Fluffernutter Cookies

Make the dough, then remove 12, three-tablespoon (~60g) sized dollops and flatten them with your palms. Add a piece of frozen peanut butter.

Place a marshmallow longways on top of the peanut butter and gently press down.

Gently work the dough up and over the marshmallow to close, keeping the surrounding dough as even as possible everywhere.

Turn the dough ball over (so the marshmallow is on the bottom), then stud the dough with peanut butter chips, if using.

Place six balls of dough on a parchment-lined, full-sized baking sheet. You will need two sheets.

Bake the cookies only for the amount listed, then allow them to cool completely on the baking tray. Use a spatula to remove them.