Preheat your oven to 350°F (175°C). Prepare baking sheets lined with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, brown sugar, and other dry ingredients. Cream together the softened unsalted butter and sugars until light and fluffy. Incorporate the eggs and vanilla extract, mixing well before folding in dry ingredients.

Scoop cookie dough onto prepared baking sheets, leaving space between each cookie. Flatten slightly and bake for 10-12 minutes until golden brown.

Let the cookies cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.

In a medium bowl, combine the instant banana pudding mix with the whipped cream and whisk until smooth. Refrigerate for about 10 minutes before assembly.

Spoon the banana pudding cream onto the tops of half the cookies and press another cookie on top to create sandwiches.

Sprinkle crushed Nilla wafers on top of the filled cookies for that signature crunch.

Chill the assembled cookies in the refrigerator for at least 30 minutes before serving.