1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup light brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
1 (3.4 oz) box instant banana pudding mix
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups white chocolate chips
1 ½ cups crushed Nilla wafers (plus extra for topping)
Ezoic
Instructions
Step 1: Prepare the dry ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and the banana pudding mix. Set aside.
Step 2: Cream butter and sugars
In a large mixing bowl, beat softened butter with brown sugar and granulated sugar until creamy and fluffy, about 2–3 minutes.
Step 3: Add eggs and vanilla
Beat in the eggs one at a time, then add vanilla extract. Scrape down the sides of the bowl to make sure the mixture is well combined.
Step 4: Add dry ingredients
Gradually mix the dry ingredients into the butter mixture. Be careful not to overmix—stop once the flour disappears in the dough.
Step 5: Add mix-ins
Fold in white chocolate chips and crushed Nilla wafers. The dough will be thick and flavorful.
Step 6: Chill the dough (IMPORTANT)
Cover the bowl and refrigerate the dough for 30 minutes. This helps the cookies stay thick and prevents spreading.
Step 7: Bake
Preheat the oven to 350°F (175°C). Scoop dough into 2-tablespoon balls onto a parchment-lined baking sheet.
Bake 10–12 minutes, until edges are set but centers look slightly soft.
Step 8: Finish and cool
Add extra crushed Nilla wafers on top while warm. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a rack.
ADVERTISEMENT
