Ingredients:

  • 225g All-purpose flour
  • 3.4 oz Instant Banana Cream Pudding Mix
  • 1 tsp Baking soda
  • 0.5 tsp Sea salt
  • 100g Nilla Wafers, coarsely crushed
  • 115g Unsalted butter, softened
  • 50g Granulated sugar
  • 100g Light brown sugar, packed
  • 1 Large egg, room temperature
  • 1 tsp Pure vanilla bean paste
  • 100g Ripe banana, mashed
  • 150g White chocolate chips

Instructions:

  1. In a medium bowl, whisk together the all-purpose flour, dry instant banana pudding mix, baking soda, and sea salt until well combined.
  2. Mash a spotted ripe banana and use a digital scale to weigh out exactly 100 grams of the fruit.
  3. In a stand mixer, cream the softened butter with the granulated sugar and light brown sugar for at least 3 minutes until the mixture is light, aerated, and pale.
  4. Add the room temperature egg and vanilla bean paste to the creamed mixture, beating until fully incorporated.
  5. Mix in the 100g of mashed banana into the wet ingredients.
  6. Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  7. Fold in the crushed Nilla Wafers and white chocolate chips by hand.
  8. Chill the dough in the refrigerator for 30 minutes to allow the modified cornstarch to hydrate and stabilize the fats.
  9. Preheat your oven to 350°F (175°C). Using a 2-tablespoon cookie scoop, portion the dough onto baking sheets lined with parchment paper.
  10. Bake for 10-12 minutes until the edges are golden and crisp while the centers remain soft.