Banana Pudding Cookies

Preheat oven to 350 F and arrange 2 racks to divide the oven into thirds.

Add ⅔ cup packed light brown sugar and ⅓ cup granulated sugar to a mixer bowl with 2 sticks of room temperature butter. Beat with the paddle attachment on medium speed until well-combined and creamy, about 1 minute. Scrape down the sides with a flexible spatula as needed.

In the meantime, place 2 cups of all-purpose flour, 1 (3.4 oz) box instant vanilla pudding mix, 1 ¼ tsp salt, ½ tsp baking soda, and ¼ tsp baking powder in a medium bowl and combine. Place Nilla wafers in a plastic bag, seal, and lightly crush with a rolling pin or heavy pan into ¼ to ½-inch pieces.

Peel 1 large banana and place in a small bowl. Mash with a fork until completely broken down with no big chunks.

Add the banana, egg yolk, and 1 ½ tsp vanilla extract to the butter mixture and beat on medium speed until incorporated and lightened in color, about 30 seconds.

Add the flour mixture to the butter mixture and beat on the lowest speed until just combined, about 20 seconds. I like to premix this with my spatula before starting the mixture so it doesn’t explode everywhere.

Add the Nilla wafer and ¾ cup white chocolate chips. Fold in the wafer and chocolate with a flexible spatula until well distributed.

Scoop out 6 (about 2 rounded tablespoon) portions of the dough onto each of two parchment lined baking sheets. Refrigerate the remaining dough.

Bake for 7 minutes then rotate the baking sheets front to back and top to bottom. Bake an additional 4 to 6 minutes until light golden brown around the edges. Let the cookies cool for 5 minutes on the baking sheet then transfer to a cooling rack. Repeat the baking process with the remaining cookie dough. Enjoy!