Banana Pudding Cookies

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Instructions:

1. Preheat the Oven:

  • 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.