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

In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

Mix in the mashed banana, eggs, and vanilla extract until well combined.

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

Gradually add the dry mixture to the wet ingredients, stirring until a dough forms.

Gently fold in the white chocolate chips.

Lightly coat your hands with vegetable oil to prevent sticking. Roll the dough into small balls and place them on the prepared baking sheet, about 1 inch apart.

Bake for 10–12 minutes, or until the edges are golden brown.

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.