Strawberry Banana Pudding Cookies with Cheesecake Dip

I still remember the first time my daughter asked if cookies could “taste like a smoothie.” At first, I laughed — but then the wheels started turning. What would it take to capture the comforting creaminess of banana pudding, the sweetness of ripe strawberries, and the cozy feel of freshly baked cookies… all in one bite?

That’s how this recipe was born. My kids were already obsessed with anything banana-flavored, and I had a box of pudding mix just waiting for its moment. I added freeze-dried strawberries for a tart little pop and decided to pair it with a creamy cheesecake dip — because if you’re going for comfort, why hold back?

These cookies are soft, pillowy, and filled with real banana flavor. They bake up golden around the edges but stay melt-in-your-mouth tender inside. And when you dunk them in the rich, tangy dip? It’s like banana pudding met strawberry shortcake at a backyard birthday party — with cheesecake as the guest of honor.

This recipe’s become a fast favorite in our house, especially for weekend movie nights and last-minute dessert cravings. They’re playful, nostalgic, and just a little bit indulgent. Everything I love in a bake.

Short Description

Strawberry Banana Pudding Cookies with Cheesecake Dip are ultra-soft, fruity cookies made with banana pudding mix and freeze-dried strawberries, served with a smooth, sweet cream cheese dip that takes things to a whole new level.

Ingredients You’ll Need

For the Cookies

• 1 stick (½ cup) unsalted butter – softened
• ½ cup brown sugar – packed
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 (3.4 oz) banana cream instant pudding mix
• 1 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ⅔ cup freeze-dried strawberries – crushed slightly

For the Cheesecake Dip

• 4 oz cream cheese – softened
• 2 tablespoons unsalted butter – room temp
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon heavy cream (more if needed for consistency)

Tools & Equipment

• Mixing bowls
• Electric mixer
• Baking tray
• Parchment paper
• Cookie scoop
• Wire rack
• Hand whisk or spoon (for dip)

How To Make Strawberry Banana Pudding Cookies with Cheesecake Dip

Step 1: Cream and Mix
Beat softened butter with both sugars until fluffy. Add the egg and vanilla, and mix until smooth. Stir in the banana pudding mix until fully combined.

Step 2: Add Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mix into the wet, mixing until just combined. Fold in crushed freeze-dried strawberries.

Step 3: Scoop and Bake
Preheat oven to 350°F (175°C). Line a baking tray with parchment paper. Scoop dough into balls and place a few inches apart. Bake for 10–12 minutes until just golden on the edges. Let cool on a rack — they’ll firm up as they rest.

Step 4: Make the Cheesecake Dip
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and a bit of cream. Beat again until fluffy. Chill for 10 minutes before serving, or keep cold until ready to use.

Serving and Pairing Suggestions

Serve cookies slightly warm with a chilled bowl of cheesecake dip in the center — great for gatherings, kids’ parties, or even brunch. They also pair beautifully with fresh strawberries or a banana milkshake if you’re feeling extra. You could also crumble them over a bowl of vanilla ice cream for a layered dessert moment.

Storing and Reheating Tips

Room Temperature: Cookies can be stored in an airtight container for 3 days.

Refrigerator: Dip should be kept refrigerated in a sealed container for up to 5 days.

Freezer: You can freeze cookie dough balls and bake from frozen (add 2 mins to bake time).

To Reheat: Microwave cookies for 8–10 seconds for a soft, just-baked feel.

Top Tips for Perfecting

Use freeze-dried strawberries — not fresh — to keep the dough from getting too wet.

Don’t overbake. Pull them out when the edges are golden and centers look slightly underdone.

Let the cookie dough chill for 20 minutes if it feels sticky; this helps with shaping and flavor.

For a smoother dip, beat the cream cheese until no lumps remain before adding sugar.

Add a pinch of lemon zest to the dip if you like a brighter, tangier flavor.

Recipe Variations

1. Chocolate Chip Twist.
Fold in mini white chocolate chips for an extra creamy bite that mimics banana cream pie filling.

2. Crushed Nilla Crust.
Roll the dough balls in crushed vanilla wafers before baking for a nostalgic crunch on the outside.

3. Strawberry Shortcake Style.
Swap banana pudding for vanilla pudding and use chopped fresh strawberries in the dip for a summer twist.

4. Nutty Banana Crumble.
Add chopped walnuts or pecans to the cookie dough for a soft and nutty balance.

5. No Dip Needed.
Skip the dip and sandwich marshmallow fluff between two cookies for a chewy, gooey treat.

Estimated Nutrition Info (1 cookie + 2 tsp dip)

Calories: 165 kcal | Protein: 2g | Carbs: 21g | Fat: 8g

Frequently Asked Questions (FAQs)

1. Can I use fresh strawberries instead of freeze-dried?
No — fresh strawberries add too much moisture and make the dough soggy. Stick with freeze-dried.

2. Is banana pudding mix the same as banana-flavored gelatin?
Nope. Use instant pudding mix, not gelatin, or the texture and structure won’t work.

3. Can I make the cookies ahead of time?
Yes! The dough keeps well in the fridge for 2–3 days or freeze it in balls for later baking.

4. How do I make the dip fluffier?
Add a little extra cream and beat it longer — it helps to whip air in and soften the texture.

5. Can I double the recipe for a party?
Absolutely. Just bake in batches and keep the cookies loosely covered to stay soft.

Conclusion

Every now and then, a recipe surprises me — not because it’s complicated, but because it just works. These cookies are like a little kitchen magic. The strawberry crunch, the banana pudding softness, the creamy dip — it all comes together in a way that makes you want to go back for one more bite. And maybe just one more after that.

They’re playful, sweet, and full of joy. Which is exactly how I like dessert.