Strawberry Banana Pudding Cookies

Here’s a Strawberry Banana Pudding Cookies recipe that’s soft, chewy, fruity, and packed with nostalgic flavor—using pudding mix to keep them moist and flavorful!

🍓🍌 Strawberry Banana Pudding Cookies Recipe

Ingredients:

• 1 (3.4 oz) box banana cream instant pudding mix (dry mix, not prepared)

• 1 (3.4 oz) box strawberry cream instant pudding mix (optional – for a swirl/flavor balance, or use strawberry extract + pink food coloring)

• 1 cup (2 sticks) unsalted butter, softened

• 3/4 cup brown sugar, packed

• 1/4 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 2 1/4 cups all-purpose flour

• 1 tsp baking soda

• 1/4 tsp salt

• 1 cup white chocolate chips

• 1/2 cup freeze-dried strawberries, crushed slightly

• Optional: sliced fresh banana for garnish (not mixed in – for immediate consumption only)

Instructions:

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

2. Cream butter and sugars together until light and fluffy (about 2 minutes).

3. Add eggs and vanilla, beating well.

4. Mix in the banana pudding mix (dry), blending well.

   • If using strawberry pudding mix, divide dough and mix in separately for a marbled effect or use strawberry extract + pink coloring.

5. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture.

6. Fold in white chocolate chips and crushed freeze-dried strawberries.

7. Scoop dough (about 1.5 tbsp size) onto baking sheet, spacing them ~2 inches apart.

8. Bake for 10–12 minutes or until edges are lightly golden. Centers will look soft—this is good!

9. Cool on the pan for 5 minutes, then transfer to a wire rack.