Chewy Fluffernutter Cookies

In a large microwave-safe bowl, melt the ½ cup unsalted butter (i.e. 1 stick) for 45-60 seconds until melted. I recommend covering your bowl with a paper towel to prevent splattering.

Add ½ cup light brown sugar and ½ cup granulated sugar and mix until combined. 

Mix in 1 large egg + 1 extra yolk and 2 teaspoons vanilla extract. Stir in ½ cup creamy peanut butter.

Mix in ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.

Add 1 ¼ cups all-purpose flour and mix until all the flour disappears into the dough.

Let dough sit for 5 minutes to firm up a little. If dough still seems too sticky to form, place in the refrigerator for 5-10 minutes.

Line a baking sheet with parchment paper. Scoop dough into 4-tablespoon-sized scoops.

Roll dough into balls and then create a larger crater in the middle. Scoop or pipe 1 tablespoon of marshmallow fluff and cover with the dough. Roll into a smooth ball.

Bake at 350℉ for 10-11 minutes, or until edges are lightly golden brown. For soft & chewy cookies, it's best to take them out before the edges are brown. They will continue to firm up as they cool.

Remove from oven and place entire pan on a cooling rack. Top with flaky sea salt, if desired.

Allow the cookies to cool on the hot pan for 15-20 minutes before removing them. This will allow them to finish baking on the hot pan. For the best texture, wait 1-2 hours to eat.
Once cooled, use a spatula to transfer them to a wire cooling rack.