⅔cup(50g)small marshmallowsnot the jumbo campfire size
Instructions
Preheat oven to 350 °F (177 °C). 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.