Ingredients
1/2 c. butter, softened
1 c. brown sugar
1/2 c. granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ½ c. peanut butter
3 c. all-purpose flour
1 T. cornstarch
2 tsp. baking soda
1 tsp. kosher salt
18 marshmallow stackers (or 9 large marshmallows cut in half horizontally)
18 chocolate kisses
Directions
- Preheat oven to 350 F. Line 2 cookie sheets with silicone baking mats or parchment paper.
- In a large bowl, cream together butter and sugars.
- Stir in eggs and vanilla until well-combined.
- Add peanut butter, and stir until incorporated.
- Add flour, corn starch, baking soda, and salt; stir until just combined.
- Using a medium (1 ½ tablespoon) cookie scoop, scoop dough and place 1 ½- to 2-inches apart on lined cookie sheet.
- Use a fork to make cross-hatch design, if desired.
- Bake for 8 minutes.
- Remove from oven, and let cookies sit for about 2 minutes.
- Flip cookies over flat side-up. Top half cookies with marshmallows and the other half with chocolates.
- Return to oven for 3-4 minutes, or until marshmallows have puffed slightly and chocolate has softened.
- Put a chocolate half with a marshmallow half, and gently press together.
- Enjoy warm, or cool to room temperature.
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