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Ingredients

2 ¼ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt ½ pound butter, at room temperature ¾ cup packed brown sugar ¼ cup white sugar 1 (3.4 ounce) package instant vanilla pudding mix (such as Jell-O®) 2 large eggs 1 teaspoon vanilla extract, or more to taste 1 cup semisweet chocolate chunks 1 cup honey graham cereal (such as Golden Grahams®) ½ (10.5 ounce) package miniature marshmallows

Nutrition Info

276.6 calories carbohydrate: 39.4 g cholesterol: 43 mg fat: 12.6 g fiber: 1 g protein: 2.6 g saturatedFat: 7.6 g servingSize: - sodium: 351.1 mg sugar: 24.2 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C).
Sift flour, baking soda, and salt together in a large bowl.
Beat butter, brown sugar, and white sugar together in a large bowl using an electric mixer until light and fluffy. Add instant pudding and mix well. Add eggs and vanilla extract, blending thoroughly and scraping down sides of the bowl as necessary. Slowly add flour and mix well. Stir in chocolate chunks and cereal until well combined.
Drop cookie dough onto an ungreased baking sheet using a 2-ounce ice cream scoop. Use rounded tablespoons if you prefer smaller cookies.
Bake in the preheated oven until edges are golden, about 15 minutes. Place 5 or 6 marshmallows on top of each cookie.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place cookies under broiler, leaving the door open. Bake until marshmallows are slightly toasted, 15 to 30 seconds, watching carefully. Remove cookies from oven. Let rest for 1 minute before cooling on a wire rack.

20 large cookies

A unique variation of the epic s'mores using graham cracker cereal and instant pudding. Toasting the marshmallows gives an authentic touch.