Instructions

• Preheat the oven to 350°F. Line a baking sheet with parchment paper or a Silpat baking mat and set it aside.
• In the bowl of a stand mixer or in a large mixing bowl with an electric hand mixer, beat the softened butter, brown sugar, and granulated sugar together on medium speed until the mixture is creamy and lighter in color, about 2–3 minutes. Scrape down the bowl as needed.
• Add the banana cream instant pudding mix, eggs, and vanilla extract to the butter-sugar mixture. Mix on low to medium speed until smooth and fully combined.
• In a separate medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
• Add the dry ingredients to the wet ingredients and mix on low speed (or stir with a spatula) just until no streaks of flour remain. Do not overmix.
• Fold in the white chocolate chips until evenly distributed through the dough.
• Drop rounded tablespoons of dough (or use a cookie scoop) onto the prepared baking sheet, spacing the cookies about 2 inches apart.
• Bake in the preheated oven for 10 minutes, or until the edges are slightly golden and the centers are set.
• Remove the baking sheet from the oven and let the cookies cool on the baking sheet for 2 minutes.
• Transfer the cookies to a cooling rack and cool completely.