Strawberry Banana Pudding Cookies with Cheesecake Dip 🍪🍓🍌
Get ready to indulge in the delicious world of Strawberry Banana Pudding Cookies with Cheesecake Dip! These cookies combine the sweet flavors of strawberry and banana, all while being delightfully soft and chewy. And let’s not forget the creamy cheesecake dip that pairs perfectly with them. This treat is perfect for parties, picnics, or just a cozy afternoon at home.
Why make this recipe?
This recipe is a fantastic way to enjoy the delicious combination of strawberries and bananas in cookie form! The addition of a cheesecake dip takes it to the next level, making it a fun and special dessert. Plus, it’s easy to make and sure to bring smiles to all who try it.
How to prepare Strawberry Banana Pudding Cookies with Cheesecake Dip
Ingredients:
- 1 cup unsalted butter, softened 🧈
- 1 cup granulated sugar 🍬
- 1/2 cup brown sugar 🍂
- 2 eggs 🥚🥚
- 2 tsp vanilla extract 🌼
- 2 1/2 cups all-purpose flour 🌾
- 1 small banana, mashed 🍌
- 1 cup strawberries, chopped 🍓
- 1 package vanilla pudding mix 🍮
- 8 oz cream cheese, softened 🧀
- 1 cup powdered sugar 🍭
- 1 tsp lemon juice 🍋
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. 🥄
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, combine the flour and pudding mix, then gradually add it to the butter mixture. Stir until well combined.
- Fold in the mashed banana and chopped strawberries gently. 🍓🍌
- Drop spoonfuls of dough onto a greased baking sheet.
- Bake for 10-12 minutes until the edges are lightly golden. Let them cool on a wire rack.
- Meanwhile, prepare the cheesecake dip: In a bowl, beat the cream cheese until smooth, then add powdered sugar and lemon juice, mixing until creamy. 🥄
- Serve the cookies with a generous dollop of the cheesecake dip on the side.
How to serve Strawberry Banana Pudding Cookies
These cookies are best enjoyed fresh out of the oven or at room temperature. Serve them on a platter with the cheesecake dip in a bowl for dipping. They’re great for sharing with friends and family!
How to store Strawberry Banana Pudding Cookies
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze the unbaked cookie dough for up to 3 months. Just thaw and bake when you’re ready for fresh cookies!
Tips for preparing Strawberry Banana Pudding Cookies
- Make sure your butter is softened to room temperature for easy mixing.
- Use ripe bananas for the best flavor.
- Don’t overbake the cookies; they should be soft in the center.
- Adjust the amount of strawberries based on your preference for fruitiness.
Variations
- You can add white chocolate chips or nuts for extra flavor.
- Substitute the strawberries with blueberries or raspberries for a different twist.
FAQs
Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them before adding to the cookie dough.
Can I make the cheesecake dip ahead of time?
Absolutely! You can prepare the cheesecake dip a day in advance and store it in the refrigerator until you’re ready to serve.
Can I substitute the cream cheese in the dip?
You can use Greek yogurt or mascarpone cheese as a substitute for a lighter option, although the flavor will vary slightly.
Enjoy your baking and treat yourself to these scrumptious Strawberry Banana Pudding Cookies with Cheesecake Dip! 🍪💖