Name: Strawberry Banana Pudding Cookies with Cheesecake Dip
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 box (3.4 oz) strawberry or banana flavored instant pudding mix; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 8 oz cream cheese, softened (for cheesecake dip); 1/2 cup powdered sugar (for cheesecake dip); 1 teaspoon vanilla extract (for cheesecake dip); 1/2 cup heavy cream, whipped until stiff peaks form (for cheesecake dip)

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These soft and flavorful Strawberry Banana Pudding Cookies with Cheesecake Dip are infused with strawberry and banana pudding, creating a unique and delicious twist on classic cookies. Paired with a creamy, tangy cheesecake dip, they make a delightful treat perfect for any occasion.

Strawberry Banana Pudding Cookies with Cheesecake Dip

Ingredients

For the Cookies:

1 box (3.4 oz) strawberry or banana flavored instant pudding mix

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 ½ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon vanilla extract

For the Cheesecake Dip:

8 oz cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

½ cup heavy cream, whipped until stiff peaks form

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla and pudding mix until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Drop rounded tablespoons of dough onto the prepared baking sheets about 2 inches apart, then flatten slightly.

Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

While the cookies bake and cool, prepare the cheesecake dip: Beat the cream cheese, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream until fully incorporated.

Serve the cookies alongside the cheesecake dip for dipping or spreading.

Servings and timing

This recipe yields about 16 cookies. The prep time is 15 minutes, baking time is around 12 minutes, making the total time roughly 27 minutes. Each cookie has approximately 210 calories.

Variations

I often experiment with this recipe by swapping the pudding flavor—chocolate or butterscotch can be fun alternatives. For the dip, adding a touch of lemon zest or a few fresh strawberries can give it an extra burst of freshness. To make it gluten-free, I substitute the all-purpose flour with a gluten-free blend, which works well here.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 3 days, but they’re best enjoyed fresh for that perfect soft texture. The cheesecake dip keeps well in the fridge for up to 4 days—just give it a quick stir before serving. If I want to warm the cookies, I pop them in the microwave for about 10 seconds to bring back that fresh-baked softness.

FAQs

Can I use regular pudding instead of instant pudding mix?

I recommend sticking to the instant pudding mix for this recipe because it helps with the cookie texture and flavor. Regular pudding might make the dough too wet.

Can I make the cheesecake dip ahead of time?

Yes, I usually prepare the dip a few hours ahead or even the day before and keep it refrigerated. Just whip it gently before serving to refresh the texture.

What if I don’t have heavy cream for the dip?

If I don’t have heavy cream, I sometimes use whipped topping, but the texture is a bit lighter. Heavy cream whipped to stiff peaks gives the best consistency.

Can these cookies be frozen?

Absolutely. I freeze the baked cookies in a single layer on a tray, then transfer them to a freezer bag for up to 2 months. Thaw at room temperature before serving.

Is there a way to make these cookies dairy-free?

I swap the butter with a dairy-free margarine and use a dairy-free cream cheese alternative. The pudding mix needs to be checked for dairy ingredients, but there are some dairy-free instant pudding mixes available.

Conclusion

I find these Strawberry Banana Pudding Cookies with Cheesecake Dip to be a perfect blend of soft, fruity sweetness and creamy tanginess. They’re simple enough to whip up on a weekday but special enough to impress guests or brighten up a party. I hope you enjoy making and eating them as much as I do!

Recipe:

Strawberry Banana Pudding Cookies with Cheesecake Dip

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Author: Cheryl
Total Time: 27 minutes
Yield: 16 cookies
Diet: Vegetarian

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Description

Soft and flavorful cookies infused with strawberry and banana pudding, paired with a creamy, tangy cheesecake dip for a delightful treat.

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla and pudding mix until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Drop rounded tablespoons of dough onto the prepared baking sheets about 2 inches apart, then flatten slightly.
Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
While the cookies bake and cool, prepare the cheesecake dip: Beat the cream cheese, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream until fully incorporated.
Serve the cookies alongside the cheesecake dip for dipping or spreading.