Deliciously Soft Strawberry Banana Pudding Cookies to Savor

Strawberry Banana Pudding Cookies are my little lifesaver when summer dessert cravings hit, but you want something playful. Ever got that thing where you promise yourself just a tiny taste of the cookie dough… then whoops, suddenly three cookies are gone? Yep, me every single time. I know a lot of folks love the classic banana pudding or some twist like the strawberry banana pudding dessert recipe, but blending all that into a soft, chewy cookie? It’s pure comfort food. And no, you don’t need to be a baking whiz. Trust me—if you can stir and scoop, you can knock these out.

Ingredients & Smart Substitutions

Alright, let’s get to the bones of these cookies. You’ll need your basics: flour, a couple overripe bananas, real strawberries (not that freeze-dried stuff unless you’re truly desperate), instant vanilla pudding mix, baking powder, butter, sugar, a splash of vanilla, egg, and a pinch of salt. I swear by salted butter, gives it just the right jouje.

Now, if you forgot to buy strawberries—eh, grab a handful of blueberries or raspberries instead. Not the same, but not bad either. For the pudding mix, banana or cheesecake flavor can make it fancy. Allergic to eggs or vegan? Sub in a flax “egg” (tablespoon flaxseed meal, two tablespoons water, wait a bit). One time, I ran out of sugar and—don’t laugh—I tossed in some maple syrup. Worked out great.

Your kitchen, your rules. Just don’t skip the pudding mix: that’s the secret to squishy, bakery-level soft.

Delicious Mix-Ins To Elevate Your Cookies

So here’s where you improvise. Sometimes, most recipes are too strict—you gotta have fun.

You can sprinkle in white chocolate chips, honestly, they melt in your mouth and taste like a five-star restaurant dessert (well, almost). Chop up extra strawberries and swirl those in. Maybe a few toasted walnuts for crunch, or if you’re a rebel, a little cinnamon for warmth.

When I was out of chocolate chips once, I slapped a marshmallow in the dough and holy smokes, goo city. You get the point—make it yours, and try not to eat the whole batch. Or do, who’s judging?

What is Southern Strawberry + Banana Pudding?

My Nana always said pudding was just the “happiest food,” and she might be right. Now, when Southerners talk “pudding,” they mean that layered, creamy banana pudding you bring to church socials—a whole event. Southern banana pudding has banana slices, vanilla wafers, a classic pudding (homemade if you’re ambitious, instant if you have kids hanging on your sleeve), and often fluffy meringue or whipped topping.

Swapping in fresh strawberries is like a flavor parade—you get pop, tart, and sweet all tangled together. That’s where these Strawberry Banana Pudding Cookies steal the show. It’s basically the beloved layered dessert, but in a hand-held form. Less mess, all the love.

(Oh, if you’re curious how these build off tradition, check out strawberry banana pudding dessert. More ideas over there!)

“I could eat a dozen of these in one sitting. The chips stay gooey, and the real fruit chunks are bananas—pun intended! Easy enough that my kids help out, too.”
— Marla R., actual cookie monster and mom of 3

Tips To Make THE BEST Banana Pudding

Okay, some things are non-negotiable if you want dreamy cookies. Bananas? Get them spotty—overripe and squishy means big flavor. Don’t even bother with greenish ones. Dice your strawberries small, so every bite gets a pop—otherwise, you end up with soggy patches.

Mix just enough to bring everything together—over-mixing will make your cookies sad and dense. I like chilling my dough for an hour if I can stand to wait. The flavor deepens, and you get fluffier results.

Another little secret? If you’re after that wow, press a few extra bits (chips or berries) on top before baking. For fancy-pants results, drizzle a bit of vanilla glaze on while still warm… Mind blown.

Topping Ideas for Banana Pudding

• Powdered sugar dusting: Looks elegant, hides imperfections.
• Crushed vanilla wafers: Classic banana pudding vibe.
• Drizzle of melted white chocolate: Because YUM.
• Sprinkle of cinnamon sugar: A little spice goes a long way.

Common Questions

Q: Can these Strawberry Banana Pudding Cookies be made ahead?
A: Yes, 100%. Make the dough, scoop it, and chill or freeze. They bake up soft days later.

Q: How do you store leftovers?
A: Airtight container, room temp if you’re eating in a day or two. Fridge for longer—though the cookies rarely last that long at my house.

Q: Can I skip the pudding mix?
A: Eh, you can—but you’ll lose that dreamy soft bakery edge. Not the same, trust me.

Q: Any tips for making them gluten-free?
A: Use 1:1 all-purpose GF flour swap and check your pudding mix. They work surprisingly well.

Q: Got another strawberry or banana dessert suggestion?
A: If you’re craving even more, try these banana cocoa oatmeal dessert bars—they’re a personal favorite when I want healthy-ish.

Bake ‘Em, Share ‘Em, Repeat

That’s pretty much the magic, friends. You mix, you bake, you get Strawberry Banana Pudding Cookies that taste like nostalgia and summer and wild kitchen experiments rolled into one. Try ‘em plain, load ‘em up, or tweak to fit your cravings. If you want another twist or to impress a crew, peep this Strawberry Banana Pudding Cookies with Cheesecake Dip Recipe … or even the dreamy Strawberry Banana Cheesecake Cookies. Your taste buds will be grateful. Go stir up some fun and save me a cookie—or three.

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