Banana Pudding Cookies in 25 Minutes: Velvety and Baked

Instructions:

1. Beat the softened butter, light brown sugar, and granulated sugar. Mix until the texture is light and fluffy, which usually takes about 2-3 minutes. Note: This creates the air pockets needed for a good rise.
2. Incorporate the egg and vanilla extract. Beat until smooth, then fold in the mashed banana. Mix until the banana is fully integrated and no large streaks remain.
3. In a separate bowl, whisk together the all purpose flour, dry vanilla pudding mix, baking soda, and salt. Note: Whisking removes lumps from the pudding powder.
4. Gradually add the dry mixture to the wet ingredients on low speed. Mix until no streaks of flour remain, but stop immediately after. Overmixing will make the cookies tough.
5. Gently fold in the white chocolate chips and crushed Nilla wafers by hand. Use a spatula to stir so you don't crush the wafers into dust.
6. Scoop rounded tablespoons of dough onto lined baking sheets.
7. Bake at 350°F (175°C) for 9-11 minutes until edges are just set and lightly golden, but the centers still look slightly soft.
8. Optional: Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth.
9. Pipe a small dollop onto the center of each cookie immediately after removing them from the oven. Note: The residual heat helps the frosting set slightly.