1½ cups all-purpose flour
1 tsp. baking soda
1 cup creamy peanut butter
4 tbsp. unsalted butter, room temperature
½ cup dark brown sugar, packed
½ cup granulated sugar
2 large eggs
1 tsp. vanilla extract
⅔ cup small marshmallows, not the jumbo campfire size
Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. In a large bowl, whisk together flour and baking soda. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, peanut butter, and sugars for 2 minutes until light and fluffy. Then add in the eggs and vanilla extract and beat for 2 more minutes. Slowly add in the flour mixture and mix until all combined and well-incorporated. Using a spatula, fold in the marshmallows. They won't fold in completely into all the dough, but that's ok. Take a scoop of cookie dough, roll it into a ball, push the marshmallows back into the dough if they pop out, then place on cookie sheet & repeat until all dough has been used up. Bake for 13-15 minutes. Until marshmallow has melted and the edges of the cookie are getting slightly brown. Let cool on baking sheet for 5 minutes then move to a wire rack to cool completely. Store in an airtight container.
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