There’s something sacred about baking that pulls us home. For me, Miranda, it all started on a wobbly stool in my grandmother’s kitchen—sunlight dancing on flour-dusted counters and the soft hum of a spoon against a mixing bowl. That’s where I first fell in love with food—not just for how it tasted, but for how it made us feel.
So today, I’m sharing a recipe that feels like a hug wrapped in sugar: Strawberry Banana Pudding Cookies. These soft, chewy delights are more than a dessert—they’re memories in the making.
Why You’ll Love These Strawberry Banana Pudding Cookies
If life has been feeling like a whirlwind—juggling work, school pickups, or trying to steal a moment for yourself—this recipe is your sweet pause button.
These Strawberry Banana Pudding Cookies are:
Wonderfully soft and creamy
Packed with fresh strawberry flavor
Bursting with banana pudding nostalgia
Super easy to make (yes, even if you burn toast!)
A crowd-pleaser from toddlers to grandpas
Just like everything on Milestone Recipes, this isn’t about perfection—it’s about creating joy with simple, real ingredients.
The Recipe: Strawberry Banana Pudding Cookies
Ingredients:
Wet:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 tablespoons cherry lemonade jello mix (optional, for tang!)
1 egg
1 teaspoon vanilla extract
Dry:
1/2 package banana cream pudding mix (instant, not cook & serve)
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup diced fresh strawberries
1/2 cup chocolate chips (optional, but yum!)
Instructions:
Preheat & Prep:
Preheat oven to 350°F and line a baking sheet with parchment.
Mix Wet Ingredients:
Cream butter, sugar, and jello mix until smooth and fluffy. Add egg and vanilla, and beat until combined.
Add Dry Ingredients:
Mix in the banana pudding powder, flour, baking soda, and salt until just combined.
Fold & Scoop:
Gently fold in strawberries (and chocolate chips if using). Drop rounded tablespoons of dough onto the baking sheet.
Bake & Cool:
Bake for 10–12 minutes or until edges are lightly golden. Let cool on the pan for 5 minutes before transferring to a wire rack.
Tip from Grandma: If your dough seems too soft, pop it in the fridge for 10 minutes before scooping.
Tips for the Best Strawberry Banana Pudding Cookies
Fresh Strawberries Only: Frozen strawberries have too much moisture and can make the cookies soggy.
Don’t Skip the Chill: A short chill in the fridge helps control spreading.
Make It Yours: Add white chocolate chips or a dash of cinnamon for a cozy twist.
Store Right: Keep leftovers in an airtight container in the fridge for up to 5 days—or freeze them for cookie cravings later!
And remember: If your cookies turn out a little lopsided, they’re just showing personality. Just like us.
Serving Suggestion: Make a Moment Out of It
I first served these Strawberry Banana Pudding Cookies on a rainy Saturday when my son had friends over. I laid them out with little glass bottles of milk and some extra sliced strawberries. They disappeared in minutes—and not just into bellies, but into memory.
Serve these warm, with a movie night, a backyard picnic, or just you and a cup of tea at the kitchen table.
Recommended Recipes
These are recipes I love just as much and often serve alongside or after a batch of Strawberry Banana Pudding Cookies:
Loaded Brownie Cheesecake Dessert Cups – Because sometimes, you need chocolate to whisper “you’ve got this.”
Chicken Alfredo Air Fryer Calzones – Perfect for a cozy dinner before these cookies make their entrance.
Garlic Herb Sourdough Bread Stuffed with Brie – For when you want to bring bakery magic home.
Notes
There’s no such thing as messing up in my kitchen—only happy accidents and delicious detours. These cookies have evolved with me through seasons of motherhood, heartbreak, joy, and everything in between.
FAQs
1. Can I use banana extract instead of pudding mix?
Sure! Start with 1 tsp of banana extract and increase to taste.
2. How can I store leftovers?
Keep them in an airtight container in the fridge for up to 5 days.
3. Can I make the dough ahead of time?
Yes! Chill it for up to 24 hours. Just let it soften slightly before scooping.
4. Can I freeze these cookies?
Absolutely. Freeze baked cookies or pre-scooped dough balls.
5. Do I have to use Jello mix?
Nope! It’s just for a slight tangy twist—totally optional.
6. What can I substitute for fresh strawberries?
If you must, use freeze-dried strawberries to keep the texture right.
Conclusion
So here’s your permission slip, from me to you: take a break, tie on your apron (or don’t), and make these Strawberry Banana Pudding Cookies. Make them messy. Make them sweet. Make them yours. And if you do, tag me or drop me a note. I’d love to hear how they turned out—and what sweet moment you stirred into them.
Print
Strawberry Banana Pudding Cookies
- Total Time: 27 minutes
Description
Soft, chewy, and bursting with fresh strawberries and nostalgic banana pudding flavor, these cookies are comfort food at its finest. They’re quick to make, perfect for sharing, and even better enjoyed warm with a cup of tea or a glass of milk.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 tablespoons cherry lemonade Jello mix (optional, adds a little tang)
1 egg
1 teaspoon vanilla extract
1/2 package instant banana cream pudding mix
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fresh strawberries, diced
1/2 cup chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter, sugar, and Jello mix until light and fluffy.
Add the egg and vanilla extract. Mix until fully combined.
Stir in the banana cream pudding mix, flour, baking soda, and salt. Mix until a soft dough forms.
Gently fold in the diced strawberries and chocolate chips if using.
Scoop dough into rounded tablespoons and place them on the prepared baking sheet about 2 inches apart.
Bake for 10 to 12 minutes or until the edges are lightly golden.
Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For the best texture and flavor, use fresh strawberries—not frozen.
If your dough feels sticky, place it in the fridge for 10–15 minutes before scooping.
These cookies store well in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry Banana Pudding Cookies