Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. 2

   In a medium bowl, whisk together flour, baking powder, baking soda, salt, and vanilla wafer crumbs. Set aside.

3. 3

   In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.

4. 4

   Beat in eggs, one at a time, followed by vanilla extract and mashed banana until fully incorporated.

5. 5

   Gradually mix dry ingredients into the wet mixture until a soft dough forms. It should be slightly sticky but scoopable.

6. 6

   Gently fold in marshmallows and white chocolate chips, ensuring they’re evenly distributed without melting the marshmallows.

7. 7

   Using a cookie scoop or spoon, drop 2-tablespoon-sized dough balls onto prepared baking sheets, spaced 2 inches apart.

8. 8

   Bake for 10–12 minutes, or until edges are lightly golden but centers remain soft. Avoid overbaking; marshmallows should stay gooey.

9. 9

   Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.