Place butter, brown sugar, and granulated sugar into the bowl of your stand mixer.
Beat until light and fluffy, this takes a while, because the butter is cold.
Scrape down the sides, then beat in eggs and vanilla until combined.
Add in flour, instant pudding, salt, baking powder, and baking soda, and beat again, until incorporated.
Gently beat in graham crackers and chocolate chips.
Line 4 baking sheets with silicone baking mats.
Use a large cookie scoop to scoop out 32 dough balls — place 8 onto each prepared baking sheet.
Optional - chill in the fridge for 30 minutes.
Preheat oven to 350 degrees F, then bake the chilled dough balls for about 15 minutes.
Remove cookies from oven and turn the oven to broil.
Top each cookie with 3 chocolate rectangles, 1/2 tablespoon graham cracker crumbs, and 1 marshmallow (you may need to press down gently, but firmly to get the marshmallow to stay on the cookie).
Broil on the middle rack for 1 minute or until the marshmallow is golden brown.
Remove from oven, then use your fingers to gently squish the toasted marshmallow to flatten slightly and enjoy warm!
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