Instructions
step 1 Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
step 2 In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
step 3 Mix in the banana pudding mix, then beat in the eggs and vanilla extract until combined.
step 4 In a separate bowl, whisk together the flour, baking soda, and salt.
step 5 Gradually add the dry ingredients to the wet ingredients until a dough forms.
step 6 Gently fold in the mashed banana, strawberries, and white chocolate chips (if using).
step 7 Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
step 8 Bake for 10-12 minutes, or until edges are set and centers are slightly soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
step 9 While cookies cool, make the cheesecake dip by beating the cream cheese, powdered sugar, and vanilla together until smooth, then fold in the whipped topping.
step 10 Serve cookies slightly warm or at room temperature with the chilled cheesecake dip on the side.
Storage and Reheating Tips
Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Keep cheesecake dip refrigerated and consume within 5 days. To refresh cookies, microwave for 8-10 seconds to restore softness.
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