Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.

In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar, mixing until the texture is light and fluffy.

Incorporate the eggs one at a time along with the vanilla extract, ensuring it’s well combined.

In a separate bowl, whisk the banana pudding mix, flour, baking soda, and salt together.

Gradually add this dry mixture into the wet ingredients, stirring until blended but not over-mixed.

Carefully fold in the crushed Nilla wafers and white chocolate chips.

Using a tablespoon, drop rounded scoops of dough onto the prepared baking sheet, leaving about 2 inches of space between each one.

Bake for 10-12 minutes, until the edges turn a delightful golden shade.

Let the cookies cool on the baking sheet for a few moments before transferring them to a wire rack for complete cooling.