Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract
1 (3.4 oz) box instant banana pudding mix
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup crushed or roughly chopped Nilla wafers
1 cup white chocolate chips (optional but recommended)
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Mix in the instant banana pudding mix until fully incorporated.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the crushed Nilla wafers and white chocolate chips, if using.
Scoop cookie dough onto prepared baking sheets, spacing about 2 inches apart.
Bake for 10–12 minutes, or until the edges are set and the centers remain soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.