Preheat the oven to 350 degrees F. Line sheet pans with parchment paper, set aside.

Take 10 of the vanilla wafer cookies and place them in a ziptop bag and crush them with a rolling pin until they form fine crumbs, set aside. Place the remaining cookies in the same bag and crush them leaving them in bigger chunks, roughly about the size of a pea or a little larger.

In a large bowl, whisk together the finely crushed cookies, flour, pudding mix, baking soda, baking powder, and sea salt, set aside.

In a large bowl with a hand mixer, or in the body of a stand mixer fitted with the paddle attachment, beat together the butter and the sugars until light and fluffy..

Add the eggs in one at a time until each is incorporated. Then, mix in the vanilla extract.

Add the dry ingredients and stir it in, making sure not to overmix but also making sure there are no dry patches. Scrape down the sides as needed.

Then add in the white chocolate chips and the cookie pieces, stir until combined.

Using a 1.5 tablespoon cookie scoop, scoop out the cookie dough onto the prepared sheet pans, making sure they are about 2 inches apart. You can press in more crushed cookies and chocolate chips for garnish if desired.

Bake for 8-9 minutes until the edges are just slightly golden. Let the cookies cool for 5 minutes on the sheet pan. Then transfer to a wire cooling rack to cool completely.