Using a hand or stand mixer, beat in the mashed banana, egg and salted butter until a soft, thick dough forms.
1 banana, 1 Large egg, ¼ cup (½ stick) salted butter
Fold in the vanilla wafers and white chocolate chips.
1 cup vanilla wafers, 1 cup white chocolate chips
Using a 1½ Tablespoon cookie scoop, scoop out the cookies and roll them into balls.
Place the cookie dough balls on the cookie sheets, 1-2 inches apart from each other and the edges.
Bake for 9-13 minutes or until the edges are set and just begin to get golden brown.
Remove from the oven and cool for 5 minutes before removing from the baking sheets to serve warm or cool completely on a cooling rack.
To Store: You can store the Banana Pudding Cookies in an airtight container at room temperature for up to 5 days.
To Freeze: You can freeze these cookies in a freezer-safe container for up to 3 months.
If absolutely necessary you can use graham crackers instead of the Vanilla Wafers, but the flavor will be different and the texture may change as well. Mini or regular sized vanilla or Nilla wafers all work best.
Make sure to use instant pudding mix and not the "cook and serve" kind.
Don't forget, you are not making the actual pudding, rather you are simply adding the powder to your cookie batter.
The best type of banana to use for this recipe is a well ripened one that can easily be mashed. These provide the most flavor and also help keep the dough smooth.
These cookies are delicious warm from the oven or at room temperature.