Instructions

• In the bowl of an electric mixer fitted with the paddle attachment, cream 1/2 cup softened butter, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 1/4 cup peanut butter on medium speed until light and combined.
• Add the 13.4-ounce box instant chocolate pudding mix and blend until incorporated.
• Add 2 eggs and 1 teaspoon vanilla extract and beat until combined.
• Add 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 2-1/4 cups flour. Mix on low speed until just combined and no large streaks of flour remain.
• Stir in 1 cup chocolate chips and 1 cup mini marshmallows with a spatula until evenly distributed.
• Cover the dough and chill in the refrigerator for at least 30 minutes.
• When ready to bake, preheat the oven to 350°F and line baking sheets with parchment paper.
• Scoop the chilled dough into 1-tablespoon balls and place them on the prepared baking sheets about 2 inches apart.
• Bake 7–9 minutes, until the edges are set and the tops have lost most of their glossy, unbaked appearance.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a rack to cool completely.
• To freeze for later, layer cooled cookies in a Ziploc bag with paper towels between layers to prevent sticking.