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, corn syrup, brown sugar, and vanilla.
1 cup butter, ½ cup corn syrup, ¾ cups 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. You may need to beat on high for a minute or so to get everything well mixed.
2 large eggs
In a small bowl mix together the flour, salt, baking soda, instant pudding, graham crackers.
2 ¼ cups flour*, 1 teaspoon baking soda, 1 teaspoon salt, 1 box vanilla instant pudding mix, 1 ½ cups crushed graham crackers
Add flour mixture to the butter mixture and mix on medium high until fully incorporated.
Stir in the chocolate chips.
2 cups milk chocolate chips
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.
7 large marshmallows cut in half, 2 ½ chocolate bars*
Place cookies on parchment. Since they are so large, I only put 5 on each baking sheet.
Refrigerate baking sheet with cookies on it for 20 minutes before baking.
Bake for 13-15 minutes or until just starting to turn golden brown.
Allow to cool for 5-10 minutes then enjoy!