Ingredients

The following ingredients have 20 Servings
  • 1 ¼ cup unsalted butter softened to room temperature ((282g))
  • 1 ½ cup light brown sugar (tightly packed (300g))
  • ¼ cup sugar ((50g))
  • 1 cup creamy peanut butter ((280g))
  • 2 eggs + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 3 ¼ cups all-purpose flour ((400g))
  • 1 Tablespoon corn starch
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoon salt
  • ½ cup granulated sugar (for rolling)
  • 10 ounces dark chocolate melting wafers ((285g))
  • 2 cups mini marshmallows (divided)
  • 40 Reese's miniature peanut butter cups
  • small candy eyes (for decorating)

Instruction

  • Combine butter and sugars in the bowl of a stand mixer and beat until well combined (about 1 minute).
  • Add peanut butter, stir well.
  • Add eggs and egg yolk, one at a time, pausing to scrape down the sides and bottom of the bowl after each addition.
  • Stir in vanilla extract.
  • In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
  • Gradually add flour mixture into the peanut butter batter, pausing occasionally to scrape down sides and bottom of bowl so that all ingredients are well-combined.
  • Place your dough in refrigerator and chill for 30 minutes to one hour (start with 30 minutes, if the dough is too sticky or cookies come out too flat, return for another half an hour).
  • Preheat oven to 375F (190C) and line cookie sheets with parchment paper. Pour remaining 1/2 cup of sugar into a small bowl and set aside.
  • Once dough has chilled, remove from refrigerator and roll into 1 1/2-Tablespoon-sized balls. Roll through sugar and place on prepared cookie sheet at least 2" apart.  
  • Bake on 375F (190C) for 8-10 minutes, remove from oven and allow to cool on cookie sheet for 5 minutes.  Use your frozen Reese's (I keep mine wrapped) and gently make an indent by pressing the top of the Reese's into the top of each peanut butter cookie.  Allow cookies to continue to cool completely on cookie sheet before proceeding.