Strawberry Banana Pudding Cookies with Cheesecake Dip
These Strawberry Banana Pudding Cookies are soft, chewy, and swirled with sweet strawberry preserves. Paired with a creamy strawberry cheesecake dip, they’re a fun and fruity twist on classic pudding cookies — perfect for gatherings, gifts, or a cozy night in.
Equipment
- Large mixing bowls
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Parchment-lined baking sheet
- Cookie scoop
- Wire cooling rack
- Small bowl for dip
- Spoon or hand mixer for dip
Ingredients
- Cookies:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 3.4 oz box instant banana cream pudding mix
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup strawberry preserves or jam
- Cheesecake Dip:
- 4 oz cream cheese softened
- ½ cup powdered sugar
- ¼ cup strawberry preserves
- ¼ tsp vanilla extract
Instructions
- Make the Cookie Dough:
- Cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla extract, mixing well. Stir in the banana cream pudding mix.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Swirl in Strawberry:
- Gently fold in strawberry preserves, being careful not to overmix. You want to see visible swirls.
- Scoop and Bake:
- Preheat oven to 350°F (175°C). Scoop cookie dough onto a parchment-lined baking sheet, leaving about 2 inches between each. Bake for 10–12 minutes, until edges are set and centers are slightly soft. Let cool on the pan for 5 minutes, then transfer to a wire rack.
- Make the Cheesecake Dip:
- In a small bowl, beat the softened cream cheese until smooth. Add powdered sugar, strawberry preserves, and vanilla extract. Mix until light, creamy, and fluffy.
- Serve:
- Serve cookies warm or at room temperature with a small bowl of cheesecake dip on the side.
Notes
Be careful not to overmix the jam into the cookie dough — those swirls are part of the charm!
Cookies can be stored in an airtight container at room temperature for 3–4 days.
The cheesecake dip should be refrigerated and can be made up to 2 days in advance.
You can substitute raspberry preserves if preferred.
Want extra decadence? Stir in white chocolate chips or drizzle with melted white chocolate once baked.