Rice Krispies Cookies

Yields: 15 large cookies

Adapted from here.

2 1/4 cups flour

1 tsp. baking soda

1 1/2 sticks (12 tbsn.) unsalted butter, softened

3/4 cup packed brown sugar

1/4 cup sugar

1 3.4 oz. package of instant vanilla pudding (I recommend cutting this in half)

2 eggs, room temperature

1 tsp. vanilla

1 cup rice krispies cereal

1 cup mini marshmallows

Preheat the oven to 350 F. Stir together the flour and baking soda in a separate bowl, set aside. In a large bowl, cream together the butter and sugars until light and creamy. Beat in the pudding mix until well blended. Stir in the eggs and vanilla. When smooth, slowly add in the flour mixture, make sure it is well incorporated. Use a large ice cream scoop to drop the dough onto a parchment paper lined baking sheet, about 3 - 4 per cookie tray. Use your palm to slightly press the cookies down, then press 1 tbsn. of rice krispies onto and around each cookie. Bake for 4 minutes, remove from the oven, then press 6 - 8 marshmallows on each cookie. Bake for another 4 minutes until the marshmallows are slightly toasty and the cookie is golden brown. Let the cookies cook further on the hot cookie sheets on your counter for 5 minutes before removing to a rack to cool completely.