1-Let the butter and egg yolk sit at room temperature until the butter softens, about 1 to 1 1/2 hours.

2-In a medium bowl, whisk together the flour, instant vanilla pudding mix, kosher salt, baking soda, and baking powder.

3-Crush the vanilla wafer cookies into 1/4 to 1/2-inch pieces in a sealed plastic bag.

4-Preheat the oven to 350ºF and line 2 baking sheets with parchment paper.

5-Beat the butter with the brown sugar and granulated sugar until light and creamy, about 30 seconds to 1 minute.

6-Mash the banana until smooth and add it to the butter mixture along with the egg yolk and vanilla extract. Beat until incorporated and lightened in color, about 20 to 30 seconds.

7-Mix the flour mixture into the wet ingredients on low speed until just combined. Some dry bits remaining are okay.

8-Fold in the crushed vanilla wafer cookies and white chocolate chips by hand using a spatula.

9-Scoop 6 rounded tablespoons of dough onto each baking sheet, spacing evenly. Refrigerate any remaining dough.

10-Bake for 7 minutes, then rotate the pans and bake for an additional 4 to 6 minutes until the edges are light golden brown and the cookies are set. Let cool on the baking sheets for 5 minutes before transferring to a wire rack. Repeat with the remaining dough.