Fluffernutter Cookies

In the bowl of your stand mixer, affixed with the paddle attachment, add the butter, brown sugar and white sugar and beat on medium-high speed until light and fluffy. Scrape down the sides of the bowl as needed. Add the peanut butter and beat into the mixture until light and fluffy. Add the egg and vanilla extract to the mixture and beat on medium-high speed until incorporated.

Change the speed of the mixer to low, and slowly add the flour, salt and baking soda, mixing only until barely combined. Remove the bowl from the mixer and use a rubber scraper to ensure all ingredients are well incorporated. Fold in the mini marshmallows and Nutter Butter cookie pieces.

Line two cookie sheets with parchment paper or baking mat. Use a standard sized cookie scoop (approximately 2 tablespoons of dough), and scoop cookie dough balls onto the prepared cookie sheets. Place in the refrigerator to chill for at least 30-minutes. You can also wrap the dough and chill overnight.

Once dough has chilled, preheat oven to 350-degrees and bake cookies for 8-10 minutes. Cookies may appear under done, but they firm up after they have set. After setting for 15-minutes, transfer to a wire rack to finish cooling completely.