Time 16-18 minutes
2 1/4 C flour
1 tsp baking soda
1 tsp salt
1/2 lb butter, at room temperature
3/4 C packed brown sugar
1/4 C granulated sugar
1 pkg. vanilla instant pudding
2 (large) eggs
1-2 tsp pure vanilla extract
1 C graham cracker cereal (I use Golden Grahams™)
1 C semi-sweet chunks
1 bag mini-marshmallows (5-6 for each cookie)
Preheat oven to 350 degrees.
Sift together first 3 ingredients into a large bowl. Set aside.
In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding, mixing well. Add eggs and vanilla extract, mixing until well blended. Scrape down sides of bowl as necessary. SLOWLY add flour, mixing well. Stir in the semi-sweet chocolate chunks and graham cracker cereal, blending well.
I use a small cookie scooper. It made 50 cookies (I made 1 1/2 amount for the recipe.)
Bake at 350 degrees for 15 minutes.
Remove from oven and place 3-4 mini-marshmallows on top of each cookie.
Place oven rack on SECOND highest position. Set oven to broil (high) Return cookies to oven, broiling for 15-30 seconds, or until marshmallows are slightly toasted. (I keep the oven door open and watch the marshmallows constantly during this process to prevent over-browning.)
Remove cookies from oven. After one minute, transfer cookies from pan to wire rack to cool.