• Heat the oven to 350 degrees.
• In a medium bowl, combine the flour, baking soda, salt and pudding mix.
• Whisk to combine and set aside.
• In the bowl of a standing mixer, add the butter, brown sugar and white sugar.
• Mix on medium speed for 1 minute. This will help to make a softer cookie.
• Turn the mixer down to low and add the egg and vanilla.
• Turn the speed back to medium and mix until incorporated.
• Turn off the mixer.
• Add the dry ingredients to the mixer and mix on low speed, gradually increasing the speed as the ingredients become combined.
• Turn the mixer off and spoon a small, about 1 tablespoon, sized amount on a silpat, or parchment lined baking sheet.
• Cut in half 12 mallows at a time. [b]see note[/b]
• Bake at 350 degrees for 8-9 minutes.
• Remove from the oven.
• Place two mallows, or 4 halves on each cookie so the top is covered.
• Bake for an additional 30-60 seconds or until the mallow is soft. Remove from the oven.
• Allow the cookie to cool for about a minute and spread the glaze over the top.

For the Raspberry Glaze

• In a large bowl, or standing mixer with the whisk attachment, add the butter, and cream cheese and mix on medium speed until smooth.
• Add the rest of the ingredient and mix on low until the mixture has come together and is beginning to smooth out.
• Increase the speed and whip until completely smooth.
• Spread over cookies.