Prepare the Cookie Dough

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
2. Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, salt, and banana pudding mix. Set this aside.
3. Cream the Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer (or a hand whisk) until it becomes light and fluffy, which should take about 2-3 minutes.
4. Add the Wet Ingredients: Mix in the egg and vanilla extract until smooth. Then, stir in the mashed banana until it’s fully incorporated into the dough.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
6. Add the Vanilla Wafers: Gently fold in the crushed vanilla wafers until evenly distributed throughout the dough.

Shape the Cookies

1. Scoop the Dough: Using a cookie scoop or tablespoon, scoop out dough balls about 1 ½ inches in diameter and place them on the prepared baking sheets. Be sure to leave enough space between each cookie, about 2 inches, as they will spread slightly while baking.
2. Flatten the Dough: Use the back of a spoon to gently press each cookie dough ball down just a little bit. This helps them spread evenly and gives them a more cookie-like appearance.
3. Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden and the center is set. Keep an eye on them to avoid over-baking.
4. Cool: Once the cookies are done, remove them from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Optional: Whipped Cream Frosting

If you’d like to add a little extra indulgence to your cookies, try making a simple whipped cream frosting:

1. Whip the Cream: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together on medium speed until soft peaks form.
2. Top the Cookies: Once the cookies have cooled, pipe or spoon a dollop of whipped cream onto the top of each one for an extra creamy touch.