Instructions
- Preheat —
Heat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats. - Dry mix —
Whisk flour, baking soda, and salt in a medium bowl. - Cream —
Beat butter, brown sugar, and white sugar until fluffy. - Add wet —
Beat in mashed banana, dry pudding mix, egg, and vanilla until combined. - Combine —
Mix in dry ingredients just until no dry streaks remain. Fold in crushed wafers and white chocolate chips. - Scoop & bake —
Scoop 1 1/2 tablespoon portions, spacing 2 inches apart. Bake 10–12 minutes until edges are lightly golden; tops will look slightly underdone. - Cool —
Cool 5 minutes on the sheet, then transfer to a rack to finish cooling.
Troubleshooting & Consistency Tips
- Flat cookies: Chill dough 20–30 minutes or ensure butter is just softened, not melty.
- Dry texture: Measure flour with the spoon-and-level method; don’t overbake—pull when edges are set.
- Softer banana note: Swap banana pudding for vanilla pudding or use a slightly less ripe banana.
- Gluten-free: Use a 1:1 gluten-free all-purpose blend.
- Chip swap: Try semi-sweet or milk chocolate chips if preferred.
Storage & Make-Ahead
- Room temp: Store in an airtight container up to 3 days.
- Freeze dough balls: Freeze solid, then bag up to 2 months; bake from frozen adding 1–2 minutes.
- Freeze baked cookies: Up to 2 months; thaw at room temp.
Why This Recipe Works
Instant pudding mix adds banana flavor and moisture for a soft, chewy crumb. A mash of ripe banana boosts aroma without making the dough cakey, while crushed vanilla wafers echo the classic pudding dessert. Creaming butter with two sugars creates lift and crisp edges that contrast the tender center.
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