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Strawberry Banana Pudding Cookies with Cheesecake Dip

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These Strawberry Banana Pudding Cookies with Cheesecake Dip are soft, fruity, and indulgent—perfect for parties or a sweet treat at home. Made with banana and strawberry pudding mixes, crushed vanilla wafers, and white chocolate chips, these cookies deliver a delicious twist on a classic flavor combo. The creamy cheesecake dip and white chocolate drizzle take them to the next level of dessert perfection.

Ingredients

For the Cookies:

1 cup unsalted butter, softened

1 cup granulated sugar

½ cup brown sugar

2 eggs

2 teaspoons vanilla extract

1 small banana, mashed

2 ½ cups all-purpose flour

1 box (3.4 oz) banana cream pudding mix

1 box (3.4 oz) strawberry pudding mix

1 teaspoon baking soda

½ teaspoon salt

1 cup crushed vanilla wafers

½ cup white chocolate chips

For the Cheesecake Dip:

8 oz cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

2 tablespoons heavy cream

For the Drizzle:

½ cup white chocolate, melted

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

  2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.

  3. Add eggs, vanilla extract, and mashed banana. Mix well.

  4. In another bowl, whisk together flour, baking soda, salt, banana pudding mix, and strawberry pudding mix.

  5. Gradually add dry ingredients to wet mixture. Stir until combined.

  6. Fold in crushed vanilla wafers and white chocolate chips.

  7. Scoop 1½-inch balls of dough onto baking sheet, spacing 2 inches apart.

  8. Bake 10–12 minutes or until cookies are lightly golden. Cool on sheet for 5 minutes, then transfer to a wire rack.

  9. While cookies cool, make the dip: beat cream cheese until smooth, then mix in powdered sugar and vanilla. Add heavy cream and whip until fluffy.

  10. Drizzle cooled cookies with melted white chocolate.

  11. Serve with cheesecake dip on the side.

Notes

  • For a flavor twist, substitute coconut or vanilla pudding mix.

  • Add chopped nuts like pecans or walnuts for extra crunch.

  • Store cookies at room temp in an airtight container for up to 3 days.

  • Dip can be made a day ahead and stored in the fridge.

Find it online: https://recipesbyjanet.com/strawberry-banana-pudding-cookies-with-cheesecake-dip/