If you opt for a 5.1 oz package of instant banana cream pudding (instead of 3.4 oz), then multiply each ingredient by 1.5 (instead of completely doubling the entire recipe). The 5.1 oz quantity tends to cost less than 3.4 oz, and instead of being simply double the 3.4 oz amount, it adds an extra half of that amount (half of 3.4 oz = 1.7 oz, and 1.7 oz + 3.4 oz = 5.1 oz). If this is too much math for you, just buy the 3.4 oz package. I almost didn’t want to deal with the math, especially because baking is supposed to be fun!
I also reduced sugar by about 1/4 cup each (after altering the ratio of the ingredients to match my 5.1 oz pudding package). I made about 18 regular sized cookies, and about 24 smaller cookies. I divided the batter in about half, refrigerating one batch to see if chilling the batter overnight would help with forming balls because it is extremely difficult to roll the balls. The batter is very gooey – I’m more familiar with thicker cookie batter. The balls turn out to look more like globs.
Don’t worry though! After baking, the cookies actually look like cookies. They taste great too! Very soft, and the banana flavor is just right – not too strong in banana. It took about 10 minutes for the regular-sized cookies and about 8 minutes for the small cookies. Be sure to take them out of the over when they just start to turn golden along the edges – they will continue to cook while cooling, as with most cookies. Especially since these are light-colored cookies, it will be super obvious if you burn them. Plus, over-baking will dry out the cookies.