Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt.
- In a large mixing bowl, combine melted unsalted butter, granulated sugar, and brown sugar. Beat on high for about 2 minutes until light and fluffy.
- Add mashed ripe bananas, vanilla extract, and egg yolk to the mixture. Mix until fully combined and smooth.
- Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined.
- Gently fold in Nilla Wafer crumbs and white chocolate chips.
- Rest the cookie dough for about 10 minutes. Scoop dollops of dough onto prepared baking sheets.
- Bake for 10-12 minutes, or until edges are lightly golden. Remove and cool on the pan for 5 minutes.
- Prepare the whipped topping by combining vanilla pudding mix, milk, and vanilla extract. Beat until smooth.
- Whip heavy cream in a chilled bowl until stiff peaks form. Fold into the pudding mixture until just combined.
- Dollop the whipped vanilla topping onto cooled cookies and garnish with crushed Nilla Wafers.
Nutrition
Notes
Use very ripe bananas for maximum flavor and sweetness. Store cookies in an airtight container at room temperature for up to 3 days.