Soft Banana Pudding Cookies 
Ingredients
For the cookies
1 cup butter, softened to room temperature
¾ cup light brown sugar, packed
¼ cup granulated sugar
1½ teaspoons vanilla extract
2 large eggs, at room temperature
2⅓ cups all-purpose flour
One (5.1-ounce) package banana cream instant pudding mix
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
For the buttercream frosting
1 cup butter, softened
2 tablespoons of the banana pudding dry mix
8 cups powdered sugar
1 to 2 tablespoons milk or water
For garnish
12 to 18 vanilla wafer cookies
Instructions
Preheat and prepare baking sheets. Set your oven to 350°F. Line two large baking sheets with parchment paper or foil. If using foil, lightly grease it to prevent sticking.
Cream the butter and sugars. In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter, brown sugar, and granulated sugar together until the mixture looks light, fluffy, and pale in color — about 2 to 3 minutes. Scrape down the sides of the bowl once halfway through.
Add wet ingredients and leaveners. Add the vanilla extract, baking soda, baking powder, and salt to the butter mixture. Then add the two eggs. Beat on medium speed just until everything is combined and the eggs are fully incorporated — about 30 to 45 seconds. Do not overbeat.
Prepare the pudding mix. Open the 5.1-ounce package of banana instant pudding mix. Measure out 2 tablespoons of the dry powder and set it aside in a small bowl for the frosting later. The remaining pudding mix (about ½ cup) will go into the cookie dough.
Add dry ingredients to dough. Pour the remaining pudding mix (not the reserved 2 tablespoons) and the flour into the wet mixture. Stir with a spatula or mix on low speed just until the flour disappears and a soft dough forms. Stop immediately — overmixing makes tough cookies.
Form the cookie dough balls. Divide the dough into 6 equal portions. Each ball should be about the size of a large golf ball or slightly bigger. Roll each portion into a smooth ball between your palms. Place the balls on the prepared baking sheets, spacing them at least 3 inches apart (they will spread during baking).
Bake. Place the baking sheets in the preheated oven. Bake for 10 to 12 minutes. The cookies are done when the edges are just starting to turn light golden brown, but the centers still look slightly soft. Do not wait until the tops are browned, or the cookies will be dry.
Cool the cookies. Remove the baking sheets from the oven. Let the cookies rest on the sheets for 5 minutes — this allows them to set without falling apart. Then transfer the cookies to a wire rack to cool completely before frosting. Do not frost warm cookies, or the buttercream will melt.
Make the buttercream frosting. While the cookies cool, place the remaining 1 cup softened butter in a large mixing bowl. Add the reserved 2 tablespoons of banana pudding dry mix and the 8 cups of powdered sugar. Beat with an electric mixer on low speed at first (to prevent a sugar cloud), then increase to medium-high. Beat for 2 to 3 minutes until the frosting becomes light, fluffy, and spreadable. If the frosting is too stiff to pipe or spread, add 1 tablespoon of milk or water and beat again. If it is too thin, add 2 more tablespoons of powdered sugar.
Crush the garnish wafers. Place 6 vanilla wafer cookies in a sealed zip-top bag. Crush them using a rolling pin or the bottom of a heavy pan until you have small crumbs and chunks. Set aside.
Frost the cookies. Transfer the buttercream frosting to a piping bag fitted with a round tip, or use a sturdy zip-top bag with one corner snipped off. Pipe a spiral or circular pattern of frosting onto the top of each completely cooled cookie. Alternatively, spread the frosting with a small offset spatula.
Add the wafer topping. Sprinkle the crushed vanilla wafers evenly over the frosted cookies while the frosting is still soft. Then gently press one whole vanilla wafer cookie into the center of each frosted cookie for the classic banana pudding look.
Serve or store. Serve immediately, or refrigerate the cookies in an airtight container for up to 4 days.
Soft Banana Pudding Cookies
