream cheese in a bowl until smooth. Add powdered sugar and vanilla extract, mixing well. Gently fold in marshmallow fluff or whipped topping until the dip is light and creamy.
- Serve: Serve the freshly baked cookies alongside the cheesecake dip for dipping or spreading, creating a delightful combination of flavors and textures.
Notes
- For thicker cookies, chill the dough for 30 minutes before baking.
- The cheesecake dip can be made up to a day in advance and stored in the refrigerator for convenience.
- White chocolate chips are optional but add a nice sweetness and texture to the cookies.
- Ensure the butter and cream cheese are softened for easier mixing and better texture.
