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