Ingredients
2 1/2 cups (318 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
3/4 cup vegetable oil
3/4 cup (202 grams) creamy peanut butter
1/2 cup (100 grams) granulated sugar
1 cup (200 grams) packed dark brown sugar
2 large eggs plus 1 egg yolk
2 teaspoons vanilla
2 cups (340 grams) semi sweet chocolate chips
Mini marshmallows
Instructions
Preheat oven to 350ºF 175°C Line baking sheets with parchment paper.
In a medium bowl whisk together the flour, baking soda, baking powder, and salt.
In a separate bowl add the oil and Vigorously stir in the peanut butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition.
Add in the vanilla. Gradually stir in the flour mixture. Stir in the chocolate chips. The Dough may be a little loose and slightly crumbly. If it's unbearably crumbly, that's likely due to the brand of peanut butter. Add 2 tablespoons milk if that's the case.
Put in the fridge for half an hour to firm up.
Divide the dough into 3-tablespoon sized balls using a spring-loaded scoop and drop onto prepared baking sheets.
Take your mini marshmallows and stuff 2-3 inside the middle of each cookie ball. Sealing the hole up with a little extra dough.
Dot each ball with a few extra chocolate chips for picture-perfect cookies.
Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely.
Cookies can be stored in an airtight container at room temperature for up to 3 days.
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