Chocolate Chip Marshmallow Cookies

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
Cream butter, brown sugar, and sugar together in the bowl of a stand mixer fitted with the paddle attachment for 2 minutes. Scrape down the sides of the bowl, then add vanilla extract and eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl again and add the vanilla pudding mix and continue to mix on medium speed for 1 minute, until light and fluffy.
In a separate bowl, whisk together the dry ingredients - all purpose flour, baking soda, and kosher salt. Then add to the wet ingredients and mix until just combined, about 30 seconds. Use a rubber spatula to fold in the chocolate chips.
Use a large cookie scoop (3 tablespoon cookie scoop) to scoop out a cookie ball. Flatten into a disc, then add the marshmallow into the center. Wrap the dough around the marshmallow so that only the top of the marshmallow is peaking out on top. Place onto the prepared baking sheet. Refrigerate for 15 minutes.
Bake 5 cookies at a time for 13-15 minutes, marshmallows are melted and slightly golden brown on top.
Use the opening of a large cup to swivel around the cookie fresh out of the oven and allow the cookies to cool on the baking sheet for 10 minutes. Remove onto a wire rack to cool completely. Sprinkle with a little bit of flaky sea salt for garnish.