Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, or if you’re like me and out of parchment again, a little non-stick spray works too.
In a big mixing bowl, cream together your butter and brown sugar until it’s light and fluffy. A hand mixer is great, but elbow grease works too.
Now toss in your mashed banana, eggs, and vanilla. Mix it up until it looks like banana mushy goodness.
In a separate bowl (I know, more dishes, but trust me here), whisk together the flour, banana pudding mix, and baking soda.
Add your dry stuff to the wet stuff gradually, unless you like flour confetti all over your kitchen. Mix until everything's well combined and starting to smell amazing.
Fold in those dreamy white chocolate chips. Do a little happy dance, this is the part where it all starts to look like cookie dough!
Put a little vegetable oil on your hands (just a dab) to help with the sticky dough. Roll the dough into little balls, about the size of a ping pong ball, and space them out on your baking sheet.
Bake those beauties for 10-12 minutes. You’re looking for golden edges and soft centers. Don’t overbake, soft is the goal here!
Let them cool on the pan for a few minutes (if you can wait that long without sneaking one), then move to a wire rack to finish cooling.
