Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup creamy peanut butter
• 1 large egg
• 1 tsp vanilla extract
• For filling: 1/2 cup marshmallow fluff
• 1/4 cup creamy peanut butter
• Extra granulated sugar for rolling

Instructions

1. 1. Whisk together flour, baking soda, and salt in a medium bowl.
2. 2. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add 1/2 cup peanut butter, egg, and vanilla; beat until combined.
3. 3. Gradually add dry ingredients to wet mixture, mixing until just combined. Cover dough and chill for 30 minutes.
4. 4. Meanwhile, make filling: stir together marshmallow fluff and 1/4 cup peanut butter in a small bowl until smooth.
5. 5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
6. 6. Scoop about 1.5 tablespoons of dough, flatten into a disc. Place a heaping 1/2 teaspoon of filling in the center. Top with another small disc of dough, seal edges, and roll into a ball. Roll each ball in granulated sugar.
7. 7. Place cookies 2 inches apart on prepared sheets. Bake for 10-12 minutes, until edges are set and lightly golden.
8. 8. Switch oven to broil. Broil cookies for 1-2 minutes until tops are toasted and marshmallow filling bubbles slightly. Watch carefully to avoid burning.
9. 9. Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.