Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, and banana pudding mix until well combined. Set aside.
3. Cream Butter and Sugars:
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract, and mix until fully combined.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture into the wet ingredients. Mix until just combined, being careful not to overmix.
5. Add Mix-ins:
Gently fold in the crushed vanilla wafers, white chocolate chips, and dried banana pieces (if using).
6. Shape the Cookies:
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheet.
7. Bake the Cookies:
Bake the cookies for 10-12 minutes, or until the edges are golden and the center is set. The cookies may look a little soft, but they will firm up as they cool.
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Serve and Enjoy:
Enjoy the banana pudding cookies fresh out of the oven or store them in an airtight container for up to 3-4 days.
