Preheat the oven to 350 degrees Fahrenheit and line at least two half sheet baking sheets with parchment paper.
In a large mixing bowl, whisk together the snickerdoodle cookie mix (you can discard the cinnamon sugar packet or save it for another use) and the banana instant pudding mix until combined.
Using a hand or stand mixer, beat in the mashed banana, egg and salted butter until a soft, thick dough forms.
Fold in the vanilla wafers and white chocolate chips.
Using a 1 ½ Tablespoon cookie scoop, scoop out the cookies and roll them into balls.
Place the cookie dough balls on the cookie sheets, 1-2 inches apart from each other and the edges.
Bake for 9-13 minutes or until the edges are set and just begin to get golden brown.
Remove from the oven and cool for 5 minutes before removing from the baking sheets to serve warm or cool completely on a cooling rack.