Step 1

If you live at high altitude see baking notes below for adjustments! *

Step 2

Preheat oven to 375°F and line a baking sheet with parchment paper.

Step 3

In a mixer or with a hand mixer and the paddle attachment mix together the butter, corn syrup, brown sugar, and vanilla.

Step 4

Add in each egg, on at a time. Mix in each egg completely before adding the next. The mixture should get lighter in color and thicker. You may need to beat on high for a minute or so to get everything well mixed.

Step 5

In a small bowl mix together the flour, salt, baking soda, instant pudding, graham crackers.

Step 6

Add flour mixture to the butter mixture and mix on medium high until fully incorporated.

Step 7

Stir in the chocolate chips.

Step 8

Roll out the cookie dough into balls. Then take ½ of a large marshmallow and a piece of chocolate bar and place in between two cookies. Mash the two cookie dough balls together to form one large cohesive cookie.

Step 9

Place cookies on parchment. Since they are so large, I only put 5 on each baking sheet.

Step 10

Refrigerate baking sheet with cookies on it for 20 minutes before baking.

Step 11

Bake for 13-15 minutes or until just starting to turn golden brown.

Step 12

Allow to cool for 5-10 minutes then enjoy!