• Lay a piece of parchment paper over a standard sized plate. Measure out ¼ cup (~67g) of peanut butter, then use a teaspoon measure to scoop heaping scoops onto the plate. You will need 12 dollops. Use more peanut butter to get to 12, if needed. Place the peanut butter in the freezer while preparing the dough.
  1 cup creamy peanut butter
• In a bowl, whisk together the flour, baking soda, and salt and set aside.
  1½ cups all-purpose flour, 1 teaspoon baking soda, ⅛ teaspoon kosher salt
• In a stand mixer fitted with the paddle attachment, cream together the butter and ¾ cup (202g) peanut butter, then add the brown sugar and granulated sugar and beat on medium speed for 2 minutes.
  ½ cup unsalted butter, ½ cup light brown sugar, ⅓ cup granulated sugar
• Add the egg and vanilla and mix to combine, then scrape down the sides. With the mixer on low speed, add the flour and mix until just incorporated.
  1 large egg, 1 teaspoon vanilla paste or extract
• Prepare two full sized cookie sheets with parchment paper and preheat the oven to 350℉/180℃.

Assembly

• Measure out three even tablespoons (~60g) of dough then flatten it out in between your palms. Place one dollop of the frozen peanut butter in the center, then add a marshmallow (on its long side) on top and gently press down.
  12 marshmallows
• Work the dough upwards and around the top of the marshmallow until it’s completely sealed. The dough may crack in some places - just gently push it together with your thumbs as best as possible. Place the dough seam side/marshmallow side down on the cookie sheet.
• Repeat this until there are 12 cookie dough balls. It's best to work in batches of 3 or 4, leaving the extra peanut butter in the freezer. Arrange the cookies, 6 on each pan, and stud each top with 4-5 peanut butter chips, if desired.
  peanut butter chips
• Bake one pan at a time for 9-11 minutes on the middle rack, then remove the pan and smack it on the counter a few times.
• Spray cooking spray on a rubber spatula and press in the sides to re-shape the cookies.
• Let cool completely on the pan before transferring to a serving platter or storage container. You may need to use a spatula to lift off some of the sticky marshmallow pieces.