If you live at high altitude see baking notes below for adjustments! *
Preheat oven to 375°F and line a baking sheet with parchment paper.
In a mixer or with a hand mixer and the paddle attachment, mix together the butter, white sugar, brown sugar, and vanilla. (1 cup butter, ¾ cup white sugar, ¾ cup brown sugar, 1 teaspoon vanilla)
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. ( 2 large eggs)
In a small bowl mix together the flour, salt, baking soda, instant pudding, graham crackers. (2 ¼ cups flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 box instant pudding mix, 1 ½ cup crushed graham crackers)
Add flour mixture to the butter mixture and mix on medium high until fully incorporated.
Stir in by hand the chocolate chips, part of the mini marshmallow, and part of the chopped Hershey Bars. (1 ½ cups milk chocolate chips, 2 ½ cups mini marshmallows, 3 chopped Hershey candy bars)
Place rolled cookie rounds onto the prepared baking sheet and bake for 9 minutes*. Pull cookie tray out of oven and gently press on some of the additional marshmallows and chocolate pieces. I like to add one or two pieces of each to every cookie. (1 ½ cups mini marshmallows, 2 Hershey Bars chopped).
Bake for another 1-2 minutes- until the cookies look done.
Allow to cool and enjoy!