Teddie Peanut Butter Fluff Cookies

¾ cup unsalted butter, melted
¾ cup brown sugar, packed
¼ cup white sugar
1 egg and 1 egg yolk
2 teaspoons vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup of Teddie Peanut Butter, smooth
½ cup marshmallow fluff
1 cup of peanut butter or chocolate chips

In a medium-sized bowl, stir the flour, baking soda, and salt together. Set aside.
Add the melted butter, white sugar, and brown sugar together in a stand mixer fitted with the paddle attachment. Beat until well mixed, about 2 minutes. Add the egg, egg yolk, and vanilla. Mix well and scrape the sides of the bowl.
Add half of the dry ingredients to the wet, mixing until just incorporated. Scrape down the sides of the bowl and add the rest of the dry ingredients, mixing until incorporated. Scrape down the sides of the bowl again, and add your peanut butter or chocolate chips. Mix briefly.
Using a melon baller or spoon, drop scoops of peanut butter and fluff into the dough. Stir once or twice to incorporate only slightly; you want the peanut butter and fluff to create little pockets within the dough.
Chill the dough in the fridge for at least 1 hour.
Preheat your oven to 350°F and line two cookie sheets with parchment paper.
Using a cookie scoop or spoon, make 1 – 1½” balls with the dough and place on the sheet, leaving at least 2 inches of space between each cookie. Bake for 8-10 minutes, or until the edges are just beginning to turn golden brown but the center is still gooey. Enjoy!

SERVINGS: 15 cookies