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

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.

Beat in the eggs one at a time, followed by the vanilla extract, until fully combined.

Add the dry instant banana cream pudding mix and mix on low speed until combined.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually combine with the wet ingredients until a soft dough forms.

Fold in white chocolate chips and crushed vanilla wafers until evenly distributed.

Scoop rounded portions of dough onto prepared baking sheets, spacing them about 2 inches apart.

Bake for 9 to 11 minutes until edges are lightly golden and centers are just set.

Allow cookies to cool on sheets for 5 minutes before transferring to a wire rack to cool completely.