1/2 cup butter, softened
1/2 cup packed brown sugar
8 tablespoons white sugar
1 (3 ounce) package instant vanilla pudding mix
4 large marshmallows, crushed
3 tablespoons chocolate syrup
1/4 teaspoon vanilla extract
1 cup finely chopped almonds
1 pinch salt
Preheat the oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the butter and brown sugar until smooth. Stir in the white sugar and instant vanilla pudding mix. Mix in marshmallows, chocolate syrup, chocolate syrup, and vanilla. Drop by teaspoonfuls 3 inches apart onto ungreased cookie sheets.
Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes, or until a toothpick inserted in the center of the cookie sheet comes out clean. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
To make the marshmallow creme: Melt butter and chocolate syrup in medium-size saucepan. Add marshmallows, crushed marshmallows, 1/8 cup chopped almonds, and pinch of salt to taste. Bring mixture to a rolling boil. Remove from heat.