FLUFFERNUTTER COOKIES

FLUFFERNUTTER COOKIES 1/2 cup butter softened 1/2 cup peanut butter 3/4 cup brown sugar 1/4 cup white sugar 1 large egg 1 teaspoon vanilla 1 3/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 15 marshmallows cut in half Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In the bowl of a stand mixer, cream together the butter, peanut butter, and sugars until light and fluffy. Beat in the egg. Stir in the vanilla. In a medium bowl, combine the flour, baking soda, and salt. Gradually add to the creamed mixture and beat until well combined. Use a medium cookie scoop to drop balls of dough on the cookie sheet, leaving at least 1 inch between each cookie. Use your hands to gently flatten the dough a bit. Bake for 4 minutes and remove from the oven. Carefully top each of the cookies with the halved marshmallows and return to the oven for 4 more minutes. Let the cookies set on the baking sheet for 5 minutes to set up before transferring to a wire cooling rack. Store covered for up to one week.