Yum! Certainly not as good as the real deal – but a tasty cookie nonetheless!
Make sure your marshmallows aren’t near the ‘outer sides’ of your cookies when you make your scoops – they’ll melt and make quite a mess! Try to keep them in the ‘middle’ of each cookie dough scoop.
*I made mine small and got about 4 1/2 dozen
- 3/4 cup butter softened
- 1/4 cup sugar
- 3/4 cup brown sugar
- 1 (3.4 oz) box instant vanilla pudding dry
- 2 eggs
- 1 tsp. vanilla
- 3 sheets graham crackers finely crushed (I had already crushed grahams…I used about 1/3 cup as an estimate)
- 1 tsp. baking soda
- 2 cups flour (may need to add up to an additional 1/4 – I didn’t need it)
- 1/2-2/3 cup mini marshmallows
- 1 cups chocolate chips (I use semi-sweet and milk chocolate mixed)
- Cream butter and sugars together. Add in pudding mix and beat until well incorporated.
- Beat in eggs and vanilla until well blended.
- In a small bowl, stir graham cracker crumbs, baking soda and flour until evenly mixed.
- Add the dry ingredient mixture to the wet ingredients and beat until well incorporated.
- Stir in chocolate chips and mini marshmallows until evenly mixed in. Add more if desired.
- Bake at 350 degrees F for 8-10 minutes. You want these cookies to be slightly undercooked. It helps make them extra soft
Store in an air tight container at room temperature. The pudding should help the cookies stay soft for a few days.