Preheat the oven to 350°F. Line two cookie sheets with parchment paper.

In a large bowl with an electric mixer, or stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar, white sugar, and peanut butter for 2-3 minutes. Do not skip this step.

Add the eggs, vanilla pudding mix, and vanilla extract. Beat again for 1-2 minutes, until it’s light and fluffy. Stop to scrape down the bottom and sides of the bowl as needed.

In a separate medium bowl, whisk together the flour, baking soda and salt. Add the dry ingredients to the wet ingredients and mix the cookie dough on medium-low speed until combined, scraping down the bowl as needed.

Stir in 1 cup of the chocolate chips using a rubber spatula. Scoop immediately or cover and chill for up to 3 days.

Use a heaping medium cookie scoop (2 Tablespoons) to scoop out the dough and place them on the parchment lined baking sheet. You should have about 32 pieces of cookie dough. You’ll press them together so you need to end up with an even amount of cookie dough balls.

Press a small indent into the center of half of the cookies using the back of a spoon or teaspoon. Fill them with a heaping teaspoon of marshmallow creme. Run the spoon under hot water and dry it well to help the marshmallow easily come off the spoon.

Place the other half of the cookie dough on top of the marshmallow and press down, pinching the seems. Roll the cookie dough into large balls. i like to have some of the marshmallow seeping out of the top of the cookie dough (see photo in blog post) because it gives you the lines of marshmallow cream on the top of the cookies.

Arrange 4-6 cookie dough balls on the second baking sheet, 2-3 inches apart. Bake for 9-11 minutes, until the edges and tops of just set. If some of the edges of the cookies spread due to the marshmallow, swirl a wide-mouth cup or large cookie/biscuit cutter around the cookie to re-shape it when it’s hot.

Immediately press mini marshmallows into the tops of the cookies followed extra chocolate chips. The cookies may crack slightly when you do this, that’s ok. To toast the tops, use a kitchen torch on the lowest setting to to toast the marshmallows. Alternately, broil the cookies in the oven on the top rack for a minute, watching very closely so they don’t burn.

Allow them to cool on the cookie sheet for 2-3 minutes then transfer to a rack to cool completely. Enjoy warm or allow the cookies and chocolate chips to set before stacking and storing.