Description
Soft brown-butter banana cookies with instant vanilla pudding, white chocolate, and crisp wafer pieces.
Ingredients
Scale
- 1 medium very ripe banana, peeled (120 g)
- 3/4 cup (170 g) unsalted butter, divided
- 3/4 cup (150 g) packed light brown sugar
- 1/3 cup (67 g) granulated sugar
- 1 large egg yolk (18 g)
- 2 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 package instant vanilla pudding mix, 3.4 oz (96 g)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp fine salt
- 1 cup (170 g) white chocolate chunks
- 2 cups (120 g) vanilla wafer pieces and crumbs, divided
Instructions
- Mash the banana and cook it in a small saucepan over medium-low heat until reduced to 1/3 cup (80 g), 6-8 minutes. Cool completely.
- Brown 1/2 cup (113 g) butter until nutty and amber. Pour into a wide bowl and cool until opaque. Keep remaining butter softened.
- Beat both butters with brown and granulated sugars until cohesive and slightly fluffy.
- Beat in cooled banana reduction, egg yolk, and vanilla.
- Whisk flour, pudding mix, baking soda, baking powder, and salt separately. Fold into the wet mixture.
- Fold in white chocolate and 1 1/2 cups (90 g) wafer pieces. Cover and chill for at least 2 hours.
- Heat the oven to 350°F (175°C). Line two light metal baking sheets with parchment.
- Portion 18 tall dough mounds and press remaining wafer pieces on top.
- Bake one sheet at a time for 11-13 minutes, until edges are set and centers look slightly underdone. Cool on the sheet for 10 minutes.
Notes
Reduce and cool the banana, cool the brown butter until opaque, and chill the dough fully to prevent excess spread.