Peanut Butter Marshmallow Cookies: Chewy

Instructions:

1. Beat the softened butter, granulated sugar, and brown sugar together until the mixture is pale and fluffy.
2. Add the peanut butter, egg, and vanilla, mixing on medium speed until the batter looks velvety and smooth.
3. Sift in the flour, baking soda, and salt. Mix on low speed just until the white streaks of flour disappear.
4. Gently fold in the mini marshmallows and peanut butter chips with a spatula.
5. Scoop rounded tablespoons of dough onto a lined baking sheet.
6. Chill the scooped dough balls in the fridge for 30 minutes to ensure a thick, domed shape.
7. Bake at 350°F (175°C) for 9–11 minutes, removing them when edges are mahogany-colored but centers still look slightly underbaked.
8. Allow cookies to firm up on the hot pan before transferring to a wire cooling rack.