Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 large (120g) ripe banana, mashed smooth
  • 2 1/4 cups (280g) all-purpose flour
  • 1 box (96g) instant vanilla pudding mix (dry)
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (170g) white chocolate chips
  • 1 cup (110g) Nilla wafers, coarsely crushed

Instructions:

  1. Beat the softened butter and brown sugar on medium high until the mixture looks pale and fluffy. Note: This incorporates air for a better lift.
  2. Add the egg and vanilla extract, beating for another 60 seconds until the mixture is smooth and fully emulsified.
  3. Fold in the mashed banana using a spatula until completely blended.
  4. Sift in the flour, dry pudding mix, baking soda, and salt. Mix on low speed just until the white streaks of flour disappear. Note: Overmixing makes the cookies tough.
  5. Using a spatula, gently fold in the white chocolate chips and crushed Nilla wafers until evenly distributed.
  6. Scoop rounded tablespoons of dough onto parchment lined sheets, leaving 2 inches of space between each.
  7. Chill the dough balls in the fridge for 30 minutes. Note: This is the most important step for thickness.
  8. Bake at 350°F (175°C) for 9–11 minutes until edges are just set and slightly golden.
  9. Let them rest on the pan for 5 minutes before transferring to a wire rack. Note: They finish cooking via carryover heat.