Well, I ended up having some leftover Reese’s Peanut Butter Cups, so I chopped them up and threw them into a batch of cookie dough along with some marshmallows. And they were so good that I knew I needed to share them with you guys, but this time around, I used the unwrapped Reese’s minis because they’re just the right size for something like this. Or snacking. You know.
You’re going to start with 2 3/4 cup all-purpose flour and some baking soda, baking powder, and table salt.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. Next, you’ll need some brown sugar and white sugar (I’m always going to put more brown sugar in cookies. This it who I am.) Grab 2 sticks of butter, 1/4 cup full-fat cream cheese, some vanilla, an egg, and an egg yolk. Well, don’t grab them; gently retrieve them and allow them to come to room temperature.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and sugars until light and fluffy, about 2 minutes. Add the egg and egg yolk, then add the vanilla and beat to combine. With the speed on low, gradually add the flour mixture. Add the peanut butter cups and mix until just combined. Scoop by rounded tablespoons onto the prepared baking sheets.
Bake for 10-14 minutes (depending on your oven) until golden. Remove from oven and immediately (and gently) press a few mini marshmallows into each cookie. Cool for 2-3 minutes on baking sheets before transferring to a wire rack to cool completely.
