Instructions

1. Preheat Oven to 350 deg F.
2. With a mixer, combine butter with sugars and mix until pale and fluffy.
3. Add eggs one at a time, mixing until combined. Follow with Vanilla pudding mix and vanilla extract.
4. In a separate bowl, combine flour, crushed graham crackers, baking soda and salt.
5. Add dry ingredients to wet and mix to combine.
6. Stir in Chocolate Chips
7. Using a large cookie scoop (#24) scoop cookie dough and using your thumb, press a well into the center. Place half a marshmallow inside. Close the dough around the marshmallow. Place dough on a parchment lined cookie sheet, and freeze for about 20 minutes.
8. When ready to bake, place on a parchment lined cookie sheet about 2 inches apart and bake for 14-16 minutes (depending on size of cookie) or until golden brown on the outside. Remove from oven and allow to cool slightly.
9. Add 3-4 mini marshmallows on top of cookies, as desired.
10. Devour.
11. Store in an airtight container for up to 3 days.