Chocolate Peanut Butter and Marshmallow Pudding Cookies

How to make Chocolate Peanut Butter and Marshmallow Pudding Cookies Recipe - I liken this cookie to an ice cream I get often at an ice cream shop we visit regularly. I can’t decide which I like better, the ice cream or this soft, chocolaty, gooey cookie. Adding a box of instant chocolate pudding mix right into my cookie dough makes for a soft and chewy texture. Have the kids help add the marshmallows straight to the mix or press them right on top before baking.

Ingredients:
8 ounces (2 sticks) unsalted butter, softened
1⁄2 cup granulated sugar
1⁄2 cup packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
21⁄4 cups all-purpose flour
1 teaspoon baking soda
1⁄2 teaspoon kosher salt
1 4-ounce box instant chocolate pudding mix
1 10-ounce bag peanut butter chips
1 1⁄2 cups mini marshmallows

Method:
1. Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone liner.

2. Add the butter and sugars to the bowl of a stand mixer and beat until light and fluffy. Add the eggs and vanilla, beating until well combined.

3. Add the flour, baking soda, and salt to a large bowl and stir to combine. Slowly add the dry ingredients to the wet ingredients, then add the chocolate pudding mix, peanut butter chips, and marshmallows, beating until just combined.

4. With a medium cookie scoop, place the dough onto the prepared baking sheet, 1 inch apart, and bake for 10 to 12 minutes, until the edges begin to turn golden brown. Let cool for 10 minutes before transferring to cooling rack.