Cookie Ingredients:
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 tsp vanilla extract
1 (3.4 oz) package banana cream instant pudding mix
1 (3.4 oz) package strawberry instant pudding mix
1 tsp baking soda
2 1/4 cups all-purpose flour
1/2 tsp salt
1 cup white chocolate chips (optional but delicious)
1/2 cup freeze-dried strawberries or chopped fresh strawberries (optional)
Cheesecake Dip Ingredients:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1/2 cup marshmallow fluff (or more for extra sweetness)
1/4 cup heavy cream or milk (to thin as needed)
Instructions:
For the Cookies:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream butter, granulated sugar, and brown sugar until light and fluffy.
3. Add eggs one at a time, then vanilla extract. Mix until combined.
4. Add both pudding mixes and mix until well incorporated.
5. In a separate bowl, whisk flour, baking soda, and salt.
6. Gradually add dry ingredients to the wet mixture.
7. Fold in white chocolate chips and freeze-dried strawberries if using.
8. Scoop cookie dough onto prepared sheets (about 1.5 tbsp per cookie).
9. Bake for 10–12 minutes or until edges are slightly golden.
10. Cool on pan for 5 minutes, then transfer to a wire rack.
For the Cheesecake Dip:
1. In a medium bowl, beat cream cheese until smooth.
2. Add powdered sugar and vanilla, beat again.
3. Add marshmallow fluff and beat until fluffy.
4. Add a little heavy cream/milk until desired consistency is reached.
5. Serve chilled or at room temp as a dip for the cookies.
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